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.