The Clean Fifteen: Cabbage Recipes To Rock Your World

I am giving a shout out to cabbage because it is economical to have in the kitchen, it is on the ‘Clean Fifteen’ list of fruit and vege (a list of 15 of non-organic fruit and vegetables with low pesticide load) and most people think its a bit blah. Yes, I truly believe that the humble cabbage can rock your world.

Cabbage is making a come back thanks to the fermented food trend. There is sauerkraut and kim chi popping up everywhere (and you should jump on that wagon – delicious!), but raw cabbage is brilliant for digestive health and skin conditions in general.  Actually not even skin conditions, it is just brilliant for skin!

Cabbage With Coconut, Pear And Activated Buckinis

I love experimenting with mono-colour salads and when it comes to the whites your taste buds simply aren’t expecting to be rocked – and this will certainly rock them!


  • 1/4 head cabbage, shredded (I used sugarloaf cabbage here)
  • 2 tbs coconut oil
  • 1 lemon juice and zest
  • 1 pear, sliced
  • 1/4 cup activated buckwheat groats
  • 2 pinches of salt

Massage the shredded cabbage with lemon, salt and coconut oil.  Toss with sliced pear and serve on a stark white plate with buckinis.  Done. 

Yes, I realise I should not call myself a cook as much as an ‘assembler’!

Cabbage, Black Rice + Arame W Passionfruit Cayenne Dressing

The tart passionfruit with sweet pops and then the hit of cayenne makes for a great combination.  I imagine some fresh ginger in here would be pretty spectacular!

  • 1/4 head cabbage, shredded
  • 2 tbs olive oil
  • 3-4 drops sesame oil
  • 2 pinches arame, soaked
  • 1 passionfruit
  • s+p and a pinch of cayenne
  • 1/2 cup black rice, cooked

For the rice:  Place 1 cup of rice with 2 cups of water and bring to the boil, reduce to simmer and check every 10 minutes until no water is left.  Portion, label and freeze remaining rice.

For the salad:  Massage cabbage with olive oil, sesame oil and salt.  Add passionfruit and cayenne.  Top with arame and black rice.

'til next time,