List all recipes for: Cabbage
Baked Savoy cabbage
Preheat oven to 350 degrees. Remove any tough or damaged outer leaves from the head of cabbage. Cut the head into 8 wedges, cutting through the core. Butter a baking pan, large enough to lay the wedges in without too much overlap. Pour 1/2 cup chicken broth around the wedges. Sprinkle liberally with salt and pepper and drizzle with 1/4 cup melted butter. Cover tightly with aluminum foil and bake until crisp-tender, about 45 minutes. Remove foil, and using a spoon, dip up any broth and baste the cabbage. Sprinkle with 1/4 cup freshly grated Parmigiano-Reggiano cheese, return to the oven for 10 minutes. Serve hot.
Cabbage and Herb Slaw with Oranges
2 navel oranges
3 tablespoons champagne vinegar
2 tablespoons olive oil
1 small head Savoy cabbage, cored and shredded (2 cups)
1 cup fresh flat leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced
Salt and pepper
Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments and discard membranes. Mix 2 tablespoons of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow steady stream whisking constantly until emulsified. Combine cabbage, parsley, basil, scallions and orange segments in a serving bowl. Add dressing and toss to coat. Taste and adjust seasoning with salt and pepper.
Cabbage and Herb Slaw with Oranges
2 navel oranges
3 tablespoons champagne vinegar
2 tablespoons olive oil
1 small head Savoy cabbage, cored and shredded (2 cups)
1 cup fresh flat leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced
Salt and pepper
Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments and discard membranes. Mix 2 tablespoons of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow steady stream whisking constantly until emulsified. Combine cabbage, parsley, basil, scallions and orange segments in a serving bowl. Add dressing and toss to coat. Taste and adjust seasoning with salt and pepper.
Cabbage Skillet Casserole
3 tablespoons olive oil or bacon grease
2 yellow onions, thinly sliced
2 cloves garlic, finely minced
1 head cabbage, finely shredded
1/2 cup chicken broth
1 apple, cored and cut into 12 slices (McIntosh, Braeburn or Rome Beauty works well)
4 sausages, cooked (use your favorite sausage)
1 teaspoon caraway seeds
Salt and pepper to taste
Heat the oil in a large skillet over medium high heat. Add onion and stir and cook until soft, about 5 minutes. Add garlic and cook for another minute. Add the cabbage, broth, apple, caraway seeds and salt and pepper. Cover, bring to a boil then lower heat to maintain a steady simmer. Simmer 10 minutes. Lay the sausages over the cabbage, cover and cook for 5 minutes, until the sausages are hot though. Remove the cover and continue to cook until the broth is reduced, about 2 minutes.
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.
Mediterranean Couscous Cabbage Rolls
4 1/4 cups water, divided
8 large Savoy cabbage leaves (Savoy cabbage leaves are thinner and therefore easier to roll but either tastes wonderful. You'll need to blanch green cabbage a couple of minutes to soften)
3/4 teaspoon salt, divided
1 cup whole wheat couscous
2 tablespoons olive oil
4 cloves garlic, minced
4 cups chopped tomatoes, either fresh or canned
2 teaspoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/3 cup crumbled feta cheese
3 tablespoons chopped Kalamata olives
2 tablespoons chopped fresh mint, plus more for garnish
Bring a large pot of water to a boil and generously salt it. Add the cabbage leaves, a few at a time, and blanch for 30 seconds, just until the leaves are pliable. Using tongs, remove leaves and lay on a large baking sheet in a single layer to cool. Shake off excess water.
Bring the 1 1/2 cups water and 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, cover, remove from heat and let stand for 5 minutes.
In a large heavy pan, heat oil over medium heat. Add garlic and cook, stirring often until fragrant, about 30 seconds. Add tomatoes, vinegar, sugar, cinnamon and 1/2 teaspoon salt and 1/4 cup water. Cover and cook, stirring occasionally, until the mixture has turned to sauce, about 10 minutes.
