Cheesy vegetarian sliders with pickles and slaw, and caramelised cheesy cabbage wedges
Cabbage is one of my favourite ingredients. I love it for its versatility, and also because it’s nutritious and incredibly satisfying to cook with. I’ve been putting cabbage on my menus for more than two decades now, and at Our Farm in Cartmel, Cumbria, we grow hundreds of varieties to use across my restaurants’ kitchens throughout the year. For me, cabbage has always been one of the real heroes in the kitchen, and today’s recipes are about creating generous, seasonal dishes to share with it at their centre.
