Ribollita - A hearty Italian soup

Serves 4

1 tbsp olive oil
2 Garlic cloves, crushed
1 onion, finely chopped
2-3 carrots, finely sliced
2 x 410 g cans of cannelloni beans, rinsed and drained
500ml vegetable stock
200g cabbage, quartered, cored and shredded
200g smoked dry cure bacon, for a vegetarian option omit the bacon and add shavings of Italian hard cheese, parmesan or pecorino etc. when serving.
25g fresh basil, torn

Preheat the grill to high. In a large lidded pan, heat the oil and add the garlic, onion and carrots. Cover and cook for 5 minutes until starting to soften, stirring occasionally. Remove the lid and add the beans, stock and 100ml boiling water and bring to a simmer, stirring occasionally. Add the cabbage and cook for a further 5 minutes until the cabbage is tender.

Place the bacon under the grill and cook for 4-5 minutes until crisp. Leave to cool slightly then tear into pieces and stir into the soup.

Serve with the torn basil leaves scattered on top and warmed ciabatta bread.

Cabbage Galette

Serves 6

½ a cabbage, roughly chopped
4 tbsp Olive Oil
200g thick-cut smoked bacon, cubed, optional
2 organic eggs
3 cloves of garlic, crushed, peeled and chopped
A bunch of flat leaf parsley, finely chopped
Salt and freshly ground black pepper
200g flour
250ml milk

Heat the oven to 180c/gas 4.

Steam the cabbage for three minutes, grease a pie dish with olive oil and heat in the oven.
In a bowl mix together the bacon, eggs, garlic, parsley and seasoning. Add the flour and milk and blend into a smooth dough. Remove the hot pie dish from the oven, spread half the dough over the base of the dish, pile on the cabbage and pack it down with your hands, and cover with the remaining dough. Bake for 25 minutes until golden and firm.
The dish can be eaten hot or cold, but probably best served just warm.


Stir Fried Spring Greens

Serves 4

350-400g Spring Greens, finely shredded
2 Medium carrots, cut into matchsticks
100g Cashew nuts
2 tbsp oil
2 garlic cloves, peeled and finely chopped
2cm piece root ginger, peeled and finely chopped
1 dried red chilli, finely chopped
3 tbsp soy sauce
1 tbsp dry sherry

Heat the oil in a large wok and fry the cashew nuts on a low heat until brown. Remove from the pan with a slotted spoon.

Then stir fry the garlic, root ginger and red chilli for about 1 minute, add the cabbage and carrots and continue to stir fry for 3 minutes.

Stir in the soy sauce and sherry and cook fro a further 2 minutes, add the cashew nuts.
Serve with rice or noodles.

Red cabbage,Orange and Black Olive Salad

Serves 4

¼ red cabbage, core removed and sliced finely
3tbsp Olive Oil
1 onions, peeled and thinly sliced
Juice of ½ a lemon
1 teaspoon Worcestershire sauce
Pinch of sugar
1 Oranges, peeled and thinly sliced
12 Black Olives
Freshly ground salt and black pepper

Heat the oil in a wok over a very high heat, add the cabbage and onion and stir fry quickly without reducing the heat, until it is soft but still has a slight crunch, about 5-6 minutes. Turn off the heat, add the lemon juice, Worcestershire sauce, sugar, salt and pepper and toss together. Let the mixture cool until tepid, then mix in the orange and black olives, serve ar room temperature.


Buttered Cabbage with Poppy Seeds and Lemon

White cabbage sliced and lightly blanched
Zest of lemon, finely grated
Poppy seeds
Juice of lemon

All you need to do is heat the butter in a pan until bubbling and put in the cooked cabbage. Lemon zest and a sprinkling of poppy seeds, when it is hot add a generous squeeze of lemon juice and some salt if it needs it.


Asian Slaw

½ white cabbage, finely shredded
1 carrot, grated
1 tsp toasted sesame seeds
1 tbsp sesame oil
juice of ½ a lime
½ red chilli, finely diced
1 tsp root ginger, very finely diced
1 heaped tsp light muscovado sugar

Basically just mix all the ingredients together, it’s the easiest recipe ever !


Red cabbage with Caramelised apples

Serves 4

300g red cabbage, finely sliced
2 Eating apples, peeled, cored and quartered
2 tbsp caraway seeds
100 ml Red Wine
75g Butter
4 tbsp clear honey

Reheat the oven to 200c/400f/gas mark 6.

