Archive for the ‘Cabbage’ Category

There is a programme on the BBC at the moment about great British heritage foods that have recently fallen out of favour and why they deserve to be put back on the menu. Funnily enough, all three ingredients I used last night have each featured as desperately in need of revival.


First up, the Cauliflower. It didn’t surprise me to see the cauli feature near the top of the most passed over vegetable in the produce aisle list. Whilst the popularity of broccoli has grown in leaps and bounds in recent years, it has been at the expense of its poor cousin the cauli. Apparently, this is mainly because there has been such a sustained campaign to get us all to eat more green and brightly coloured vegetables. Which is not a bad thing of course, but it has certainly gone a long way to damaging the reputation of the Cauliflower as a highly nutritious vegetable in its own right.

However, the main reason I have never got overly excited about this particular cruciferous is because I’ve never really thought about it beyond cauliflower cheese or as a side to the Sunday roast. Both of which are delicious, but not something I tend to make that often.

So standing in the vege aisle this week, as I reached over the cauliflower, drawn to the bright green broccoli next to it, I suddenly remembered the plight of the cauli and my mind was made up, cauliflower would be on the menu tonight!  At this point I wasn’t sure what I’d do with it. But it didn’t matter, by then I was on a roll. I wasn’t content with just saving the cauli, I was determined to do my bit for cabbage and pork as well! Another two foods that have dwindled in popularity in recent years. The cheap, full of water and sulphates type pork certainly isn’t in need of any more encouragement. I’m talking about proper pork, grown in healthy conditions and free from additives. Proper pork is still very cheap compared to other meats and tastes delicious. So a couple of pork loin steaks and a head of cabbage for a tasty apple and cabbage slaw it was. And here’s what I did with the cauli that started this all off – so simple, yet so tasty!

Roasted Cauliflower

Roasted Cauliflower serves 2
– 1/2 head of cauliflower
– olive oil
– sea salt
– fennel seeds (optional)

1. Preheat the oven to 200 degrees celsius.

2. Cut the cauliflower lengthways about 1/2 cm in thickness. It will crumble a bit, but this is fine, don’t discard the crumbs, once roasted they are the best bit!

3. Gently toss the cauli with a drizzle of olive oil and sprinkling of sea salt and fennel seeds if you’ve got them and place in a single layer, crumbs and all, on a baking tray or in a shallow baking dish.

4. Place in the oven for 25 minutes or until the sides are starting to brown slightly.

5. Remove from the oven, set aside covered in foil to keep warm until ready to serve.

Cabbage & Apple Slaw

Cabbage & Apple Slaw serves 2
– 1 green apple, grated (Granny smith or Bramley)
– 1 cup shredded white cabbage
– 1 spring onion, sliced thinly or a small bunch of chives, chopped
– handful of raw or slightly toasted walnuts, roughly chopped (optional)
– 1/4 cup mayonnaise (handmade or good quality store-bought is fine)
– 1 teaspoon runny honey

1. Combine the grated apple, shredded cabbage and spring onions or chives and walnuts.

2. Mix the mayonnaise and honey together, taste and add a little extra mayo or honey depending on how sweet you want it.

3. Add the mayonnaise and honey mixture to the other ingredients and toss to coat evenly.

Cabbage & Apple Slaw

For the pork loins, simply brush each side with olive oil and sprinkle with cracked black pepper, sea salt and a pinch of dried chilli flakes (optional). Cook under a preheated oven grill or on the BBQ over a high heat for 2-3 minutes each side and then rest for a further 2-3 minutes before serving with the cauliflower and cabbage and apple slaw.

Peppered pork with roasted cauliflower and cabbage & apple slaw


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