"Cabbage has always been one of the real heroes in the kitchen, and today's recipes are about creating generous, seasonal dishes to share with it at their centre."
"Put the salt, smashed garlic and bay in a large pan of boiling water, to make an infused brine. Cut the cabbage lengthways into quarters, take the pot off the heat and submerge the cabbage in the hot brine until the brine has cooled down and the cabbage is tender."
"In a hot, dry, nonstick pan, sear the streaky bacon until it's good and crisp. Deglaze the pan with the XO sauce, keep cooking until the bacon absorbs all of the sauce, then take off the heat."
"Arrange all the seeds in a single layer on an oven tray, roast for about five minutes, until golden brown, then remove. Turn down the oven to 160C (140C fan)/325F/gas 3."
Cabbage is a versatile and nutritious ingredient, celebrated for its ability to enhance various dishes. Hundreds of varieties are grown at Our Farm in Cartmel, Cumbria, for use in restaurants. A featured recipe includes caramelised cabbage with Blacksticks Blue cheese, bacon, and toasted nuts and seeds. The preparation involves brining the cabbage, combining cheese with breadcrumbs, roasting seeds, and searing bacon. The dish emphasizes the importance of cabbage in creating satisfying meals that can be shared.
Read at www.theguardian.com
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