Place the Red cabbage and apples and caraway seeds in a roasting dish, add the red wine and dot with the butter, season, stir and then cover loosely with foil. Bake in the oven for 30-40 minutes, stirring now and then until the cabbage is soft. Remove the foil and stir in the honey. Return to the oven for 10-15 minutes, uncovered, until the apples have caramelised.


Braised Red Cabbage.

½ a medium red cabbage (approx 500g) shredded.
1 red onion, peeled and finely sliced
1 Apple, peeled, cored and chopped
25g (1oz) light brown sugar
1 cinnamon stick
A pinch of ground cloves
½ tsp freshly grated nutmeg
2tbsp each red wine vinegar and red wine
juice of 1 orange

Put all the ingredients into a large pan, season with salt and freshly ground black pepper and stir to mix well.

Put the pan, covered, onto a low heat and cook gently for about 1 ¼ hrs, stirring the cabbage from time to time to prevent it from burning on the bottom.

When the cabbage is tender it is ready to serve just remember to discard the cinnamon stick.

It is also really nice cold or if not all is eaten it can be reheated by adding 2tbsp cold water into the pan and cover. Bring to the boil and simmer for 25 minutes

Soft fried Noodles with Vegetables -serves 4

350g noodles
3 tbsp Oil
1 Garlic Clove, crushed
1 tbsp grated root ginger
1 carrot, peeled and grated
100g savoy cabbage, shredded
1 green pepper, cored, sliced and diced
Freshly ground black pepper and soy sauce to taste

Cook the noodles in plenty of boiling water until tender but still just firm at the core (al dente). Drain and rinse under lots of cold water. Drain again and stir in 1 tablespoon of the oil.

Heat the remaining oil in a large frying pan or wok and sauté the garlic and ginger for 2-3 minutes. Add the carrot, cabbage and green pepper and cook until they are softened. Stir in the noodles and cook through, stirring constantly. Season to taste with black pepper and soy sauce and serve.


Bubble and Squeak Cakes

Serves 4

700g potatoes, cut into chunks
4 Carrots (about 350g), sliced
350g white cabbage shredded
50g cheddar cheese, grated
1/2 onion, diced
1-2 tbsp wholegrain mustard
25g butter
2 tbsp oil

Cook the potatoes and carrots in salted water for 15 minutes until tender. Steam the cabbage for 8 minutes, or cook in salted water for 5 minutes. Drain well.

Mash the potatoes and carrots. Stir in the cabbage, cheese, onions and mustard to taste. Divide the mixture into eight and shape into 4” patties. Chill for 30 minutes to firm up.

Heat half the butter and oil into a frying pan. Fry four patties at a time for 3-4 minutes on each side until golden, turning once. Keep them warm while frying the other patties in the rest of the butter and oil.

Great served with a thick tomato sauce.

Quick Spiced Cabbage

This is a quick recipe from Northern India.

Spring Greens
2 tbsp vegetable or sunflower oil
1 Onion, peeled and sliced into rings
½ tsp Cumin seeds
¼ tsp Chilli powder
1 tsp Garam Masala

Cut the cabbage into long thin shreds removing any tough stalks as you go.

Heat the oil in a large frying pan or wok. Add the onions and fry until wilted and deep golden, about 10 minutes, stirring from time to time.

Add the Cumin seeds and cook over a medium heat for another minute. Add the cabbage and fry on a moderate to high heat until the leaves are shiny and tender. Add salt, pepper, chilli powder and garam masala. Fry for 3-4 minutes, stirring constantly.


Black Cabbage with Garlic,Parsley and Parmesan

Serve 4
2 tbsp Olive oil
2 garlic cloves, crushed
1 onion, finely chopped
350g black cabbage, cut into fine strips
1 tbsp parsley, chopped
4 tbsp water
Salt and freshly ground pepper to taste
50 g Parmesan cheese, grated

Heat the oil in a pan and fry the garlic and onion for about 2 minutes. Add the black cabbage and parsley. Stir for a few minutes so that the cabbage is coated with oil. Add about 4 tbsp water, bring to the boil, cover and simmer until the cabbage is tender. Stir occasionally during cooking and do not allow the pan to boil dry. Add a little water if necessary.
Once the cabbage is cooked, bring the liquid to the boil and allow the excess water to evaporate and then stir in the parmesan cheese and season with salt and pepper. Serve immediately.

