Versatile, delicious, nutritious and affordable – cabbage really is that girl. Find some of my favourite recipes below…
Cabbage fritters
Have these beauties for breakfast, lunch or dinner. They are crisp, savoury and chock full of goodness.
Get the full recipe
Parmesan and garlic roast cabbage with butter beans
A really easygoing, hands-off recipe. The umami parmesan crust helps the cabbage to colour up beautifully in the oven while the beans are blipping away. The texture of the slightly crisp charred cabbage against the yielding, creamy beans works so well.
Get the full recipe
Braised red cabbage & mash
This hearty bowl of goodness makes ideal cold weather food and elevates the humble red cabbage to main event.
Get the full recipe
Roast cabbage, potato & chickpea bowl
A super simple one tray meal, chock full of hearty goodness.
Get the full recipe
Cabbage and bean pasta soup with kale pesto
Perfect winter warmer comfort food – this bowl is just so cosy. And the recipe is a real fridge clearer – definitely adapt it to whatever you have on hand. Mix up the pasta shapes or beans, swap the leek for celery, use spinach instead of kale and finish up whatever variety of nuts or…
Get the full recipe
Tahini roast cabbage & butter beans
The tahini dressing bring a beautiful savoury char cabbage which is simply roasted, together with the beans to crisp them up. There are a lot of satisfying contrasting textures going on in this plate.
Get the full recipe
Charred cabbage with lemon, capers & white bean puree
A really fresh and zippy way with cabbage, packed full of fibre.
Get the full recipe
Fried kohlrabi & slaw
The zippy yoghurt dressing against the savoury crunch of the kohlrabi is a thing of beauty.
Get the full recipe
Roast carrots, cabbage & chickpeas with spelt & feta
A really simple tray-bake recipe, packed with plant-based goodness.
Get the full recipe
Roast cabbage with chestnut & crispy shallots
This showstopper is special enough to be the main event, or would make an extremely luxe side-dish for a festive spread. A triumph of textures.
Get the full recipeRECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply