Cabbage
Asian Cabbage Slaw
serves 4 (Moosewood Restaurant Cooks at Home; 1994)
This slaw works well for fish tacos or as a side for any Tex-Mex style dinner. From Epicurious.com
Ingredients:
– 2 ½ cups finely shredded cabbage
– 1 cup grated carrots
– ½ cup diced or julienned bell pepper
– 1/3 cup chopped peanuts or 1 Tbsp. toasted sesame seeds (optional)
Dressing:
– 2 Tbsp. vegetable oil
– 2 Tbsp. rice vinegar
– 1 Tbsp. soy sauce
– 2 tsp brown sugar
– ½ tsp grated fresh ginger root
– dash of chili oil, Tabasco or other hot pepper sauce (optional)
Directions:
1. Combine the cabbage, carrots, and bell peppers in a serving bowl and set aside. In a separate bowl, whisk together the oil, vinegar, soy sauce, brown sugar, ginger and optional chili oil. Pour the dressing over veggies and toss well. Set aside to marinate for 10-15 minutes.
2. Just Before serving, mix the slaw well and add the chopped nuts/sesame seeds if desired.
Baja Cabbage Slaw
This slaw works well for fish tacos or as a side for any Tex-Mex style dinner. From Epicurious.com
1/2 head small (5-inch diameter) green cabbage
2 tablespoons regular mayonnaise (not light)
3/4 teaspoon fresh lime juice
2 drops jalapeño Tabasco Sauce (optional)
Remove the outer leaves of the cabbage. Cut a V-shaped wedge around the tough inner core and remove the core and discard. Halve the cabbage to make 2 quarter sections. With a large, sharp knife, slice each section crosswise into a thin julienne (about 1/8 inch thick) or julienne with a hand-held Japanese mandoline. Transfer the julienned cabbage to a large bowl. In a bowl, mix together the mayonnaise, lime juice, and Tabasco. Toss the mayonnaise mixture with the cabbage, refrigerate, and use within a few hours.
Best Healthy Coleslaw Ever (no mayo!)
serves 8 (adapted from ambitiouskitchen.com). This recipe is on our regular dinner rotation. It originally calls for ½ head green and ½ head purple cabbage which is only pretty but doesn’t change the taste. Thinly sliced kale, and in the cooler months shaved Brussel sprouts, have been additions with delicious results. This recipe easily halves or doubles as needed.
Slaw:
1 medium head green cabbage, shredded (about 6 cups; sub 3 cups purple cabbage for color if desired)
2 heaping cups of shredded carrots
1 cup finely chopped cilantro
1 jalapeño, seeded and finely diced
½ cup onion, finely diced
½ cup pepitas (optional)
¼ cup toasted, sliced almonds (optional)
Dressing:
3 Tbsp. extra-virgin olive oil
2 Tbsp. apple cider vinegar
1-2 Tbsp. pure maple syrup, depending on how sweet you like your slaw
1 clove garlic, finely minced
¼ tsp. cayenne pepper (optional)
½ tsp. salt
Freshly cracked black pepper
Add all the ingredients for the slaw, except for the almonds and pepitas, to a large bowl.
In a small bowl, whisk together all the ingredients for the dressing (or shake together in a small jar with a lid). Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in the fridge for at least an hour to allow flavors to marinate together.
Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.
Braised Cabbage
makes 4-5 cups (The Victory Garden Cookbook; 1982)The author, Marian Morash, notes these as 2 favorite ways to prepare cabbage
Butter – Braised Cabbage…
4-6 Tbsp. butter
2-3 tsp. curry powder (optional)
8 cups finely sliced cabbage
alt and freshly ground pepper
Heat 4 Tbsp. butter with curry powder (if using) in a large sauté pan. Add sliced cabbage and stir to coat with butter. Cover, lower heat, and cook gently for 5-6 minutes, stirring occasionally, until tender. Season with salt & pepper and add additional butter if desired.
