Filling and tasty with a vibrant red colour. So versatile, serve warm or cold, and very quick to cook. This beetroot keftedes with beetroot tzatziki recipe is ideal as either a midweek meal or starter.
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A versatile one-pot dish. The beans and tomatoes in this fresh-tasting stew resemble the flavours of Tuscany. Tasty served with crusty bread, baked jacket potato, couscous or pasta. Making and eating this marrow and fennel stew recipe will keep you warm during the cold winter. The only fresh ingredients needed are marrow or courgette, and onion.
The saltiness of the smoked haddock and cheese perfectly complement the cabbage, and the risotto provides that comfort food feeling. A one-pot dish, this cabbage and smoked haddock risotto recipe is made with few ingredients and minimal effort. The only fresh ingredients needed are onion and cabbage.
Coleslaw is a tried and tested side dish, but this recipe relies more on delicate flavours than lots of greasy mayonnaise. No cooking needed, this cabbage coleslaw recipe makes use of ingredients you may have in your kitchen cupboard, along with onion, cabbage and carrots. This one-pot dish works best using summer cabbage.
Fennel brings this dish together. It tastes of aniseed, a flavour I have never liked, but it has become my favourite herb. This cabbage, carrot and fennel medley recipe is made with the minimum of fuss but transforms this simple vegetable combo. Very few ingredients, as well as being a quick and easy side dish.
Believe me, cabbages can bring so much more to a meal than a bland, boiled side dish. Forget images of mushy, boiled ‘to within an inch of its life’ cabbage, and open your mind and mouth to this deliciously versatile and nutritious vegetable. You can steam, stir fry and roast cabbages (yes I said roast!), as well as pickling them and using raw in side salads. They store well – either left in the ground until you want them or in the fridge for a week or more. Find out how to grow cabbage the easy way.
