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18 mins

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Whole Continental Cabbage Recipe

Whole Continental Cabbage

An Ideal Recipe for Vegetarians
Graham

Recipe by  

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.

      Preparation Time: 3 Minutes + waiting

      Cooking Time: 15 Minutes

Ingredients for Whole Continental Cabbage

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1
small to medium cabbage
3 tablespoons
duck fat, goose fat or beef dripping
 
salt and pepper

 

How to Cook Whole Continental Cabbage

  1. 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.
  2. 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 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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