Stir feta, olives and 2 tablespoons mint into the couscous. Mound about 1/2 cup couscous mixture at the stem end of each cabbage leaf. Roll, tucking in the sides as you go. Add the cabbage rolls seam side down to the sauce. Cover and cook until the rolls are hot all the way through, about 10 minutes. Serve the cabbage rolls topped with the sauce and garnished with more mint.
Pork Chops with Red Cabbage
2 tablespoons olive oil
2 apples, such as McIntosh, Braeburn or Rome Beauty, chopped
2 cups finely sliced red cabbage
1 red onion, thinly sliced
2 teaspoons fresh thyme leaves
2 tablespoons pure maple syrup
1 tablespoon cider vinegar
4 pork chops, about 1/2 inch thick
Salt and pepper to taste
1/3 cup flour
1 egg, lightly beaten
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs
Preheat oven to 475 degrees. Heat 2 teaspoons oil in a large skillet over medium high heat. Add apples, cabbage, onion, thyme and a little salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in maple syrup and vinegar. Reduce heat to low and cook until the cabbage is tender, about 5 minutes. Taste and adjust seasonings, adding more salt, pepper and vinegar if desired. Cover and keep warm. Meanwhile, season the pork chops on both sides with salt and pepper. Place the flour on a large plate, whisk the egg and mustard in a shallow dish. Place the panko on another large plate. Dredge the pork in the flour, dip in the egg mixture, then dredge in the panko. Pour 1/4 cup oil into a large, non stick skillet over medium high heat. When the oil begins to shimmer, lay the pork chops in the pan, being careful not to crowd. You may need to only brown two at a time. Brown the pork on both sides, until golden, about 4 minutes. Turn and cook on the second side, another 4 minutes. Remove them to a rimmed baking sheet as they brown and repeat with the next two chops. When all are brown, place the baking sheet in the oven and bake until done, about 10 minutes. Serve with the warm cabbage/apple mixture.
Red Cabbage Cole Slaw
A tasty choice for your Independence Day potluck
2 tablespoons Dijon mustard
4 tablespoons cider vinegar
1 cup mayonnaise
4 tablespoons sugar
2 cloves garlic, minced (or use your garlic scapes, finely sliced)
A large handful flat leaf parsley, chopped
Salt and pepper to taste
1 head red cabbage, finely chopped
One or two large carrots, grated
3 stalks celery, thinly sliced
4 scallions, thinly sliced
Mix the dressing ingredients (including the garlic) together in a small bowl. Lightly toss the vegetables in a large bowl. Add dressing to coat. Best left to meld for an hour (or in the refrigerator for longer)
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.
Shredded Chinese Cabbage Salad
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons sugar
1/2 small head Chinese cabbage, cored and shredded (6 cups)
4 radishes, thinly sliced and cut into matchsticks
1/2 cup golden raisins
1 tablespoons thinly sliced fresh chives or scallion
Salt and pepper to taste
Whisk together vinegar, mustard and sugar. Toss together cabbage, radishes, raisins and chives. Drizzle dressing over salad, season with salt and pepper and serve.
Shredded Sautéed Cabbage
This is a fabulous side dish or serve it for breakfast with a fried egg or two on top.
4 teaspoons vegetable oil
1 medium onion, sliced
1 tomato, chopped
1 inch of fresh ginger, peeled and minced
1/4 teaspoon red pepper flakes
1 small head of green cabbage, cored and thinly sliced (about 10 cups)
1 1/2 teaspoon salt
Heat a 14 inch skillet over medium high heat and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger and red pepper. Cook for 2 minutes. Add the cabbage and 1 1/2 teaspoon salt. Stir to combine, cover and reduce heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time as needed if the cabbage becomes too dry. Cook for approximately 12 minutes, or until the cabbage is just tender. Salt to taste and serve.
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.
