Cabbage

Recipe List:
Sauerkraut
Roasted Napa Cabbage
Sweet and Sour Creamy Coleslaw
Cold Chinese Cabbage with Cilantro
Scalloped Cabbage Au Gratin
Cabbage with Indian Spices
Kimchi
Grilled Cabbage
Russian Cabbage Borscht
Thai Summer Salad with Chinese Cabbage
Savoy Cabbage on Toast
Ukrainian Borscht
Vegetarian Stuffed Cabbage
Au Gratin Cabbage
Chinese Cabbage with Chicken


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Sauerkraut

Via Michael Pollan
For those with an adventurous spirit — try your hand at fermentation with the last of your cabbage!

Active time: 1 hour
Total time: 1-2 weeks

Ingredients:
4 pounds cabbage (or a mixture of mostly cabbage, plus fruits and vegetables, such as apples, onions, daikon radish, carrots)

6–8 teaspoons fine sea salt Spices (1½ teaspoons juniper berries, 1 tablespoon coriander seeds, or 1 tablespoon caraway seeds for Old World kraut, or whatever spices and quantities you like)

One (½- to 1-gallon) wide-mouthed glass or ceramic container fitted with a lid, or two to three 1-quart containers, or a sauerkraut crock

Directions:
Thinly chop or shred the cabbage into roughly ¼-inch thick slices and place in a very large bowl or tub. Shredding the cabbage on a mandoline gives the best result. If using other fruits and vegetables, slice them to about the same thickness as the cabbage and add to the bowl. For odd-shaped vegetables like carrots, using a thick box grater is easiest. The rougher the cut, the better as more surface area is exposed to the salt.

Add the salt (1½ to 2 teaspoons per pound of cabbage mixture) to the cabbage mixture, mixing it into the shredded leaves with your hands, squeezing the cabbage and pounding on the mixture as you go. (It’s best to start by adding 1 teaspoon of fine sea salt per pound and then adding another half or whole teaspoon extra per pound if needed.) Within several minutes, the salt will begin drawing water from the cabbage leaves. Continue to squeeze, bruise, or pound the cabbage to speed up the process. You can also place a weight on the mixture to drive out liquid.

Wait until the vegetables are dripping wet, like a sopping sponge. Taste the cabbage. It should taste salted but not salty. If it’s too salty, add more shredded cabbage or briefly rinse with water to remove. If it’s not salty enough, or not wet enough, add a little more salt. Add the spices, if using, and toss. Pack the mixture tightly in a glass jar or crock fitted with a lid that can hold at least 8 cups, making sure all the air is squeezed out and the vegetables are completely submerged in their liquid. (If you don’t have a large container, use two or three smaller containers, about 1 quart each in volume.) There should be at least 3 inches between the packed cabbage and the top of the jar. Push the vegetables down tightly using your fist. They should be covered in their liquid. Before sealing the jar, either weight the vegetables down with a small ceramic or glass jar or insert something nonreactive between the lid and the vegetables to keep them submerged in the liquid: a plastic bag filled with stones or PingPong balls works well or lay a large cabbage, fig, or grape leaf over the shredded cabbage and weight that down with clean stones or other heavy nonreactive objects. There should be enough liquid to cover, but if not add a little water. (Cabbages can lose cell water depending on growing and storage conditions.) Any vegetables exposed to the air will rot. If surface molds form, scrape them away and remove discolored sauerkraut. The kraut may smell funky, like a gym locker, but it shouldn’t smell rotten.

For the first few days, store at room temperature, ideally between 65°F and 75°F, then move to a cooler location, such as a basement. That’s it: The mixture will ferment on its own; the necessary microbes are already present on the leaves. If you’re making kraut in a sealed glass container, make sure to release the pressure every few days, especially the fi rst couple of days, when bubbling will be most active. In a mason jar, you’ll know pressure is building when the metal top begins to bulge; open just enough to release the gas and reseal. Those old-timey glass crocks with the hinged tops held in place by a metal clasp work well since they will release pressure along their rubber gasket. Easiest of all is a ceramic crock designed for making sauerkraut. Available online in various sizes, these crocks have a water lock that releases bubbles of gas while keeping air out. If at any point water seeps out of the jar during fermentation and the cabbage mixture is not fully submerged in liquid, dissolve ½ teaspoon of fine sea salt in a cup of water. Add enough brine to keep the sauerkraut submerged in liquid.

