Blanched cabbage

blanched cabbageBeing 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.

Blanched cabbage


  • Small head of cabbage
  • 2 Tbsp coconut/olive oil
  • 1 teaspoon caraway seeds
  • Salt and pepper, to taste


  1. Bring a large pot of salted water to a boil.
  2. While you are waiting for the water to heat up, start preparing the cabbage. Peel and discard outer leaves.
  3. Cut cabbage into quarters, and tear the cabbage into large chucks using your hands.
  4. When the water starts boiling, submerge the cabbage pieces into the hot water and cook for 90 seconds. Drain the cabbage through a colander.
  5. Place the cabbage back into the pot whilst it's still hot, add oil, caraway seeds, salt and pepper. Toss everything together and serve.