Basic cooking instructions
Remove any coarse or damaged outer leaves and hard core. Chop coarsely or shred finely. Boil for about 10 minutes, and serve with a knob of butter and a sprinkle of nutmeg or caraway seeds.
Prepare as above and then blanch for 2 minutes before packing into bags. May be cooked from frozen.
Savoy cabbage with bacon
Half a small savoy cabbage 50g smoked bacon, chopped
½ teaspoon nutmeg 2 tablespoons crème fraiche
Shred the cabbage and boil or steam for 3-4 minutes. Fry bacon until crispy and add cabbage, stir frying for several minutes. Add nutmeg and black pepper to taste. Finish with crème fraiche and stir to mix well. Serves 4.
350g white cabbage 225g carrots
1 small onion 300ml mayonnaise
Shred cabbage, grate carrot and finely chop onion. Combine all ingredients and toss well. Chill until required – will keep for several days in the fridge. Serves 6-8.
Mulled wine red cabbage
50g butter 1 onion, peeled and chopped
50g bacon, chopped 2 large cloves garlic, peeled and crushed
1 medium red cabbage, sliced 1 cooking apple, peeled and chopped
150ml red wine 150ml stock
half tsp ground cloves good pinch ground nutmeg
good pinch ground cinnamon grated zest of tangerine / orange
Heat butter and sauté onion, bacon and garlic until softened, then add cabbage, stirring for a few minutes until coated. Stir in remaining ingredients, plus seasoning, and stir well until combined. Bring to boil, then cover and place in a preheated oven (170C) for 2 hours, stirring once. Check seasoning before serving.