Cabbage is quite possibly one of the most versatile vegetables that we cook with, you can serve it raw, braised, roasted, or cooked in stir-fries and soups.
Slaws and Salads
Cabbage is a staple ingredient in coleslaw and many salads and for good reason. Its sturdy leaves hold up well to dressings and its crunchy texture provides a nice contrast to creamy dressings.
This is one of our all-time favourite ways to serve cabbage – first, you pan-sear cabbage wedges and then slow-cook in a flavourful liquid like our Miso Roasted Cabbage or our Spiced Tomato Braised Cabbage. It gets deliciously charred on the outside but tender and melt in your mouth in the centre.
When roasted, cabbage turns sweet and caramelised which is a tasty addition to tray bakes, potato gratin, or roasted alone with some crunchy nuts and creamy feta cheese.
Cabbage is a great vegetable to have on hand when you’re trying to reduce food waste as you can serve it in such different ways throughout the week that you won’t feel like you’re eating the same meal on repeat. Plus if all else fails and you’ve left with some leftover cabbage simply finely shred it, add a little salt, massage well and pop it in a sterilised jar in the cupboard for a couple of weeks and you’ll have your own home-made sauerkraut.