Cabbage is mainly composed of more than 90 per cent water, very little fat and low sugar content


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Cabbage, Savoy cabbage and meat rolls

To prepare cabbage, Savoy cabbage and meat rolls, the following ingredients are needed: 1 Savoy cabbage, 300 g minced meat, 80 g low-fat yoghurt, 25 g breadcrumbs, 1 onion, 1 clove of garlic, salt to taste, herbs and extra virgin olive oil.

Starting with making the filling, mix the minced meat together with the breadcrumbs and yoghurt in a bowl, adding the sliced onion, a pinch of salt and herbs. Place the filling in the centre of the cabbage leaves, enough to allow you to make as many rolls as you like. Place them in a baking dish with a little oil and brush them on the surface, then cover them with aluminium foil and put them in the oven at 200° for about 20 minutes. After this time, remove the aluminium foil and bring the oven to 80°, leaving the rolls for another 20 minutes. Let them cool for a few minutes and serve as a side dish, perhaps accompanied by other types of rolls such as celery rolls, ricotta turnip rolls, courgette rolls, radicchio rolls, or the delicious ham rolls with spinach and cheese.

Sausage and Sauerkraut

This dish is very easy to prepare, tasty and flavourful and is suitable for informal evenings spent with the family, especially loved by children.

Fry the garlic together with the oil and a bay leaf in a large bowl. Wash the sauerkraut, drain it and add it to the sauté together with a handful of black pepper, then deglaze with white wine.

Add the meat stock and cook for a good half hour, making sure the terrine is closed with the lid. After this time, put in the frankfurters and let them cook for 10 minutes. Serve them still hot accompanied by the mustard sauce.

Rice with cabbage

This dish for 6 people is very easy to make and is very satisfying from the very first bite. The recipe requires only a few ingredients: 1 cabbage, 450 g rice, 60 g ham, 150 g tomato puree, 1 onion, salt and pepper to taste.

After cleaning the cabbage by removing the outer leaves, proceed by cutting it into julienne strips, then immediately washing and rinsing the resulting strips. In a saucepan with a little extra-virgin olive oil, add the onion and ham after having chopped them up, leaving everything to rest for about 10 minutes. Add the tomato puree with a pinch of salt and pepper and let the sauce cook for about 15 minutes. Pour in the cabbage and leave on a low heat until the cabbage wilts.

Having prepared the rice and stirred in all the ingredients, toast it with the help of the boiling broth until fully cooked. Stir the rice using the knob of butter and serve at the table.

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