Bratwurst with braised cabbage

Ingredients 1 white cabbage, 1 onion, 1 tsp cloves, 1 tbsp butter, 1 tbsp white wine or cider vinegar, 1 tsp mustard, 4 bratwurst sausages.

Serves: 2 Preparation: 30 minutes

As part of the World Cup Food Challenge 2014, this recipe represents a traditional meal of Germany. It feels like such a cliche and so unimaginative to instantly associate Germany with sausage, but if you look past the meat (typical vegetarian, eh?) and simply delight in the utter fragrant glory of the bed of cabbage, I can promise you that this dish is a national treasure for a very very good reason.

1) Peel and chop the onion into 1/2cm slices. Pop out the rings and add to a pan along with the butter and cloves. Sautee gently until the onion is completely soft and translucent and take the pan off the heat. Pick out the cloves and discard.

2) Cut the cabbage into 1/2cm slices, then slice into thin strips. Parboil for 5 minutes, drain and add to the pan of onion.

3) Return to the heat, add the vinegar and mustard and stir through until the cabbage becomes soft, adding a little extra butter for glossiness if desired.

4) Grill or fry the sausages for 6-8 minutes, then serve atop the cabbage.

Stuffed Cabbage: Mexican mole

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, mozarella, savoy cabbage.

Serves: 6 Preparation: 1 hour

I often get dejected emails from people who cannot or choose not to eat products containing flour and I'm always surprised by how many of them do not ever think of wrapping the contents of a sandwich in iceberg lettuce rather than bread or a tortilla, or don't think of using a razor thin shaving of courgette or other vegetables to replace pasta in tagliatelle or cannelloni. The same goes for the humble cabbage leaf. I would far rather use savoy cabbage over vine leaves - they taste fantastic, they're more robust and easier to handle and the fabulous wrinkly texture is perfect for stuffing because all the little nooks and crannies are filled. This dish is a wonderful alternative to tortillas when making enchiladas.

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Add the greek yoghurt and grated mozarella into a milk pan with a pinch of salt and stir on a low heat until the cheese is incorporated. Pour over the tortilla rolls and add extra cheese and a sprinkling of cayenne pepper. 

4) Blanch the cabbage leaves in hot, salted water for 5 minutes, then plunge into ice-cold water so that the leaves retain their colour.

5) Dry thoroughly (I found shaking them outside before patting them with kitchen roll to be the easiest way) and spoon 2 tablespoons of the mixture into the centre. Roll up as you would a burrito and place seam side down in a casserole dish - as below.

6) Rather than completely covering the cabbage, I thought a tablespoon and a half or so on top of each leaf to be sufficient. Bake in the oven for 10 minutes until the sauce bubbles and serve!

Stuffed Cabbage: Giant cous-cous, pepper & tomato

Ingredients 6 Savoy cabbage leaves, 2 bell peppers, 6 baby plum tomatoes, 1 cup Giant (aka Israeli) cous-cous (I bought mine fromMillie's Organic in Leeds), Rachel's Organic Greek Yoghurt, mozarella, 1 tsp chilli powder, 2 cloves garlic, 1 tsp tomato puree.

Serves: 3 preparation: 30

I often get dejected emails from people who cannot or choose not to eat products containing flour and I'm always surprised by how many of them do not ever think of wrapping the contents of a sandwich in iceberg lettuce rather than bread or a tortilla, or don't think of using a razor thin shaving of courgette or other vegetables to replace pasta in tagliatelle or cannelloni. The same goes for the humble cabbage leaf. I would far rather use savoy cabbage over vine leaves - they taste fantastic, they're more robust and easier to handle and the fabulous wrinkly texture is perfect for stuffing because all the little nooks and crannies are filled. This dish has a gorgeous creamy sauce on the outside and a richer, slightly spicy centre.

1) Pour the cous-cous into a pan of boiling salted water and stir through for 6-8 minutes before straining in a sieve and setting aside to cool.

2) Slice the tops from the bell peppers and remove the seeds. Remove the portions of flesh from between the membranes and slice into strips. Roast in the oven along with the whole tomatoes for 15 minutes at 200 degrees, drizzled with a little oil.

3) Peel and crush the garlic and sautee in a little butter along with the spices and tomato puree, then stir in the peppers and tomatoes and the cous-cous.

4) Blanch the cabbage leaves in hot, salted water for 5 minutes, then plunge into ice-cold water so that the leaves retain their colour.

5) Dry thoroughly (I found shaking them outside before patting them with kitchen roll to be the easiest way) and spoon 2 tablespoons of the mixture into the centre. Roll up as you would a burrito and place seam side down in a casserole dish - as below.

6) Grate mozarella into Greek yoghurt and spoon over as much as you wish. Rather than completely covering the cabbage, I thought a tablespoon and a half or so on top of each leaf to be sufficient. Bake in the oven for 10 minutes until the sauce bubbles and serve!

Guinness beef & cabbage hash

Ingredients Potato, cream, butter, stewing steak, Guinness, beef stock, leek, cabbage, plain flour.

Serves: 2 preparation: 1 hour


This came together as a sort of desperate cobbling together as leftovers but The Boy loved it so it's come on the list of recipes to post as an alternative to my Guinness pie. Yet another St Patrick's Day cliched idea!


1) Peel and dice the potato and boil in hot salted water for 20 minutes


2) Dice the leek and cabbage and sautee in a little butter. Sift in a little plain flour to form a sort of roux, then add the chunks of beef and allow to brown before pouring over just enough Guinness to cover the meat.


3) Allow the Guinness to bubble away for about 10 minutes, then add a little beef stock and cream before stirring through. By now the sauce should have thickened to a glossy, dark brown hue.


4) Spoon the beef, cabbage and leek mixture into a casserole dish and set aside.


