A new leaf: how to make dull green cabbage taste interesting

Anna Berrill

I often find green cabbage boring. How can I make it more interesting? The cabbage family is vast and its members differ hugely in shape and size. What the green members all have in common, however, is their receptiveness to multiple situations, from braising to layering into lasagne. “Cabbages are much more versatile than people give them credit for,” says Merlin Labron-Johnson, chef/owner of Osip and The Old Pharmacy, both in Bruton, England, “but you do need to apply a bit of imagination.” That might mean blanching the leaves, stuffing them with sausagemeat, then rolling and braising. He suggests serving these cabbage parcels with some pumpkin puree. Alternatively, put hispi in a pot roast: halve the cabbage and lay it cut side down in a hot pan with lots of…

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Guardian Weekly (Digital) - 1 Issue, 14 February 2025

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