Yesterday there was much discussion during the talkback segment regarding CABBAGES.

We talked about some  family favourites recipes that I have been cooking for decades.

Since then there have been many requests for me to post the recipes, so here they are – all tasty, all easy.  There’s Savoury Cabbage (with bacon and onion), Colcannon and an easy “Chow “Mein”.

The air fryer banana cake was also requested – I will write that in another post.

Savoury Cabbage

Serves 4

2 tablespoons oil

125g bacon, diced

I onion, diced

1 small apple – cored and diced (use a cooking apple such as Granny Smith if possible)

3 to 4 cups shredded cabbage

3 to 4 teaspoons cider vinegar

Heat the oil over medium heat and sauté the bacon until it begins to crisp.

Add the onion and apple and sauté for 3 minutes more.

Add the cabbage and stir to combine.

Cover with a lid and cook over low heat for 5 minutes, then remove lid and stir in the vinegar.

Increase heat and cook without the lid until the liquid has evaporated.

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Colcannon

For the mashed potato component

1kg potatoes, peeled and cut into 10cm chunks

50g butter, diced

1 teaspoon salt, approximately

½ cup milk, approximately

For the cabbage component

 30g butter

1 onion

2 cups shredded cabbage

Place the potatoes in a saucepan and barely cover with cold water. Bring to the boil and cook until tender. Drain well and mash until smooth.

Add the butter and salt (to taste) and then whisk in enough milk to make a creamy, delicious mash. (Add a little white pepper if liked).

To make the cabbage component, heat the butter in a frying pan and sauté the onion and cabbage for about 5 minutes, until the cabbage has wilted. Be sure that any excess liquid is evaporated off.

Mix the cabbage into the hot mashed potatoes and serve.

Variations:

• sauté 90g chopped bacon with the onion and cabbage
• Just before serving time, mix through one or two finely chopped spring onions or. 1 to 2 tablespoons snipped chives.

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Easy Chow Mein

1 tablespoon oil

500g beef mince

1 onion, finely diced

1 teaspoons curry powder

2 tablespoons medium or long grain rice

1 packet chicken noodle soup

2 cups shredded cabbage

1 cups sliced beans (fresh or frozen)

1 cup water

Heat the oil in a saucepan and cook the mince, breaking up with a wooden spoon, until it changes colour, then add the onion and cook for two minutes more.

Stir in the curry powder, rice and chicken noodle soup mix and cook for 1 minute, stirring, then add the cabbage, beans and water.

Bring to the boil, stirring, then put lid on the saucepan and reduce heat to low.

Cook for 30 to 40 minutes, stirring occasionally, until all the water is absorbed.