Versatile cabbage

With days getting colder we're starting to play with different winter vegetables and have discovered the versatile white cabbage. One night I shredded it thinly and lightly fried with leek, mixed with a dash of soy sauce and some mixed spice. Another night my husband did a gorgeous mix with bacon. He first par-boiled thickly cut slices of cabbage and then added it to a pan of four rashers of bacon - also cut in thick slices and fried lightly. Tonight I par-boiled large leaves so as to soften them enough for wrapping then filled them with a mince mixture (fried with red onions, garlic, dry ginger and cumin) then simmered in beef stock (recipe taken from The Fat Flush plan).

All so delicious - the cabbage compliments all the meats and is a perfect filling low calorie winter vege.