Cabbages are amazing. Nutrient dense. Cheap. Available from local growers year round.

Here is one of our favourite recipes that we keep coming back to. It’s an everyday work-horse of a recipe that will help you use get more greens into your everyday meals. ¨

Keep in mind that this is merely one of countless number of variations on the same fundamental principles — i.e. you can replace any of the ingredients with other ingredients in the same category. Enjoy!

Ingredients (for 4 people)

Half a head of savoy cabbage (approx. 300-400 g)

Half a head of celeriac (approx 250-300 g)

1-2 red apples

Half a cup of hazelnuts

2 tsp of fennel seeds

6-8 tbsp natural yoghurt

2 tbsp olive oil

2 tbsp of apple cider vinegar or lemon juice

Sea salt

Method

Slice the cabbage as thinly as possible using a sharp knife or mandolin. In a bowl massage the cabbage with a good pinch of salt and the apple cider vinegar. ‘Massage’ to work the salt and vinegar into the cabbage for about a minute. Set aside.

Cut the celeriac into julienne (match stick strips) using a knife or mandolin with the julienne bit attached. Alternatively use a box grater to grate it. Add to the bowl with the cabbage along with a pinch of salt and the lightly crushed or whole fennel seeds. Combine well using your hands.

Grate or thinly slice the apple. Add to the bowl with the cabbage and celeriac following by the yoghurt. Mix well using a spoon.

Then add the olive oil and combine.

Taste and adjust seasoning. Serve, for example, with chickpea curry and quinoa.