Cooking

Parcel of Goodness

A row of pots filled with herbs, cabbage and a tomato plant line the front step of my porch. This is the result of a satisfying Sunday I recently spent getting dirt under my finger nails.

So put the crockery away... these leafy friends were the inspiration behind one of my first attempts of using a salad ingredient in replace of a bowl.

I like to call it a “parcel of goodness” – not just because of the tasty concoction of herb, tomato and meat wrapped up inside, but the nutritional qualities of my “cabbage platter” are bountiful.

It’s a mix between the East European and Middle Eastern cabbage roll “sarma” and Thailand’s san choy bow.

Using a flat cabbage leaf, spoon filling into the centre, wrap or roll and then eat the best way you can. Probably not a dish I would make on a first date... it could get messy! I wouldn’t normally eat cabbage raw given the tendency for it to leave a sharp, bitter taste lingering in your mouth, but this is an exception.

You can parboil the leaves to soften them or put the whole head of cabbage in the freezer if you prefer. However, raw is best to receive the richest source of protective vitamins like vitamin C.

Did you know that the Macedonians hold the record for the largest cabbage dish, making 80,191 cabbage rolls weighing 544 kilograms back in 2008.

This low calorie food is in season now, so start experimenting and share your creations with me here. I’d love to try them.

Enjoy your salads! Louise.

Join Louise on a journey through the seasons with salad ingredients, old traditions and popular, exotic or unusual vegetables. From Paddock to Plate founder, author, food writer, radio journalist & yoga teacher.