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CABBAGE

Cabbage contains calcium, magnesium, potassium, phosphorus, betacarotene, folic acid, vitamin C, vitamin E, vitamin K and inodine.

Sauteed Cabbage with Fennel
serves 4

INGREDIENTS

  • 1 tbsp extra virgin rapeseed oil
  • 2 cloves of garlic, peeled and crushed
  • 2 shallots, peeled finely sliced
  • 1 tbsp fenel seeds
  • 275g (10oz) shredded Savoy or other dark green cabbage
  • salt and black pepper
METHOD
  1. In a large heavy based frying pan, gently heat the oil for 1 minute, then add the garlic, shallots and fennel seeds. Cook for a further 2-3 minutes until the garlic and shallots are softened.
  2. Add the cabbage and stir fry continuously for another 2 minutes until just softened.
  3. Serve as an accompaniment to fish, chicken or game dishes.

Savoy Cabbage Carbonara
serves 4

INGREDIENTS

  • ¼ Savoy Cabbage, finely shredded
  • 25g (1oz) butter
  • 1 small onion, chopped
  • 55g (2oz) smoked bacon, cut into small pieces
  • 1 egg
  • 6 tbsp creme fraiche
  • 50g (2oz) Parmesan style cheese, freshly grated
  • salt and freshly ground black pepper
METHOD
  1. Cook the cabbage in boiling salted water for about 5 minutes.
  2. Melt the butter in a heavy frying pan and fry the onion until soft. Remove from the pan.
  3. Fry the bacon in the same pan until crisp.
  4. Return the onions to the pan and add the cabbage.
  5. Whisk the egg, creme fraiche and half the cheese together. Add to the pan and stir until hot but not boiling and very slightly thickened.
  6. Season and sprinkle the remaining cheese over.

Savoy Cabbage with Bacon and Shallots
serves 4

INGREDIENTS

  • Short Crust Pastry:
  • 6 slices of rindless smoked British bacon cut into pieces
  • 1 Savoy cabbage
  • 25g (1 oz) unsalted butter
  • 1 tbsp oilseed rape oil
  • 4 shallots, peeled halved and sliced
  • 2 cloves of garlic, peeled and finely chopped
  • 100ml (3.5 fl oz) chicken stock
  • salt and black pepper
METHOD
  1. Fry bacon for 5 minutes until golden crisp. Leave to cool.
  2. Discard the outer cabbage leaves. Quarter the remaining cabbage, cut out the hard core and slice the leaves finely.
  3. Heat the butter and oil in a large frying pan, add the shallots and saute for several minutes until softened and starting to colour.
  4. Stir in the garlic and cook for another minute.
  5. Add the cabbage and half the chicken stock with some seasoning and cook for another 4-5 minues, turing frequently until the cabbage starts to soften.
  6. Add the remaining stock and cook for a few minutes longer, turing the cabbage until it is really soft.
  7. Stir in the bacon and serve hot.
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