This Week's Kitchen

Every week we pick a handful of what's coming out of the ground in biggest supply and build a few simple meals around it to help you with your meal planning. This week it's cabbage, curly kale and carrots — hearty staples that go a long way and waste nothing, with parsley and coriander doing the herb work. Here's what we're cooking this week.

Featured this week

Cabbage · Curly Kale · Carrots · Spring Onion · Parsley · Coriander

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1. French Provincial Cabbage Soup

A humble, warming soup that turns a whole cabbage into a big pot of comfort — even better the next day.

Time: 45 min · Serves: 4–6 · Featuring: Cabbage, Spring Onion, Parsley

Ingredients

• 1/2 head cabbage, roughly shredded
• 2 tbsp olive oil or butter
• 1 bunch spring onions, sliced, white and green parts kept separate
• 2 cloves garlic, crushed
• 2 medium potatoes, diced
• 1.5L vegetable or chicken stock
• 1 bay leaf
• Salt and pepper
• Small handful parsley, roughly chopped, to serve

Method

1. Heat the oil in a large pot over medium heat. Add the white parts of the spring onion and the garlic, and cook for 2–3 minutes until soft.
2. Add the potatoes, bay leaf and stock. Bring to a boil, then simmer for 15 minutes until the potatoes are tender.
3. Add the shredded cabbage and simmer for a further 10–15 minutes until soft.
4. Season to taste, remove the bay leaf, and stir through the green spring onion tops and parsley just before serving.

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2. Kale & Spring Onion Fritters with Coriander Yoghurt

Crispy, golden fritters packed with kale and spring onion — great hot from the pan or cold the next day.

Time: 25 min · Serves: 4 · Featuring: Curly Kale, Spring Onion, Coriander

Ingredients

• 1 large bunch curly kale, stems removed, finely shredded
• 1 bunch spring onions, finely sliced
• 2 eggs, lightly beaten
• 1/2 cup (75g) plain flour
• 1 tsp ground cumin
• Small handful coriander, roughly chopped, plus extra to serve
• 2 cloves garlic, crushed
• Salt and pepper
• Olive oil, for frying
• 1/2 cup natural yoghurt, squeeze of lemon and extra chopped coriander, for the dip

Method

1. Combine kale, spring onion, eggs, flour, cumin, coriander, garlic, salt and pepper in a large bowl and mix well until it comes together.
2. Heat a good glug of olive oil in a large pan over medium heat.
3. Spoon in heaped tablespoons of the mixture, flattening slightly, and fry in batches for 3–4 minutes each side until golden and cooked through.
4. Drain on paper towel while you cook the rest.
5. Stir lemon juice and coriander through the yoghurt and serve alongside for dipping.

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3. Roasted Carrot & Spring Onion Salad with Coriander

Sweet roasted carrots with charred spring onion, coriander and toasted seeds — a warm salad that works as a side or a light meal.

Time: 35 min · Serves: 4 as a side · Featuring: Carrots, Spring Onion, Coriander

Ingredients

• 1 bunch carrots, scrubbed and halved lengthways
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp honey
• 1 bunch spring onions, cut into 5cm lengths
• Small handful coriander, roughly chopped
• 2 tbsp toasted seeds or nuts
• Juice of 1/2 lemon
• Salt and pepper

Method

1. Preheat oven to 200°C. Toss carrots with olive oil, cumin, honey, salt and pepper, and roast for 25 minutes.
2. Add the spring onions to the tray for the final 5 minutes, until the carrots are tender and lightly charred.
3. Arrange on a platter, squeeze over the lemon juice, and scatter with coriander and toasted seeds.

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This Week's Simple Menu

One way to use your veggies without repeating a meal. Every night now has a vegan, vegetarian and meat option so everyone at the table is covered — the meat options below are this week's picks from our friends at Chef2Farmer, and we'll update them together each week based on what they've got.

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Looking for last week's recipes?

Week of August 4  ·  Week of July 28