List all recipes for: Cabbage 
Chinese Cabbage Salad
Mix together in a saucepan ½ cup sugar, ¾ cup oil and 2 tablespoons soy sauce. Boil 1 minute, then refrigerate until cool. Chop 1 head Napa cabbage and 1 bunch green onions. In a skillet, melt 3 tablespoons butter and lightly toast a ½ cup slivered almonds and 1/4 cup sesame seeds. Toss the toasted nuts and seeds with the cabbage and onions. Drizzle with the cool dressing and toss. This salad is best if let to meld ½ hour before serving.
Cole Slaw
6 cups shredded cabbage
1 carrot, shredded
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vegetable oil
2 1/2 tablespoons sugar, or to taste
1/2 teaspoon celery salt
1/4 teaspoon salt, or to taste
Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time. Serves 6.
Freezer Slaw
2 pounds cabbage
1 large green or red pepper
3 large carrots
2/3 cup chopped onion
1 teaspoon salt
2 cups sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
½ cup water
Shred cabbage, green pepper and carrots. Add onion. Sprinkle with salt; let stand 1 hour. Drain well. Combine remaining ingredients in a saucepot and bring to a boil; boil 3 minutes. Cool completely. Ladle sauce over cabbage mixture, let stand 5 minutes. Stir well and pack into freezer bags, leaving ½ inch headspace. Yields about 5 pints.
Kielbasa with Smothered Cabbage
2 tablespoons olive oil
1 ½ pounds smoked kielbasa, cut into ½ inch pieces
2 medium onions, thinly sliced
2 pounds cabbage, shredded
1 ½ cups chicken stock or water
Salt and pepper to taste
Crushed red pepper flakes, to taste
Fresh lemon juice
2 pounds potatoes (Yukon Gold is good here but Russets will do)
½ cup milk
2 tablespoons butter, cut into bits
In a large stockpot, heat the oil over medium high heat. Add the sausage and sauté until browned. Remove and set aside. Add the onion and cook, stirring occasionally until soft and beginning to brown, about 7 minutes. Add the onions to the sausage. Add the cabbage, chicken stock and season to taste with salt, pepper and red pepper flakes. Mix and simmer partially covered for 15 to 20 minutes until the cabbage is tender. Stir in the onions and sausage, heat well. Add a squeeze of lemon juice.
Meanwhile, wash the potatoes and cut into 1 inch pieces. Put in a large pot of salted water and bring to a boil, turn heat down and simmer until very tender, about 20 minutes. Drain the potatoes, reserving the cooking water. Mash potatoes with a potato masher or put through a ricer. Heat the milk to almost boiling and add to the potatoes along with the butter, add salt and pepper to taste. If the potatoes are too dry, add a little of the reserved potato water to get the consistency you like. Serve the cabbage on the mashed potatoes.
Here’s what to do with the left over cabbage/sausage mixture – a perfect cook once, eat twice opportunity!
Heat 2 tablespoons olive oil over medium heat. Add 2 cloves garlic, minced and sauté for 1 minute. Add the leftover cabbage/sausage mixture, 3 cups chicken broth, a 14 ounce can diced tomatoes (or fresh tomato when they’re in season) and a 15 ounce can of drained cannellini or Great Northern beans, ½ teaspoon thyme and 2 teaspoons smoked paprika (or regular paprika). Add salt and pepper to taste. Simmer for 15 minutes and serve the soup with crusty bread.
Salade au Chou
(cabbage salad from the Burgundy region of France)
Make sure to not overcook the cabbage!
1 head of Savoy cabbage
1 tablespoon butter
4 tablespoons olive oil
¼ lb bacon, diced
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
Salt and pepper to taste
2 garlic cloves, minced
1 tablespoon minced parsley or chives
Trim the cabbage and cut into very narrow strips. Heat the butter and 1 tablespoon oil in a large skillet, add the diced bacon and sauté on all sides until crisp. Add 1 tablespoon of the vinegar, then the cabbage. Cook briefly over high heat, just until cabbage is wilted. Meanwhile, mix together the mustard, remaining vinegar and oil and season with salt and pepper. Pour over the cabbage and mix gently. Add garlic and parsley just before serving.
Sautéed Savoy Cabbage
2 lbs. fresh wrinkly-skinned Savoy Cabbage
2 cloves garlic
1/4 cup extra virgin olive oil
salt and pepper to taste
Peel away the outer leaves of the cabbage and discard them. Slice the rest of the cabbage into thin 1/4" strips. Heat the garlic cloves in the oil in a large nonstick pan. When the oil is hot add the cabbage and salt. Mix often until the cabbage is thoroughly cooked. Season with salt and pepper.
Savoy Cabbage with Bacon
½ pound sliced bacon
1 head Savoy cabbage, thinly sliced
4 garlic cloves, finely chopped
3 tablespoons olive oil
1 tablespoon Dijon mustard
Salt and pepper
Cut bacon into 1/2 inch pieces. Cook in a large, heavy skillet over moderate heat until crisp. Drain on paper towels. Bring a large pot of lightly salted water to a boil. Add cabbage and cook 10 minutes until crisp tender. Drain well and pat dry with paper towels. In the same pot, heat oil over medium heat, add garlic and cook 1 minute. Add cabbage and mustard, toss to coat evenly. Stir in bacon, season with salt and pepper.
Savoy Cabbage, Flemish Style
1 medium Savoy cabbage
Salt to taste
6 tablespoons (3/4 stick) unsalted butter
Freshly ground black pepper to taste
Pinch of freshly grated nutmeg
Remove and discard the tough outer leaves of the cabbage. Cut the cabbage into 8 wedges. Do not remove the core. Bring a large pot of salted water to a boil. Add the cabbage wedges and cook, uncovered, for about 10 minutes. Drain and refresh the cabbage under cold running water. Drain and dry with a paper towel. Melt the butter in a large skillet until it is foamy and starting to turn a lovely nut-brown color. Watch carefully to prevent the butter from burning. Add the cabbage wedges and sauté in the butter for about 1 minute per side. Season with salt, pepper and nutmeg. Serve immediately.
Simple Cabbage Slaw
1 small head green cabbage
2 carrots, peeled and grated
1/3 cup chopped cilantro
1/4 cup chopped mint
1 small red onion, sliced very thin
1 small hot pepper, minced (optional)
Fresh squeezed lime juice (about 2)
Extra virgin olive oil
Salt to taste
Slice the cabbage extra thin on a mandolin or with a knife. Toss cabbage, carrots, herbs, red onion and hot pepper together. Drizzle with lime juice and olive oil to just moisten. Salt to taste and marinate for 15 minutes.
Sweet Sauerkraut
Sauté chopped onion in a bit of butter and set aside. Shred the cabbage and coarsely chop sweet, firm apples. Place in a large pot, cover with water and add a bit of cider vinegar and a pinch of sugar. Bring to a boil and simmer slowly for an hour or so until the cabbage is tender. Add the chopped onion. Excellent served with roast pork.
