“Even though I love them, I didn’t grow up eating collard greens, because my mum hates them. Instead, she made variations of cabbage, which is more Caribbean than collard greens are. The purple of the cabbage is a gorgeous colour – it’s like art on a plate – and it looks so pretty with the other Thanksgiving side dishes, which tend to be different shades of brown. I often top the cabbage with a big dollop of mascarpone or goat's cheese. The dish looks really pretty that way, and I love the contrasting temperatures of the warm cabbage and the cold, creamy cheese.” - Kelis
FRIED RED CABBAGE
115g unsalted butter
1 small yellow onion, diced
1 tablespoon sugar
2 teaspoons sea salt, plus more to taste
½ teaspoon black pepper, plus more to taste
1 red cabbage, about 900g, halved, cored and very thinly sliced
Mascarpone or goat’s cheese for garnish (optional)
Vitamin C, Collagen, Fiber, Eye Health & Cancer prevention. These are just some of the reasons why you should include this vibrant beauty in your meals.
Recipe and images taken from
From My Life on a Plate by Kelis, published by Kyle Books, Photography by David Loftus.