Cabbage in all its forms
The stalks and ribs of cabbage – whether it’s green or red cabbage, Brussels sprouts, kohlrabi, broccoli or Romanesco broccoli – are often discarded without a second thought.
However, this “waste” can be an excellent source of inspiration for original recipes. For example, a cauliflower or broccoli stalk can be cut into squares about one centimetre thick, blanched and baked with a bechamel sauce, like chicory and ham au gratin, or sprinkled with parmesan, like gnocchi alla romana.
The ribs of green cabbage, and broccoli or cauliflower stalks, can also be blanched and cooked in meat juices. You can use them in the same way asthe ribs of Swiss chard, by sweating them with olive oil, onions, a few anchovy fillets, olives, raisins and flat leaf parsley. This preparation can then serve as a pie filling, chicken stuffing or to accompanybaked fish.
By Sonia Ezgulian
Zero-waste cook and queen of gourmet upcycling, her book La cuisine en partage will be published by Flammarion on 10 November. This book was created for the 40th anniversary of the Lyon-based NGO Handicap International, which includes 40 recipes, for celebrations or everyday meals, from 27 countries (such as Afghanistan, Burkina Faso, Colombia, Cuba and Nepal