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1. Spring cabbage with capers and lemon
Serves 4
Place 70g capers in a sieve and rinse well under cold water for one minute. Transfer to a bowl filled with fresh cold water and leave on the side for one hour, changing the water twice during that time. Drain and set aside. Place a large pan of salted water over a high heat and bring to the boil. Add 700g chopped spring cabbage into the pan and simmer until cooked. Fill a large bowl with iced water. Drain the cabbage and add to the cold water to refresh. Allow to sit for 1-2 minutes, then drain using a colander. Melt 70g butter in a large pan over a medium heat. Add the capers and 2 thinly sliced garlic cloves. Cook for one minute until slightly crisp. Add the cabbage and cook for 1-2 minutes, stirring regularly. Season with ½ tsp smoked paprika and some salt and pepper, then squeeze over the juice of ½ a lemon. Serve immediately.
2. Cheesy cabbage gratin
Serves 4
Chop 1 head of spring cabbage into eight wedges. Place into a saucepan of water and bring to the boil over a high heat. Reduce the heat, cover and simmer for five minutes. Drain well and transfer to a small baking dish. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Melt 60g butter in a small saucepan and cook 2 chopped spring onions for 3-4 minutes until slightly tender. Add 60ml cream, 1 tsp Dijon mustard, 50g soft cream cheese, 30g grated Parmesan and some salt and black pepper. Stir gently until combined. Pour the sauce over the cabbage wedges and bake for 20 minutes.
3. One-pan sausage and cabbage
Serves 4
Heat 1 tbsp olive oil in a large pan over a medium-high heat. Chop 400g sausages into 2cm chunks, add to the pan and cook for 6-8 minutes until browned all over. Transfer to a plate and set aside, reserving the fat in the pan. Add a knob of butter and allow it to melt, then cook 1 chopped onion for 5-6 minutes until soft. Add 3 crushed garlic cloves and cook for two minutes longer. Add 1 shredded head of cabbage and season generously with salt and black pepper. Add a splash of white wine or chicken stock and allow to bubble for 1-2 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. Turn the heat to medium and cook for 10 minutes, stirring occasionally. Return the sausage chunks to the pan and stir to heat through. Serve with crusty bread.
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