18 Apr 10 ways to use up a head of Cabbage (well 11 actually!)

Cabbage is one of those veg that reminds me of school meals, I used to drown mine in gravy to mask the nothingness (the dinner ladies boiled the heart and soul out of it) but now I totally love cabbage, I can’t get enough of it, which is good because it is super good for you. Don’t avoid it or leave it at the back of the fridge, give those leaves some renewed life.

Cabbage Steaks with Pancetta and Parmesan

Cut the cabbage into 1-inch steaks leaving the core attached to hold it together. Heat a knob of butter in a large frying pan then add the steaks, brush a little butter or oil on top, season and cook through for about 5 mins each side. When you feel the cabbage is becoming tender remove from the heat, cut 1-2 rashers of pancetta onto the top of each steak and sprinkle with Parmesan. Pop the heatproof pan under the grill for a further 5 minutes until the pancetta is cooked and the cheese melted. Who would have thought cabbage could taste this good?

Coleslaw

The quickest and easiest side dish that goes with so many meals. Finely slice ½ cabbage into a bowl with 1 large grated carrot and 1/2 a thinly sliced onion. Cover with good quality mayonnaise and serve. This can be made with red cabbage or onion, celeriac, swede, kale or just about anything you can grate or slice finely. Why not experiment!

Cabbasta

Cook enough spaghetti for 4 people in a large pan of boiling water then just as it is almost cooked, throw in a whole chopped cabbage. In the meantime place the contents of a tin of anchovies into a large pan and cook until they have almost disintegrated, add a pinch of chilli powder, 3 crushed garlic cloves and the juice of one lemon and heat through. Drain the pasta and cabbage and add to the anchovy mix, stir well and serve in 4 bowls, grate Parmesan over each bowl. If you don’t have anchovies, bacon lsrdons or chorizo work well too.

Bacon and Garlic Cabbage

Cut a couple of rashers of bacon into lardons and cook in a frying pan with a little butter; add in 2 crushed garlic cloves and half a finely chopped cabbage. Cook through until softened, season and serve as a side dish. If you don’t have any bacon, even just cooking it up with a bit of garlic and olive oil or butter tastes great.

Cabbage and Carrot Fritters

This is my favourite go to leftover recipe, it can include just about any veg you can cut finely slice or grate, a bit like the coleslaw recipe. Just grab a good handful of veg and get frittering! Throw whatever veg you can find and grate or finely chop into a bowl, season and add in some flour until it sticks together, then just take small amounts and fry gently into an oiled frying pan, a few mins each side. Makes a great side, or can be served with an egg for the perfect brunch or lunch.

Five Spice Cabbage Wedges

This is a great way to use up a head of cabbage, Savoy is the best for this but any cabbage should work. Cut a head of a cabbage into 6 or 8 wedges then in a large frying pan add 500ml stock, 1 tsp. Chinese five spice and 1 tbsp. soy sauce, bring to the boil, add in the cabbage wedges, douse with the stock, pop on a lid and let the cabbage cook through for at least 10 mins, serve with any main course.

Hearty Cabbage Soup

This sounds like something from Charlie and the Chocolate Factory, the poor Bucket family ate this every day but this recipe goes way beyond a watery gruel. Fry 1 chopped onion in a little butter, once starting to soften add ¼ tsp. ground coriander, ground cumin and fennel seeds, cook for 1 minute more before adding a head of chopped cabbage and 1 litre good vegetable stock. Cook through for about ten mins then throw in a carton of tomatoes. Bring back to the boil and gently simmer for another 10 mins. Serve chunky or blend for a smooth soup.

Cabetti

As with lots of veg you can use cabbage as a base for most things, Cut finely and steamed lightly this can be a bed for any warmed up leftovers, a vehicle for pesto or even just some beautiful hot gravy!

Cabbage Leaf Parcels

Perfect for any left over Bolognese or chilli, parcel up small amounts into savoy cabbage leaves, wrap and steam, it is the perfect way to add another veg into the mix and makes for an interesting dinner.

Super Sauerkraut

A simple probiotic food that will provide nourishment for your gut and increase your overall health if included into your diet regularly.

Shred a head of cabbage, discarding the tough outer leaves and stalk, give it a rinse and shake it dry then place in a bowl and sprinkle over 1tbsp. sea salt, let it sit for up to 1 hour. When ready give it a good firm massage for at least 5-10 mins to extract some of the liquid before placing it all into a jar, ensuring there is ALWAYS a liquid layer on the top of the cabbage to keep it from going off. Press down the mix and cover with greaseproof paper and something heavy to weigh it down and leave for 4-5 days to ferment. Keep checking there is liquid above the cabbage. After 4-5 days you can store it in the fridge and eat it whenever you fancy. So simple, so good.

And a cool tip for breastfeeding mums

Pop a savoy cabbage in the fridge and when things get a bit uncomfortable tuck a whole leaf in your bra, it feels wonderful!