3 WAYS WITH CABBAGE

Winter slaw: I always have a cabbage in the fridge over winter. Simply shave off the required amount for a salad (a mandolin comes in handy here). To a salad bowl of sliced cabbage, add 1-2 grated carrots, 1 thinly sliced fennel, 1 sliced or grated apple and a handful of chopped parsley.

Make a simple dressing of 1 tablespoon apple cider vinegar, 1 teaspoon honey, pinch of salt and 4 tablespoon olive oil. Drizzle over the salad and toss to combine.

Apple cider braised cabbage: This is another frequent winter dish on our table. Either red or green cabbage can be used. Slice about 700g cabbage and place into a shallow pan. Add 1 tablespoon apple cider vinegar, 1 sliced apple, 4 juniper berries or whole cloves, knob of butter, salt and ½ cup vegetable stock or water. Cover and bring to a gentle simmer for 25 minutes until the cabbage is tender and the liquid is absorbed.

Roasted cabbage wedges: Roasting brassicas such as cabbage, brussels sprouts or cauliflower brings out their sweetness. Cut half a cabbage into 3cm thick wedges. Arrange on a roasting tray in a single layer, drizzle with olive oil and season well. Roast for 20 minutes then flip and cook for another 10-15 minutes until the cabbage is tender and golden around the edges. Serve with a robust dressing such as garlicky aioli. ✤

Nicola Galloway is a Nelson-based cookbook author, food writer and culinary tutor. For more: homegrown-kitchen.co.nz.