Baby Cabbage Ribbons with Parsley

Cabbage is often overcooked and overlooked! This vegetable is excellent with chicken and pork. The trick is to steam the cabbage until just done so that it retains its fresh green colour. My choice would always be either baby cabbage or a crisp young “spitskoppie”.


  • 4 baby cabbages, finely sliced
  • 3 T (45 ml) olive oil
  • ½ cup (125 ml) chopped fresh parsley
  • Ina Paarman's Lemon & Black Pepper Seasoning

Steam the finely sliced cabbage in a steamer on top of the stove or in a microsteamer for 7 minutes until bright green and just cooked. Dish the cabbage into a glass mixing bowl and add olive oil, parsley and seasoning to taste. Toss to blend and serve straight away.

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