Cabbage has long been one of my preferred ingredients due to its adaptability, nutritional benefits, and the joy it brings to cooking. For over 20 years, I have featured cabbage in my menus, and at Our Farm in Cartmel, Cumbria, we cultivate a wide range of varieties to use in the kitchens of my restaurants throughout the year. I consider cabbage to be a true culinary champion, and the recipes I share today focus on crafting generous, seasonal dishes that celebrate this versatile vegetable.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4

Ingredients:

• 50g salt
• 2 garlic cloves, skin left on and lightly crushed
• 1 bay leaf
• 1 duncan cabbage or another small pointed cabbage
• 150g Blacksticks Blue cheese
• 50g panko breadcrumbs
• 150g softened butter
• 15g pumpkin seeds
• 15g sunflower seeds
• 15g linseeds
• 15g pine nuts
• 12 slices of smoked streaky bacon
• 50g XO sauce (or gochujang if necessary)
• 2 tablespoons sunflower oil
• Watercress for garnish

Start by preparing an infused brine: combine the salt, crushed garlic, and bay leaf in a large pot of boiling water. Cut the cabbage in half lengthwise and then into quarters. Remove the pot from heat and immerse the cabbage in the hot brine until it cools down and the cabbage becomes tender. Once ready, remove the cabbage and let it cool.

Next, remove the rind from the Blacksticks Blue cheese and cut it into 1cm cubes. Combine the cheese and panko breadcrumbs with the softened butter, mixing thoroughly with a spatula until well blended.

Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Spread the seeds on a baking tray in a single layer and roast them for about five minutes until they turn golden brown. Once roasted, reduce the oven temperature to 160°C (140°C fan)/325°F/gas mark 3.

In a dry, hot nonstick pan, crisp the streaky bacon. Once done, deglaze the pan with the XO sauce, allowing the bacon to soak up the flavor as it cooks further before removing it from heat.

In another nonstick pan, heat sunflower oil and sear the cabbage quarters on both cut sides for approximately four minutes until they are golden. Transfer the cabbage to an oven tray and generously coat with the Blacksticks Blue butter, ensuring to spread it between the cabbage layers. Bake for 15 minutes, then place the wedges onto a serving dish.

Break the crispy bacon into pieces around 4cm in size and sprinkle them over the cabbage, ensuring some pieces fit between the leaves. Add the roasted nuts and seeds on top, garnish with watercress, and serve.

Although the ingredient list for the slaw and dressing may seem extensive, each component plays a vital role in elevating the dish.

Preparation Time: 25 minutes
Pickling Time: Overnight
Cooking Time: 40 minutes
Servings: 4

For the Pickled Cucumbers:

• 1 shallot, peeled
• 60g apple cider vinegar
• 30g sugar
• 1½ tablespoons fennel seeds
• 1 cucumber

For the Old Winchester Patties:

• 1 onion, peeled and finely chopped
• 75g mushrooms, coarsely chopped
• 5 tablespoons fresh thyme leaves
• Sunflower oil
• 50g Old Winchester cheese, coarsely grated
• 75g tinned borlotti beans (drained weight) or pinto beans, rinsed
• 50g fresh breadcrumbs
• Salt and black pepper
• ½ tablespoon soy sauce, or to taste
• ½ teaspoon English mustard (not powdered)
• 1 beaten egg
• 1 tablespoon cornflour

For the Sliders:

• 4 brioche buns
• Sliced gem lettuce
• Sliced tomato
• Finely sliced onion

For the Slaw:

• 125g hispi cabbage, finely shredded
• 125g red cabbage (I prefer red kalibos), finely shredded
• 90g red onion, peeled and finely sliced
• ½ broccoli floret, trimmed and grated
• 20g fresh parsley, roughly chopped
• 10g fresh dill, roughly chopped
• 75g white sugar
• 50g flaky sea salt

For the Dressing:

• 1 scotch bonnet chili or 1 lemon drop chili if available
• 70g mayonnaise
• 30g apple cider vinegar
• 1 tablespoon English mustard
• ½ tablespoon ground black pepper
• 20g runny honey, gently warmed
• ½ tablespoon crushed fennel seeds

To prepare the pickled cucumbers, chop the shallot into 1cm pieces and place it in a medium saucepan with the cider vinegar, sugar, fennel seeds, and 90ml of water. Bring this mixture to a boil. While it heats, slice the cucumber into 1cm-thick rounds. Remove the pan from the heat, add the cucumber slices, cover, and let it sit at room temperature overnight.

For the slaw, combine the cabbages, onion, broccoli, parsley, and dill in a large bowl. Add the sugar and salt, tossing everything together. Allow it to sit for five minutes, then transfer to a colander and rinse thoroughly under cold water. Use a salad spinner to dry the mixture before returning it to the bowl.

Prepare the dressing by halving the chili lengthwise, discarding the seeds and pith, and finely chopping the flesh. In a bowl, whisk together the mayonnaise, vinegar, mustard, black pepper, and warm honey until well combined. Stir in the crushed fennel seeds and chopped chili. Add the dressing to the slaw according to your taste, adjusting seasoning as necessary.

Now, for the patties: sauté the onions, mushrooms, and thyme in a tablespoon of sunflower oil for about five minutes until softened. Remove from heat and allow to cool. Transfer the mixture to a food processor, adding the cheese, beans, breadcrumbs, and freshly ground pepper. Pulse until well combined. Mix in the soy sauce, mustard, egg, and cornflour, adjusting salt to taste. Form the mixture into four patties, approximately 7cm wide and 3cm deep, and refrigerate until firm.

When ready to serve, heat a little sunflower oil in a nonstick pan over high heat and fry the patties for about four minutes on each side until they are nicely caramelized. Season with a touch more salt as desired.

Slice the brioche buns in half and layer them with lettuce, tomato, onion, and pickled cucumber to your preference. Top with a patty and the bun top, serving with the slaw on the side.

Simon Rogan is the chef-owner of L’Enclume and Rogan & Co in Cartmel, Henrock in Windermere, and Aulis in London.