Wittekool White Cabbage Recipes

Steps:

• Preheat oven to 400*F(200C).
• Generously butter a 2-quart casserole or large baking dish.
• Pull off the outer leaves of the cabbage. Halve it and cut out the core. With a sharp knife or the shredding disc of a food processor, shred the cabbage thinly.
• Bring a large pot of salted water to a boil. When it comes to a rolling boil, put in the shredded cabbage. Stir a few times until the water returns to a boil. Allow to boil for three minutes. Remove immediately and drain well.
• Turn into the buttered casserole dish. Pour the cream over. Grate over the nutmeg: grind over the pepper: add a pinch of red pepper flakes and bacon bits, if using. Dot with the butter.
• Bake for 15 minutes, or a little longer (if the cabbage has not absorbed most of the cream by then).
• Serve immediately. Enjoy!
• Serves 6, or 3 or 4 cabbage fans.

Steps:

• Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
• Drain well; add butter and seasonings.

Steps:

• Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 20- 30 minutes until just tender, then drain. Fry the onion, garlic and red pepper in the olive oil until soft (about 10 minutes). Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and sugar, and season with salt and pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.
• Meanwhile, cook the cabbage in boiling salted water for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.
• Mix the breadcrumbs and cheese, and scatter over the mixture in an even layer. Drizzle with a little extra olive oil. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.

Steps:

• Simmer the pork hocks in water until tender, about three hours (if using a slow cooker, up to 8 hours).
• Cut cabbage into eighths; add to pot and sprinkle with salt and pepper.
• Cook until tender.

Steps:

• Combine meat with vegetables and barley, place in pan and cover with water.
• Cook slowly for two hours.
• When tender, mash and mix thoroughly.
• Season to taste.