18 mins
+ waiting
Whole Continental Cabbage
Recipe by Graham
This is so easy to do that even my Cousin Vinny's cousin Jim can't make a mess of it ... and he's not too bright! Continental Cabbage is particularly good with roast pork or, more economically, with grilled or fried sausages.
There are several different varieties of cabbage. The best for cooking is the 'common' white cabbage (is it called white because it's pale green???). Many shops are prepared to divide these into two and sell a half cabbage if the whole is too big. Sadly, boiled cabbage has a fearsome reputation for causing unwanted after-effects! This need not happen if you cook it using these methods.
White Sauce 
Whole Wheat Pudding Ingredients for Whole Continental Cabbage
Currently displaying quantities in US Imperial Measurements
How to Cook Whole Continental Cabbage
- Slice the cabbage into sections about 1" (2.5cm) thick. Place these in a pan of boiling, salted water. Meanwhile boil a kettle of water. After 5 minutes, drain off the water from the pan and replace with boiling water from the kettle. Add salt and cook for a further 5 minutes.
- Drain well in a colander then allow to cool. When cool, separate the leaves and fry over a medium heat for about 3 minutes until the leaves begin to brown. Add a good portion of freshly-ground pepper. Serve hot.
GRAHAM'S HOT TIP:
Be sure to change the water during cooking. The food will taste better and will not leave you feeling like a gas balloon!
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