Braised Red Cabbage with Pears

Serves 4

300g Red Cabbage, cored and sliced
2 William pears, quartered, cored and peeled
2 tbsp butter, cut into small pieces
2 tbsp balsamic vinegar
1 tbsp brown sugar
Salt and freshly ground black pepper

Place the sliced red cabbage into a large saucepan.
Grate the pear coarsely, add to the saucepan together with the butter, balsamic vinegar and brown sugar. Season to taste with salt and pepper.
Cover and cook over a low-medium heat, stirring often until the cabbage is tender, about 30 minutes.
Taste and adjust seasoning, adding another splash of balsamic vinegar if necessary.

Cabbage with Smoked Bacon and Cannellini Beans

Serve 2

150g thick smoked bacon cut in lardons
2 tbsp olive oil
150ml white wine
410g tin cannelloni beans, drained and rinsed
142 ml carton double cream
½ a medium cabbage, washed
2 cloves garlic, crushed
Salt and freshly ground black pepper
6 sage leaves, coarsely chopped
25g parmesan, grated

Preheat the oven to 200c/gas mark 6. Scatter the bacon lardons into a medium casserole dish or small roasting try and bake for 5 minutes,or until golden brown. Meanwhile, remove the hard core from the cabbage and discard. Roughly slice the leaves and wash under cold water. Add the wet cabbage leaves to the bacon lardons with the oil, garlic and wine. Mix together and season well. Return to the oven for 10-12 minutes, until the cabbage is tender.

Scatter the beans and sage over the cabbage mixture. Pour in the cream and top with the grated parmesan. Return to the oven for a final 10-12 minutes, until bubbling hot and golden brown. Serve with warm crusty bread.

Christmas Red Cabbage

Serves 6

1 Medium red Cabbage
1 Red onion, peeled and sliced finely
450 ml Cranberry juice drink
100ml Red or white wine vinegar
60g sugar
Salt and freshly ground black pepper
15g butter (optional)

Discard the outer leaves of the cabbage, quarter it, cut away the core and then slice the cabbage thinly. Place in a large saucepan with all the ingredients, except the butter. Bring to a simmer, then cook, covered, over a low heat for about 1¾ hours, stirring every now and then, until soft. Season well and stir in the butter, if using. Serve Hot.

White Cabbage in a Creamy Sauce

Serves 4

750g White Cabbage
100g nuts, eg. walnuts, peanuts
175g Organic Cheddar Cheese, grated
For the Sauce
600 ml Milk
75g Butter
4 tbsp plain flour
Salt and freshly ground pepper

Shred the cabbage and steam until tender. Season well with grated nutmeg.
Meanwhile, melt the butter in a pan, stir in the flour and cook for 2 minutes. Gradually add the milk, stirring continuously until the sauce thickens. Season with salt and pepper and simmer gently for 5 minutes.
Grease a large baking dish and make alternate layers with cabbage, white sauce and grated cheese. Bake for 15 mins on 220c (425F) Gas mark 7.

Pickled Red Cabbage.

Traditionally used as an accompaniment to Hot Pots and Stews, this is now more often used as a salad to accompany Cold meats or cheeses with mashed/baked potatoes.

Spiced malt Vinegar
Red cabbage

To make the spiced malt vinegar, place 2 pints of malt vinegar, 1 pack pickling spice and 2 cloves of garlic in a stainless steel pan and once the liquid has reached boiling point take it off the heat immediately. Leave to cool before putting onto the cabbage (this will make the cabbage retain it crispness).

Shred the cabbage, but not too finely. Pack shredded cabbage in sterilised jars and top up with the cold spiced vinegar. Label jars and leave for at least 4 weeks, but no longer than 3 months.

Quick Fruity Red Cabbage

Serves 4

2 tbsp Olive Oil
1 Onion, peeled and sliced
75ml port, red wine or cranberry juice
2 tbsp cranberry sauce
1 apples, peeled, cored and diced

Heat the olive oil in a wok or large frying pan. Add the cabbage and onion and stir-fry for about 4-5 minutes. Add the port and allow it to almost evaporate away before stirring in the cranberry sauce and apple. Cover and cook for a further 5 minutes.
Great served with mashed potatoes and sausages,

Rigatoni, Cabbage and Gruyere

Serves 4
320g Rigatoni
½ Cabbage. Cut in eighths and cooked in boiling salted water until tender, drain and chop.
150g Gruyere cheese, grated
200g potatoes, peeled and sliced into 5mm thick discs
2 Garlic Cloves, peeled and sliced.
6 Anchovy fillets ( optional) rinsed.
2 Dried Chillies, crumbled
½ a nutmeg, grated
120g butter
50g parmesan, grated

Melt half the butter in a thick-bottomed pan, add the garlic and fry until soft. Add the anchovies and stir to melt, add the grated chilli, grated nutmeg and the cabbage.
Cook the rigatoni in boiling slated water until al dente, adding the potatoes after 6 mins. Drain reserving 3 tbs of the water. Add the pasta and potatoes to the cabbage and stir in the remaining butter. Add the cheese and a little of the pasta water. Cover for 1 minute to allow the cheese to melt into the sauce. Serve with parmesan.

