Cabbage recipes


Red Cabbage Casserole


30 grams butter
2 cloves garlic, crushed
1 red onion, thinly sliced
1 beetroot, peeled and grated
¼ red cabbage, thinly sliced
1 apple, cored and roughly chopped
1/3 cup raisins
¼ teaspoon grated fresh nutmeg
2 tablespoons brown sugar
2 tablespoons red wine vinegar
½ cup chicken or vegetable stock
sea salt and freshly ground pepper

Preheat oven to 160°C.
Melt the butter in a pan and cook the garlic, onion and beetroot with a pinch of salt for 5 minutes.
Put all the remaining ingredients in an ovenproof casserole, then add the contents of the pan, season generously and stir well to combine. Cover casserole tightly and cook for 1 hour, stirring the vegetables after 30 minutes. It can be cooked for another 15-20 minutes depending on how tender you like your cabbage.

Cabbage Wedges


¼ green cabbage
¼ cup olive oil
1 ½ tablespoons lemon juice
1 tablespoon grain mustard
½ teaspoon smoked paprika
2 cloves garlic, crushed
sea salt and freshly ground pepper

Preheat the oven to 180°C.
Cut the cabbage into 4-5 wedges, making sure
you retain a part of the stem on each so that the wedges hold together.
Place in a single layer on a lined baking tray and sprinkle a teaspoon of water over each one.
Whisk the remaining ingredients together and season. Using a pastry brush, brush half the oil mixture over the cabbage. Roast for 15 minutes then carefully turn each wedge over. Brush with the remaining oil mixture and roast for a further 15 minutes for cabbage that still has a bit of bite to it. If you prefer more tender cabbage, loosely cover the tray with a piece of foil and roast until done to your liking.