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Here in the Catalan Garden we love to eat seasonal produce.  We love that it means we vary our food through the year.  Gone are the days of the weekly shop bringing home identical veggies every week and then making the same regular set of meals.  Now we have to use our imaginations a bit more.  At the moment we’re experiencing rather a glut of cabbage and all things brassica related.  Big D has had a few surprises with what’s been cooked up for supper but he is no longer surprised that yet again cabbage will be somewhere on his plate.

I thought maybe there are a few other people getting a bit weighed down by the cabbage glut so here are seven ways with cabbage you might like to try:

• Way One with Cabbage – Stuffed Cabbage Leaves

Carefully pull apart your cabbage and boil the leaves for 10 mins or so till soft.  Refresh in cold water and put to one side.  Now make your filling.  Just think along the lines of sauteed onion and garlic then add whatever you like.  Mushrooms, rice, cheese, mince, leftover shredded roast chicken, herbs, Bulgar wheat, barley, stock, tomatoes, peppers and so much more can be included.  Veggies and meat eaters alike should be able to come up with some tasty filling.  When you’re happy your rice/wheat etc is cooked to your liking you can move onto the fun bit.  Put a spoon of filling onto a cabbage leaf and roll it up into a fat cigar and put into an oiled ovenproof dish (with the messy folded side down so it stays in shape).  Carry on with all the leaves and mix until your dish is tightly packed with cabbage parcels.  Pour over some stock or better still some good home made tomato sauce and bake for 45 mins in a medium hot oven.  If it looks to be drying out add some more stock or put a lid on it!

You won’t be able to disguise the cabbage but its so tasty no-one should mind!

• Way Two with Cabbage – Warming Cabbage & Pasta

You need to try this one – it really is delicious but I admit it sounds pretty boring.

Boil up some small cubed potatoes for 10 mins till nearly cooked through.  In the meantime fry off some thinly sliced onion and garlic with a little dried chilli, in olive oil or butter.  When its smelling lovely and looking soft throw in the potatoes and finely shredded cabbage.  Add a ladle of stock or water, put a lid on and get on with the pasta.  When the pasta’s done add it to the veggies, chuck some grated cheese in and give it a good old mix about.  It is much tastier than it looks and makes a super speedy warming lunch.

• Way Three with Cabbage – Tell Them it isn’t Cabbage
  

Pretend your fine shredded cabbage is a big pile of beansprouts!

Mad but it works – throw the shredded cabbage into a stir fry or Thai curry, near the end of the cooking time, along with some shredded scallions / spring onions for some lovely crunchy texture.

• Way Four with Cabbage – Tell Them There is no Cabbage
  

This one is good for making Big D think he’s had a cabbage free day!

Simply fry off shredded cabbage with some leek in butter and add, along with some freshly grated nutmeg or grainy mustard, to some lovely mashed potato.

• Way Five with Cabbage – Coleslaw
  

Home made coleslaw.  Based on my lovely mother’s recipe.

Really finely shred the cabbage and an onion, cover in plenty of vinegar, salt and pepper.  Weigh a plate down on top to squash it all together and leave for a few hours.  Taste – if you think its got too much vinegar drain some off.  Now mix up some mayonnaise with a spoon of milk to get a runny mayo or a thick milk and mix it into the cabbage.  Add some diced tomatoes like my mum, or grated carrot like everyone else and hey presto cabbage even kids enjoy.  It’ll keep for a few days in the fridge and is good in cheese sandwiches.

• Way Six with Cabbage – Col y Chorizo
  

This one is a good sturdy winter side-dish.

Slice and fry some chorizo with a smidgen of olive oil.  When the oil starts to turn red remove the chorizo and add finely sliced onion and garlic.  When that’s all soft throw in some shredded cabbage, add the chorizo back to the pan, give it a stir and put the lid on for 10 mins stirring every now and again.  You can add a glug of white wine or water to keep it all steamy.  Lots of freshly ground black pepper please.  Done!

• Way Seven with Cabbage - Very Buttery Plain Cabbage

I think this is actually my fave but there’s no getting away from it, you are eating cabbage.

Quarter your cabbage, boil it with one ladlefull of water or stock for 20 mins with a tight lid.  You want it to more steam than boil so you really don’t want too much liquid.  Now drain the cabbage with a plate on top to squash it all down and get rid of all the moisture.  This is the bit that makes it so special… add more butter than you think you need – a big big knob please, plus lots of freshly ground black pepper et voila good boiled cabbage.

The number one rule is eat your cabbage fresh.  If you’re growing it, don’t pick it till you want to cook it and if you’re buying it, get a good one and use it in a few days.  It’s a lot less cabbagey or smelly if you have your cabbage really really fresh, a taste of it raw should give you a hint of sweetness with no earthy overtones!

So there you are, seven ways with cabbage.  If you need anymore let me know – I really am the cabbage cooking queen at the mo – roll on broad bean season!

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