3 Ways with Cabbages

INGREDIENTS

• ¼ white cabbage
• 1 large carrot
• 1 apple
• 1 tbsp pumpkin seeds
• 1 tbsp flax seeds
• A handful of fresh parsley

For the dressing:

• Olive oil
• Lemon Juice
• Salt
• Pepper
• Chilli flakes and lemon zest (optional)

METHOD

Finely slice the white cabbage either with a sharp knife or a mandoline and grate the carrot and apple.

Mix in a bowl and add the seeds and parsley.

Make the dressing by mixing all the ingredients together in a jar or bowl and spoon over the slaw, mixing well before serving.

SIMPLE SAUTÉED

INGREDIENTS

• 1 small cabbage, finely sliced
• 1 bunch rainbow chard, finely sliced
• Olive oil (or cooking oil of choice)
• Salt and pepper to taste

For the sauce:

• 1 bunch of parsley, finely chopped
• Zest of 1 lemon
• 1 garlic bulb, minced
• 1 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 pinch salt

METHOD

Heat a frying pan and add a splash of oil.

Add the sliced chard and stir frequently.

Once it is soft, 2 -3 mins, put into a bowl. Then add the cabbage to the pan and cook in the same way. You may find adding a splash of water helps to stop it from burning.

To make the sauce, simply add all the ingredients to a blender and mix well.

Add the cabbage to a bowl and spoon over the sauce.

ROASTED CABBAGE

INGREDIENTS

• One whole cabbage – Savoy is my preferred for this method but they all work
• Juice and zest of one lemon
• Extra virgin olive oil
• Caraway or cumin seeds
• Salt and pepper to taste

METHOD

Slice the cabbage into wedges.

Brush the wedges with oil and sprinkle with caraway/cumin seeds, salt, and pepper. Roast with lemon wedges for 20-25 mins, turning halfway through.

Squeeze lemon juice over before serving (and maybe some chilli flakes if you like a little spice.