What to cook with cabbage

Cabbage is the cheapest vegetable in most markets and keeps for two weeks in a fridge. It cooks in its own moisture, so most cabbage dishes need no added water at all.

Shredded fine it becomes poriyal, thoran and the filling for momos. Cut in wedges it roasts. In every case, high heat and a short cook keep it sweet; a long slow cook turns it sulphurous.

Worth knowing: Salt shredded cabbage and squeeze it dry for any filling, or the wrapper goes soggy.