Broth – Braised Cabbage…
8 cups finely sliced cabbage
½ cup broth of choice or wine
salt & freshly ground pepper
2 Tbsp. butter (optional)
Put all ingredients in a covered sauce pan, bring to a boil, and cook for 5-6 minutes or until just tender, stirring or tossing occasionally. Or cook covered in a preheated 350 oven for 20 minutes or until tender. Toss with butter if desired.
Braised Red Cabbage
1/4 cup (1/2 stick) butter 1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)
1/2 teaspoon (or more) salt
3 tablespoons dry red wine or hard cider
1 tablespoon red wine vinegar or apple cider vinegar
Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)
Cabbage & Noodles
serves 4 – (Moosewood Restaurant New Classics; 2001) Author’s Note: If you have the time, let the cabbage cook for an hour or more, being careful not to scorch it: the longer it cooks, the sweeter its flavor.
Ingredients:
2 cups thinly sliced onions
¼ cup unsalted butter
1 ½ Tbsp. paprika
8 cups finely shredded cabbage (about 1 ½ lbs.)
2 tsp. salt
12 oz. fine or medium-wide egg noodles
freshly ground black pepper to taste
dollop of sour cream (optional)
Directions:
1. In a pot with a tight lid, cook the onions in butter on medium heat until golden, about 15 minutes. Add the paprika and sauté for a few seconds more. Sir in the cabbage, and the salt, and continue to cook for 5 minutes, stirring now and then. Cover tightly and cook on very low heat for about 40-60 minutes, stirring occasionally, until the cabbage is very soft and brown.
2. When the cabbage is almost done, cook the noodles in boiling water until al dente. Drain them and toss well with the cabbage mixture. Add a generous amount of pepper and, if you like, top with a dollop of sour cream.
Cabbage & Potato Gratin
serves 6 (By Marth Rose Shulman; cooking.nytimes.com)
Salt
1 large green cabbage (about 2 pounds), quartered
1 lbs. potatoes, peeled and sliced
2 garlic cloves, peeled
2 cups milk
1⁄2 cup creme fraiche
ground black pepper
4 oz. Gruyere, grated (1 cup, tightly packed)
1 oz. Parmesan, grated (1/4 cup)
2 tsp. finely chopped or slivered fresh sage
1. Bring a large pot of salted water to boil, add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
2. Drain and use tongs to transfer cabbage quarters to a colander set over a bowl in or the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in-half lengthwise. Finally, slice crosswise into 1⁄2 in-wide ribbons. Return to colander and drain for another five minutes. Place in a large bowl with the potatoes.
3. Heat oven to 375 degrees. Butter a 2-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
4. In a bowl, whisk together milk, crème fraiche, about 1 tsp. salt and the pepper. Pour into bowl with the cabbage and potatoes, add cheeses, and sage, and gently toss together. Scrape into baking dish.
5. Bake 1 hour, 15 minutes to 1 hour, 30 minutes, until top is golden brown.
Cabbage, Fresh Fennel, and Carrot Slaw
Make the slaw and chill it up to two hours before serving. It is best cold. Serves 10.
1 2 1/2-pound cabbage, quartered, cored, very thinly sliced (about 18 cups)
2 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)
1 small onion, thinly sliced
1 very large carrot, peeled, coarsely shredded
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.
Cabbage Slaw with Ginger Vinaigrette
In case you still have some cabbage left – or for the next time we send one: This note came
from Spring Hill member, Carrie Pomeroy, “I first had this at a Spring Hill harvest day a few
years back and it’s become THE way that I use cabbage. I don’t know who brought it, but I sure
wish I could thank them! Here are the ingredients and process:”
Ingredients (adjust amounts to your preference):
Chopped cabbage
Carrots, julienned or thinly diced on the diagonal Bell pepper, cut into thin strips (yellow, purple, or red is nice for the color contrast) Annie’s Natural Low Fat Gingerly Vinaigrette or similar salad dressing
Combine first three ingredients to get the mix of veggies you desire.
Toss with enough dressing to lightly coat. Enjoy! This can keep well in the fridge for a few days, also.
