One particular ingredient that I love to pop into my shopping basket is a white cabbage. I know what you are thinking…It isn’t the most exciting of vegetables but I feel it’s a little underrated as most people walk past it and look for some sort of kale like cavolo nero. But you see in most places it is incredibly cheap to buy one, they go into so many different recipes and last for an insanely long time.
My Grandma used to use white cabbage for her side dish of boiled cabbage, as you would on your Sunday roast. Nowadays we use savoy or spring greens. I always enjoyed eating it on a particular dish she used to cook, the way she cooked it, and yes it was boiled but still it was a lovely dish all together…but I won’t reveal that yet.
What I use white cabbage for mainly is for doing batches of coleslaw as it will last a good few days kept in an airtight container in the fridge and is so much better than shop bought.
I’ve done many versions over the years and have done fennel ones before but usually adding fruit to it. I decided to keep this really simple and didn’t expect it to taste as good as it did. I wasn’t going to post it either on here with it being so simple but this could just be the accompaniment you are looking for.
1/4 white cabbage shredded fairly finely
– 1 small red onion finely sliced
– 1/4 – 1/2 fennel sliced finely ( outer leaves de-string )
– a good handful of flat leaf parsley chopped
– 2-3 tbsp mayonnaise, I used a french style. ( don’t have it too thick/wet )
– 4-5 grinds of cracked black pepper
– a pinch of sea salt. ( I used ground down pink himalayan but not a necessity )
– 5-6 fennel frond tops ( chopped down if needed )
– A good spritz of fresh lemon juice.
* Simple: Put all ingredients together, stir, taste, stir, taste…maybe season more and serve! *