Wilted Cabbage Salad

The sun is shining brightly through only a few high clouds this morning in Wales, but the thermometer is still reading 32 degrees Farenheit, so I’m giving you another winter recipe.  This  starts the same way as my Warm Winter Cabbage recipe, but is a bit fancier. It uses cardamom, a spice I didn’t even know existed before I moved to Britain. It’s one of those things I discovered in my husband’s cupboard when I moved in.

Again, if you’re preparing for more than 2 or 3 people, you’ll want to use more peppers, oil and chutney or pickle. Cardamom pods vary in size, and quantity of pips inside, so you may have to experiment a bit to work out how much to increase that.



1 -2 Cabbage leaves per person
¼ Sweet red pepper
Splash Olive oil
1 Cardamom pod
¼ cup Runner Bean Chutney or ‘Bread and Butter’ Pickles, with juice



  1.      Wash cabbage and trim off any unsightly bits
  2.      Cut leaves in half along the central vein.
  3.      Slice fine across the leaves, making shreds about ¼ inch wide.
  4.      Slice pepper into strips as fine as you can, then cut strips into two or three pieces each.
  5.      Place vegetables in microwavable bowl with a splash of water; cover loosely.
  6.      Microwave at high (800W) for one to two minutes, enough to soften, but not cook fully.
  7.      Drain excess water.
  8.      Grind cardamom; discard hull.
  9.      Add olive oil and cardamom to vegetables, stir to coat.
  10.    Stir in chutney or pickles to mix evenly.
  11.    Serve.

picture of a small cabbage

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Eating seasonally, Recipes
One comment on “Wilted Cabbage Salad
  1. […] Day one: Stuffed roasted ox heart with cherry port sauce (a pre-packaged gift), baked pumpkin and wilted cabbage salad. […]


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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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