How long before the kraut is ready? It depends—on the ambient temperature, the amount of salt used, and the local population of microbes. Taste it after a week, then two weeks, and then weekly after that. When the level of sourness and crunchiness is to your liking, move your kraut to the refrigerator to put the breaks on the fermentation.

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Roasted Napa Cabbage

From Food.com

Ingredients:
6 tablespoons vegetable oil
2 garlic cloves, crushed
6 cups napa cabbage, roughly shredded
salt, to taste
pepper, to taste

Directions:
Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°. Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned. Serve hot.

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Sweet and Sour Creamy Coleslaw

From The Kentucky Fresh Cookbook by Maggie Green

Ingredients:
8 cups shredded green cabbage
4 carrots, peeled and grated
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup sugar
1 Tbs Dijon mustard
1/2 tsp celery seed
1/4 tsp sweet paprika, optional
1/2 tsp salt
1/2 tsp freshly ground black pepper

Directions:
Place the cabbage and carrot in a large bowl-the bigger the bowl, the easier it is to toss the slaw with the dressing.  In a small bowl, whisk together the mayonnaise, vinegar, sugar mustard, celery seed, paprika, salt, and pepper until the sugar is dissolved.  Pour the dressing over the cabbage and stir well to combine.  For best results, refrigerate the slaw for at least 30 minutes before serving.

Variations:
Curry Coleslaw: Substitute 2 tsp curry powder for the celery seed.
Like-Popeye’s-Fried-Chicken-Coleslaw: omit celery seed and substitute 2 Tbs dill relish for the Dijon mustard
Poppy Seed Coleslaw: Substitute 1/2 tsp poppy seeds for the celery seed.

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Cold Chinese Cabbage with Cilantro

From Chez Panisse Vegetables by Alice Waters

Directions:
Macerate finely diced shallots in white wine vinegar for 15 minutes or so.  Slice Chinese cabbage very thin, toss with the shallots and vinegar, some good olive oil, and salt and pepper.  Let the cabbage sit about 10 minutes so it starts to wilt.  Add a handful of fresh cilantro leaves and serve.

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Scalloped Cabbage Au Gratin

From The American Cancer Society Cookbook, Submitted by CSA Member Carolyn Durham

Ingredients:
4 cups coarsely chopped shredded cabbage
1 can (14 and 1/2 ounces) tomatoes, undrained
2 teaspoons granulated sugar
1/4 teaspoon paprika
1 teaspoon salt
1 teaspoon oregano
Salt and freshly ground pepper
1/2 cup grated cheddar cheese
1 cup fine fresh bread crumbs

Directions:
Cook cabbage in boiling water until wilted, about 6 minutes; drain well. Combine tomatoes, sugar, paprika, salt, and oregano, breaking up tomatoes with back of spoon. In greased 6-cup baking dish, place cabbage. Sprinkle with salt and pepper to taste. Cover with tomato mixture, then cheese. Top with crumbs. Bake, uncovered, in 350 degree F oven for 30 minutes or until heated through.
Makes 6 servings.

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Cabbage with Indian Spices

From Farmer John’s Cookbook
This dish is wonderful served with any Indian curry dish or with basmati rice.

Ingredients:
3 Tbsp. vegetable oil or ghee
2 cups minced onion (about 4 medium)
1 and 1/2 tsp. minced ginger
1 green hot chile pepper, cut in half lengthwise
1 pound cabbage (about 1 small head), shredded
1 tsp. ground coriander
1/4 tsp. cayenne pepper
pinch turmeric
3 Tbsp. water
1 large fresh tomato, peeled and chopped
1/2 tsp. salt

Directions:
1. Head oil in large skillet over medium high heat. Add onions, ginger, and chile pepper; saute, stirring often, until the onion is browned, 15-20 minutes.
2. Stir in the cabbage. Add the coriander, cayenne, and turmeric and mix well. Add the water, reduce the heat to a simmer, cover, and cook for 10 minutes.
3. Add the tomato and salt; stir to combine. Cover and cook until tender, 5 to 10 minutes. Remove hot chile peppers before serving.

