Sunday, August 19The Voice of London

Thanksgiving: Four Things You Can Do With A Cabbage

If you too are celebrating Thanksgiving, you may have realised that it is tomorrow. So we have put together some last minute recipes for you to make at home. Considering how poorly our Diwali sweets turned out, we thought we would give these recipes a miss and let you try them for yourself.

Words: Toni Hart, Subeditor: Denisa Rosca

So like most things these days, us Brits have decided to take on another American tradition and start celebrating Thanksgiving. Now while this isn’t to everyone’s taste, we can’t ignore the fact that Thanksgiving has brought some incredible food with it on it’s trek over the pond. And as it’s November, one vegetable we will be seeing a lot more of one our menus and plates is cabbage. Savoy, red, white, spring greens, they’re going to be everywhere. So while we get used to the invasion of cabbage and Thanksgiving, here are four recipes to see you through November.

Fried cabbage with bacon, onion and garlic

Source: Flickr


  • 6 Slices of chopped bacon
  • 1 Large diced onion
  • 2 Cloves of minced garlic
  • 1 Large head of cabbage – cored and sliced
  • 1/2 Teaspoon of onion powder
  • 1/2 Teaspoon of garlic powder
  • 1/8 teaspoon of paprika
  • salt and pepper – add to your own tastes

How To Make

Step 1. Crisp up the bacon in a large stockpot over a medium-high heat for about 10 minutes.

Step 2. Add the onion and garlic. Stir until the onion caramelises.

Step 3. Stir in the cabbage and continue to cook and stir for around another 10 minutes.

Step 4. Season with salt, pepper, onion powder, garlic powder and paprika. Reduce to a low heat and cover. Let it simmer, stirring occasionally, for another 30 minutes.

The full recipe can be found here.

Bette’s braised red cabbage with apple

Source: Flickr
Source: Flickr


  • 4 Tablespoons of unsalted butter
  • 1 Tablespoon of sugar
  • 1 Teaspoon of coarse salt
  • 1/3 Cup of water
  • 1/3 Cup of distilled white vinegar
  • 1 Small head of red cabbage – cored and thinly shredded
  • 1/4 Cup of red currant jelly
  • 1/2 Granny Smith apple – peeled and coarsely grated

How To Make 

Step 1. Preheat oven to gas mark 3.

Step 2. Combine butter, sugar, salt, water and vinegar in an ovenproof pot over a medium heat. Bring to the boil and stir until the butter melts and the sugar dissolves.

Step 3. Add the cabbage and mix well. Cover and place in the oven.

Step 4. Leave pot in the oven for 1 hour 50 minutes, stirring once halfway through. Cabbage should now be wilted and tender.

Step 5. Stir in the red currant jelly and the apple, cover, and bake for another 10 minutes.

The full recipe can be found here.

Autumn coleslaw with apples & bacon

Source: Flickr
Source: Flickr


This recipe is in two parts, so for the dressing you will need:

  • 3 Tablespoons of apple cider vinegar
  • 1/2 Tablespoon of red wine vinegar
  • 1-1/2 Tablespoons of olive oil
  • 1-1/2 Tablespoons of water
  • 1 Tablespoon of honey
  • 1 Teaspoon of kosher salt
  • Red pepper flakes to taste

And for the coleslaw you will need:

  • 1 Minced shallot
  • 2 Tablespoons of chopped chives
  • 2 Ribs of celery – sliced thin on the diagonal
  • 1 Tart apple – quartered, cored and sliced
  • 6 Cups of chopped cabbage
  • 1/4 Cup of cooked bacon pieces

How To Make

For the dressing:

Step 1. Whisk all ingredients together generously.

For the coleslaw:

Step 1. Mix ingredients together with the dressing.

Step 2. There isn’t a step 2 for this one, this recipe really is that simple.

The full recipe can be found here.

Smashed red potatoes with cabbage

Source: Tumblr
Source: Tumblr


  • 900g Red potatoes – peeled and chopped into quarters
  • 1/2 Medium sized cabbage – quartered, cored and cut in thin shreds across the grain
  • 2 Tablespoons of unsalted butter or extra virgin olive oil
  • 3 Spring onions
  • 2/3 Cup of low-fat milk (more as needed)
  • 2 Tablespoons of minced chives (optional)
  • Salt and pepper to your own taste


How To Make

Step 1. Add salt to a saucepan of water and bring the potatoes to the boil. Once boiled, reduce to a medium heat and cook until soft all the way through.

Step 2. Do not drain the water! Use a spoon to take the potatoes out of the pan and put to one side.

Step 3. Bring the water back to the boil and add the cabbage. Do not cover, but cook until soft for about 5-6 minutes. Then drain the water out.

Step 4. Add the butter or oil to a frying pan and add the spring onions. Once soft, add the potatoes.

Step 5. Using a potato masher, crush the potatoes to a coarse mash.

Step 6. Stir in the milk until the potatoes have absorbed it all.

Step 7. Stir in the cabbage and season generously with the salt, pepper and chives.

The full recipe can be found here.


So I think that’s enough Thanksgiving for one day! For those celebrating, have a wonderful day. For those not celebrating, enjoy all the food you will be eating anyway.