January King Cabbage with Ricotta Toasts

‘Dear Mr. Vernon, we accept the fact that we had to sacrifice a whole Saturday in detention for whatever it was we did wrong. But we think you’re crazy to make us write an essay telling you who we think we are. You see us as you want to see us. In the simplest terms. In the most convenient definitions. But what we found out is that each one of us is a brain …and an athlete …and a basket case …a princess …and a criminal.’ Guess what we watched when we were eating this tasty dish?


Preparation time: 10 minutes
Cooking time: 15 minutes
Skill level: Easy
Serves: 2


  • small cabbage – sliced
  • ricotta – 100g
  • paysan bread – 6 slices
  • onion (or vegetable) stock – 1 litre
  • garlic – 1 clove
  • olive oil

Wash the cabbage and slice. Place in boiling stock and simmer until the cabbage is tender.

Meanwhile, mix the ricotta with salt, pepper and a tablespoon of olive oil.

Grill the bread then rub lightly with the garic, drizzle with olive oil and spoon on some ricotta.

Place 3 toasts each in the bottom of 2 soup dishes, spoon over the cabbage and ladle over the stock.

The cabbage goes cold very quickly so don’t spend 10 minutes photographing it for a blog site.

January cabbage

Obviously you could use any other dark green cabbage with this recipe, we just happened to have this handsome devil in our organic box this week.

Verdict: Is this a soup? Not really. Is it tasty? Yep.

Drink: A bottle of more expensive than normal red from Nicolas.

Entertainment: ‘The Breakfast Club’ on DVD. First time for me, 27th time for my fellow blogger. Does that answer your question? Sincerely yours, the Breakfast Club.

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