Duck and red cabbage with juniper-spiced rhubarb
Spiced rhubarb makes a vibrant relish beside tender sliced duck breast and glossy red cabbage Source link
All posts tagged: cabbage
Crunchy carrot and cabbage salad with a peanut dressing
Put 90g smooth peanut butter, 2 tbsp lime juice, 2 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp honey, 2 tsp sesame oil, ½ finely chopped red chilli (deseeded), 1 grated garlic clove, 1½cm square piece of fresh root ginger (peeled and grated to a purée) in a food processor or blender with 2 tbsp hot water and blitz, or mix everything together with a fork, beating vigorously. You should have quite a smooth mixture. Cover and set aside. Source link
Meera Sodha’s vegetarian recipe for quinoa and chickpea salad with red cabbage, pomegranate and pistachios | Salad
Every now and then, something comes along in the food industry that is “better than sliced bread”, and right now I would say that thing is jarred chickpeas. Due to the way they’re processed, cooked at a lower temperature and for a shorter time, they tend to be softer than tinned and ready to eat in salads (a tinned chickpea, on the other hand, might need a five-minute boil to get to the same degree of softness). In any case, it’s safe to say that this innovation has led to an increase in my eating of chickpeas in salads, and today’s dish is a recent favourite. Quinoa and chickpea salad with red cabbage, pomegranate and pistachios This makes a light dinner or substantial lunch. Toss the chickpeas and feta through the salad at the last minute, to prevent them getting stained pink by the cabbage and pomegranate molasses. Prep 15 minCook 20 minServes 4 for lunch 175g quinoa – I use a mix of black, red and white250g red cabbage (about ½ cabbage), cored and …
Cabbage Core – the trend that’s here to stay
Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free It seems that cabbage, traditionally the least glamorous vegetable at the greengrocers, is having a moment. Not only have trend forecasters declared 2026 as the year of the cabbage but Pinterest has announced the rise of “cabbage core”, largely involving crockery shaped like cabbage leaves, which looks suspiciously like something your grandmother owned in 1977. It has also become fashionable enough to appear in a Vogue spread and serious enough for Business Insider to pay attention, extolling cabbage’s health virtues, digestive credentials and the renewed interest in cabbage soup. This is not, on the face of it, intuitive. Cabbage has never enjoyed the glossy halo afforded to avocados, blueberries or anything described as “ancient grain”. It is the vegetable equivalent of sensible shoes: practical, reliable and almost aggressively uninterested in seduction. Even its name lacks romance. No one has ever leaned across a candlelit table …
Maccheroni with sausage and cabbage
This northern Italian dish is easy and delicious – the ideal choice for a weekday meal Source link