Food | Recipes

Add taste to veggie powerhouses

Cabbages, cauliflower and rutabagas have suffered from bad PR. Try these new dishes and revel in the flavours they produce

  • By Stephanie Witt Sedgwick
  • Published: 17:00 February 1, 2013
  • Tabloid on Saturday

  • Image Credit: Washington Post
  • Roasted Rutabagas with Maple-Raisin Vinaigrette prepared by Stephanie Sedgwick

Even in the bright new days of the new year, cabbages, cauliflower and rutabagas are nutritional powerhouses in need of a little PR. They can bring new and unexpected flavours to the table, but ho-hum ways of cooking them fail to inspire all but the most loyal fans.

For large cabbages such as savoy, take a page from what has happened to Brussels sprouts, which are being roasted or shredded, then quickly sautéed. With similar treatment, savoy cabbage could become filling for ravioli or mashed into potatoes with caramelised onions. Stir-fried Napa cabbage pairs beautifully with shiitake mushrooms as egg roll filling or in fried rice. Roasting yields great results for cauliflower, as does pan-steaming. Pair it with acidic ingredients such as citrus or vinegar, and don’t forget to think about using blanched or steamed bite-size pieces in mixed winter salads.

Humble, homely rutabagas tend to be overlooked altogether. They’re covered with a thin wax, which makes them hard to peel. This is the year to enjoy them without the crutches of cream and butter; try roasting chunks of rutabaga, then glamorise with a sweet-sour dressing. Kale had quite a run in 2012, as it was worked into Caesar salads, massaged with tahini vinaigrettes and folded into casseroles. If its bitter taste or toughness is a stumbling block, a brief blanch in boiling salted water should do the trick. Or you can add baby kale to softer, sweet vegetables such as winter squashes and carrots. To get you started, here are a few healthful dishes that lend cooking love to all those ingredients.

— Washington Post

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