Cabbage! Boring? Mmmm, maybe. But it’s the only thing that has actually grown and ready for picking in my winter garden this week. But boy is it packed full of all the good things my body needs. Really high in vitamin K and C, great source of fibre (you may hear that coming from my bedroom later tonight), manganese, folate, vitamin B6, omega 3 fatty acids, calcium, potassium, vitamin A, protein, are you still reading? Get my drift?
I was inspired by a tweet (on twitter this week) when someone posted a picture of this fantastic looking cabbage grown in the Wairarapa, New Zealand, circa 1890s (http://mp.natlib.govt.nz/detail/?id=3190). Ok, so my little one is nothing in comparison and I am suffering from size envy, but I’m still going to make really good coleslaw from it, even though it won’t be able to feed the whole town (and when I say “I”, I mean my lovely wife). This is how she made it:
STEP1 Finely slice cabbage (about 3 cups)
STEP3 Grate two medium sized carrots
STEP4 Grate 1 cup of Edam cheese
STEP5 The dressing. Combine in a bowl: ¾ cup natural yoghurt, 1 finely chopped gherkin, squeeze of lemon juice, 1/4tsp mustard powder, season with salt and pepper, parsley and thyme (these were growing in the garden so chuck in anything you have growing).
STEP6 Mix the dressing through the chopped up vege and cheese and you are ready for dinner.
I put a call out there on facebook for some cabbage recipes. This is one I got from my friend Dave Dougherty. I’m a vegetarian so can’t vouch for the taste, but it does sound good for those carnivores out there.
Slice cabbage into roasting dish, sprinkle with finely diced bacon, sprinkle with celery seeds, salt and pepper, place a couple of knobs of butter over surface, cover with tinfoil, bake in oven for 10-15 minues, remove pan, remove tinfoil, toss everything together before immediately serving ...
What do you do with cabbage?