When it comes to diets for weight loss, thyroid health, and overall wellness, experts consistently praise cruciferous vegetables—especially the versatile cabbage family. While there are countless ways to enjoy cabbage in soups, salads, and sauerkraut, I’ve crafted this recipe tailored for early harvest, when small cabbages are at their peak.

Cabbage Wedges.

Ingredients:

1 baby cabbage (max 17cm/7in in diameter)

2 tbsp oat bran, gluten-free

2 eggs

1/2 tsp salt

1/3 tsp ground pepper

1/2 tsp finely minced garlic

1 tsp lemon juice

2 tbsp oil

*a pot to fit the whole cabbage

Method:

1. Remove any external loose leaves from the cabbage. Put the cabbage into the pot root down, fill with hot water to cover half of the cabbage and simmer on low heat for 15 minutes.
2. Drain the cabbage and leave to cool down enough to handle.
3. In the meantime, beat the eggs with garlic, salt and pepper.
4. Cut the cabbage into 6 wedges starting from the root, which will hold all the leaves together. Position all the wedges on the board cut sides up and sprinkle with oat bran.
5. Using tongs dip each wedge in the beaten eggs and fry in oil over medium heat each side for 3 minutes. At the last turning over the cabbages, pour any leftover eggs into the pan.

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