Chinese Cabbage Salad
Dressing:
6 tablespoons cider vinegar
3 tablespoons sugar
1 tablespoon sesame oil
1 teaspoon minced fresh ginger
Salad:
1 head Chinese Cabbage
1 large crisp red apple, diced or pear or seedless red grapes
1/3 cup raisins
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon toasted sesame seeds
Combine vinegar, sugar, oil and ginger in large bowl; stir until sugar dissolves.
Toss together cabbage, raisins, apple, onions, cilantro and sesame seeds. Pour dressing over salad. Stir gently.
Classic Coleslaw
Coleslaw is very versatile. In addition to the suggested ingredients below I will add from this week’s bag some diced jalapeno and slivered kale leaves. In the fall, I add red cabbage, kale, slivered brussel sprouts and craisens. Store bought dressing can make the prep easier and put more time into prepping the veggies. The key is to let the dressed salad sit for a bit to soften the cruciferous greens and add salt and pepper to taste.
Dressing:
• 1/3 cup mayo
• 2 Tbsp. cider vinegar
• 1 Tbsp. sugar
• 1 tsp. Dijon mustard
Salad:
• 3 cups finely shredded or slivered cabbage
• 1 large carrot, shredded course or cut into matchsticks with a mandolin
• 1 small onion, sliced thin
Directions:
In a large bowl whisk together mayo, vinegar, sugar and mustard. Add salad ingredients, salt and pepper to taste, and toss to combine well. Coleslaw can be made 4 hours ahead and chilled.
Claudine’s Vegetable Red Curry Coconut Soup
Claudine Arndt shared this recipe at the cooking class she led last week. She said this is a recipe she uses throughout the season, varying the vegetables with what’s in season. Feel free to vary amounts – as Claudine did at the class – more veggies, more broth … you get the idea!
1 14 oz can coconut milk
½-1 Tablespoon red curry paste
1-2 Tablespoons fish sauce
1 Tablespoon brown sugar
1-2 cups vegetables
1/3 cup water or chicken broth
Cilantro to taste
Basil, to taste
4-6 oz shrimp, chicken, or tofu (optional), cut into bite-sized pieces
In a large saucepan simmer coconut milk with red curry paste over medium heat for 5 minutes. Add fish sauce, brown sugar, vegetables, and water or broth.
Simmer 5-7 minutes, stirring occasionally. Stir in shrimp (or chick or tofu) and continue cooking 3-5 minutes, until cooked. Garnish with fresh basil and cilantro.
Service with rice, rice noodles, or bean thread noodles.
Curried Cabbage with Rice and Garbanzo Beans
Spring Hill Member, Susan Illg sent along this cabbage recipe. Thanks Susan!
Recipe from the newspaper, I think Star Tribune
1 T. oil
1 large onion, chopped
1 small head cabbage shredded
1.5 tsp. curry powder
pinch cayenne pepper
1.5 c. uncooked rice
1.75 c. vegetable broth or 14.5 oz can
15 oz. can chick peas
1.25 c. hot water
Heat oil in large skillet. Add onion and saute 3 minutes. Add cabbage and sprinkle with curry powder and cayenne. Cover and cook over low heat 3 minutes.
Stir and add rice, broth, chick peas and hot water.
Stir once and bring to boil over high heat. Cover and cook over low heat, without stirring, until rice is tender.
Curried Vegetable and Chickpea Stew
from www.thekitchn.com – adapted from “Cooking Light.” Serves 8 to 10 This recipe calls for cauliflower and baby spinach. You could substitute squash or cabbage for the cauliflower and braising mix for the spinach if you want. This recipe can be adapted to whatever veggies you have on hand!
1 teaspoon olive oil
1 large onion, diced
2 medium red or yellow potatoes, diced
1 tablespoon kosher salt
1 tablespoon curry powder
1 tablespoon brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon cayenne pepper, optional
2 cups vegetable broth 2 (15.5-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
1 (10-ounce) bag baby spinach
1 cup coconut milk
Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape up any toasty bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come about half way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for a few more minutes to allow the spinach to wilt. Taste and correct the salt and other seasonings as needed. Serve over cous cous or orzo if you like.
