Cabbage Recipes

  Printable Cookbook

Cabbage

Coleslaw

Italian Cabbage & Bean Soup

Cabbage

  Print This Recipe           Print Cookbook       Back to Top

1 onion

½ a cabbage

A knob of butter

This will make enough portions for 4 people. Ok we know that this might not be that exciting but it is tasty. Chop the cabbage lengthways into strips. Chop the onion in the same manner. Place them both in a saucepan & cook until tender, usually around 15 minutes. Drains & add a knob of butter & some salt & pepper to taste.

Coleslaw

  Print This Recipe           Print Cookbook       Back to Top

Remove core from cabbage, shred finely and mix with some grated carrot. Add 4 tablespoons mayonnaise, 4 tablespoons natural yoghurt and seasoning, mix well.

Italian Cabbage & Bean Soup.

  Print This Recipe           Print Cookbook       Back to Top

1 can Barlotti or pinto beans (if dried soak overnight)

4 tabs extra virgin olive oil

1 onion chopped

3 garlic cloves

1 large carrot, chopped

1 celery stalk

2 sprigs thyme

2 pints of veg or chicken stock

350g potatoes peeled & cubed

1 400g tin of tomatoes

2 tabs chopped parsley

salt & pepper to taste

½ shredded Savoy cabbage

To serve

Freshly grated parmesan

Olive oil

Drain & rinse the beans. Heat the oil in a large pan adding the onion garlic, celery & carrot. Sauté until lightly browned. Add the beans,thyme, rosemary & stock. Bring to the boil for 5 minutes then simmer until the beans are tender ( around 40 mins if you used dried beans not so long canned.)

Add the potatoes,tomatoes & half the parsley& some salt & pepper, simmer until the potatoes are nearly cooked. Add the shredded cabbage & simmer for a further 4 minutes. 

Season with salt& pepper and pass around the parmesan.