If you’ve ever found yourself with a humble head of cabbage and wondered what to do with it I've got you! Start with a savoury mille feuille nabe, where layers of pork belly and cabbage melt into a rich broth, to the crisp sweetness of roasted hispi cabbage with crunchy pangrattato and cooling yoghurt to a braised red cabbage that is perfect for holiday tables (or Christmas in July celebrations). I'm also sharing a roasted cabbage salad and classic gyoza potstickers, where cabbage forms the delicious base of everyone’s favourite dumplings.
If I can urge you to make one dish this winter, please make it this mille feuille nabe. Layers of cabbage and pork belly are cooked until tender in a delicious broth. It also looks damn impressive too but it's so simple and delicious!
I absolutely adore roasting cabbage as it brings out its sweetness and this roasted hispi cabbage showcases the beauty of this conical shaped cabbage with lots of crunchy pangrattato and yogurt!
We never grew up eating braised red cabbage but that doesn't mean that I don't absolutely love it. I served this at Christmas once and my family were so crazy about it that I wish I had made more!
Winter salad? Am I crazy? Hear me out Dear Reader! This roasted cabbage salad has sweet, caramelised cabbage, red capsicum peppers and onions with baby spinach and parmesan!
Did you know that cabbage is one of the main ingredients of gyoza dumplings? And you use a whole baby wombok cabbage to make these wonderful potstickers! Mr NQN swears that these gyoza taste even better than restaurant ones.
So tell me Dear Reader, what's your favourite way to eat cabbage?
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