What to make with a cabbage

Method

1. If using uncooked rice, rinse it well. Roughly chop the cabbage into bite-sized pieces and dice the onion and garlic.
2. In a large deep pan or pot, heat a tablespoon of oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned and no pink remains (ensure it reaches 71°C/160°F).
3. Add the onion to the beef and sauté until soft, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
4. Add the chopped cabbage to the pan and cook for 5-7 minutes until it begins to wilt.
5. Stir in the canned tomatoes (with juices), rice, and beef stock. Season generously with salt and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 15-20 minutes, or until the rice is tender and the liquid is mostly absorbed. Check occasionally to ensure it doesn't stick.
7. Serve hot. If you are using leftover rice, ensure it is steaming hot all the way through before serving.

Tip For the best flavor, let the skillet sit covered for 5 minutes after cooking; this allows the rice to finish absorbing any remaining moisture and the flavors to meld together.

Method

1. Peel and chop the potatoes into small chunks. Boil them in salted water until tender, about 10-12 minutes. Drain well and mash them roughly with a fork.
2. Finely shred the cabbage and dice the onion. Sauté them in a pan with a little oil over medium heat until the cabbage is soft and slightly caramelized, about 8 minutes. Season well with salt and pepper.
3. Mix the cooked cabbage and onions into the mashed potatoes. Shape this mixture into two large, flat patties.
4. Heat the butter in a large non-stick frying pan. Add the patties and cook over medium heat for 5-7 minutes per side until they form a golden, crispy crust.
5. While the patties finish, fry the eggs in a separate pan to your liking. Note: young children, pregnant people, and those with weakened immune systems should only consume eggs cooked until the whites and yolks are firm.
6. Serve the crispy potato cakes topped with the fried eggs immediately.

Tip For the best crust, make sure your mashed potatoes are quite dry—don't add milk or cream when mashing them, just the butter later in the pan.

Method

1. Heat the oil in a large skillet over medium heat. Add the pork sausages and cook, turning occasionally, for about 10-12 minutes until browned and cooked through. Ensure they reach 71°C/160°F in the middle, with no pink. Remove sausages from the pan and set aside to rest.
2. In the same pan, add the butter. Slice the onion and cabbage into thin strips. Add them to the pan and sauté over medium-high heat for 8-10 minutes until the cabbage is tender and slightly caramelized.
3. Core and slice the apple into thin wedges and add them to the cabbage mixture. Cook for another 3-4 minutes until the apples are just softened.
4. Stir in the wholegrain mustard, salt, and pepper to taste. Return the sausages to the pan to heat through, ensuring everything is steaming hot.
5. Serve immediately. If you picked up some fresh thyme, sprinkle it on top before serving for extra flavor.

Tip If your sausages are very fatty, drain off all but a tablespoon of the rendered fat before adding the cabbage to ensure the vegetables sauté rather than boil.

Edited Step 1 changed by our team: sausages are safe at 71°C/160°F, like all minced meat (the AI gave the whole-cut pork temperature).