Now is the season of cabbage! Green, white, Romanesco or Brussels sprouts, there are all varieties. So that you don’t run out of ideas, here are 9 comforting recipes for cooking cabbage.
The Cabbage One of the star foods of fall and winter. Good news! There are many varieties, each with a characteristic taste.
In gratin, velouté, raw vegetables, in the form of pancakes or even as an accompaniment to pasta, you can easily use it in different ways in your recipes.
Don’t hesitate if you are prone to bloating Blanch your cabbage in boiling water A few minutes before cooking them. This technique, in fact, makes this vegetable more digestible and thus prevents the inconvenience associated with its sulfur compounds.
It would be a shame to miss out on the many virtues of this cruciferous vegetable. In fact, it features:
- DetoxifyingEspecially in the liver.
- Anti-inflammatory and analgesic. This is why its leaves are sometimes used as a compress to relieve joint pain.
- AntioxidantsThanks to the presence of numerous flavonoids.
Cabbage is also a food rich in vitamin C, B9 and K! To reap the benefits of this vegetable, and enjoy this cold season, here 9 recipe ideas to use cabbage!
Peel 3 carrots and chop half a white cabbage. Chop the vegetables. Peel and slice 3 spring onions. Prepare a light sauce with 4 tbsp. cottage cheese in s, 2 tbsp. s in cider vinegar, 1 tbsp. Mustard in s, 2 tbsp. c. Honey (optional) Salt and pepper. Add the vegetables and adjust the seasoning.
Brussels sprouts with lemon
For 4 to 6 people. Remove outer leaves from 1.5kg Brussels sprouts before halving. Cook them in boiling water for 3 minutes. Drain and dry them with a towel. Fry them in a skillet with a little salt and pepper. Cook for 4 to 7 minutes. While cooking, squeeze 1 to 2 lemons in a bowl to get 65 ml of juice. Add lemon juice after cooking. To serve.
Romanesco Cream of Cabbage
For 4 people. Wash and cut 1 Romanesco cabbage into florets. Cut 1 white leek into strips. Place the cabbage and leeks in a pressure cooker, 1 liter of water, 1 chicken or vegetable stock cube, as well as salt and pepper. Close and allow pressure to build. Cook for 10 minutes with the valve on. At the end of cooking, mix everything with 2 squares of fresh cheese.
© Shutterstock / Ahanov Michael
Light cauliflower gratin
Cut 1 cauliflower into pieces, wash and cook in a pressure cooker for 8 minutes. While cooking, make a white sauce by boiling 40cl water with 1 defatted chicken broth. Melt 25g butter in a saucepan, then add 30g flour to make a roux. Then thin with chicken broth, whisking continuously. Salt, pepper and season with a little nutmeg. Then butter a gratin dish, add the florets and then the sauce. Cover with a little grated cheese. Bake the gratin at 200°C for 30 minutes. Serve with a little green salad.
Cut 1 cauliflower into florets and wash them before steaming them in a pressure cooker for 5 minutes. They should remain slightly firm. While cooking, peel and mince 1 onion and 1 garlic clove. Brown the garlic and onion in a pan with olive oil for 5 minutes. Then add 1 tbsp. Tomato puree in s, 1 tbsp. c. Curry powder, 20 cl coconut milk and little chilli. Then add the cauliflower and continue cooking for 5 minutes. Serve with rice.
Red cabbage salad with apples
For 4 people. Grate ½ cabbage into thin slices. Peel and finely chop 2 apples. Mix them in a salad bowl. Prepare a vinaigrette with 4 tbsp. olive oil in s, 2 tbsp. s in cider vinegar, 1 tbsp. Mustard, salt and pepper in s. Serve the vinaigrette with the salad and finish by sprinkling the whole thing with crushed walnuts.
© Shutterstock / K. Narloch-Liberra
Carrot Soup with Cream of Cauliflower and Cumin
Peel and chop 3 carrots and half a cauliflower. Dress the vegetables with vegetable stock in 600ml water. Cover and cook for 30 minutes. mixer. Season with a little cumin, salt and pepper. To serve.
© Shutterstock / Timolina
Romanesco cabbage pasta, lemon sauce
For 2 people. Slice 1 Romanesco cabbage and rinse the florets before cooking in boiling water for 10 minutes. Then wash them with cold water. Cook 250 grams of pasta of your choice. After cooking them, save some of their water. Zest and juice of 1 lemon. Then reheat the choux in a saute pan with 100g of light cream, lemon juice and thin everything with a little cooking water. Then add the pasta and 50 grams of grated parmesan. Mix and serve, sprinkle the dish with lemon zest.