The New Zealand cabbage tree (Cordyline australis) is a striking, palm-like plant native to New Zealand, and despite its name, it is not a true cabbage. The tender core of the young shoots and the long, sword-like leaves have been used as a food source by M�ori for centuries, and the roots are also edible when cooked. This recipe focuses on the young shoots and inner stem, which can be cooked like a vegetable—they have a mild, slightly sweet flavor reminiscent of artichoke hearts or asparagus. It’s a genuinely useful way to forage and prepare this unique plant, turning a landscape ornamental into a delicious side dish.
Ingredients
- 4–6 young cabbage tree shoots (about 12–16 oz / 340–450 g total), outer leaves removed
- 1 tbsp (15 ml) olive oil or butter
- 2 cloves garlic, minced
- 1 tsp (5 ml) lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: 1 tbsp (15 ml) soy sauce or tamari for a savory twist
Instructions
- Prepare the shoots: Remove the tough, outer leaves from the cabbage tree shoots until you reach the pale, tender inner core. Rinse the cores thoroughly under cold water to remove any dirt or insects.
- Cut the cores into 2–3 inch (5–7 cm) lengths. If the cores are thick, slice them lengthwise into quarters.
- Bring a pot of salted water to a boil. Add the cabbage tree pieces and blanch for 3–4 minutes, until slightly tender. Drain and set aside.
- In a large skillet, heat the olive oil or butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, but not browned.
- Add the blanched cabbage tree pieces to the skillet. Sauté for 5–7 minutes, stirring occasionally, until they start to caramelize and become golden on the edges.
- Season with salt, pepper, and lemon juice (and soy sauce if using). Cook for another 2 minutes, allowing the flavors to meld.
- Serve immediately as a side dish, or chop and add to salads, stir-fries, or omelets.
Tips
- Choosing the right shoots: Only harvest young, tender shoots from the top of the plant or from the base. Older, thicker stems become woody and fibrous. When in doubt, bend the shoot—if it snaps easily, it’s likely tender.
- Substitutions: If you can’t find cabbage tree, you can substitute with asparagus, artichoke hearts, or even young leeks. The cooking method remains the same.
- Common mistake: Overcooking the shoots makes them mushy. Keep an eye on them during the sauté step—they should retain a slight crunch.
- Foraging safety: Always be 100% sure of your plant identification before foraging. The cabbage tree is sometimes confused with other similar-looking plants that may not be edible. When in doubt, consult a local expert.
Serving Suggestions
Serve the sautéed cabbage tree shoots as a side dish alongside grilled fish or chicken. They also make a wonderful addition to a spring vegetable platter, or chopped and folded into a frittata or quiche. For a simple lunch, toss them with cooked pasta, cherry tomatoes, and a sprinkle of Parmesan.
Variations
- Asian-style: Add a splash of sesame oil and a pinch of red pepper flakes along with the soy sauce. Garnish with sesame seeds.
- Buttery herb: Use butter instead of olive oil and toss with fresh thyme or dill at the end.
- Roasted: Toss the blanched pieces with olive oil and roast at 425°F (220°C) for 15–20 minutes, until crispy on the edges.
Storage and Reheating
Cooked cabbage tree shoots will keep in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for 2–3 minutes, or microwave in 30-second bursts until heated through. They are best eaten fresh, as reheating can make them softer.
Frequently Asked Questions
Can you eat the leaves of the cabbage tree? The leaves are very fibrous and tough, and are not typically eaten directly. However, they can be used to wrap food for steaming, imparting a subtle flavor, similar to banana leaves.
Is the cabbage tree the same as a cabbage? No, it is not related to the cabbage plant. The name comes from the fact that early European settlers used the young shoots as a cabbage substitute. The plant is actually a member of the asparagus family.
How do I harvest cabbage tree shoots sustainably? Only take a few shoots from a mature plant, and never from a young or small plant. Avoid harvesting from protected areas or private land without permission. Always leave the main growing tip intact so the plant can continue to thrive.
Can I eat the root of the cabbage tree? Yes, the root is edible but requires long cooking (roasting or boiling for several hours) to become tender and palatable. It has a sweet, nutty flavor. This recipe focuses on the shoots, which are quicker to prepare.
What does cabbage tree taste like? The young shoots have a mild, slightly sweet flavor that is often compared to artichoke hearts or asparagus. The texture is similar to a firm, crunchy vegetable.
Can I grow my own cabbage tree? Yes, the cabbage tree is a popular ornamental plant in many temperate regions. It grows well in well-drained soil and full sun. You can harvest shoots from your own plant, ensuring a fresh supply.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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