Surely we can do better with Cabbage
That cabbage that usually sits at the bottom of the fridge – you’ve made one dish from it and are now wondering what to do with the rest. Nobody ever rates cabbage at the top of the list of their preferred vegetables. So it is inexplicable that cabbage salad is in every salad bar, pizza shop, pub, fish and chip shop and other take away joints. Even supermarkets. Is this just Australia?
Cabbage is most often served as a trestle-table salad for the BBQ. Chipped with unappetising carrots, mixed with a sweet mayonnaise and left to sit too long in the sun, it softens in its own juices.
Such a variety of possibilities
You are wondering about fresh salad ideas, or cooking it so that it is exciting rather than drab and boring cabbage. What about pickles? Snacks? Baking it? Trying Indian Style or Malay Style dishes?
What about red cabbage? Green/white cabbage? Napa cabbage?
Surely we can do better than we do right now. The Germans, for example, know the value of cabbage – sauerkraut must be close to a national dish. Coleslaw comes from the Dutch. Red cabbage is also a favourite of the German people, cooking it with cloves, juniper berries and an apple or two.
The Irish have Colcannon – boiled cabbage mixed with mashed potatoes with plenty of butter and milk, and served with even more butter.
There is more – bubble and squeak. Lebanese Cabbage Rolls, vegetarian style. Rice filled Dolmades using cabbage leaves instead of vine leaves.
We have collected together our favourite Cabbage recipes for you so that life with cabbage is never again boring.
Here are my favourite cabbage recipes.
What are yours? Really, in Australia we can do better than wilted coleslaw.
Browse all of our Cabbage Recipes, and all of our Collections. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #30 Bring the Cabbage to the Table”