Dilled Cabbage-And-Cucumber Slaw
Serves 6-8 (Martha Stewart Living; July/August 2017) Author’s Note: To avoid a watery salad, the cucumber should be added to the fresh slaw right before serving. Peel, seed and cut them, then keep the in a separate container until ready to serve.
Ingredients:
1⁄2 head cabbage (1 1/2 lbs.) finely shredded (8 cups)
2 cucumbers, peeled, seeded, and cut into 1/4 – inch pieces (2 cups)
2/3 cup sour cream
1/3 cup mayonnaise
1 Tbsp. fresh lemon juice
1⁄4 cup coarsely chopped fresh dill
Kosher salt and freshly ground pepper
Directions:
Stir together cabbage, sour cream, mayo, lemon juice, and dill. Season with salt and pepper. Refrigerate at least 1 hour and up to 6 hours. Stir in cucumbers. Adjust seasonings; serve.
Fusion Salad
Cassandra Herold sent this one along from “Food to Live By” (Earthbound Farm Organic Cookbook) by Myra Goodman
2 cups shredded cabbage (1/4-inch shreds)
1 cup shredded of Napa cabbage (1/4-inch shreds) See Cassandra’s note below.
2 large carrots, coarsely grated
1/3 cup thin strips of scallion greens (from about 6 scallions)
1 jalapeno pepper, cut into slivers
3 tablespoons toasted sesame oil
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon Asian chile garlic sauce, or more to taste
1 tablespoon finely grated peeled fresh ginger
salt (optiona)
1/2 cup honey roasted peanuts
1/2 cup raisins
2 tablespoons sesame seeds, toasted
Place the red cabbage, Napa cabbage, carrots, scallion greens, and jalapeno in a large bowl. Stir to combine. Place the sesame oil, vinegar, sugar, chile sauce, and ginger in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste for seasoning, adding the salt and/or more chili garlic sauce as needed. Pour the dressing over the cabbage mixture and toss to combine. Add the peanuts and raisins and toss again. Refrigerate the coleslaw, covered, to allow the flavors to develop, 2 to 4 hours. Serve the coleslaw chilled, garnished with the sesame seeds. Note: Personally, we just use whatever cabbage happens to be on hand – This weekend we used red and green, no Napa, but most people will figure out what works for them when they make a recipe anyway.
Greek Shaved Cabbage & Fennel Salad
serves 4 (Brassicas; 2014)
½ head savoy or green cabbage (about 1 lb.)
3 Tbsp. red wine vinegar
1 tsp. Dijon mustard
½ tsp. Kosher salt
½ tsp. freshly ground black pepper
1 ½ Tbsp. freshly squeezed lemon juice
¼ cup olive oil
1 large fennel bulb, trimmed, quartered lengthwise, thinly sliced crosswise (about 2 cups)
1 bunch green onions, white and green parts, thinly sliced
½ cup pitted and coarsely chopped Cerignola or other large, green olives
½ cup crumbled feta cheese
½ cup chopped fennel fronds, dill, parsley, and/or mint or any preferred fresh herbs
1. To shave the cabbage, cut out the core with the tip of a knife and place the cabbage cut side down. Cut the cabbage lengthwise (through the stem end) as thinly as possible. You should have about 6 cups shaved cabbage.
2. In a large serving bowl, whisk together the vinegar, mustard, salt, pepper, and lemon juice. Whisk in the oil to form an emulsified vinaigrette. Add the cabbage, fennel, and green onions and toss until the vegetables are well combined with the dressing. Chill the salad, covered, for up to 3 hours, or serve it right away.
3. Just before serving, add the olives, feta, and herbs and toss to mix. Taste and add additional salt and pepper if needed.
