Most cabbage varieties are suitable for brief boiling or 'blanching'. Blanching preserves the colour of the leaves while achieving a tender crunch.
1
Peel the leaves from the cabbage. Leave whole or thinly shred if preferred
2
Heat a pan of salted water and bring to the boil
3
Add the cabbage leaves in batches and cook for 2–3 minutes until the leaves have softened slightly, but are still vibrant in colour
4
Remove the cabbage and refresh in iced water to stop the cooking process
5
Drain in a colander
Variations
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.
Uses
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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