Too many cabbages

cabbage This year I have been overrun with cabbages ..They are huge and possibly the best I have ever grown.There is only so much cabbage you can eat, although if shredded,blanched and spread out on a tray they freeze very well.I decided though to try a pickled red cabbage recipe with a white cabbage and it has turned out surprisingly well.I changed the red wine vinegar for cider vinegar and added red apples to give it a bit of a lift.

Pickled white cabbage


675g white cabbage(a few dark green leaves would be nice)

1 large onion sliced

30ml/2tbs sea salt

600ml/1pint cider vinegar or white wine vinegar

75g/6tbs soft brown sugar

15ml/1tbs coriander seeds


2.5cm/1inch fresh root ginger

2 bay leaves

small piece chopped fennel or star anise(opt)

4 eating apples


  • Put the shredded cabbage & chopped onion in a bowl add the salt & mix well.Tip the mixture into a colander over a bowl & leave over night to drain.

  • The next day ,rinse the salted vegetables,drain well and pat dry with kitchen paper.

  • Pour the vinegar into a pan,add the sugar,spices and bay leaves and bring to the boil.Remove from the heat and leave to cool.

  • Core and chop the apples leaving the red skins on,thinly slice fennel if used then layer with the cabbage and onions in sterilised jars.

  • Pour over the cooled spiced vinegar

  • (if you prefer a milder pickle strain the spices out first)

  • Seal the jars and store for 1 week before eating.

  • Eat within 3 months and once opened store in the fridge.

Stuffed cabbage leaves


8 large cabbage leaves

oil for greasing

For the stuffing

1 medium-sized onion
1 tbsp oil
400 g minced beef
1 X 400 g can tomatoes
2 tsp cornflour
1 tbsp Worcestershire sauce
1/4 tsp dried mixed herbs
1 tbsp chopped parsley
salt and pepper

For the sauce

juice from the canned tomatoes
1 tbsp concentrated tomato puree (paste)
4 tsp cornflour
a pinch of sugar
salt and pepper


  • Remove the thick centre stems from the cabbage leaves, blanch in boiling water for 2 minutes, and drain thoroughly.

To make the stuffing

  • Skin and chop the onion finely.
  • Heat the oil in a pan and fry the onion gently for 5 minutes.Add the beef and cook, stirring until the beef has browned.
  • Drain the tomatoes and reserve the juice.
  • Add the tomatoes to the meat mixture.
  • Blend the cornflour with the Worcestershire sauce and stir into the meat mixture with the herbs and seasoning.
  • Cover and simmer for 20 minutes, stirring occasionally.
  • Divide the stuffing between the cabbage leaves and roll up, folding over the edges of the leaves to enclose the meat completely.
    Place in a greased, shallow ovenproof dish, cover with foil, and bake in a fairly hot oven, 190°C, gas mark 5, for 20 minutes


  • Blend the reserved juice from the tomatoes with the tomato puree and make up to 250 ml with water.
  • Blend the cornflour with 1 tbsp of the sauce.
  • Pour the rest of the sauce into a pan and bring to the boil.
  • Pour in the blended cornflour and bring to the boil, stirring all the time, until the sauce has thickened.
  • Add the sugar and season to taste.




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