One of the few green vegetables available at this time of year, Cabbage can be delicious as long as it isn’t overcooked. It is also good raw in salad.
This is a simple way to cook it:
Wilted cabbage in butter
Specific quantities are not given here but prepare a generous couple of handfuls of cabbage (the greener the better) for each person and allow a walnut sized piece of butter for each person too.
Remove the tough or dirty outer leaves. Cut the cabbage in half, cut out the tough white core and slice the cabbage as finely as possible. It should fall naturally into shreds, but you may need to help it along a bit by separating the slices.
Melt the butter in a heavy pan, large enough to hold the shredded cabbage with room to spare, (use one which has a well-fitting lid) and set it over low heat. When the butter has melted, stir in the cabbage and make sure it is evenly coated in the butter. Sprinkle the cabbage with a good pinch of salt too. Put the lid on the pan and let it cook for 10 minutes before checking how it is doing. It should wilt in 10 to 15 minutes but might take longer. Taste it to check it is done.
And using it raw:
Green cabbage slaw
For 6 – 8, maybe more
½ of a large green cabbage, finely sliced (tough or dirty outer leaves removed)
2 onions, peeled and finely sliced
Leaves from a small bunch of parsley, finely chopped
6 Tablespoons of rapeseed oil or olive oil
3 Tablespoons of red wine vinegar
1 Teaspoon English Mustard
1 Teaspoon honey
Put the cabbage and onions in a large bowl.
Whisk the oil, vinegar, mustard and honey together and add to the bowl of cabbage and onions.
Stir the whole lot together, making sure the cabbage and onions are coated in the dressing.
Stir in the finely chopped parsley.
Cover and store in the fridge until needed. The slaw should keep well for several days.
See also: Cavolo Nero and other Greens – Cabbage with Leeks, Chilli and Garlic
