Three ways to cook with cabbage January 29, 2018 10:00

Cabbage is incredibly healthy and very good value for money. Like other dark leafy vegetables, cabbage contains vitamin K, as well as being a source of vitamin C and fibre.  Luckily, it’s also delicious! Here are three ways we love to cook cabbage –sautéed, seared in wedges and as a healthy wrap. Serve with your favourite Linda McCartney goodies for a hearty winter meal.

Seared wedges

Remove any discoloured leaves from the cabbage and trim the bottom. Cut the cabbage down the middle into 5-6cm wedges (the number of wedges depends on the size of your cabbage). Heat a griddle pan or a heavy frying pan until very hot. Drizzle each cabbage wedge with a little oil and arrange them in one layer in the pan. You may need to work in batches if you are cooking a lot of wedges. Leave undisturbed until the first side has browned well. Turn the wedges so they cook on all sides. Serve drizzled with a little more olive oil, a sprinkle of salt and plenty of freshly ground black pepper.

Cabbage parcels

Put a large pan of water on to boil and add 1 tbsp salt. Remove any discoloured leaves from the cabbage and trim the bottom. Cut whole cabbage leaves from the stem and add to the boiling water. Cook for 4 minutes. Drain and cool under running water. Trim off the central core of each leaf, so it sits as flat as possible. Pat the leaves dry. You can use these leaves to wrap all kinds of fillings – try our Vegetarian Haggis for a Burns Night treat or use as a healthy alternative to pasta or bread.

Stir-fried

Remove any discoloured leaves from the cabbage and trim the bottom. Cut the cabbage into quarters and cut away the core. Cut the cabbage into thin strips. Heat a large frying pan over a high heat. Add 1-2 tbsp olive oil to the pan, then add the cut cabbage. Stir-fry until the cabbage is tender, but crispy and browned in places. Season and finish with salt or soy sauce and a squeeze of lemon juice.

 

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