Making the Most of Your Cabbage

A fresh cabbage is a thing of joy! Make the most of it by whipping up a crisp, crunchy slaw; shred your chosen cabbage finely, then add whatever shredded fresh veg you like, according to your taste and/or the season (apples, celery, fennel, carrots, radishes, raw beetroots, spring onions, nuts and seeds are all winners as far as we’re concerned). You can finish your slaw with a traditional mayo-based dressing if you like – or why not try whisking together soy sauce, toasted sesame oil, lemon juice and a little runny honey for a lighter, brighter finishing touch?

Keep a light touch if you’re cooking a super-fresh cabbage. For example, chopped or shredded leaves can be quickly steamed or stir-fried with a little oil for a few minutes, until just wilted, then dressed with more olive or sesame oil (or a knob of butter) and served with chopped fresh herbs. (Cold cooked cabbage can be used to make bubble & squeak, so nothing need go to waste!).

The darker, more robust cabbages, including savoy and January King, are really useful in the winter kitchen – remove the thick central rib from larger leaves, then shred the green part finely and add to soups and stews in the last few minutes of cooking time. The emerald-green leaves will lift a hearty bean soup instantly (think minestrone), bring satisfying crunch to a stir-fry and can even become a key ingredient in a tarka atop a comforting bowl of hot dal.

Their helpful shape (and propensity to soften quickly when blanched for a few minutes) also means cabbage leaves make great wraps, or ‘holders’ for fillings - stuffed cabbage leaves feature in different cuisines across Europe, as well as in China, West Asia and North Africa. With their thick central ribs removed, the leaves can be blanched in boiling water for 2-3 minutes, then either used in place of wraps to hold your chosen filling, or rolled tightly around a pre-cooked stuffing of meat or veg (typically mixed with cooked rice, lentils or pearl barley) and baked in stock or tomato stew. 

If your cabbage has seen better days, don’t worry – it’ll still roast to sweet, crispy deliciousness in a hot oven, making a great side dish for meat-eaters, or part of a vegetarian or vegan meal. Remove any flabby or damaged outer leaves and trim the very bottom off the stalk, then cut the cabbage in half down through the stalk. Cut each half in half again the same way, then place the wedges on a baking tray and drizzle with oil. Season well with salt and pepper (a few scattered caraway seeds are also great here) then roast at a high heat for 15-20 minutes, turning halfway through, until the cabbage is golden and starting to soften, with a little crisp charring at the edges.
You can also use up any slightly tired cabbage by pickling or preserving – pickled red cabbage is a traditional winter condiment here in the UK and across Europe, while cabbage-based ferments like kimchi and sauerkraut are thought to be highly beneficial for the human gut microbiome.

Recipe Ideas

Unsurprisingly, at Greendale we really love our greens! Over the years, we’ve shared many cabbage recipes with our customers – you’ll find them all on the ‘Recipes’ page on our website, with a few examples listed below:

https://www.greendale.com/blog/posts/2019/03/19/grilled-cabbage

https://www.greendale.com/blog/posts/2020/10/05/cider-bay-braised-cabbage-recipe

https://www.greendale.com/blog/posts/2019/06/14/super-slaw-with-spicy-dressing-recipe

https://www.greendale.com/blog/posts/2019/02/01/pan-fried-tamari-cabbage-with-chilli-and-garlic-recipe