Grilled Cabbage Wedges with Spicy Lime Dressing
Laura Murphy found they made this a lot last year – it looks really, really good!
serves 8 as a side dish
Juice of 3 limes (about 1/4 cup)
1/4 cup extra virgin olive oil
1 teaspoon fish sauce (optional – leave out for a vegetarian or vegan dish)
2 garlic cloves, roughly chopped
1/4 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon sugar
Lime wedges, to serve
1 head green cabbage
Grapeseed or canola oil
Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.
Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly-sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.
Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don’t burn. But don’t be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.
Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediate, with wedges of lime to garnish.
The Hansen Family Simple Baked Cabbage
Avery, whose been working here this summer (sadly for us, she returns to school next week), shared this family favorite! We tried it today and it is delicious!!
½ green cabbage sesame oil (or olive oil if you don’t have sesame)
garlic salt Preheat oven to 375F Cut up cabbage into good-sized chunks – maybe 2” squares or strips Spread cabbage out on a jelly-roll or roasting pan. Drizzle generously with sesame oil and stir coating the cabbage with oil
Sprinkle generously with garlic salt and stir again. Bake in the oven for about 15-20 minutes or so or until tops are crisp
Enjoy!
Kale & Cabbage Salad with Mustard Vinaigrette
serves 4 to 6 (the spruceeats.com)
For the Salad:
4 to 6 medium leaves kale
1/2 medium head cabbage (green)
1/4 cup walnuts (pecans, or slivered or sliced almonds)
Salt to taste (kosher)
Pepper to taste (freshly ground)
For the Dijon Mustard Dressing:
2 teaspoons Dijon mustard (grainy, or more, to taste)
1 clove garlic (minced)
3 tablespoons white balsamic vinegar (or white wine vinegar)
1/3 cup olive oil (good quality extra virgin)
Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.
Cut the middle rib out of each kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.
Toss the chopped nuts with the kale and cabbage.
In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.
Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time. Serve with the extra dressing on the side.
** Author’s Note: A cabbage salad benefits from an hour or so in the refrigerator. The extra time adds flavor and moisture. Add natural sweetness to the salad with a handful of raisins. For extra color and flavor, add finely shredded carrot or red bell pepper to the salad.
Lime Coleslaw
Angie Gustafson brought this very refreshing cabbage salad for lunch the other day.
1/2 cup mayonnaise
1 tsp sugar (or more to taste)
1/4 cup chopped cilantro leaves
2 tbsp lime juice (or more to taste)
1 tsp lime zest
3 cups finely shredded cabbage
Salt and pepper to taste
In a medium bowl, combine mayonnaise, sugar, cilantro, lime juice, and lime zest until smooth and creamy. Add cabbage and toss to combine. Season to taste with salt, pepper, sugar, and lime juice.
Napa Cabbage Salad
1/2 cup slivered almonds
3 tablespoons canola oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound napa cabbage, chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper
Brown the slivered almonds on the stovetop or, if you prefer, preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. In either case, let the almonds cool. In a small bowl, whisk the oil, vinegar, soy sauce and sugar. In a large bowl, toss the cabbage, scallions and cilantro. Add the almonds and season with pepper. Toss again, serve.
Napa Cabbage Salad
serves 6 (New York Times) Nice additions to this salad can be found in this week’s bag; consider adding sliced scallions, radishes and/or hakurei turnips (which can be eaten raw) along with the cabbage to add more flavor and color to this simple salad.
3 – 4 cloves garlic, peeled, crushed and chopped (about 2 teaspoons)
½ tsp. salt
½ tsp. freshly ground black pepper
2 tsp. Dijon-style mustard
1 Tbsp. red wine vinegar
1 Tbsp. soy sauce
3 Tbsp. canola oil
1 firm head Napa cabbage (about 1 pound)
Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
Trim the cabbage and cut the head crosswise into 1-inch sliced. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture will dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.