5) Strain the potatoes and mash with a little butter and cream. Season well with salt and black pepper, then pipe over the meat. Bake in the oven for 10-20 minutes until the top is golden brown and crispy

Creamed cabbage & potato cakes

Ingredients Pistachio, chilli & lime potato cakes, irish cheddar, cabbage, leeks, double cream, butter, black pepper

Serves: 2 preparation: 10 minutes


When I make potato cakes, I tend to like thick almost scone-like cakes that are crispy on the outside and meltingly perfect mash in the middle. On the rare occasion that I have "proper" flat potato cakes, I like to treat them as toast. In honour of St Patrick's Day (because what's more Irish than potatoes and cabbage?) I have created this creamed cabbage, cheddar and leek concoction to serve them with.


1) For instructions on making potato cakes see my previous recipe.


2) Dice the cabbage and leeks, then sautee in a little butter for 5 minutes, adding a tiny splash of cream once the leeks are soft.


3) Stir through some grated Irish cheddar and season well with black pepper.

Serve on the toasty hot potato cake

Wenceslas crostini

Ingredients White radish, kohlrabi, white cabbage, olive cheese.

Serves: 4 Preparation: 5 minutes

The name for this heavenly snack was rooted in a joke. I recently posted recipes for ruby salad and emerald salad, so called because of the colour of the ingredients. I started collating ingredients for an all-white salad which I initially was going to toss in mayonnaise like a sort of albino coleslaw, but having recently procured some olive cheese from Cornucopia (our amazing regular festival of food in Leeds Corn Exchange) I had visions of crunchy, fresh vegetables smothered in a rich, gooey warm cheese spread onto a springy, soft ciabatta base. And there you have it - deep and crisp if not exactly even, this crostini is utterly moreish - thje peppery tang of radish, sweet nutty kohlrabi and fresh cabbage are the perfect combinations for this gently flavoured cheese.

1) Slice the wax from the cheese and either grate or crumble into a pan. Warm gently on a low heat until it has begun to melt.

2) Slice the tough skin from the kohlrabi with a sharp knife, then dice it along with the radish and cabbage.

3) Add the vegetables to the pan and stir through until they are coated then remove from the heat.

4) Spread onto fresh ciabatta and serve.

Curried cabbage

Ingredients White cabbage, mustard seeds, cumin, vanilla yoghurt, salt, paprika, butter.

Serves: 6 Preparation: 20 minutes

I love cabbage. It's loaded with vitamin C and is famed for its medicinal uses - it helps with mastitis, joint inflammation and when eaten raw has cancer fighting properties. It's also notoriously popular as a dietary aid though using it in soup will give you chronic flatulence!

1) Finely dice the cabbage and parboil for 4 minutes, just enough to soften it but not long enough for it to start giving off that horrible boiled cabbage stench.

2) Strain the cabbage in a colander and set aside.

3) Using a wok or a large frying pan, add a tablespoon of mustard seeds and toast until they start to pop. Add a tablespoon of butter and a teaspoon of cumin, then stir in the cabbage.

4) Sautee the cabbage for 5 minutes and then stir through 2 tablespoons of Rachel's organic vanilla yoghurt. (I know that might sound weird but trust me!)

5) Serve dusted with paprika.

Beetroot coleslaw

Ingredients   White cabbage, carrot, beetroot, eggs, mayonnaise: 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint vegetable oil

I have a confession to make... I LOATHE onions. I cannot eat them raw, they do not belong in salad or sandwiches and when I cook with them they are only ever the base of a sauce or soup for example... never an "active" ingredient. I do dearly love coleslaw though and think it is vastly improved from the acidic, randid, pungent slop once the onions are removed!

1) To make the mayonnaise: separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

2) Wash the beetroot and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife, then once it's cool slice into matchsticks.

3) Peel the carrot and slice it into matchsticks (I cut it in half, then into slices, then slice the slices into individual matchsticks.

4) Slice 3 cabbage leaves into fine strips about the length of the carrot matchsticks.

5) Stir mayonnaise into the carrot, beetroot and cabbage with a spatula and serve!

Pear coleslaw

Ingredients   White cabbage, carrot, pear, eggs, mayonnaise: 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint vegetable oil

I have a confession to make... I LOATHE onions. I cannot eat them raw, they do not belong in salad or sandwiches and when I cook with them they are only ever the base of a sauce or soup for example... never an "active" ingredient. I do dearly love coleslaw though and think it is vastly improved from the acidic, randid, pungent slop once the onions are removed!

1) To make the mayonnaise: separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

2) Peel the carrot and slice it into matchsticks (I cut it in half, then into slices, then slice the slices into individual matchsticks.

3) Slice 3 cabbage leaves into fine strips about the length of the carrot matchsticks.

4) Peel a pear and slice the flesh from the core. Slice the fruit into matchsticks.

5) Stir mayonnaise into the carrot, pear and cabbage with a spatula and serve!

Coleslaw

Ingredients White cabbage, carrot, eggs, mayonnaise: 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint vegetable oil

I have a confession to make... I LOATHE onions. I cannot eat them raw, they do not belong in salad or sandwiches and when I cook with them they are only ever the base of a sauce or soup for example... never an "active" ingredient. I do dearly love coleslaw though and think it is vastly improved from the acidic, randid, pungent slop once the onions are removed!

1) To make the mayonnaise: separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, salt and pepper and whisk thoroughly, adding the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

2) Peel the carrot and slice it into matchsticks (I cut it in half, then into slices, then slice the slices into individual matchsticks.

3) Slice 3 cabbage leaves into fine strips about the length of the carrot matchsticks.

4) Stir mayonnaise into the carrot and cabbage with a spatula and serve!