Cabbage Recipes
WHITE cabbage is a great filling vegetable and basis for a slimming meal. Three ideas below:
Cabbage is delicious sauteed with grated apple and a little cider vinegar. This recipe goes well with lean grilled pork cutlets. Heat 1 tbs olive oil in a large saucepan over medium-high heat. Add a finely sliced onion and 2 cloves crushed garlic. Cook for 10 minutes or until golden brown and tender. Add 4 cups finely shredded cabbage and 1 finely grated apple. Cook for 10 minutes, stirring constantly to prevent the vegetables from sticking. Season with salt and pepper. Add 2 tbs of cider vinegar and 2 tbs maple syrup, reduce the heat to low and cover. Cook for a further 15 minutes or until the vegetables have wilted and are tender. Serves 4.
Try cutting cabbage into wedges and steaming it. The key is to garnish it with a big flavour like grilled chopped bacon bits. Cut half a Chinese cabbage into 4 neat wedges. Place in a steamer basket and steam for 10-15 minutes or until tender. Meanwhile slice 100g lean middle rasher bacon into thin slices. Cook in a non-stick frying pan placed over medium-high heat for 3 minutes. Add 2 tbs chopped chives and 2 tbs pinenuts. Season with cracked pepper and cook for a further 3 minutes or until pinenuts are golden. Spoon mixture over steamed cabbage and serve. Serves 4.
Cabbage, potato and lima bean stew is a great vegetarian dish to enjoy in the colder months. Heat 1 tbs olive oil in an ovenproof casserole dish over medium-high heat. Add 1 finely sliced onion and 2 cloves crushed garlic and cook for 5-10 minutes or until golden. Add 3 cups chopped cabbage, 2 peeled and diced potatoes, 1 tbs fresh thyme leaves and a bay leaf. Season well with salt and pepper and cook for a further 5 minutes. Add 1 cup vegetable stock, cover and transfer to a moderate oven. Cook for 20 minutes or until vegetables are tender. Add 1 can drained lima beans and cook for a further 10 minutes or until heated through. Taste for seasoning and serve with a medium crusty wholegrain bread roll. Serves 4.
