Spring Cabbage, to be honest, I had never heard of spring cabbage until I recently went into my local green grocer for my weekly shop of fresh vegetables and I saw something which looked suspiciously like cabbage and asked what it was. When they said that it was spring cabbage, my initial reaction was no thanks. You see I have an aversion to cabbage, I always have done and probably always will do. I just don’t like it. I think this stems from school dinners where it is boiled to within an inch of its life and you are forced to do it.
So now you understand why I was like not for me. However, my other half who loves cabbage, convinced me to try it, and the grocer explained, that if cooked well with a little bacon, it doesn’t taste like cabbage, so I was convinced, I thought, I will give spring cabbage the benefit of the doubt and see if it is for me or not.
Well, can I just say that I loved it. I am a total spring cabbage convert. We now eat it every week, in this instance, I had it with a fried egg on top, simple yet filling and healthy dinner. I am still to be convinced with regard to normal cabbage, but that is a taste test for a another day.
In case you missed it some previous posts on the blog, there is this Basil Pesto which if you make a batch of this, you could easily add it to the spring cabbage for a wonderfully fresh and vibrant dish. There is also the cottage pie which you could easily serve this spring cabbage alongside it if you have a big party.
Fancy something a bit sweeter, then why not try out the Maple and Pecan Cake for dessert.
So now for the recipe for Spring Cabbage.Print
Spring Cabbage with Bacon
Feel free to leave the chilli and the bacon out if you want a totally vegetarian dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 people 1x
- 1 head spring cabbage outer leaves removed and shredded
- 1 Onion diced
- 4 cloves Garlic crushed
- 1 tsp dried chilli flakes
- 125 grams bacon lardons
- 2 eggs optional
- Prepare your cabbage, simply remove the outer leaves and then shred it into thing slices and set aside. Dice the onion and the garlic.
- Add the bacon to a hot pan and cook until it starts to release its juices, then add the butter.
- Once the butter has melted, add the onion and fry for 5 minutes until soft.
- Add the cabbage, garlic and chilli flakes and give it a good stir to coat the cabbage in the butter and bacon fat.
- Keep stirring until the cabbage has wilted slightly, then cover with a lid, turn the heat down and cook for 10 minutes until nice and soft, stirring occasionally.
- When it is ready, remove from the heat and if you are having eggs, fry these now, I had one egg, feel free to have two.
- Serve and enjoy.
So there you have it, my simply but oh so tasty spring cabbage recipe. Seriously, give this a go, even if you dislike cabbage. I strongly recommend it.
If you don’t like eggs, leave them off as they are completely optional.
See you soon.