3 dishes with cabbage

Last week I brought from the garden a beautiful head of cabbage, weighing 1.5kg at least. That’s quite a lot of cabbage, people! I shredded a good half of it and ate it in salad with olive oil, white balsamic vinegar and sea salt dressing. So simple, yet so delicious.

The other day, when I was talking to grandma about my lunch, I mentioned my affection for cabbage salad (or coleslaw), and she asked me if I ever put boiled potatoes in it. My answer being negative, she encouraged me to try it next time, assuring me the salad would taste much better. And make sure to eat the salad while potato is still warm, she added. I didn’t quite understand why this would be so important, however I didn’t wish to oppose and prepared the salad following my grandma’s instruction to the letter.

I loved the result so much that I just had to share it with the world. I also created two more recipes using cabbage, both very tasty and handy when you find yourself with larger quantities of cabbage in the fridge. So, take a look at these three beautiful dishes, and who knows… maybe you will find inspiration for your dinner tonight! ;)

1) CABBAGE AND NEW POTATO SALAD   (appetizer or light supper)

Shred cabbage leaves as finely as you can and place in a salad bowl. Prepare a simple dressing (olive oil, vinegar and salt) and add to the cabbage. Toss to combine, cover with a lid and allow the salad to stand at room temperature for an hour at least. Boil potatoes until soft, peel and slice them. Finally, add (warm!) potato slices to the cabbage, toss gently and serve immediately.

Note: If you’re looking for a finer presentation, you can serve this salad with a little help of a tall pastry ring.

2) SAUTEED CABBAGE WITH YOUNG CARROTS AND TOMATOES  (side dish)

Heat some olive oil (or coconut fat or clarified butter) in a large frying pan. Dice some onions and (young) carrots (I used orange and yellow carrots from our garden), coarsely chop some cabbage leaves and saute at medium heat for about 5 minutes. Add peeled and chopped tomatoes, season with salt, chopped savory, cumin and coriander powder and let cook at medium heat until most of the liquid has evaporated. Give it a good stir every few minutes, to prevent the vegetables from sticking to the bottom. Serve warm as a side dish to chicken/turkey steaks.

3) CABBAGE AND POTATO PATTIES (starter or main dish)

Coarsely chop some cabbage leaves and cook in salted boiling water until softened. Drain well and squeeze out as much liquid as you can. Place in a bowl. Boil some potatoes until soft, peel them and mash with a fork. Add to the cabbage (cabbage : potato = 50 : 50) and season with salt, ground black pepper, ground nutmeg, ground cumin and a dash of turmeric powder. Mix in an egg yolk and start adding spoonfuls of ground rolled oats (run them in coffee grinder). The moister the cabbage and potato mix, the more ground oats you will need to mix in. The mixture should be still a bit sticky but easily shapeable. At this stage, place the patties in the fridge for a few hours for the moisture to be absorbed properly. Coat the patties with breadcrumbs and brush them with olive oil on both sides. You can bake them in the oven or fry on the stove. I prefer the oven because I use less oil and it’s less messy. Place one by one on a baking sheet lined with baking paper and bake until golden brown. Drizzle with lemon juice and serve with a salad on a side.

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