I absolutely love cabbages. These brilliant brassicas are available all year round because there’s always a variety in season, however February is when the classic spring green and savoy varieties are at their best. Here’s a little mix up to add to your repertoire in readiness for spring and summer.
INGREDIENTS
- 1 Sweetheart/hispi cabbage, halved
- 1 lemon
- 15 g Parmesan cheese
- 2 anchovy fillets in oil
- 4 heaped tablespoons natural yoghurt
- ½ teaspoon English mustard
- 1 teaspoon Worcestershire sauce
- Red wine vinegar
- Extra virgin olive oil
- 1 small red onion
- Olive oil
METHOD
- Fire up the BBQ or heat a large frying pan (and open the windows!) Char and burn the outer leaves of the cabbage.
- Grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
- Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
- Finely slice the onions and add to the dressing…this will start pickling the onions.
- Once the cabbage has cooled slightly roughly chop up, along with the romaine lettuce, and mix together with the dressing.
- Serve with…. well anything! Summers coming!