Napa Cabbage Slaw
1/4 cup rice vinegar
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable or sesame oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
3-4 radishes thinly slices
2 carrots, grated
1/2 cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, serrano chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
Napa Cabbage Salad with Buttermilk
Dressing serves 4-6 (epicurious.com)
***I made this a couple weeks ago and swapped the shallot for a red onion and used scallion tops instead of chives. This is a nice salad that uses both the cabbage and radishes. Depending on how much dressing you prefer, this recipe makes more than needed.***
Ingredients:
– ½ cup well-shaken buttermilk
– 2 Tbsp. mayonnaise
– 2 Tbsp. cider vinegar
– 2 Tbsp. minced shallot
– 1 Tbsp. sugar
– 3 Tbsp. finely chopped chives
– 1 lb. Napa cabbage, cored and thinly sliced crosswise (about 4 cups)
– 6 radishes, diced
– 2 celery ribs, thinly sliced diagonally – or maybe the kohlrabi (or leftover turnips from last week?) thinly sliced and slivered/matchstick cut?
Directions:
Whisk together buttermilk, mayo, vinegar, shallot, sugar, ½ tsp salt, and ¼ tsp pepper in a large bowl until sugar has dissolved, then whisk in chives. Toss dressing with cabbage, radishes, and celery.
Roasted Cabbage Wedges with Lemon-Thyme Vinaigrette
serves 4 (Brassicas; 2014) Author’s Note, “Looking for a ridiculously easy side dish? You won’t find anything much easier then cutting a cabbage into wedges and popping the wedges into the oven! You can eat the cabbage straight from the oven, but I like to boost the flavor with a drizzle of lemony vinaigrette. Or, you can add toppings – nuts, bacon, or cheese – and serve as a warm wedge salad.”
1 medium head green cabbage (about 2 pounds)
4 Tbsp. olive oil (divided)
¾ tsp. Kosher salt (divided)
2 Tbsp. freshly squeezed lemon juice
1 tsp. chopped fresh thyme (or rosemary or oregano)
½ tsp. freshly ground black pepper
Heat the oven to 425 degrees. Cut the cabbage into 8 wedges through the stem end, keeping some core attached to each wedge so the leaves do not separate. Put the cabbage wedges on a rimmed baking sheet. Pour 2 Tbsp. of the oil over the cabbage and turn the wedges to distribute the oil evenly. Sprinkle ½ tsp of the salt evenly over the wedges. Roast the cabbage, turning once at the midway point, for 30-35 minutes, until golden brown and tender. (Roasting time will depend on the size of your wedges; if roasted too long it can become mushy.)
Meanwhile, to make the vinaigrette, in a small bowl, whisk together the lemon juice, thyme, the remaining ¼ tsp. salt, and the pepper. Whisk in the remaining 2 Tbsp. oil.
When the cabbage is ready, remove from the oven and drizzle the vinaigrette over the wedges. Serve hot or at room temperature.
Sautéed Cabbage
serves 6 – (Ina Garten/foodnetwork.com) Great reviews on this very simple recipe. Many suggestions for adding onion, leeks, garlic, jalapeños, bacon, etc. to taste. Also mentioned, if you want like it with a bit of crunch then watch your cook time carefully.
1 head cabbage, about 2.5lbs
2 Tbsp. Unsalted butter, or use olive oil or a combo of both
1 ½ tsp. Kosher salt
½ tsp fresh ground pepper
Cut cabbage in half and, with the cut side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large sauté pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Sauteed Savoy Cabbage
This is my very favorite way to have cabbage in the fall and winter. I often sauté onions along with the garlic.
2 lbs. fresh wrinkly-skinned Savoy Cabbage
2 cloves garlic
1/4 cup extra virgin olive oil
salt and pepper to taste
Instructions:
1. Peel away the outer leaves of the cabbage and discard them. Then slice the rest of the cabbage into thin 1/4″ strips.
2. Heat the garlic cloves in the oil in a large pan.
3. When the oil is hot add the cabbage and salt.
4. Mix often until the cabbage is thouroughly cooked.
5. Salt and pepper to taste.
If the cabbage gets too dry while cooking just add a little water to keep it from sticking. Note that the volume will reduce by 60 or 70% when cooked.
