White
Cabbage
Cabbage is a
versatile vegetable as it is delicious hot or cold. When combined with other
ingredients which complement its flavour and texture it can be transformed into
a wide variety of tasty salads or hot meals.
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Cabbage with Juniper and Garlic (serves 4)
- 500g whitecabbage -
shredded
- 6 juniper berries
- 2 tbspn olive
oil
- ½ medium onion -
finely chopped
- salt and black pepper
- 1 clove garlic
1. Heat the oil in a heavy
based pan and soften the onion in it for about 5 minutes.
2. Add the juniper berries with the crushed garlic and
fry for one minute.
3. Add the cabbage
and stir until all covered with the mixture - season.
4. Cover with a lid and cook for 10 minutes stirring
occasionally to ensure even cooking.
White Cabbage Sweet and Sour (serves 4)
- 500g whitecabbage - shredded
- 2 tbspn oil
- 3tbspn cider vinegar
- 1 onion - thinly sliced
- 1 tspn cornflour
- 175g carrots - sliced thinly
- 1 tspn grated fresh root
ginger
- 50g cashew/peanuts or
almonds - toasted
- Seasoning
1. Heat oil in a frying pan
or wok, add the onion and carrots and cook over a high heat for 3 minutes.
2. Add the cabbage and cook for 5
minutes.
3. Mix the honey, vinegar,
cornflour and ginger and pour over the vegetables. Stir well and simmer for 5
minutes.
4. Season and sprinkle with
the nuts. Serve immediately.
Apple, Carrot and Sunflower Seed Coleslaw (serves 4)
- 275g white cabbage - finely
shredded
- 1 tbspn sunflower seeds
- 1 tbspn concentrated apple
juice
- 2 red skinned eating apples
- 175g carrots
- 3 spring onions
- 1 tbspn sunflower or soya
oil
- 1tbspn cider vinegar
- Seasoning
- Toasted sunflower
seeds
- Chopped parsley to
garnish
1. In a large bowl mix the
oil vinegar and apple juice, season
2.
Toss in the cabbage.
3. Grate the
carrot and apple and mix well
4. Add
the sunflower seeds and chopped spring onions.
5. Chill and serve sprinkled with parsley and toasted sunflower
seeds.
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