‘Surprisingly delicious cabbage’

Working with The University of Sheffield

Season: AutumnSpringSummerWinter

Cabbages are so underrated. I’m always delighted to have one in my veg box because it can go into so many favourite autumn/winter dishes. Stir-fried with other veg plus cashews or tofu; added towards the end of simmering a soupy stew of potato, beans, onion, tomato and paprika; a Keralan cabbage thoran with coconut and chilli; gently stewed with sliced leeks, mushrooms, garlic and ginger and served with a wholegrain. Plus of course winter slaws with grated carrot and beetroot, seeds and a citrus dressing. Homemade sauerkraut is another topic altogether!

Dense cabbage leaves like last week’s January King Cabbage will need a bit more cooking than the more tender ones like Pointed (aka Sweetheart or Hispi). You can use the central stalks if sliced very finely.

This dish comes recommended by one of our lovely customers. It’s from vitalveg.co.uk (a veg box scheme in Aberdeen). Can’t wait to try it alongside veg sausages. If you’re hesitating at the quantity of cream you could probably reduce the amount slightly and add a dash of stock or water.

Ingredients

2 tbsp butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 heaped tbsp grated fresh ginger

1 medium green cabbage, cored and thinly sliced

200ml double cream

Method

In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.

Stir in the ginger and cook for about a minute. Then, add the cabbage, stirring well to coat it with the butter and other flavours. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.

Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom. Cover and continue to cook over a low heat for about 10 minutes.

Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings as desired and serve.