Comforting cabbage

There’s no getting away from it, winter is looming. The cold, frosty mornings and all-too-early dark evenings say it all. At this time, I’m rummaging in the cupboard for my woolly hat and gloves, and dipping into my old cookbooks to hunt out my favourite comfort recipes to warm me up.

What constitutes ‘comfort food’ is different for everyone, but generally they’re warming, satisfying, and, if not careful, can be lethal for the waistline! Now that I eat plant based and dairy and gluten free, I still have my comfort foods – thick sumptuous stews, heart warming soups and gorgeous puddings – they’re just slightly different.

Nutritionally, cabbage is an amazing vegetable, packed full of nutrients and phytonutrients that have a range of beneficial properties. It’s part of the cruciferous family, a group of veg that you may well have heard me go on about (it includes cauliflower and broccoli), that’s anti-inflammatory and full of antioxidants and specific phytonutrients that have anti-cancer properties. Plus, cabbage is really good for the stomach and gut lining, keep unfriendly bacteria under control.

Red cabbage is even better than green. Its deep rich colour contains even more antioxidants and polyphenols, a specific group of phyto-nutrients as well as loads more vitamin C, B6 and manganese. Mix that with the probiotic properties of cooked apple (see apple cake posting for more info) and the super sulphur properties of onion, you’ve got a pretty nutritionally packed dish that also tastes gorgeous! So why not try this one chilly evening, and curl up in front of the fire with a dish that will give your taste buds and your body a big healing hug!

Slow braised red cabbage
1 medium sized red cabbage shredded
1 large red onion, sliced
1 large cooking apple, sliced
2 teaspoons dried mix herbs
couple handfuls raisins
salt and pepper
50ml vegetable stoc
Dairy free spread or olive oil
Pre-heat the oven to 180ºC and grease an oven proof dish that has a lid (I use my old faithful Le Creuset dish). Place a layer of sliced onions on the bottom, then cabbage, then apple. Sprinkle with the herbs and raisins and season with salt and pepper. Repeat these layers one or two more times (depending on how much you have, how big your pot is etc). Add the vegetable stock, cover with the lid and place in the oven for an hour. Remove and check there’s enough fluid so it doesn’t burn, then return to the oven for another half to one hour until everything is super soft and the flavours are concentrated. Remove from the oven and leave to stand for up to 30 minutes with the lid on before serving. Enjoy!

Warming dairy-free squash soup (updated 10/2018)

Soup is an all year round staple in our house, but particularly during winter. And at the moment, I need all the help I can get to warm up, on the inside as well as out! When my children were small, the vegetable eating battle commenced as they started to express their opinion over what they would or would not eat.  I discovered that soup didn’t seem to count as a problem.

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