John’s twist on the season

The cabbage – part of the brassica family, which is huge, and includes everything from the familiar red, white or green varieties to broccoli and Brussels sprouts.

It’s low in fat, high in fibre and a great source of numerous vitamins (C and K) and a natural antioxidant. And the red cabbage has added nutritional benefits of being anti-inflammatory. We love it for is robust hearty flavour.

Here’s a cabbage recipe from Grassington House, a warming take on the choucroute from the Alsace region of France.

Alsace Red cabbage - served at Grassington House with slow-cooked Pateley lamb shoulder, loin, red cabbage jell and Rosemary Dauphinoise potatoes.

Cabbage recipe:

  • 500g sliced thin red cabbage
  • 1 onion chopped small
  • 50g diced lardo back fat or belly bacon
  • 1 bay leaf 1 star anise
  • 12 black peppercorns
  • 1 tablespoon duck fat
  • 100ml white wine vinegar


  1. Heat a pan.
  2. Add the duck fat and sweat the onions in the back fat with the spices, do not colour the onions.
  3. Add the sliced cabbage and mix.
  4. Season with salt.
  5. Add the vinegar and cover with a lid, then turn the heat down and cook until tender, but still with a little crunch.
  6. Check the seasoning.
  7. Serve or cool and reheat later.