Sliders and slaw, and cheesy, nutty wedges: Simon Rogan’s spring cabbage recipes

Cheesy vegetarian sliders with pickles and slaw, and caramelised cheesy cabbage wedges Cabbage is one of my favourite ingredients. I love it for its versatility, and also because it’s nutritious and incredibly satisfying to cook with. I’ve been putting cabbage on my menus for more than two decades now, and at Our Farm in Cartmel, Cumbria, we grow hundreds of varieties to use across my restaurants’ kitchens throughout the year. For me, cabbage has always been one of the real heroes in the kitchen, and today’s recipes are about creating generous, seasonal dishes to share with it at their centre. 50g salt 2 garlic cloves, skin on and bashed1 bay leaf 1 duncan cabbage, or other small pointed cabbage150g Blacksticks Blue cheese 50g panko breadcrumbs 150g softened butter15g pumpkin seeds15g sunflower seeds15g linseeds15g pine nuts 12 slices smoked streaky bacon 50g XO sauce (or gochujang, at a push)2 tbsp sunflower oil Watercress, to finish Put the salt, smashed garlic and bay in a large pan of boiling water, to make an infused brine. Cut the cabbage lengthways into quarters, take the pot off the heat and submerge the cabbage in the hot brine until the brine has cooled down and t

May 5, 2026 → May 5, 2026