The 10 best cabbage recipes (2024)

Keralan cabbage thoran with coconut and chilli (above)

The very heart and soul of any Keralan sadya (banquet or feast), cabbage thoran is wonderful lightly spiced dry curry that allows the flavour of the vegetable to shine through. It's quite quick and easy to make, and can either be served as an accompaniment to other curries or as a main dish with the traditional rice and poppadoms.

Serves 4-6
100ml coconut oil (or vegetable oil)
2 tsp black mustard seeds
2 tsp urad dhal (black lentils)
1 tsp cumin seeds
2 dried red chillies, broken up
10-15 curry leaves
60g garlic and ginger paste
½ tsp ground turmeric
250g pointed spring cabbage, shredded
2 carrots, cut into thin strips
2 fresh green bird's eye chillies, cut into thin discs
100g grated fresh coconut
1 tbsp coriander cress or chopped coriander

1 Heat the oil in large saucepan or wok over amedium heat. Add mustard seeds, dhal, cumin seeds and red chillies. When the seeds start to pop, add the curry leaves. Stir for about a minute then add the garlic and ginger paste and turmeric. Fry for 30 seconds.

2 Stir in the cabbage and carrots and cook covered over a medium heat for about 6 minutes or until the vegetables are tender, adding a splash of water if it starts to catch.

3 Stir in the green chillies and coconut. Heat through, top with coriander and serve.

Recipe supplied by Nico Rilla, Wildflower Cafe, wildflowercafe.co.uk

Caldo verde (Portuguese-style cabbage soup)

Caldo verde is a rustic Portuguese peasant soup made primarily with cabbage and potatoes. It's delicious, hearty and perfect for those cold winter months. If you like you can add some spicy sausages, pork or black pudding to satisfy your carnivorous side. Either way it tastes great.

Serves 4 as a hearty starter
Olive oil
1 large onion, finely sliced
2 garlic cloves, peeled and finely chopped
1 stick celery, chopped
6 medium potatoes, peeled and diced
Salt and black pepper
Spicy sausages, pork or black pudding (optional)
1 large savoy cabbage, shredded
2 bay leaves
About 1.5-2 litres chicken, pork or vegetable stock
Extra virgin olive oil and smoked paprika to finish

1 Heat some olive oil in a medium pan and lightly cook the onion, garlic, celery and bay leaves until soft. Add the potatoes, salt and pepper and then pour in the stock and bring to the boil (this is the stage to add any meat if using). Turn to a simmer and then slowly cook the potatoes until tender.

2 Add the cabbage and cook for a further 5-7 minutes until cooked through. Remove from the heat and stand for 5 minutes. Season well to taste and divide between bowls.

2 Finish with extra virgin olive oil and a sprinkle of smoked paprika.

Recipe supplied by Ben Tish, Salt Yard Group

Braised savoy with fontina cheese and crispy crumb topping

The lightly nutty fontina winds its way through the veins of this dark cabbage dish. Topped with a crispy crumb, this really hits the spot.

Serves 4-6
1 tbsp butter
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, chopped
2 tbsp thyme leaves, roughly chopped
1 large savoy cabbage, cut into 8 wedges
200ml good chicken or vegetable stock
200g fontina cheese, roughly cubed
2 slices crusty bread, whizzed to coarse crumbs
25g parmesan, grated

1 Preheat oven to 200C/400F/gas mark 6. Heat the butter and 1 tbsp of oil in a large, ovenproof frying pan or shallow casserole over a medium heat.

2 Add the onion, cook for 5 minutes until it starts to soften. Throw in the garlic, half the thyme and nestle the cabbage between the onions. Fry for 1 minute on each side so the ingredients take on a little colour and the flavour of the onions.

Golubsti (Ukrainian stuffed cabbage)

This is one of the most popular cabbage recipes in Ukraine. Add some dried barberries to lift the flavour a little, but don't worry too much if you have trouble finding them.

Serves 6 (makes 12 parcels)
2 tbsp rapeseed oil
1 large onion, finely diced
1 carrot, grated
1 tsp caster sugar
1 tbsp tomato paste
1 fresh bay leaf
1 tin chopped tomatoes
1 head Savoy cabbage, 12 leaves separated

500g beef mince
500g pork mince
160g rice, parboiled and drained
40g barberries (optional)

To serve
100ml sour cream
½ small bunch dill, finely chopped

1 Make the sauce first. Heat the rapeseed oil in a heavy-based casserole. Fry half of the onion and the grated carrot over a medium heat for 5-10 minutes or until they just start to caramelise. Add the sugar and the tomato paste and cook for 1 minute. Add the bay leaf, tomatoes and 400ml water.

