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Briony's Cabbage Three Ways

Briony May Williams joined us to demonstrate how to make three delicious recipes using the humble cabbage!

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Green Cabbage Pancakes (Serves 4)

You will need:

  • ½ green cabbage
  • 1 spring onion
  • 2 large eggs (or flaxseed eggs if making vegan option)
  • 50ml milk (plant based if making vegan option)
  • 1 tbsp mustard
  • 100g plain flour

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Method

  1. Thinly slice the cabbage and spring onion then place in a bowl.
  2. In a jug, mix together the eggs, milk and mustard until combined. Gradually whisk in the flour until smooth.
  3. Season with salt and pepper. Pour over the sliced cabbage and mix well to cover all the veg.
  4. Heat a tablespoon of olive oil in a large frying pan. Pour in the mixture then flatten into a circle with a spatula and press into the pan. Cook for 5 minutes then gently flip and cook for a further 5 minutes until browned.
  5. Slice into quarters and serve

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White Cabbage Steaks (Serves 4)

You will need:

  • 1 white cabbage
  • 2 tbsp tahini
  • 2 tbsp cream cheese
  • 2 tbsp vegetable oil
  • 200g chickpeas, drained
  • 2 tsp smoked paprika
  • 1 tbsp balsamic glaze

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Method

  1. Slice the cabbage into thick rounds. Use a pastry brush to cover the rounds with vegetable oil.
  2. In a bowl, whisk together the tahini and cream cheese then season with salt and pepper.
  3. Spread the mixture over the top of the cabbage steaks. Place in the air fryer on 180C for 15 minutes.
  4. Mix the chickpeas with a tablespoon of olive oil and the smoked paprika until coated.
  5. Place in the air fryer on 180C for 5 minutes.
  6. Top the steaks with the chickpeas then drizzle over the balsamic glaze

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Red Cabbage and Apple Cake (Serves 10)

You will need:

Cake

  • 160g jarred red cabbage and apple, drained
  • 2 apples, peeled and cored
  • 1 pear, peeled
  • 150ml vegetable oil
  • 2 large eggs
  • 200g golden caster sugar
  • 1 tsp vanilla extract
  • Zest of a lemon
  • 200g plain flour + 1 tbsp
  • 1 tsp bicarbonate of soda
  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp salt

Icing

  • 150g unaltered butter, softened
  • 400g cream cheese
  • 200g icing sugar
  • Zest of a lemon

Method

  1. Oven on to 170C fan/190C. Grease and line a deep 8 inch cake tin.
  2. Finely chop the drained cabbage.
  3. Peel, core and chop the apples and pear into small chunks.
  4. Place the fruit and veg in a bowl then sprinkle over a tablespoon of plain flour and mix well until everything is coated.
  5. In a bowl, mix the oil, eggs, sugar, vanilla and lemon zest.
  6. In another bowl, mix the 200g flour, bicarb, spices and salt. Pour the wet ingredients into the dry and mix until smooth. Add the cabbage and fruit then mix well until combined.
  7. Tip the mixture into the prepared cake tin and bake for 55 minutes until a skewer comes out clean. Set aside to cool.
  8. Make the icing. Beat all the ingredients together until smooth then spread over the top of the cake. Sprinkle over some lemon zest then serve.

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