Cabbage (Spring) recipes

A vibrant, punchy side dish that puts spring cabbage at the centre rather than the edge of the plate. High heat and a short cook time keep the leaves lively and slightly charred at the edges, while ginger, garlic and a splash of soy sauce bring real boldness. On the table in under twenty minutes, start to finish.

Colcannon is Irish comfort food at its finest, and spring cabbage makes by far the best version — its tender, sweet leaves melt into the mash in a way that January savoy simply cannot match. Leeks add another layer of gentle sweetness, and a truly irresponsible amount of butter brings it all together. Serve it as a side or eat it as a meal in itself with a fried egg on top.

This is a proper weeknight supper — big, satisfying and built around a generous pile of spring cabbage that braised low and slow becomes silky and sweet. Fiery nduja melts into the base giving the whole dish a deep, paprika-red heat, while white beans make it substantial enough to eat on its own with good bread. Italian in spirit, but perfectly at home on a rainy British April evening.

Fresh, crunchy spring cabbage is the backbone of these vibrant Vietnamese rice paper rolls, giving every bite real texture and sweetness alongside tender prawns, vermicelli, and herbs. The cabbage is shredded generously here — it earns its place, not just as filler but as the ingredient that holds everything together. Serve with a punchy peanut dipping sauce and they disappear fast.