2 Blanch the cabbage leaves for 2 minutes in boiling water. Then refresh them in cold water and drain well on kitchen paper.

3 Mix the minces, parboiled rice, barberries, seasoning and the remaining diced onion. Place 50g of the filling on to each cabbage leaf and fold into parcels.

5 Place the parcels on top of the sauce, folded side down, tucking them next to each other snugly so they do not unravel.

6 Cook over a low heat for about 45 minutes or until cooked through. Serve with lots of chopped dill, sourdough bread and a dollop of sour cream on the side.

Recipe supplied by Olia Hercules,
oliahercules.com

Okonomiyaki, or Japanese 'pizza'

There are various regional styles of okonomiyaki, but the recipe here is a Californian interpretation of the Osaka style.

Serves 1-2
150g cabbage, finely shredded
80g leeks, well washed and chopped
130g wholemeal flour
A pinch or two of sea salt
2 eggs, beaten
1 tbsp olive oil
Toasted flaked almond and chives, to finish
1 Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.

2 Heat a large frying pan over a medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flipthe okonomiyaki, slide it out of the skillet on to a plate. Place another plate on top and flip both over together. If you need a bit more oil in your skillet, add it now, then slide the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side – another 3 -5 minutes.

3 Sprinkle the okonomiyaki with toasted almonds and chives, and slide it on to a cutting board to cut into wedges.

Shredded Chinese cabbage, cashew nut and duck salad

The crunchy texture of Chinese cabbage makes this salad fresh and light, despite using confit duck. Prepare the duck in advance, then assemble at the last minute, or buy ready-made duck confit.

Serves 6
For the duck confit
6 duck legs
2 tbsp sea salt
½ tsp pepper
1 garlic clove, chopped
½ tsp thyme leaves
1 tbsp brandy
500ml duck or goose fat
1 glass of white wine

For the salad
80g cashew nuts, toasted
1 Chinese cabbage, finely shredded
6 spring onions, finely sliced
2 garlic cloves, finely sliced
25g fresh root ginger, cut into very fine strips
1 tsp finely chopped green chilli
A handful of fresh coriander leaves

For the dressing
1 tbsp sesame oil
3 tbsp olive oil
2 tbsp dark soy sauce
4 tbsp creamed horseradish
2 tbsp good-quality red wine vinegar
1 tbsp honey mustard

1 For the duck confit, place the legs skin-side down in a shallow dish. Sprinkle evenly with the salt, pepper, garlic and thyme, then drizzle over the brandy. Cover with clingfilm and store in the fridge overnight (or for at least 12hours).

2 The next day, rinse the duck under cold water, then pat dry. Place in a large pan with the duck fat and white wine. Melt the duck fat until it reaches a temperature of 90C. Adjust the heat to maintain this temperature, then cover with foil and leave to cook for 2½ hours.

3 Preheat the oven to 240C/475F/gas mark 9. Check to see whether the duck is cooked by inserting a small, fine knife blade into a leg; it should come out without any resistance. Remove from the heat and leave the legs to rest in the fat for 30 minutes, then lift out and place in a roasting tin, skin-side up. Add a small wineglass of water and cook in the oven for about 6 minutes or until the skin crisps. At this stage, remove from the oven and set aside to rest.

4 Put all the ingredients for the dressing in a small saucepan and heat gently. Remove the flesh and skin from the duck legs and break them up (discarding the bones), then place in a mixing bowl. Add the salad ingredients, pour over the warm dressing, then add the cashew nuts. Mix well and divide among six plates. Sserve immediately.

