Cabbage casserole is nutritious and warming, ideal for when the weather starts to get cold. It is simple to make using homegrown or shop bought ingredients.
Winter cabbage (savoy type) is a strong flavoured hardy vegetable, packed full of vitamins. It is resistant to frosts, and can be left on the vegetable patch through winter and harvested as required.
Serve cabbage casserole as a side dish, or for a main meal, combine with your favourite type of sausage.
Watch How To Make Cabbage Casserole
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Winter cabbage is a strong flavoured hardy vegetable, full of nutrients and vitamins. It is not glamorous dinner party food, but a meal that can be enjoyed throughout the winter as a nutritious dinner.
Start by roughly chopping the cabbage to break it apart, before soaking the cabbage leaves in water for about 10 minutes.
Take this opportunity to cook the chopped onion. Add olive oil to a pan, cover, and fry over a medium heat. Stir the onion occasionally to prevent it sticking. Cook until it is sweet to the taste.
After washing the cabbage, chop it more finely, and combine in the pan with the cooked onion. Stir the cabbage and onion together well, trying to cover the cabbage leaves with oil.
When the cabbage has started to reduce in size and soften, pour in some stock, and add the large chopped potato. Add a little more water if required to cover the cabbage. I like to add Worcestershire sauce to enhance the other flavours.
Complete cooking using a pressure cooker for about 15 minutes, or gently simmer on the hob for 45 minutes to an hour. It is ready when all the ingredients are soft.
Cabbage casserole can be served as a side dish, or combined with your favourite type of sausages for a main meal.