March is a great month for seasonal produce, with purple sprouting broccoli, celeriac, kale, leeks, swedes and shallots all at their best now. However one of the most delicious March produce foods is spring cabbage. This bright, zesty leaf can be used in a number of ways – not least of which is bubble and squeak! Try these sophisticated spring cabbage recipes.
Lemon spring green cabbage
This simple side dish is a quick, easy and healthy way to use seasonal March produce, and combines beautifully with pretty much any meat or fish.
- Zest and juice of half a lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper
- 500g spring green cabbage or any mixture of spring greens
Mix together thoroughly the lemon juice and olive oil with a pinch of salt and pepper.
Trim and finely slice the spring greens, then add to a pan of salted boiling water. Cook for three or four minutes, so that the greens are tender but still retain their crisp colour. Drain the greens in a colander and give them a minute to steam dry, then return to the pan and gently stir in the dressing.
Cabbage thoran from Kerala
This spicier option makes a great accompaniment to most curries or can be used as a vegetarian main course with rice and poppadoms.
- 100ml coconut oil
- 2 teaspoons black mustard seeds
- 2 teaspoons black lentils (urad dhal)
- 1 teaspoon cumin seeds
- 2 dried red chillies, chopped
- 12 curry leaves
- 60g ginger and garlic paste
- Half a teaspoon ground turmeric
- 250g spring cabbage
- 2 carrots
- 2 fresh bird’s eye green chillies, sliced
- 100g fresh coconut, grated
- 1 tbsp fresh coriander, chopped
Shred the cabbage and cut the carrots into thin strips.
In a large saucepan, cook the mustard and cumin seeds, urad dhal and red chillies in the oil on a medium heat until they start to pop. Add the curry leaves and cook for another minute, stirring all the while, then add the ginger and garlic paste and the ground turmeric and cook for another 30 seconds.
Stir in the cabbage and the carrots, cover and cook on a medium heat for about five to seven minutes or until the cabbage and carrots are tender. Add a splash of water if the mixture seems dry or is catching.
Stir in the grated coconut and the green chillies and allow to heat through. Serve garnished with the fresh coriander.