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Seasonal recipes

Green cabbage

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Savoy cabbage, with its crinkly leaves, is the king of slow-cooked winter dishes. Its flavour mellows after the first frosts.

Choosing itHeavy and tight, with bright green, crisp leaves and no yellow patches.
Storing it1 week in the fridge, whole, in a perforated bag.
Top tipBlanch the leaves for 3 minutes before cooking them: the cabbage will be milder and easier to digest.
Vegetarian cabbage and bean hotpotMain · Prep 20 min · Cook 45 min · Serves 6 · Easy

A hearty meat-free hotpot, with white beans and plenty of vegetables.

Ingredients for 6

  • 1 Savoy cabbage
  • 4 carrots
  • 2 turnips
  • 4 potatoes
  • 1 leek
  • 1 onion studded with 2 cloves
  • 400 g cooked white beans
  • 1 bouquet garni
  • 2 litres vegetable stock
  • Salt, pepper

Method

  1. Cut the cabbage into quarters and blanch for 3 minutes in boiling water.
  2. In a casserole dish, put the stock, the onion, the bouquet garni, the cabbage, the carrots and turnips cut into large chunks, and the leek.
  3. Simmer gently for 30 minutes.
  4. Add the potatoes and beans, cook for another 15 minutes.
  5. Serve with mustard and toast.
Thermomix version
  1. The Thermomix bowl is too small for a hotpot for 6: make half the recipe.
  2. Put 1.2 litres of stock, the onion and the bouquet garni in the bowl; the blanched cabbage, carrots, turnips and leek in the Varoma.
  3. Cook 30 min/Varoma/speed 1.
  4. Add the potatoes to the Varoma and the beans to the bowl, cook 15 min/Varoma/speed 1.

Food & wine pairing

A supple red from the Rhône or Beaujolais that doesn’t overpower the vegetables.

Cabbage leaves stuffed with lentils and mushroomsMain · Prep 35 min · Cook 40 min · Serves 4 · Medium

Tender cabbage parcels filled with a tasty plant-based stuffing.

Ingredients for 4

  • 8 large green cabbage leaves
  • 200 g cooked green lentils
  • 200 g mushrooms
  • 1 onion
  • 1 garlic clove
  • 1 egg
  • 50 g breadcrumbs
  • 1 tsp thyme
  • 400 ml tomato passata
  • Salt, pepper

Method

  1. Blanch the cabbage leaves for 3 minutes, refresh them and remove the thick central rib.
  2. Fry the onion, garlic and chopped mushrooms for 8 minutes.
  3. Mix with the lentils, egg, breadcrumbs, thyme, salt and pepper.
  4. Fill each leaf with a spoonful of stuffing and roll it up tightly.
  5. Arrange them in a dish, cover with tomato passata and bake for 40 minutes at 180 °C, covered.
Thermomix version
  1. Add the onion, garlic and mushrooms, chop 5 s/speed 5. Add a drizzle of oil, cook 8 min/120 °C/speed 1.
  2. Add the lentils, egg, breadcrumbs, thyme, salt and pepper, mix 15 s/reverse/speed 3.
  3. Stuff the blanched leaves, cover with passata and bake for 40 minutes at 180 °C.

Food & wine pairing

A Syrah from the northern Rhône Valley, peppery and generous.

Cabbage and potato soupSoup · Prep 15 min · Cook 30 min · Serves 6 · Very easy

The ultimate country soup, simple and nourishing.

Ingredients for 6

  • ½ green cabbage
  • 3 potatoes
  • 2 carrots
  • 1 onion
  • 20 g butter
  • 1.5 litres vegetable stock
  • Salt, pepper
  • Grated Comté to serve

Method

  1. Slice the cabbage, dice the potatoes and carrots.
  2. Soften the onion in the butter.
  3. Add the vegetables and the stock, cook for 30 minutes.
  4. Serve as is or lightly mashed, with grated Comté.
Thermomix version
  1. Add the onion and carrots, chop 5 s/speed 5. Add the butter, cook 3 min/120 °C/speed 1.
  2. Add the sliced cabbage, the diced potatoes and 1 litre of stock (without going over the maximum mark).
  3. Cook 25 min/100 °C/reverse/speed 1. Serve with the Comté.

Food & wine pairing

A Gamay from the Coteaux du Lyonnais, simple and fruity.

Green cabbage gratin with ComtéMain course or side dish · Prep 20 min · Cook 30 min · Serves 4 · Easy

A rustic, melting gratin, ideal as a one-dish meal with a salad.

Ingredients for 4

  • ½ green cabbage
  • 2 eggs
  • 20 cl cream
  • 10 cl milk
  • 100 g grated Comté
  • 1 garlic clove
  • Salt, pepper, nutmeg

Method

  1. Preheat the oven to 190 °C.
  2. Slice the cabbage and blanch it for 5 minutes. Drain well.
  3. Beat the eggs with the cream, milk, grated garlic, half the Comté, salt, pepper and nutmeg.
  4. Put the cabbage in a dish, pour over the egg mixture and sprinkle with the rest of the Comté.
  5. Cook for 30 minutes.
Thermomix version
  1. Add the comté and grate 10 s/speed 8. Set aside.
  2. Put 500 ml of water in the bowl and the sliced cabbage in the Varoma, cook 12 min/Varoma/speed 1. Empty the bowl.
  3. Add the garlic, chop 3 s/speed 7. Add the eggs, cream, milk, half the Comté and the seasoning, mix 15 s/speed 4.
  4. Pour over the cabbage, sprinkle with Comté and bake for 30 minutes at 190 °C.

Food & wine pairing

A Chardonnay from the Jura or Bugey, a natural partner for Comté.

Pan-fried cabbage with apple and cuminSide dish · Prep 10 min · Cook 15 min · Serves 4 · Very easy

A quick sweet-and-savoury side, perfect with grain patties.

Ingredients for 4

  • ½ green cabbage
  • 2 apples
  • 1 red onion
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tbsp cider vinegar
  • Salt, pepper

Method

  1. Finely slice the cabbage and onion, cut the apples into thin slices.
  2. Dry-toast the cumin for 1 minute, then add the oil and the onion.
  3. Add the cabbage and stir-fry for 8 minutes over a high heat.
  4. Add the apples and the vinegar, cook for another 4 minutes. Season with salt and pepper.
Thermomix version
  1. Add the onion and cumin, chop 3 s/speed 5. Add the oil, cook 3 min/120 °C/speed 1.
  2. Add the sliced cabbage, cook 8 min/120 °C/reverse/speed 1.
  3. Add the apples and the vinegar, cook 4 min/100 °C/reverse/speed 1.

Food & wine pairing

A brut cider, or a dry Riesling.

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And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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