Savoy Cabbage with Pancetta

Serves 2-4

½ a Savoy cabbage
2 tbsp Olive oil
50g smoked streaky bacon , cut into matchsticks
1 clove garlic, chopped
1 dried red chilli, crumbled
300ml water
Salt and Freshly ground black pepper

Cut the ½ cabbage into quarters and cut away the core. Slice the leaves very thinly.
Heat the oil in a large saucepan over a medium heat. Add the bacon, garlic and chilli and fry for about 2 minutes. The garlic must not be browned.
Add the cabbage and water and season to taste. Stir well and cook, covered for about 10-15 minutes,or until the liquid has evaporated and the cabbage is cooked. Serve immediately.


White Cabbage with Cream Cheese

1 cabbage, shredded
100g cream cheese, softened
2 tbsp milk
1tsp celery seeds
Salt and pepper to taste

Steam the cabbage until it begins to soften and then drain well. Mix together the cream cheese, milk and seasoning in a bowl until smooth. Stir the cheese mixture into the cabbage and serve hot.

Potatoes with cabbage, Cheddar and Feta Cheese

Serve 6

450g potatoes, peeled and cut into chunks
4 tbsp milk
1 tbsp Olive oil
450g cabbage, cut into thin strips
125g Cheddar cheese, grated
½ tsp paprika
25g butter or margarine
Salt and freshly ground black pepper
2 garlic cloves, crushed
Freshly ground black pepper
75g feta cheese, crumbled

Put the potatoes in salted water, bring to the boil, reduce heat and simmer until tender, about 15 minutes. Drain and mash with butter or margarine, milk and season to taste.
In a pan heat the olive oil and sauté garlic for 1-2 minutes, or until just browned. Add the cabbage and sauté until just wilted, not soft. Add lots of freshly ground black pepper.
Grease a baking dish and cover the base with the mashed potato. Cover this with the cabbage, add the cheddar and feta cheese. Sprinkle the top with the paprika.
Bake for 20-25 minutes in the oven 180c/350g/gas mark 4 until hot and the cheese has melted.


Cavelonero ( black Cabbage) with Garlic and Fennel Seeds

Serves 4 as a side dish, 2 as a starter

1 Cavelornero, washed and shredded
2 tbsp extra virgin olive oil
1 clove garlic, finely chopped
1 tsp fennel seeds
Freshly ground salt and pepper

First steam or boil the cavelornero until just tender and then refresh under cold water.
Heat the olive oil in a large heavy based frying pan or wok. Add the garlic and fennel seeds and sauté for 2-3 minutes, then add the cavelonero until warmed through. Season if required.
Serve at once

Sesame Stir-Fry of Winter Cabbage and Leeks

Serves 4

25g Sesame Seeds
2 Medium leeks
1 tbsp vegetable oil
250g winter cabbage, ie. Savoy or Tundra, finely sliced
1 tbsp Toasted sesame oil

Place the sesame seeds in a non-stick frying pan and cook over a medium heat for 5 minutes, stirring until they just start to turn golden. Remove from the heat and set aside.

Slice the leeks in 7cm long matchsticks, wash thoroughly and drain well.

Heat the vegetable oil in a wok or large pan, then add the cabbage and leeks and stir-fry for 6-7 minutes until tender.

Add the sesame oil, toasted sesame seeds and season, then toss together well and serve immediately.

Cabbage and Potato Bake

Serves 4

½ a black cabbage (savoy can also be used), washed
25g butter
100g streaky bacon, chopped
700g firm potatoes
175g Cheddar cheese,grated
Salt and freshly ground black pepper

Preheat the oven to 200C/Gas mark 6. Finely shred the cabbage leaves and blanch in boiling water for 2 minutes, then rinse well in cold water and drain well.
Heat the butter in a heavy based pan and fry the bacon for 2 minutes until it starts to brown. Toss the bacon with the cabbage. Cut the potatoes into 6mm tick slices. Toss into the pan with the bacon and cabbage. Arrange the potatoes, cabbage and bacon in layers with the grated cheese in a greased ovenproof dish seasoning between the layers. Pour over 6 tablespoons of hot water. Cover with buttered greaseproof paper and bake for 30 minutes until the potato slices are tender when pierced with a knife.