Cabbage

10 reasons we're eating Brussels sprouts

The humble Brussels sprout is experiencing a serious culinary renaissance. From cheesy gratins to stir-fries or simply coated in golden butter, these Brussels sprouts recipes show just how delicious they can be

Now to love|Aug 02, 2016

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  • 16 reasons to love your winter greens

    Dark, leafy and packed with nutrients, winter greens are the perfect alternative to summer's bounty of fresh fruit and veg. These creative recipes make it easy (and delicious) to keep your plate topped up with plenty of green goodness to see you through the winter

    Now to love|Jul 20, 2016

  • Pork and sage meatballs with cabbage and pear

    Golden meatballs and colourful vegetables tossed with sweet fried pear slices - this dish is heavenly for lunch. It's also suitable for diabetics.

    Australian Women's Weekly|Jul 07, 2016

  • Recipes that celebrate red cabbage

    Red cabbage salad and barbecue pork ribs with a red cabbage slaw, it's all in this collection of fantastic cabbage recipes

    Now to love|Mar 29, 2016

  • Pork and cabbage gyoza

    Gyoza are Japanese-style dumplings that are first seared in a pan, before liquid is added to help steam the pastry, creating a beautiful blend of textures and flavours. Try these gyoza dumplings alongside the gyoza dipping sauce

    Woman's Day (NZ edition)|Mar 15, 2016

  • Sensational sesame slaw

    Quick, crunchy and quirky! I love salads with interesting textures, colours and flavours and this salad has all three. I use a microplane to slice the vegetables and knock it together while the steak is on the barbecue. The only rule is not to dress it until you serve it, so it retains its sensational crunch.

    New Zealand Taste|Dec 14, 2015

  • Sassy sauerkraut

    Have you heard? Fermented food is in! Try this simple recipe for delicious homemade sauerkraut. It’s easy to make, colourful and makes a great gift to enjoy with hot dogs and corned beef sandwiches. It’s an instant hit of healthy. Photography by Todd Eyre

    New Zealand Woman's Weekly|Nov 17, 2015

  • Coleslaw

    Do not underestimate the humble coleslaw! This version is always a hit as it follows a few of the “must-do” slaw rules. Photography by Todd Eyre.

    New Zealand Woman's Weekly|Nov 03, 2015

  • Buttery mussel & sake buns

    When mussel shells open on the grill, you can sneak all manner of interesting flavours into them – in this recipe, it’s butter, soy sauce and a splash of sake that gives them that authentic Japanese barbecue house taste. Photography by Todd Eyre.

    New Zealand Woman's Weekly|Nov 03, 2015

  • Raw pad thai with kaffir lime

    Enjoy this fresh and fragrant pad thai with kaffir lime. It's a healthy alternative to the high-carb classic. Amanda Brocket shares her recipe from The Raw Food Kitchen Book.

    New Zealand Taste|Sep 23, 2015

  • Moroccan lamb and radicchio salad

    Excite your tastebuds with this authentic and flavoursome Moroccan lamb and radicchio salad! A delicious wholesome meal or side dish for your next family dinner!

    Woman's Day|Sep 16, 2015

  • Crispy coleslaw with Dijon yoghurt mayo

    Coleslaw is a great way to enjoy a refreshing, crunchy salad in the colder months. All the ingredients in this slaw are available during autumn and winter. Leftovers will make a healthy addition to the lunch box.

    New Zealand Taste|Sep 02, 2015