Cabbage recipes for all your needs!

Roasted with Ndjua butter, in pork dumplings, simply pickled or a hearty braise

Jul 15, 2024

∙ Paid

Cabbage is charging right now. Finally, this humble vegetable is having its time in the sun and getting the recognition it deserves. Whether you’re looking to add a crunchy element to your salads, a tangy twist to your pickles, or a roasted, smokey, buttery main course… cabbage can deliver it all. It’s a legit ingredient that can be delicious raw or cooked.

It’s not only incredibly adaptable in heaps of culinary applications, it also boasts a range of health benefits. Rich in vitamins C and K, fibre, and powerful antioxidants, cabbage supports a healthy immune system and aids in digestion. It’s a low-calorie food that can enhance heart health and even reduce inflammation.

But for me it’s just super tasty. Gone are the days of boring old boiled cabbage. Now we’re pickling it for salads, fermenting it through our krauts, roasting it in pizza ovens, and serving up in dumplings, tacos, exciting sandwiches and wraps.

Here’s four recipes that I cook at home and in the restaurants:

A simple pickled cabbage, which is the base recipe I use to pickle most vegetables.
Pork and cabbage dumplings, which can be made well in advance, as they’re fantastic even after frozen.
A Spiced braised red cabbage, one of my all-time favourite pork sides.
And last but not least, Roasted cabbage with a Nduja butter, raisin and hazelnuts…
Enjoy!

Roasted cabbage, nduja butter, hazelnuts & raisins.

I often cook this in a pizza oven but it’s also fine in a hot oven (220 degrees) to give the cabbage a bit of colour.

Serves 4 - 6/ prep time 15mins/cook time / 15mins

Recipe

Half a cabbage (I use savoy)

2 tbsp olive oil

1 can of dry cider

Nduja Butter

60g butter (room temp)

60g nduja (spreadable salami)

1 small red onion (diced)

1 clove garlic (grated)

Zest of half a lemon

To serve

Juice of half a lemon

2 tbsp raisins

3 tbsp chopped roasted hazelnuts

4 tbsp labneh

2 tbsp chili oil

Method

Mix all the ingredients into the butter and set aside.

Cut the cabbage into wedges. Season with salt and olive oil. Pop in 220 degree oven to char up the surface.

Add cider and return to the oven until the cider has almost completely evaporated.

Spoon the butter onto the cabbage, spread the butter with the back of a spoon all over.

Return to the oven until melted and sizzling, then remove from the oven.

Season with lemon juice, raisins for sweetness, and hazelnuts for a nutty crunch.

I also serve it with some labneh or yogurt, which goes very well as an optional extra.

Plus chili oil after my kids have taken their share!

Pork & Cabbage dumplings

I like to fry these in a little oil, in a non-stick pan. Pour in 100ml of water. Then place in a lid to allow them to quickly cook. Serve up with green shallot, soy, sesame oil, coriander, fresh ginger + chili flakes and plenty of roasted sesame seeds.

Makes around 30/ prep time 30 minutes/cook time 15 mins

Recipe:

Cabbage mix

1 quarter white cabbage (diced)

1 onion (peeled, finely chopped)

2 cloves garlic (grated)

1 knob ginger (grated)

2 tsp XO paste

1 tsp of sesame oil

1 tbsp light olive oil

500g pork mince