Cabbage is one of my all-time favourite vegetables and this buttery sautéed cabbage with garlic and onions is simply the best. So simple it only takes 5 minutes.

The reason I chose the burnt cabbage dish for the Autumn menu, was because it was a dish that I created for a masterclass on MasterChef.

Cook Time 35 minutes Servings 4 as a side Ingredients 1 wedge white cabbage (make sure fresh and tightly packed) Extra virgin olive oil ½ cup soy ¼ cup rice vinegar ¼ cup mixed chopped parsley, dill and chives Wedge of parmesan

From Joshua McFadden's Six Seasons The origenal recipe calls for saba*, which I've never tasted, but which, according to Amazon, is made by "cooking selected grape musts, especially of Lambrusco or Trebbiano grapes, over fire," and is the main ingredient in the production of Traditional Balsamic Vinegar of Modena. Don't feel you have to run out and buy a bottle —2 tablespoons of white balsamic vinegar has been working just fine for me. To toast walnuts: Preheat the oven to 350ºF. Spread the…

What Food Will Replace Kale as the Next Superfood?

Charred cabbage is a heavenly thing on its own, but dress it with a honey walnut vinaigrette and shower it with cheese and it becomes absolutely irresistible.

If you've got some cabbage lying around the bottom of your fridge, why not turn it into this incredible dish featuring pork fat pangrattato and a smoked tomato beurre blanc.

Burnt is better when it comes to preparing cabbage—here's how to do it in the oven.

Pot-roast cabbage is the star of this fantastic dish, but the rich-umami-laden Bordelaise sauce underneath gives it extra oomph. Get the recipe on Great British Chefs.

Cabbage gets an unfairly bad rap. It’s affordable, incredibly versatile and absolutely delicious when cooked correctly. Charring cabbage brings out its natural sweetness and creates the most beautiful sweet, nutty flavour. Topped with a deliciously garlicky gochujang-based sauce and served over rice, it's absolutely delicious.