Photo by Jen Rich

3 Ways with Cabbages


Cabbage has a misplaced reputation as being soggy and bland, but it is all about choosing the right variety and not over cooking. Spring Cabbage is particularly sweet and tender and is delicious simply steamed or lightly stir fried, I find that White Cabbage works well in a crunchy slaw, and I love Savoy Cabbage roasted and added to warm Spring salad or served alongside meat or fish. Here are three different ways to enjoy this wonderful vegetable.


  • 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)

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.


  • 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

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.


  • 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

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.

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