Cabbage

Jacqui's Coleslaw

Finely sliced Cabbage

red or green pepper sliced thinly

celery sliced thinly

1 Tbsp vinegar

1 onion finely sliced

2 grated carrots

1/2 cup Best Foods mayo

1/2 cup Sour Cream

Add all sliced ingredients to a bowl, mix.
Combine mayo, sour cream and vinegar.
Mix into bowl.

Raw Beetroot, red cabbage and Lentil Salad

3 tbsp olive oil

2 tsp pesto

1 tbsp white wine vinegar

1 large beetroot, peeled

2 cups thinly shredded red cabbage

1 x 400g tin brown lentils, drained and rinsed

150 g fresh white cheese (feta, mozzarella or ricotta)

Whisk the oil, pesto and vinegar together in a large bowl
Grate the beetroot on the large holes of a box grater and combine with the red cabbage and dressing
Just before serving, toss lentils through salad, scatter over cheese

Cheesy Bacon Cabbage

6 slices bacon chopped

1/2 head small cabbage, cored and coarsely chopped

salt and pepper to taste

2 cups shredded Cheddar cheese

sliced onion (optional)

Fry the bacon in a frypan over medium heat until crisp. Remove to paper towels to drain, then crumble and set aside.
1. Pour off bacon grease, reserving about 1 tablespoon in the pan.
2. Fry the cabbage in the bacon grease over medium heat until cabbage is tender, or to your desired degree of doneness.
3. Remove from the heat and season with salt and pepper.
4. Top with shredded cheese and crumbled bacon.

Wasabi Slaw

1/3 cup Best foods mayo

1 tsp wasabi paste

1/4 cup lime juice

salt and pepper

2 cups shredded white cabbage

1 cucumber, peeled, sliced and seeded

1 cup frozen podded edamame, blanched

1/4 cup sesame seeds

Place mayo, wasabi, lime juice, salt and pepper in a small bowl and mix
1. Place cabbage, cucumber and edamame in a large bowl.
2. Add 1/2 the dressing, toss to combine
3. Serve with fish or salmon and use the dressing on the fish

Mustard, Smoked Paprika and Lemon Roasted Cabbage Wedges

INGREDIENTS

1 small white cabbage

¼ cup olive oil

3 tablespoons lemon juice

1 tablespoon grain mustard

1 teaspoon smoked paprika

2 cloves garlic, crushed

sea salt and freshly ground pepper

METHOD

Preheat the oven to 180˚C.

Cut the cabbage in half through the stem. Cut each half into 4 wedges through the stem. Lightly trim the stem if needed but make sure there is enough left to hold the wedges together.

Place in a single layer, cut side down, on a lined baking tray and sprinkle a teaspoon of water over each one.

Whisk the remaining ingredients together and season. Using a pastry brush, brush half the oil mixture over the cabbage and season with salt and pepper. Roast for 15 minutes then carefully turn each wedge over. Brush with the remaining oil mixture and roast for a further 15 minutes for cabbage that still has a little bite to it. If you prefer a softer cabbage, loosely cover with a piece of foil and roast until done to your liking.

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