Mange Tout by Bruno Loubet (Ebury)

Colcannon with poached egg and streaky bacon

This freshly made bubble and squeak is wonderfully comforting on a cold winter's day and a softly poached egg finishes it perfectly.
Serves 4
1.2kg potatoes, preferably Maris Piper or King Edward, peeled and cut into roughly 4cm chunks
1 small green savoy cabbage (about 450g), trimmed and finely shredded
75g butter, cubed
6 rindless smoked streaky bacon rashers, cut into 3cm pieces
6 spring onions, trimmed and finely sliced
125ml double cream
4 large fridge-cold eggs
Flaked sea salt
Freshly ground black pepper

1 Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 minutes or until soft enough to mash. Cook the cabbage in a pan of boiling water for about 3 minutes until just tender. Refresh under cold water and drain.
2 Ten minutes before the potatoes are ready, melt 25g of the butter in a large nonstick frying pan and fry the bacon until lightly coloured. Add the spring onions and cabbage to the pan and heat through.
3 Fill a large pan one-third full of water and bring to the boil, then reduce to a simmer.
4 Drain the potatoes in a colander then return them to the pan. Mash with the remaining butter, cream and lots of seasoning. Stir the cabbage, bacon and onions lightly into the mash. Keep warm over a very low heat.
5 Crack the eggs carefully into the gently simmering water and poach for 3 minutes. Spoon the colcannon into four warmed dishes. Remove the eggs from the water with a slotted spoon and divide among the heaps ofpotato. Season andserve.
Recipe supplied by Justine Pattison/Freeze

Suspiciously delicious cabbage

When you look at the list of ingredients, this dish doesn't seem like much. But the resulting dish is creamy, infused with the flavours of onion, garlic, and ginger, and amazingly addictive. So very much more than the sum of its parts.

Serves 2-4
2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 heaped tbsp grated fresh ginger
1 medium green cabbage, cored and thinly sliced
200ml double cream
Salt and black pepper to taste

1 In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.

2 Stir in the ginger and cook for about a minute. Then, add the cabbage, stirring well to coat it with the butter and other flavours. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.

3 Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom. Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings as desired and serve.

Recipe supplied by Emily Vikre, fiveandspice.com

This recipe comes from the borders of Italy, Austria and Switzerland. This fresh version of sauerkraut has much more flavour and texture than shop-bought versions.

Serves 4
8 pure pork sausages, preferably Italian
Salt and freshly ground black pepper
3 tbsp olive oil

For the sauerkraut
1 savoy cabbage, cut into very thin strips
1 litre apple juice
1 little muslin bag, holding ½ tsp whole black peppercorns and 1 tsp juniper berries
1 tbsp granulated sugar
50ml white wine vinegar

1 Put all the sauerkraut ingredients into a large saucepan with a lid. Bring to the boil, then reduce the heat and cover. Braise, stirring from time to time, for 20 minutes.

2 Meanwhile, add the sausages to a pan of lightly salted water and boil, covered, for 15 minutes. Drain well. Taste the sauerkraut for seasoning and texture: you want a little bit of crunch still. If you need more moisture, add some more apple juice. Remove the muslin bag and season with salt and pepper.

3 When the sauerkraut is ready, fry the drained sausages slowly in the oil in a frying pan until brown on all sides. Serve together, accompanied by some good-quality crustybread.

Two Greedy Italians Eat Italy by Antonio Carluccio and Gennaro Contaldo (Quadrille)

Red cabbage, pear, carrot and celery slaw with a lemon and maple dressing

This chunky slaw in fresh herby maple dressing is perfect served with some pulled pork in a bun. Conference pears work equally well if you can't find nashi (Asian) pears. You can also use any herb you have in the fridge.

Serves 4 as a side
For the dressing
4 tbsp rapeseed oil
2 tsp maple syrup
1 tsp dijon mustard
1 lemon, juice only

For the slaw
½ small red cabbage, finely sliced
1 nashi pear, quartered, cored, then thinly sliced
1 carrot, julienned (or roughly grated)
1 fennel bulb, tough outer leaves removed, thinly sliced
1 stick celery, thinly sliced
½ medium red onion, thinly sliced
½ small bunch dill, chopped
½ small bunch chervil, chopped
½ small bunch of mint, leaves finely sliced, small ones left whole for decoration
20g sunflower seeds, toasted
20g flaked almonds, toasted

1 First make the dressing by mixing the oil, maple syrup and mustard. Season, add lemon juice to taste. It should be sweet, sour and have a slight kick from the mustard.

2 Toss the rest of the ingredients apart from the nuts and the herbs in the dressing and let the slaw stand for 15 minutes.

3 Mix through the herbs and sprinkle over the sunflower seeds and almonds just before you are ready to serve.

Recipe supplied by Olia Hercules, oliahercules.com