Finely shred the leaves. Stir the cabbage leaves, salt, pepper and all the spices into the pan with the meat. Continue to fry and stir for 3 or 4 minutes more. Add 100ml/3½fl oz water ...

Look for bright, firm leaves with no blemishes, slime or brown patches. A good rule-of-thumb is that fresh cabbage leaves should ‘squeak’ when you rub them together. Buy cabbage with the outer ...

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For reference, I find that you get about 1 oz dried cabbage (enough for 1 soup packet) from 13 oz of fresh cabbage. The last time I made a batch, 3 lb, 3 oz of fresh made 3.9 oz dried. Rice ...

Serve the meat and cabbage with a bowl of steamed Japanese rice that’s been sprinkled with furikake. Serve immediately.

The good old meat and three veg combo is still the best ... Serve with colcannon — mashed potatoes mixed with blanched cabbage, spring onions and cream. The chicken and colcannon are excellent ...

Scientists say they have discovered why some vegetables - including cabbage, broccoli and kale ... She has reduced the amount of meat she eats and now consumes a lot more vegetables.

They’re traditionally made with grape leaves stuffed with a rice or meat filling, and quite small. Cabbage leaves are big, more like a wrap, which led me to the idea of a lunch version.

cabbage, onsen egg, curry dashi and dipping sauces. For Singapore, there is also Yasai Tempura Zen ($25) featuring vegetables given the katsu treatment. Diners are encouraged to enjoy the meat in ...