Winter cabbage is a strong flavoured hardy vegetable, packed full of nutrients and vitamins. Simply leave on the plot through winter and harvest as required.
You may like to see our guide on How To Grow Cabbage.
Our winter cabbage casserole recipe is nutritious and warming for when the weather starts to get cold. It is simple to make using home grown ingredients.
Ingredients – Winter Cabbage Casserole
Winter Cabbage Casserole Recipe
Our winter cabbage casserole recipe is not glamorous dinner party food, but a meal that can be enjoyed regularly throughout the winter as a nutritious dinner.
The first step is to prepare the cabbage by chopping it coarsely, and then washing it thoroughly and leaving it to soak in water for about 10 minutes.
Whilst the cabbage is soaking, chop an onion and fry over a medium heat in a deep sided cooking pan. Cover the pan with a lid during cooking as this helps speed up the softening process and prevent the onion sticking, although the mixture still needs a good stir every now and then. The onion is done when it is sweet to the taste.
When the cabbage is clean, chop it more finely and then add it to the cooked onion mixture. Give everything a good stir to help coat the cabbage in oil, cover the pan, and cook until the cabbage starts to soften. At this point, add the 1 litre of vegetable stock and chopped potato and stir thoroughly. Adding a good shaking of worcestershire sauce can really help enhance the flavours.
A pressure cooker is the fastest way to complete the cooking (15 minutes cooking time), or alternatively bring the mixture to a gentle simmer for approximately 45 minutes. If you are planning to combine with sausages, now is a good time to pop these in the oven (and follow the recommending cooking instructions on the packet).
The casserole is ready when all the ingredients are soft to the taste. Either serve as a side vegetable, or add the sausages on top and enjoy as a main meal.
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