Economical and versatile, this humble winter storage vegetable stretches a long way. Whether green, red or savoy, this member of the Brassica family is related to kale, broccoli and cauliflower.  

Green is the most common type of cabbage and popular for its crunchiness and mild flavour (except when overcooked). Red cabbage takes longer to mature than green cabbage, so they usually aren’t quite as tender. The colour of red cabbage can run when cooked and take on a bluish tinge. To prevent this, cook with a bit of lemon juice or vinegar.

The leaves of a Savoy cabbage are looser and more crinkled than regular cabbage and have a more tender texture. The flavour is milder and sweeter.

Colcannon or Bubble and Squeak
In Ireland it is called colcannon; in Britain, bubble and squeak for the sound it makes as it cooks. Whatever the name, it was a customary way to use up vegetables left over from Sunday dinner. Good with corned beef, ham or sausages, the amounts can vary to suit your leftovers or taste. Makes 4 to 6 servings.

INGREDIENTS:
• 2 tbsp (30 ml) butter
• 3 green onions, sliced
• 2 to 3 cups (500 to 750 ml) cooked green cabbage  
• 2 to 3 cups (500 to 750 ml) mashed potatoes   
• Salt and pepper  

METHOD:
Melt butter in a large skillet over medium heat. Add onions and cook until softened, a few minutes. Add cabbage and toss with onions. Add potatoes, breaking up with wooden spoon to combine with cabbage and onions. Season to taste with salt and pepper and cook until heated through, 5 to 10 minutes.   

Cabbage Tips:
• To slice cabbage, cut head into quarters, remove core and slice with a sharp chef’s knife, a mandoline or food processor fitted with a slicing disc.

– Barb Holland is a professional home economist and food writer who believes in shopping locally and in season.