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.

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Archived · Week of August 4, 2026

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. Braised Curly Kale with Spring Onion and Lemon

Curly kale cooked low and slow until silky, lifted with lemon and coriander — good on repeat all week.

Time: 20 min · Serves: 4 · Featuring: Curly Kale, Spring Onion, Coriander

Ingredients

• 1 large bunch curly kale, stems removed, roughly chopped
• 2 tbsp olive oil
• 1 bunch spring onions, sliced
• 2 cloves garlic, thinly sliced
• Pinch of chilli flakes (optional)
• 1 lemon, juiced
• Small handful coriander, roughly chopped
• Salt and pepper

Method

1. Heat the oil in a wide pan over medium heat. Add the spring onion and cook for 2–3 minutes until softened.
2. Add the garlic and chilli flakes, and stir for 30 seconds until fragrant.
3. Add the kale in batches, stirring until wilted down, then cover and cook for 8–10 minutes, stirring occasionally, until tender.
4. Remove from the heat, stir through the lemon juice and coriander, and season to taste.

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3. Winter Cabbage, Carrot & Herb Slaw

A crunchy, herby slaw that keeps for days in the fridge — good alongside almost anything, or piled onto a sandwich.

Time: 15 min  ·  Serves: 4–6 as a side  ·  Featuring: Cabbage, Carrots, Parsley

Ingredients

• 1/2 head cabbage, very finely sliced
• 2 carrots, grated
• Large handful parsley, roughly chopped
• 3 tbsp olive oil or good mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper

Method

1. Combine cabbage, grated carrot and parsley in a large bowl.
2. Whisk oil (or mayonnaise), vinegar and mustard together, season, and toss through the slaw.
3. Let it sit 10 minutes before serving so the cabbage softens slightly.

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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.