Being a cabbage lover, I thought I knew all the different ways of cooking it. That was until I heard of blanching on the radio one day and now I hardly eat cabbage any other way.
To make it, simply blanch roughly torn cabbage leaves in boiling salted water for 90 seconds then drain. Toss the cabbage with coconut/olive oil and season with salt, pepper and caraway. It is that quick and easy.
If you haven’t yet tried blanched cabbage, you must. It is super-easy to make, and a delicious side dish to accompany any meal.
- Small head of cabbage
- 2 Tbsp coconut/olive oil
- 1 teaspoon caraway seeds
- Salt and pepper, to taste
- Bring a large pot of salted water to a boil.
- While you are waiting for the water to heat up, start preparing the cabbage. Peel and discard outer leaves.
- Cut cabbage into quarters, and tear the cabbage into large chucks using your hands.
- When the water starts boiling, submerge the cabbage pieces into the hot water and cook for 90 seconds. Drain the cabbage through a colander.
- Place the cabbage back into the pot whilst it's still hot, add oil, caraway seeds, salt and pepper. Toss everything together and serve.