When I was little, my mother used to make us steamed white cabbage dressed with butter, soy sauce and lemon juice.My sisters and I ate it with our fingers, dipping chunks of bread into the serving bowl to soak up the leftover juices.Not for nothing is the modern French word for cabbage – chou – used as a term of affection.1 In a large pan or wok heat the oil with the mustard seeds and dried chilli.2 Add the lemon juice, sugar and chopped coriander.2 tbsp good quality balsamic vinegar.Thinly sliced prosciutto or other ham, to serve.Charred cabbage with a mint and chilli dressing.1 red chilli, chopped.1 tbsp chopped mint.4 Transfer the leaves to the dressing container while they are hot.2 Add the caraway seeds and cook for another minute.Leave for 5 minutes to finish cooking over a low heat.4 To finish, season well, sprinkle with a little good vinegar and chopped parsley.2In a large shallow pan over a low heat, cook the garlic, ginger and sesame seeds in a tablespoon of sunflower oil for 2 minutes.3 Before the garlic browns, add the soy sauce and a knob of butter.4 Add your steamed chopped cabbage to this mixture, mix well and season if necessary.A handful of cooked broad beans.A handful of cooked puy lentils.1 clove of garlic, chopped finely.But use any soft herbs you can get your hands on.3 Dress with good olive oil, a squeeze of lemon and loads of chopped herbs.Season and serve. .

Roasted Cabbage Wedges

Our roasted cabbage wedges maintain a little bit of crunch and are packed with natural sweetness.This winter green veg – in season in February – is also great as an accompaniment to a simple grilled chicken breast or steak.Ingredients 1 small winter green cabbage, cut into 8 wedges, core trimmed.This recipe can be adapted to use with Savoy cabbage or Brussels sprouts, but cook them in a pan and toss in the seeds. .

Roasted Cabbage with Garlic and Olive Oil

Roasting this vegetable is a game-changer, convincing even the most reluctant picky eaters that it's, in fact, worth a try!Steamed cabbage with butter and garlic is one of my favorite side dishes.The Picky Eater, who pretty much objects to all vegetables, declared it as "amazing" and asked for seconds.Spices: I like to use garlic powder and red pepper flakes.I like this dish spicy so I use quite a bit of red pepper, as you can see in the video below.But I wrote this recipe keeping in mind that not everyone likes their food spicy.Although it's not exactly a quick recipe - it takes about 40 minutes from start to finish - it is actually very easy.Note that when you lift the baked cabbage slices from the pan, they will somewhat fall apart on you.Other tasty ways to make it include steaming it then serving it buttered, and turning it into an Asian-style cabbage stir-fry.Remove the outer leaves, cut the cabbage into wedges, and rinse them under running water.Other spices to experiment with include onion powder and dried thyme.Rather than spraying the wedges with olive oil, you can brush them with melted butter.Other times, I simply snack on them cold - kind of like antipasti.4.97 from 321 votes Pin Recipe Share on Facebook Print Recipe Add to FavoritesGo to Favorites Roasted Cabbage with Garlic and Olive Oil These roasted cabbage wedges are so flavorful!Roasting cabbage is a game-changer, convincing even picky eaters that it's worth a try.▢ ½ teaspoon red pepper flakes INSTRUCTIONS Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil and generously spray it with olive oil.Rinse the cabbage wedges, then carefully dry them using paper towels.Place the wedges in a single layer on the prepared baking sheet.Season with kosher salt, garlic powder, and red pepper flakes.Nutrition info is approximate and the carb count excludes sugar alcohols.


Charred Hispi Cabbage With Hazelnut Romesco

Ideally portioned – one cabbage, which you can buy for as little as 65p, can feed two to four – it’s supremely tender, takes minutes to cook, and delivers on flavour. .

Roasted hispi cabbage with Comté & lemon recipe

Serves: 4.), garlic, ¼ teaspoon fine salt, a few grinds of black pepper and the thyme leaves.5Meanwhile, add the lemon juice to the remaining 2 tablespoons of oil mix and drizzle it evenly over the cabbage. .


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