White cabbage is often thinly sliced and used in cole slaw and salads. Shredded raw with lemon and sunflower seeds, for example. Or with apple and mint. The hard head of the cabbage is full of vitamin C and minerals and will last a couple of weeks in a cool place.
Instead of shredding white cabbage, you can chop it into wedges and bake them whole in the oven. It tastes great, especially with goat’s cheese.
Keep in mind
The dish known as brown cabbage is white cabbage fried in butter and simmered with a light syrup. Boost the flavor even more with muscovado sugar.
How to cook white cabbage
, and white cabbage can all be used raw in salads. Shred and lightly salt the cabbage and leave it to stand for a moment to soften. It will add more flavor to your salad. Types of cabbage are also good cooked in cream, raw fried/stir fried or as a gratin.
Boil the white cabbage in chunks, place in an ovenproof dish, top with olive oil and goat’s cheese and bake in the oven at 225°C for about 10 minutes.
Make your own cabbage salad: Thinly slice white cabbage. Mix a vinaigrette, maybe with some chili and lime in it. Toss the white cabbage in the vinaigrette and leave to absorb. Serve with fresh coriander.
Remove the leaves and place in a roomy dish with a little oil. Set the oven to approximately 90°C and roast overnight (the thicker the leaves, the lower temperature and more time you’ll need). It will be like crisps – but taste better.
Make white cabbage sauerkraut! As everyone knows, sauerkraut is a classic with sausages. It’s also easy to make yourself: Slice the cabbage thinly, very thinly. Add salt and spices, cumin for example. Press the vegetable down so the salt is absorbed. Pack into a glass jar (it’s important that there aren’t any air bubbles left) and store at room temperature for two weeks. After that store your sauerkraut in the fridge. It will be best after a month but lasts for up to a year.
Pickled white cabbage
As long as you start early, it’s almost ridiculously easy to pickle white cabbage: Slice the cabbage with a sharp knife. Add salt and spices. Press the vegetable down so the salt is absorbed. Pack the cabbage into a glass jar (it’s important that there aren’t any air bubbles left) and store at room temperature for two weeks. After that store your sauerkraut in the fridge. It will be best after a month but lasts for up to a year.
The cabbage classic: It’s time to rediscover cabbage casserole. It’s perfect for Sunday dinner.