The ultimate unsung superfood: 17 delicious ways with cabbage – from kimchi to pasta to peanut butter noodles
Over the last 50 years, cabbage consumption in Britain has declined 80%.But it’s versatile, full of vitamins, and perfect on a winter night.Here’s how to make the most of itIt’s not good news: despite a lot of messaging about healthy eating, Britons consume 12% less vegetables per week than they did in 1974, when the government’s Family Food survey began.And while the consumption of some specific vegetables – courgettes, say – has risen over the past 50 years, others have experienced a sharp decline.Among the biggest losers is cabbage.
Cabbage consumption in the UK dropped by 80%, beaten only by brussels sprouts (87%) which are, after all, a kind of cabbage.This is a tragedy, not just because cabbage is an unsung superfood containing essential vitamins, minerals and antioxidants, as well as protein and dietary fibre, but because it’s a flexible, abundant and potentially delicious culinary ingredient.It even comes in different colours.Cabbage can sometimes seem uninspiring – especially at this time of year, when there’s a lot of it about – but it doesn’t have to be that way.Here are 17 delicious uses for cabbage, guaranteed to get you eating more of it.
Guardian writer Meera Sodha is passionate – if not downright evangelical – about the versatility of cabbage.Her white cabbage, peanut butter and gochujang noodles is a good place to begin: a recipe so simple it’s targeted at students, takes about 30 minutes to make, requires no particular skill, and nothing – beyond perhaps gochujang, a Korean red chili paste – you won’t likely find in your cupboard.It’s worth remembering that you don’t have to cook cabbage at all – finely shredded, it’s great raw in a straightforward coleslaw or in a spicier Jaipur slaw – Sodha again, this time from her cookbook Made in India – with carrot, red onion and mooli (daikon radish).When I can’t find mooli, I have substituted kohlrabi to no disadvantage, even though they’re not really the same thing at all.I’m guessing celeriac would also serve.
For Nigel Slater’s just-warm bean and cabbage salad the cabbage is blanched in boiling water for no more than a minute – that doesn’t really count as cooking,Ironically, one of the problems with cabbage is how much you get for your money – it’s difficult to expend more than half a head on a single evening meal, and you invariably end with some left over,Okonomiyaki – Japanese cabbage pancakes – are an easy way to use up the other half of a white cabbage, with a simple sauce made from soy, honey and ketchup,Rachel Roddy’s cabbage and sausage cake uses the outer leaves to create a sealed parcel of cabbage and sausage meat,Cabbage soup has a reputation as a hideous privation, but the reputation is undeserved – cabbage soup can be great.
Yotam Ottolenghi’s cabbage and pot barley soup with whipped feta may be good for you, but it’s no kind of privation, while José Pizarro’s smoky cabbage and white bean soup, with cured chorizo and two kinds of paprika, sounds downright indulgent.Felicity Cloake likes braised red cabbage at Christmas, and it makes a welcome addition to the day’s feast, if only because it has a long cooking time, which mostly requires nothing of you.Keralan cabbage thoran, on the other hand, cooks in under 10 minutes.Slater’s cabbage with mussels is a handy midweek dinner for two to have in your repertoire, especially as it makes use of dark green cabbage leaves.One of the trendiest things you can do to a cabbage is burn it.
We may have been over-served with recipes featuring charred quarter-wedges of hispi cabbage (the pointy kind), but the idea is still a welcome one – scorch your hispi wedges under a grill, on a barbecue or in a ridged pan, then dress as desired, perhaps with dried miso and ponzu, or with herb yoghurt and shallots, or as part of Thomasina Miers’ cabbage Caesar salad.The other trendy thing you can do with cabbage is make kimchi out of it.Cloake’s masterclass version will put you on the right track, but if you haven’t got the patience for long-term fermentation, these quick pickled cabbage wedges from Alex Elliott-Howery will be ready to eat in as little as three days.Finally, a pasta recipe: Jamie Oliver’s savoy cabbage and pancetta farfalle.It’s not only delicious but kills two birds with one stone: a surfeit of cabbage, and that box of bow-tie pasta you may not otherwise ever get round to using.
Let it be: Paul McCartney urges EU to drop ban on veggie ‘burgers’ and ‘sausages’
Paul McCartney has joined calls for the EU to reject efforts to ban the use of terms such as “sausage” and “burger” for vegetarian foods.The former Beatle has joined eight British MPs who have written to the European Commission arguing that a ban approved in October by the European parliament would address a nonexistent problem while slowing progress on climate goals.The new rules would spell the end the use of terms such as steak, burger, sausage or escalope when referring to products made of vegetables or plant-based proteins. Suggested alternatives include the less appetising “discs” or “tubes”.McCartney said: “To stipulate that burgers and sausages are ‘plant-based’, ‘vegetarian’ or ‘vegan’ should be enough for sensible people to understand what they are eating
The K-shaped Christmas: wealthy few drive holiday spending splurge while many struggle to get by
A soaring stock market rewards the already well-off but Trump’s handling of the economy has caused his approval ratings to plungeEntering Printemps in downtown New York City feels like an escape. A slight smell of musk hangs in the air as shoppers weave carefully around racks of coats and shelves of handbags and shoes. For the holidays, the store set up a small ice rink on its second floor where skaters perform on weekends.The French luxury retail emporium opened its first New York outlet earlier this year and has said it wants shoppers to feel so comfortable that it feels like their own chic “French apartment”. The store has a bar upstairs, along with a roving champagne cart, and encourages shoppers to sip on their drinks while they browse
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Britain’s Norris pips Verstappen to win maiden F1 world title after third place in Abu Dhabi – as it happened
Time to wave the chequered flag on today’s live blog, and a thrilling F1 season. I’ll leave you with Giles’ Richards race report. Thanks for joining me – see you in March for the Australian Grand Prix. Bye!And here’s Oscar Piastri, who won four of the first six races but ultimately came up short. “We gave it everything, a bit of a gamble on strategy to try and win the race and the championship
Steel, courage and a sense of humour: how Lando Norris claimed his first F1 title | Giles Richards
After blows in mid-season the British driver rallied to hold off the challenge of his teammate Oscar Piastri and a stunning late run from Max Verstappen to make history in Abu Dhabi“Just want to go have a burger and go home,” was the disconsolate entreaty from Lando Norris when he felt his Formula One world championship hopes had taken a mortal blow after he failed to finish at the Dutch Grand Prix in August. Yet it was testament to the resolution he has shown all season that while down he was far from out, as he proved in going on to claim the title that he felt had slipped away.When Norris took the world championship with his third‑place finish in Abu Dhabi on Sunday he became the first British champion since Lewis Hamilton took his last title in 2020 and, similar to Hamilton for his first win in 2008, he had to show his absolute determination to close it out after a rollercoaster ride for the 26-year-old.Quite apart from what has been a gruelling test of his driving ability across a season marked by intense competition, the level of emotional and psychological control that Norris has had to demonstrate must not be underestimated.He had gone in as favourite back in Melbourne for the opening race but for great swathes of this season he has been under the cosh
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