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Welcome to Bite, Your Independent Local Guide to Eating and Drinking in Edinburgh
The humble cabbage!

Love it or loath it, but cabbage has been a British staple since Roman times. I'm in the former camp; while all my peers at school eschewed the green leaves at lunch, I would scoop up what they left, even if it had been boiled to death. It's a great source of greenery during the colder months, thriving well in a chilly environment. As to its versatility, you only have to look at the modern trend to ferment it - kimchi and sauerkraut are just two picklings that come to mind; Jane Grigson has dedicated 27 pages to them in her Vegetable Book! 

Red cabbage adds another colour to the bleakness of winter. Vibrant slaws with red, green and white leaves shredded with carrots and apple then coated in a creamy mayo, brighten up meals on dull days. But to me, this maligned veg screams comfort food. Bubble and squeak made with leftovers, fried in bacon fat then topped with fried egg makes for a filling brunch. 

The best variety for this month's recipe has to be either the purpley January King or the lacy edged, deep veined Savoy (that are reputed to come from the Netherlands), these two have big well shaped leaves that hold their shape once blanched.

Shame on you if you haven't cleaved the cabbage to your bosom. They even help relieve mastitis if you're breast feeding! 

Cabbage Rolls
8 cabbage leaves
8 sausages, de-skinned 
4tblsp cooked lentils/rice/bulgar (yes you can used pre-cooked)
500ml/1pt stock

Blanch the cabbage leaves in a pan of boiling salted water for 2 minutes. Drain and cut out the tough leaf rib. Cool.
Plop sausages into a bowl and mix in the cooked grains.
Divide the mixture between the cabbage leaves. Roll the leaves tightly, ram into a casserole dish and top with stock.
Cover with lid, bring to the boil then shove into a pre-heated oven 160C/Fan 140C/Gas3 for about an hour.
Dish up with mash and any other green veg you fancy and pour over thickened stock.

What else is in my basket?
Wild duck, goose, venison, pheasant, lobster, clams, sea bass, cockles, wild salmon, hake, winkles, mussels, horseradish, cauliflower, Jerusalem artichoke, kohlrabi, beetroot, swede, leeks, salsify, kale, truffles, cabbage, forced rhubarb, blood oranges, Seville oranges,  pomegranate, apples, tangerines, walnuts,
Lea writes http://inthekitchenwithbakersbunny.wordpress.com and is @BakersBunny on Twitter and Instagram

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