One ingredient 5 ways: Cabbage

EASY CABBAGE SOUP
Heat 1 teaspoon olive oil in a medium soup pot and sauté 1/2 cup chopped onion and 1 clove garlic, crushed for 2 minutes. Add 4 cups cabbage, coarsely chopped, cook and stir for a minute. Add 4 cups water, chicken or vegetable stock, 1 bay leaf, 1/2 teaspoon salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
SWEET CABBAGE SALAD
Combine 6 cups shredded cabbage, 1 cup shredded carrot (about 1 medium), 1 cup chopped green bell pepper (about 1 medium), 1/2 cup chopped red onion in a large bowl; toss well. Combine 1/2 cup sugar, 1/2 cup vinegar, 2 tablespoons olive oil, 1 teaspoon dry mustard, 1/2 teaspoon celery seeds, 1/2 teaspoon salt in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour.
CABBAGE PAKODAS
In a mixing bowl, add 2 medium size bowls of shredded cabbage, add 1 medium size onion very finely sliced or shredded, 1 teaspoon rice flour, 6 tablespoons chickpea flour. Into it add salt, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon roasted coriander seeds powder, a pinch of cooking soda. Also add 1/2 teaspoon ajwain/carom seeds, 1 teaspoon oil and knead the mixture well with hands. Add 1 tablespoon water approx. to knead the pakoda batter well. Heat oil in a wok for deep frying. Take a portion of the cabbage pakoda batter with the help of fingers, press and flatten a bit and drop them in oil one by one. Deep fry them until golden brown on all sides. Take the fried pakodas out on absorbent paper. Serve them hot with tea or chutney.
CABBAGE CURRY
In a pan, heat 1 tablespoon oil and add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. When they begin to crackle, add 1 teaspoon ginger garlic paste and fry till it turns aromatic. Add 1 large onion thinly sliced and fry till they turn transparent. Add 1 large tomato finely chopped and season with 1/8 teaspoon turmeric and salt and cook till tomatoes are mushy. Add 1/2 teaspoon red chili powder, 3/4 teaspoon garam masala and sauté.
for a minute till the flavours combine well. Next add 1/4 cup green peas and then sauté for a minute. Add 2 to 3 cups cabbage, chopped. Stir for the masala to coat the cabbage well and cook for 2 to 3 minutes. Sprinkle 2 tablespoons coriander leaves finely chopped. Serve cabbage curry with rice or roti.
CABBAGE CHEESE BAKE
Combine 2 cups coarsely cut cabbage with 3/4 cups grated cheddar or any preferred cheese and 1 cup light cream or half and half. Add 1/2 teaspoon sea salt and dash of pepper and pour into a greased casserole. Sprinkle with 1/2 cup cracker crumbs and dot with 2 tablespoons butter. Bake in a preheated 170°C oven for 35 minutes.
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