I quite like cabbage, but you only seem able to buy a whole cabbage, when I normally usually need just a small piece as part of a dish (e.g. risotto) and my family is not too keen on having it raw inside salads. So I’m always left with a big portion left, wondering what to do with it! Well the quest is over, I’ve found the perfect way of using up a good chunk of cabbage in one go, and the first time I made it even my cabbage-hating husband ate a huge portion.
This is a super versatile recipe to have up your sleeve when you have some extra veggie that you don’t know what to do with. I love it with red cabbage as the colour is just amazing, but it works great also with broccoli, cauliflower, kale, etc. And you can also use your creativity to add other elements to it, using up any other fridge leftovers (e.g. cheddar, ham, or make a quick bechamel sauce with flour and milk). The sky is the limit!