Remember that soggy and green pulp that they served at school for lunch? I do. It’s like that scene from the ‘Horrid Henry’ movie when Greasy Greta (Jo Brand) is pushing a trolley of the most unappetising looking bubbling vegetable stew in the school canteen.
I’m sure we all had some sort of unpleasant experience with cabbage at some point of our lives but you should leave it all behind you now because the truth is cabbage, if prepared with love and care, can be the star of the show.
I get particularly excited about the young and sweet tasting spring cabbage. This dish is basically a lighter version of the traditional Polish ‘bigos’ which you normally cook for hours, sometimes days. Because young cabbage only needs a short and gentle cooking time, it’s really easy and quick to prepare. It’s also easy to modify, too. You can make it totally vegetarian/vegan or add meat of your choice. My mum usually makes it with poached shredded chicken but it’s also quite common to have it with diced smoked Polish sausage.