Explore the surprising versatility of cabbage, a member of the cruciferous family. This article delves into creative cooking techniques and recipes, from traditional braises and soups to unconventional barbecue delights and fermented sauerkraut. Renowned chefs and passionate cooks share their secrets to elevate this humble vegetable into delicious and satisfying dishes.
The cabbage family is vast and, just like most families, its members differ hugely in shape and size, from long and pointed to rotund with solid hearts. What the green members all have in common, however, is their receptiveness to multiple situations, from braising to layering into lasagne, which is good news for those who think they’re a bit dull.
There’s no such person as that in Bruton, Somerset though: “Cabbages are much more versatile than people give them credit for,” he says, “but you do need to apply a bit of imagination.” That might mean blanching the leaves, stuffing them with sausagemeat – “sometimes, I add pistachios, too” – then rolling and braising in the oven. “That’s an interesting way to use up a savoy cabbage.” He suggests serving these cabbage parcels with some pumpkin puree. Alternatively, put hispi in a pot roast: halve the cabbage and lay it cut side down in a hot pan with lots of oil, to get some nice caramelisation. “Finish it in the oven, then carve and dress with chopped herbs, toasted nuts or pine nuts, perhaps a few raisins, and a bit of vinegar and olive oil.” Chef Daniel Watkins, meanwhile, would be inclined to fire up the barbecue – even in winter. “It’s my favourite way to bring out the best in all sorts of ingredients,” says the man behind the menu at in London, which is why you’ll find him outside by the barbecue year-round. “I like to grill hispi cabbage over an open flame and, once it’s beautifully charred, brush with a blend of butter and miso, or a rich XO sauce, which adds a deep, umami kick.” And if you’re up for a project, he suggests sauerkraut, for which shredded cabbage and salt are roughed up and packed into a sterilised jar. Once fermented, Watkins recommends frying the kraut until crisp, then folding it through some velvety potato puree. Or take a leaf out of’s book and combine sauerkraut, softened onions, chopped parsley and walnuts, wholegrain mustard, grated fontina and some seasoning, then pile on to pastry to make Labron-Johnson grows a ton of cabbage on his farm, and at this time of year especially his attention turns to soup, and more often than not that perennial winter favourite,. “Start with a base of chopped vegetables and maybe some pancetta, lardo or bacon, add cooked white beans and a bit of broth, then finish with the cabbage and lots of olive oil,” he says. You could, of course, also add some bread: “That’s a full meal, and it’s not boring at all!” up her sleeve to “win over sceptics”. Warm olive oil and butter in a pan, then add sliced savoy and onion, minced garlic and a couple of bay leaves. Once the cabbage has collapsed “completely”, break it up with a fork, pour in water, add salt and a parmesan rind, then simmer for 15 minutes. Next, tip in some carnaroli rice and simmer again for 20 minutes. Finish with grated parmesan and black pepper, and Bob’s your uncle
CABBAGE RECIPES COOKING TECHNIQUES BARBECUE FERMENTATION SOUP SAVOY CABBAGE HISPI CABBAGE SAUCER KRAUT
Australia Latest News, Australia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Joan Plowright, English actress of dazzling versatility, dies at 95Tony Award-winning British actor Joan Plowright, famed for her roles in “kitchen-sink” dramas on stage, and the widow of Laurence Olivier, has died.
Read more »
Joan Plowright, English actor of dazzling versatility, dies at 95Tony Award-winning British actor Joan Plowright, famed for her roles in “kitchen sink” dramas on stage, and the widow of Laurence Olivier, has died.
Read more »
Joan Plowright, English actor of dazzling versatility, dies at 95Tony Award-winning British actor Joan Plowright, famed for her roles in “kitchen sink” dramas on stage, and the widow of Laurence Olivier, has died.
Read more »
MAXYOYO Japanese Floor Mattress: Your Space-Saving Solution for Comfort & VersatilityExperience unparalleled comfort and convenience with the MAXYOYO Japanese Floor Mattress, now available on sale for $139.98 on Amazon Australia. This innovative mattress blends traditional Japanese futon design with modern memory foam technology, offering a versatile sleeping solution for various needs.
Read more »
This Cabbage Serving Bowl Looks Just Like the $129 Designer Version, But Costs Only $44.95A shopper found a surprisingly affordable dupe for a designer cabbage serving bowl that has been on her wishlist for ages. The Heritage Cabbage Serving Bowl, priced at $44.95, closely resembles the Bordallo Pinheiro style, which retails for $129. Shoppers have praised the Heritage dupe for its versatility, high quality, and ability to serve various dishes, from salads to sides and even as a fruit centerpiece. The bowl is dishwasher-friendly and available in both white and green.
Read more »
Fennel and Cabbage Kraut Sausage Stew: A Simple, Flavorful Slow-Cooker RecipeThis comforting stew features a tangy, homemade sauerkraut that packs a punch of flavor. It's a simple, slow-cooker recipe that's perfect for busy weeknights and freezes well for future meals. Customize it with your favorite vegetables and sausage.
Read more »