...probably.A while ago I renamed white cabbage as "grey cabbage" due to its notable lack of versatility.
OK, it's good for you, but it doesn't taste of much and with the exception of coleslaw, which originated in the gastronomic limbo of Holland, and some outlandish German concoction, called Sauerkraut, there's nothing much you can do with one, except raise it to the ceiling and say: "Alas poor Yoric..." every time you get it out of the fridge.
Apparently, this really grates after a while, which is just what you should do with white cabbage.
Or not. Here's a recipe that spruces up boring grey cabbage and doesn't smack of ghastly continental cooking. This isn't bad, but if you really want to do something tasty with a grey cabbage, do the decent thing - curry it.
Cabbage rolls:
1 grey cabbage
150g rice
60g noodles
500ml veg stock
olive oil
60g toasted sesame seeds
150g firm tofu
150g rice
60g noodles
500ml veg stock
olive oil
60g toasted sesame seeds
150g firm tofu
2 sheets nori seaweed
3 teaspoons parsley
400g tin of tomatoes
25ml cider vinegar
1 teaspoon demerara sugar
3 teaspoons parsley
400g tin of tomatoes
25ml cider vinegar
1 teaspoon demerara sugar
Break up the noodles and brown them by frying in the olive oil for a bit. Add the rice and veg stock and simmer until the rice is soft.
Meanwhile, half the grey cabbage and separate out the leaves. In batches, blanche them in boiling water 
for a couple of minutes.
for a couple of minutes.In a bowl, mix together the sesame seeds, crumbled tofu, nori seaweed and parsley. Add the rice/noodles and mix. Spoon into cabbage leaves, roll em up and put them in a baking dish.
Mix together the tomatoes, vinegar and sugar and pour over the dish of rolled up cabbage leaves. Bake at 200oC for 35 minutes.
