Summer Cabbage Medley



  • 2 carrots
  • 1 onion or bunch of spring onions or leeks
  • 1 cabbage
  • 1 fresh garlic
  • parsley or sage
  • 200g tinned tomatoes (or you can use the fresh ones), chopped
  • salt
  • paprika


Depending on how long your oven takes to heat up, preheat to 180°C.

  1. Chop the shallots (you can use both parts).
  2. Grate the carrots and toss with the shallots in some cooking oil in a large saucepan over medium heat for about 5 mins.
  3. Meanwhile, chop and add the cabbage and keep stirring until it softens (another 10-15 mins).
  4. Add the salt and paprika.
  5. Add the tomatoes and stir for 5 mins.
  6. Add a cup or two of boiling water and leave to simmer for 10 mins.
  7. Remove from the stove and add finely chopped garlic.
  8. Place everything in an oven dish/tin, add more boiling water if needed and bake in a preheated oven until crust appears.
  9. Garnish with parsley or sage.

~ Meat-lovers, you can add sausages before you put the dish in the oven! ~

Recipe design: Pavlina

Photo taken at the Streatham Food Festival 2015 by Susanne Hakuba. Click here for more pics from the day.