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, 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):
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
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.
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.
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.
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.
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.
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.
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
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.
Please email us your favorite recipes and we’ll pass them along. Thanks.
Cabbage is known to have
been used in European folk medicine to treat acute inflammation. A paste of raw cabbage may be placed in a
cabbage leaf and wrapped
around the affected area to
reduce discomfort. It may also
be effective in the relief of
painfully engorged breasts in breastfeeding women.