Makes 4 servings.

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Kimchi

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Grilled Cabbage

From allrecipes.com

Ingredients:
1 large head cabbage, cored and cut into 8 wedges
8 teaspoons butter
1/4 cup water
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon seasoned salt, or to taste
ground black pepper to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil.
Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.

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Russian Cabbage Borscht

From Moosewood Cookbook

Ingredients:
2 tablespoons butter
1-1/2 cups chopped onion
1-1/2 cups thinly sliced potato
1 cup thinly sliced beets
1 large sliced carrot
1 stalk chopped celery
3 cups chopped cabbage
1 scant teaspoon caraway seeds
(optional: 1 tablespoon raisins)
4 cups stock or water
2 teaspoons salt
Black pepper
1/4 teaspoon dill weed
1 tablespoon plus 1 teaspoon cider vinegar
1 tablespoon plus 1 teaspoon honey
1 cup tomato puree

Directions:
Place potatoes, beets and water in a saucepan and cook until everything is tender (save the water). Begin cooking the onions in the butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add water from beets and potatoes and cook, covered until all the vegetables are tender. Add potatoes, beets and remaining ingredients. Cover and simmer slowly for at least 30 minutes.

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Thai Summer Salad with Chinese Cabbage

Ingredients:
SALAD
3 cups torn napa (Chinese) cabbage
1/2 cup (1/8-inch) julienne-cut yellow squash
1/2 cup (1/8-inch) julienne-cut zucchini
1/2 cup (1/8-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut yellow bell pepper
1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 cup grated radishes
1 minced seeded jalapeno pepper

DRESSING
3 Tablespoons freshly squeezed lime juice
1 Tablespoon fish sauce
1 Tablespoon water
1 1/2 teaspoons granulated white sugar
1/2 teaspoon chile- garlic paste

Directions:
1. To prepare the salad, combine the salad ingredients in a large bowl.
2. To prepare the dressing, combine dressing ingredients in a small bowl and whisk together until sugar dissolves.
3. Drizzle dressing over salad and toss well. Serve immediately.

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Savoy Cabbage on Toast

From Vegetable Literacy by Deborah Madison

Ingredients:
1/2 lb. Savoy Cabbage (1/2 small cabbage)
2 Tbsp butter
Sea salt
1/4 cup cream or half and half
Freshly ground pepper
2 slices ciabatta or whole wheat bread
Paper thin slices of aged Gouda cheese

Directions:
Slice the cabbage into ribbons a generous 1/4 inch wide. Rinse but do not dry them.
Melt the butter in a wide skillet over medium heat. When the butter begins to foam, add the cabbage, season with 1/2 tsp salt, and turn it in the butter. Pour in the cream mixture, turn down the heat to medium low, cover partially, and cook until tender, about 10 minutes. Taste for salt and season with pepper. There should be a little liquid in the pan.

While the cabbage is cooking, toast the bread, then set a slice on each of 2 plates and cover with the cheese. When the cabbage is done, spoon it over the toasts, allowing some of the juices to puddle on the plates. Serve right away and eat with a knife and fork. If you eat slowly, the bread will soften and absorb the delicious juices.

Serves 2.

Variation: Season with herbs. Cabbage goes well with parsley and dill, but also cumin, rosemary, and thyme. Add fresh herbs at the end of cooking.

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Ukrainian Borscht

Submitted by apprentice Cheryl Kastanowski
An Eastern European Classic!

Ingredients:
2 cups shredded beets
1 cup shredded carrots
1 parsnip, shredded
2 cups thinly sliced cabbage
1 onion, diced
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
2-3 tbsp. freshly squeezed lemon juice
A few bay leaves
1 (16 oz.) can Hunt’s tomato puree
3 whole cloves
1 tsp. dill weed or fresh dill, minced

Directions:
Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender.