Spicy Napa Cabbage Slaw
4 servings (The Art of Simple Food II by Alice Waters; 2013)
Ingredients:
– 2 Tbsp rice wine vinegar
– salt, to taste
– fresh-ground black pepper, to taste
– 3 Tbsp olive oil
– 1⁄4 cup raw peanuts (omit if needed)
– 1 small head Napa cabbage- halved, cored and cut lenthwise into thin shreds
– 1⁄2 redion (or scallions?) – sliced thin
– 1⁄2 bunch cilantro –chopped course
– 1 jalepeno or other hot chile (chili peppers from this week’s bag?) –stemmed, seeded, veined and cut into thin circles
Directions:
1. Heat oven to 375 degrees. Toast raw peanuts for 8-10 minutes or until golden brown. Put them in a small bowl and toss with a touch of olive oil.
2. For the dressing, mix vinegar, salt, and pepper to dissolve then whisk in oil; adjust seasonings as needed.
3. Toss cabbage with a pinch of salt and the dressing. Fold in pepper slices, onions, cilantro and peanuts. Let sit 5 minutesbefore serving.
Variations: Add thinly sliced radishes; grate peeled ginger into the dressing.
Super Slaw from Pam Werley
Sauce: 6 tablespoons rice vinegar 3 tablespoons brown sugar
6 tablespoons vegetable oil 2 teaspoons fresh ginger
5 tablespoons creamy peanut butter ½ tablespoon garlic
3 tablespoons soy sauce
7 cups cabbage, cored and shredded
2 red peppers, stemmed and diced
2 carrots, grated
8 green onions, diced
½ cup chopped cilantro
Whisk sauce ingredients. Mix cabbage with peppers, carrots and green onions. Toss with sauce.
Just before serving, add chopped cilantro.
Teriyaki Cabbage Steaks
4 to 6 servings (Mark Bittman at cooking.nytimes.com) Another 5-star recipe from the NYTimes! Cook’s notes suggest leaving part of the core in each steak to prevent them from falling apart. This recipe also works indoors with a grill pan or roast the cabbage in the oven and drizzle with the sauce.
1⁄2 cup soy sauce
1⁄2 cup mirin (or 1⁄4 cup honey mixed with 1⁄4 cup water)
1 Tbsp. minced or grated fresh ginger
1 tsp. minced garlic
2 Tbsp. chopped scallions (or chopped onions in this week’s bag?)
1 green cabbage, cut into 1 1⁄2 inch slices
2 Tbsp. neutral oil, such as grapeseed or corn
Salt
Black pepper
Lemon wedges for serving
1. Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the soy sauce and mirin in a small saucepan over medium-low heat and cook until the mixture begins to bubble, 2-3 minutes. Remove the pan from heat and add ginger, garlic, and scallions.
2. Brush the cabbage slices with the oil and sprinkle with salt and pepper. Put the cabbage on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until you can pierce the leaves easily with a sharp knife. When the cabbage is tender, brush it liberally with the teriyaki mixture and move it to the hotter part of the grill. Cook, turning once or twice and brushing with more of the sauce, until it’s browned.
3. Drizzle the cabbage with any remaining teriyaki sauce, and serve hot or warm with lemon wedges.
Zesty Pepper Slaw
serves 2 (Spring Hill Recipe Archives, year unknown)
¼ head medium cabbage
½ small red bell pepper
½ small yellow bell pepper
2 scallions (or minced fresh onion?)
3 Tbsp. mayonnaise
1 Tbsp. plain yogurt
1 Tbsp. cider vinegar
a pinch cayenne, or to taste
2 Tbsp. shredded fresh basil leaves (or maybe cilantro?)
Coarsely chop cabbage, bell peppers and scallions. In a bowl whisk together mayonnaise, yogurt, vinegar, and cayenne. Add vegetables, basil, and salt and pepper to taste and toss well. Chill slaw, covered, 20 minutes.