nice cabbage

We eat this with traditional Saturday bangers and mash. If we don't have the bangers, we put an egg on top for the last two minutes AFTER stirring.

You can do cauliflower this way, too, but you won't find universal approval! If you do, then it's necessary to break it up into tiny florets.

Any good cook will know this, but it isn't documented. I hate soggy boiled cabbage, and this way, you don't add water.

Essentially, it's steaming cabbage in the moisture in a big onion.


  • Big onion, or two medium sized ones. Colour irrelevant
  • Cabbage, or greens to feed two.
  • nutmeg to grate
  • your preferred herb (I like Thyme)
  • oil or butter
  • Cheese to taste
  1. Take a good sized onion (colour irrelevant) or two medium sized ones, and peel, dice.
  2. Fry gently in a saucepan big enough to cook the cabbage. It must have a lid - and this is too soon to add the herbs!
  3. When the onion is starting to caramelise, add the herbs
  4. Boil a half-full kettle
  5. Chop the cabbage and rinse in a collander,under the hot tap, then
  6. Pour the half a kettle of  water over it
  7. Add the cabbage (do NOT dry it!) immediately to the saucepan. The herbs should be under it.
  8. Grate a little nutmeg
  9. Steam gently for your preferred time. I like three to four minutes, but it depends on how soft you want it
  10. Stir for the last minute to keep the onion from sticking, and to mix onion and cabbage together.
  11. Serve and for those who like cheese, grate it onto the hot mixture. Grill if you like it grilled.


1 comment to this

jacqi said on 19 Sep 2006 at 21:24:37:

Yumm.  Tried this for the first time tonight.  I added sme sesame seeds just before throwing the greens  in.  Ate it with mushrooms peppers and a juicy steak.  I stemed the greens for quite a bit longer than 4 mins but then I'm not a fan of chewy veg.  I shall definitely be doing this again.

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posted by hunkymouse on 19 Feb 06 - 6435 views


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