A smooth head of cabbage is much more useful than a bag of leaves as a quick salad option. With just a bit of shredding, salt and a few scrunches, a quarter of a cabbage becomes a voluminous and bright slaw. Chopped dried apricots, walnut halves, and orange segments are extremely nice in a cabbage salad, dressed with olive oil, red-wine vinegar, honey and lemon zest. Smooth cabbages, both red and white, bring colour to darker days and a festive feel to plates.
At the other end of the cabbage cooking scale is slowly stewed cabbage with apple and chestnuts, a combination that I adore at this time of year. So much so that I have turned it into a fabulous pie with ricotta pastry, which makes it even richer and more festive. The remaining three-quarters of the cabbage remain healthy for days, weeks even, making it a practical choice for various dishes.
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