Lightly sauté the onion in olive oil until soft but not browned. Add the garlic to the onions after they’ve been cooking for 2 minutes. Add the onion and garlic to the cooked vegetables, then stir in the remaining ingredients and heat through.

Season to taste with salt and pepper.

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Vegetarian Stuffed Cabbage

From Eating Well magazine

To make ahead: Prepare through step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

Ingredients:
Cabbage and Filling —
1 cup water
1/2 cup short grain brown rice
1 tsp extra virgin olive oil plus 2 Tbsp, divided
1 large Savoy cabbage, 2-3 pounds
1 lb baby bella mushrooms, finely chopped
1 large onion, finely chopped
4 cloves garlic, minced
1/2 tsp dried rubbed sage
1/2 tsp crumbled dried rosemary
1/2 tsp salt, divided
1/4 tsp freshly ground pepper plus 1/8 tsp, divided
1/2 cup red wine
1/4 cup dried currants
1/3 cup toasted pine nuts, chopped

Sauce —
2 Tbsp extra virgin olive oil, divided
1 small onion, chopped
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1 28-oz can no salt added crushed tomatoes
1/2 cup red wine

Directions:
1. To prepare cabbage and filling: Combine water, rice, and 1 tsp oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40-50 minutes. Transfer to a large bowl and set aside.

2. Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.

3. Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.

4. Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)

5. Heat 1 and 1/2 Tbsp oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, sage, rosemary, and 1/4 tsp each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes. Add wine and cook, stirring, until evaporated, about 3 minutes more. Add the mixture to the cooked rice along with currants and pine nuts.

6. Heat the remaining 1/2 Tbsp oil in the skillet over medium-high. Add the chopped cabbage, the remaining 1/4 tsp salt and 1/8 tsp pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Add to the rice mixture.

7. To prepare sauce: Heat 1 Tbsp oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes.

8. Preheat oven to 375 F.

9. To stuff cabbage: Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact. Place about 3/4 cup filling in the center. Fold both sides over the filling and roll up. Repeat with the remaining 7 leaves and filling.

10. Spread 1 cup of the tomato sauce in a 9×13 inch baking dish. Place the stuffed cabbage rolls, seam side down, on the sauce. Pour the remaining sauce over the rolls and drizzle with the remaining 1 Tbsp oil.

11. Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.

Serves 4, 2 rolls each.

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Au Gratin Cabbage

From Simply in Season

Ingredients:
2 cups cabbage, shredded
1/2 cup carrots, shredded
1/3 cup green onions, chopped
1/2 cup milk
1 egg
3 Tbsp cheese, shredded

Directions:
Sauté cabbage, carrots, and green onions until crisp-tender in greased frypan. Transfer to a greased 1-quart baking dish. Combine milk, egg, and cheese in a small bowl. Pour over vegetables. Garnish with 1 Tbs fresh parsley and 1 Tbs grated Parmesan cheese. Bake. at 350°F for 30-35 minutes.

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Chinese Cabbage with Chicken
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 tbsp. vegetable oil
1/2 lb. thin strips of chicken or pork
1 1/2 cups thinly sliced Chinese Cabbage
1/2 cup finely chopped green onions
1/2 cup finely diced celery
1 garlic clove, minced
1/4 tsp. ground ginger
2 tbsp. soy sauce
1/2 tsp. salt
2 qt. chicken broth
1 cup finely sliced spinach
1/2 cup thinly sliced mushrooms (optional)

Directions:
Heat oil in a large kettle and saute’ chicken about 5 minutes. Remove chicken. Saute’ green onions, celery, cabbage, and garlic about 2 minutes. Add seasonings and broth. Return chicken to the soup and simmer 5 minutes. Add spinach and mushrooms and simmer 2 minutes more.

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One thought on “Cabbage

  1. Pingback: CSA Newsletter Week #4 June 19th | UKCSA

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