This recipe is one of my hidden gems, it is so healthy and tastes out of this world. You can either use red or green cabbage. When cooking with red cabbage, don’t forget to add the apple cider vinegar as it stops it from turning a weird colour. To add even more flavour you can add two rashes of streaky bacon, fry it with the onions.
Cabbage is so good for you, it has a multitude of benefits, probably the most common one is that it is ideal for weight loss. Cabbage is low in calories as it contains high amounts of fibre, it helps with headaches & hangovers; and has a natural beautifying mineral, as it helps dry up oily and acne skin.
1 large head of green/red cabbage
4 cloves of garlic, crushed
2 baby leeks, chopped
2 red onions, chopped
1 tbsp apple cider vinegar
1 sprig of fresh thyme
350 ml chicken stock
Preparation: 10 minutes
Cooking time: 40 minutes
Roughly shred the cabbage, chop the onions and the leeks. Place a large sauce pan on high-heat. Heat 2 lugs of olive oil and fry the onions, leeks and chopped garlic , season with sea salt, and fry stirring occasionally for 7 minutes.
Once the veggies are soft, add the cabbage and another 2 lugs of olive. Mix thoroughly, ensuring that the oil coats all of the cabbage. Fry for 5 minutes, then add the apple cider vinegar, a pinch of white pepper and the sprig of thyme. A little tip, run the thyme under boiling water th release the flavour.
Once sediment starts building up at the bottom of the pan, add half the boiling chicken stock, stir, put the lid on and simmer for 10 minutes. Then add the rest of the stock and cook until the cabbage is soft. Probably for another 10-20 minutes.