Cabbage and Black-Eyed Pea Filo Bites
Plantain, cabbage and black-eyed peas cook with ginger and coconut milk until thick. Finely diced cucumber is folded through before the topping is spooned onto crisp baked filo.
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Cabbage and Broccoli Soup with Shiitake
Cabbage, fresh shiitake mushrooms and rice simmer with ginger, chilli and onion. Broccoli is added near the end to cook until tender.
Cabbage and Carrot Sauce with Mint
Raw cabbage and finely grated carrot are blended with shallot and spring onion into a pourable sauce. A generous handful of mint adds freshness, while red wine vinegar sharpens the vegetable mixture.
Cabbage and Carrot with Lemongrass Yogurt
Tender cabbage, carrot and thoroughly cooked bean sprouts are lightly dressed with olive oil and spooned into baked filo cups with yogurt. Lemongrass flavours the cooking water and is removed, while thinly sliced fresh red chilli finishes the cups.
Cabbage and Cucumber Cups with Filo
Roasted aubergine and cabbage simmered with coconut milk are combined with finely diced cucumber, radish, cilantro and herbs. Serve in small cups with golden baked filo crisps.
Cabbage and Cucumber Yogurt Sauce with Lime
A cool, pale green sauce made with tender cabbage, squeezed cucumber, thick yogurt and lime. Makes about 450 g, eight small sauce portions.
Cabbage and Noodle Pita Bites
Firm tofu and short cooked noodles are tossed with finely shredded cabbage, cucumber, spring onion, herbs and sesame oil. Spoon the topping onto crisp pita triangles.
Cabbage and Noodle Toasts with Mango
Short cooked noodles and softened cabbage are coated in reduced coconut milk, then folded with diced mango, cucumber, cilantro and herbs. Serve on crisp toasts.
Cabbage and Pak Choi Pasta
Cabbage, pak choi and onion are cooked with chilli. Bean sprouts are heated thoroughly before pasta and white wine vinegar are folded into the pan.
Cabbage and Pak Choi Salad
Cooked, chilled bean sprouts join cabbage, pak choi, rocket and spring onion in a ginger vinaigrette. Lemon wedges are served alongside.
Cabbage and Plantain Sauce with Chilli
Boiled ripe plantain gives body to softened cabbage blended with Scotch bonnet chilli. Thyme, raw garlic and red wine vinegar season this very hot, pourable condiment.
Cabbage and Prawns with Potato
Potato, cabbage and tofu simmer with onion and soy sauce. Prawns are cooked in the pan near the end and chives finish the dish.
Cabbage and Salmon Rice
Salmon and cabbage cook with onion and sake. Brown rice and edamame are folded in, with lime wedges served alongside.
Cabbage and Sweetcorn Quinoa Salad
Chilled quinoa, cabbage, sweetcorn and avocado are dressed with allspice vinaigrette and cilantro. Lemon wedges are served alongside.
Cabbage and Sweetcorn with Snapper
Potato, cabbage and sweetcorn simmer with coconut milk and onion. Snapper cooks gently in the pan near the end, with lime wedges served alongside.
Cabbage, Celery and Pepper Salad with Cooked Mustard Dressing
Crunchy chopped cabbage, onion, celery and peppers dressed with a sweet-sour mustard and egg-yolk sauce, served cold.
Cabbage, Rice and Saffron Soup
A brothy cabbage and rice soup finished with Parmesan and optional toasted croutons.
Cabinet Pudding with Fruit and Kirsch
A warm layered pudding of savoiardi, dried grapes, candied peel and fruit preserves, soaked with kirsch custard.
Cacciucco with Tomato and Vinegar
Mixed fish cooked in strained tomato and vinegar juices, served separately from bread soaked in the cooking liquor.
Caesar’s Mushrooms with Butter and Parmesan
Thinly sliced Caesar’s mushrooms cooked gently in butter and finished with grated Parmesan.
Candied Lemon Peels
Twenty-four lemon rinds blanched and simmered in a three-pound sugar syrup.
Candied Orange Peels
Orange-rind version of No3222 candied lemon peels with the same printed syrup and timing.
Cannellini Beans and Celeriac with Chives
Tender roasted celeriac and potato are combined with warm cannellini beans over natural yogurt. Crisp bread cubes, herbs and chives finish the small plates.
Cannellini Beans and Savoy Cabbage with Thyme
Softened celeriac and savoy cabbage are combined with warm cannellini beans, sage and thyme. Serve with natural yogurt, crisp pita and lemon wedges.