Cabbage | Bunbury Farmers Market

Winter Veggie & Smoked Hock Soup

Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves
3 carrots, chopped
½ cabbage, shredded
2 parsnips, peeled and diced
200grm pumpkin, peeled and diced
200grm green beans, sliced
2 zucchini, diced
2 teaspoon fresh/1 teaspoon dried tarragon leaves
2 ham hocks
2 litres chicken or vegetable stock

Method:
Heat the oil in a large pot and gently fry the onion, garlic, carrot, cabbage, parsnip, pumpkin, green beans and zucchini until the onion is tender. Add the ham hock and stock and bring to the boil before reducing the heat to a simmer and covering. Cook for at least 1 ½ hours making sure to stir regularly so it doesn’t stick to the bottom. Uncover and cook for a further half an hour until the soup is thickened and the ham falls from the bone. Remove from the heat and using tongs, carefully remove the hock and place aside. Once cool enough to handle shred the ham meat and discard the bones, fat and skin. Add the ham back into the soup and heat through. Serve with lots of buttered, crusty bread.

Serves: 6-8

Note:

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Beef, Beans & Cabbage

Ingredients:
1.5 kg chuck steak, diced
1 tablespoon olive oil
1 tablespoon butter
3 brown onions, chopped
3 cloves garlic, crushed
2 tins Bella Lucia 4 bean mix
1.5 litres chicken or vegetable stock
½ green cabbage, finely chopped
Salt and pepper
½ cup fresh parsley, roughly chopped

Method:
Heat the oil and butter in a large, lidded, oven proof pot and slowly sauté the onion and garlic until tender. Add the diced steak and cook until browned. Pour in enough stock to cover the steak. Place the lid on top and then place in to a 180°C oven for approximately 1 – 1 ½ hours or until tender, topping up with additional stock if necessary. Stir in the cabbage and beans and put back into the oven for 20 minutes, uncovered, stirring occasionally. Garnish with parsley and serve with potato or celeriac mash.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Pickled Pork & Colcannon

Ingredients:
900g White potatoes, peeled, coarsely chopped
50g butter
300g cabbage, hard core removed, shredded
60ml milk
60ml pouring cream
White pepper and salt
Linley Valley Pickled Pork

Method:
Place potato in a saucepan and cover with cold water. Bring to the boil over medium-high heat, and cook for 20 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Transfer to a large heatproof bowl. Melt half the butter in a large saucepan over medium heat. Add the cabbage and cook, stirring occasionally, for 7 minutes or until the cabbage softens.
Add the mashed potato and remaining butter to the pan and stir to combine. Gradually add the milk and cream, and stir to combine. Season with salt and white pepper. Transfer to a serving bowl and serve.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below