Cabbage

Sautéed Cabbage

made with the Asian cabbage is very tender and mild flavor

1 small head white cabbage, including outer green leaves (2 1/2 pounds)

2 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Cut the 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.

 

Red Cabbage Salad

½ head of organic red cabbage

2 bunches of flat leaf Italian parsley

Juice of 2 lemons, or more to taste

About ½ cup extra virgin cold pressed olive oil, or more to taste

8 spring (green) onions

cracked pepper and Celtic sea salt for seasoning.

put cabbage, parsley, and onions into the food processor, and pulse quickly just a few times, until chopped roughly.

Toss with olive oil and lemon, and season to taste.

Apple Cider Vinegar and Honey Coleslaw

1 c shredded red cabbage

2 c shredded green or white cabbage

1 leek, finely sliced (or use green onions, shredded carrots, or a combination)

1 T parsley, chopped

2 T toasted sesame seeds

a few spinach leaves (optional)

Dressing:

1/4 c extra virgin olive oil

1/3 c Bragg’s apple cider vinegar

2 T raw honey

sea salt and black pepper

Mix the olive oil, honey and vinegar with salt and pepper in a small jar.  Shred the cabbage and vegetables in a food processor or slice them finely using a sharp knife.  Marinate the vegetables with the dressing for 10-15 minutes in the fridge. (But serve directly after; do not let it sit and get soggy).

Serve on individual heaps of spinach leaves and sprinkle liberally with toasted sesame seeds.

Red Cabbage & Fennel Citrus Slaw
1/2 of a head red/purple cabbage
3 large carrots, peeled
1 large (or 2 medium) fennel bulb
1 11-ounce can mandarin oranges, drained, coarsely chopped
5 green onions, trimmed, then cut into 1-inch pieces
1/4 cup cider vinegar
Juice and grated zest of 2 large lemons
1 and 1/2 teaspoons salt
2 tablespoons honey
1/4 teaspoon cayenne pepper

Using a knife or food processor, shred the cabbage and carrots. Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs (these are called “fronds”). Grate the fennel bulb. Combine cabbage, carrots, fennel, fennel fronds, and all of the remaining ingredients in a large bowl. Toss well, Season with salt. Let stand at least 30 minutes before serving. Makes 8 servings.

Red Cabbage Flemish Style

from Everybody Eats Well in Belgium cookbook

1 med red cabbage shredded

2 Tbs butter

1 sm onion, sliced

1/4 c red currant jelly or 1 extra tbs sugar or honey

2 tbs cider vinegar

1/4 c water

1 tbs brown sugar or honey*

pinch of cinnamon

salt and pepper

4 tart apples, peeled and sliced

Melt butter in a large heavy dutch oven. Add the cabbage onion, jelly, vinegar, water, and brown sugar and cinnamon. If using honey instead add it with the apples or it might burn!

Cover and cook about 30 minutes. Add the apples (and honey) and cook about 1 hour, adding a little water if it starts to dry out. Cabbage should be tender and apples reduced to a puree and all liquid absorbed. serves 6-8

Spiced Cabbage and Onions

3 tablespoons  oil

1 cup onion, diced

3 cloves garlic, minced

2 teaspoons finely grated ginger

2 teaspoons curry powder

1 large head green cabbage, halved, cored, chopped into 1 inch pieces (about 12 cups)

salt and pepper to taste

Optional: red chili pepper flakes

Directions

Heat the oil over medium high heat in a large saute pan. Add the onion and cook until softened and browned.

Add the garlic and ginger and saute a minute more, then add the cabbage.

Cover and cook until crisp-tender, about 10 minutes, stirring occasionally.

Add the curry powder, salt, pepper and red pepper flakes if you like.

Serve immediately.

Jicama Cabbage Slaw

from Chef John

1/2 small head green cabbage, cored and thinly sliced

1/2 jicama, sliced into matchsticks

1 large sweet apple (such as Fuji), sliced into matchsticks

1/2 cup mayonnaise

1/4 cup pineapple juice

1 teaspoon white sugar

hot sauce to taste

salt and freshly ground black pepper to taste

1/4 bunch chopped fresh cilantro

1/3 ounce toasted corn bits (such as CornNuts ®), crushed

Place cabbage, jicama, and apple in a large bowl and toss to combine.

Whisk mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a bowl until mixture is smooth and fluffy, 1 to 2 minutes.

Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes.

Mix in cilantro and toss again.

Garnish with toasted corn bits and serve immediately

Braised Red Cabbage

2 tbsp butter

1 small Red cabbage, sliced thin, about a 1 1/4 pounds

1/3 cup water

1/4 cup red wine

2 tbsp red wine vinegar, or to taste

2 tbsp white sugar

pinch of caraway seeds

salt and pepper to taste

*Note: there are SO many ways to tweak this recipe! Raisins, currants, shallots, onions, leeks, apples, and pears are just a few things that rock in this recipe.

Melt butter in skillet over med heat, add cabbage, season with salt to taste, water, red wine, and vinegar, sugar.  (Can add onions with cabbage if desired). Add tiny pinch of caraway. Cook out the liquid until cabbage is tender. Keep stirring so it doesn't stick.