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Most cabbage varieties are suitable for brief boiling or 'blanching'. Blanching preserves the colour of the leaves while achieving a tender crunch.
Blanched cabbage leaves are useful for rolling and encasing foods – like Graham Campbell’s Vegetarian haggis – as the partial cooking of the leaves helps to make them more flexible.
Blanched, shredded cabbage is often tossed with butter, thyme or quickly pan-fried with some crispy pancetta. It is often served alongside braised and roasted meats such as oxtail, partridge or pork belly.
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