CUT THE WASTE
Have you ever bought a big cabbage round only to use a small portion of it? Here are some recipes to use it all. Recipes from bestrecipes.com.au
1. EASY POACHED CHICKEN COLESLAW SERVES 4. PREP 20 MINS COOK 10 MINS Ingredients:
● 1 litre Campbell’s chicken stock
● 2 chicken breast fillets
● 1 corn cob, husks and silk removed
● 1 tsp extra virgin olive oil
● ½ cup whole-egg mayonnaise
● 1 tbs fresh tarragon, chopped
● 1 tbs white wine vinegar
● 1 tsp Dijon mustard
● 2 cups red cabbage, shredded
● 2 cups green cabbage, shredded
● 2 carrots, grated
● 3 spring onions, thinly sliced
● 1 avocado, sliced
● 1 spring onion *to serve *extra
● 1 pinch salt and pepper *to taste
Method:
1 Place stock in a medium saucepan. Bring to a simmer at medium-high heat. Add chicken. Cook, uncovered, for 10 minutes. Turn off heat. Stand, uncovered, for 5 minutes. Remove chicken from poaching liquid, place on a plate. Discard liquid. Rest chicken, covered, 5 minutes. Shred. 2 Brush corn with oil. Heat a large frying pan over medium-high heat. Cook corn 6 to 8 minutes, turning, until charred. Transfer to large plate. Cut kernels from corn. 3 Dressing: Combine mayonnaise, tarragon, vinegar, mustard and 2 tbs water in large bowl. Season with salt and pepper. Reserve ⅓ of dressing. 4 Add cabbages, corn, carrot, spring onion and chicken to dressing. Toss. Transfer to serving platter. Top with avocado. Drizzle with reserved dressing. Sprinkle with spring onion.
2. BARBECUED CABBAGE & BACON
SERVES 4. PREP 10 MINS COOK 10 MINS Ingredients:
● ¼ cabbage, thinly sliced
● 6 bacon rashers, diced
● 2 onions, sliced
● 1 tsp crushed garlic
● 2 tbs butter
● 1 pinch salt and pepper *to taste
● 340g gruyere cheese, grated
Method:
1 Mix cabbage, bacon, onions, garlic, salt and pepper together in a bowl. 2 Add half the butter to a hot barbecue plate, and then the cabbage mixture.
3 Cook until the onions are transparent, adding the remaining butter half way through cooking time. The cabbage will cook down considerably.