Riverford Wicked Leeks
Pointed cabbage three ways recipe image

Print Pointed cabbage three ways

The central stalk in each leaf should be good to eat if finely shredded but should be removed with a quick V shaped cut where it flares toward the bottom of the leaf. The best way to shred your cabbage is to take the trimmed leaves, stack 4 or 5 in a pile and roll them up like a cigar. Now cut into strips lengthways. You get a lot more cutting for your efforts

Ingredients

  • Pointed cabbage

Method

  1. comfort
  2. Blanch in salted boiling water for 2 minutes and stir into buttery mashed potato to make some Irish colcannon, or add to cold mash and chopped leftovers, form into little patties and fry until golden brown for a take on bubble & squeak.
  3. spiced
  4. Try frying with chopped garlic, chilli and ginger and dressing with a shake of soy sauce. For something a little calmer take a knob of butter and a pinch of caraway and fry lightly. The cabbage shouldn’t take more than a few minutes to soften
  5. …and finally –
  6. Stir them into a whole host of dishes for a verdant finale. Think stews, risottos, soups, stir-fries, even trays of roasted veg for the last few minutes to wilt in the dropping heat.
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