Cabbage

cabbage

About Cabbage

Cabbage, along with broccoli, cauliflower, Brussels sprouts, and kale, is a member of Brassica plant family. While cabbage originally came from Europe, today most cabbage is grown and eaten in Asia. Like it’s cousin the Brussels sprouts, cabbage has a bit of a bad rap, but we think you should give this versatile veggie another shot. It can be pickled, fermented, steamed, stewed, sauteed, or eaten raw. So many options! Also, did we mention eating cabbage is like taking a multi-vitamin? In addition to vitamin C and K, cabbage is a good source of folate, potassium, and calcium, just to name a few.

Recipes

Mashed Potato and Cabbage Pancakes

cabbage-and-potato-pancakes

from The New York Times

Cooking Time: 30 minutes

Yield: 6 servings

  • 2 cups finely chopped steamed cabbage (about 1 pound cabbage)
  • 2 ½ cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender – about 20 minutes – then mashed with a potato masher or a fork)
  • ½ cup chopped chives
  • 1 tablespoon chopped fresh marjoram (optional)
  • 1 teaspoon baking powder
  • Salt and freshly ground pepper to taste
  • ¼ cup all-purpose flour
  • 2 eggs
  • 3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.

Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don’t worry if this is hard to do – if they stick — because when you flip them over you can flatten them into pancakes. Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Cabbage and Sausage Casserole

cabbage-casserole

from Smitten Kitchen

Yield: 6-8 servings

  • Salt
  • 2 tablespoons unsalted butter
  • 1 pound fresh sweet Italian pork sausages or bulk sausage meat
  • 1 large green or Savoy cabbage (2 pounds), cored and thickly shredded
  • Freshly ground black pepper
  • Crusty bread and coarse mustard, for serving

Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.

Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking. Drain well.

Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.

Cover dish tightly with a layer of parchment paper (commenters who skipped the parchment said that their vegetables discolored against the foil), then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish; if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking. In our case, there was not a lot of liquid but I hoped to get a little color on the top so left it uncovered for the remaining time.

Stir-Fried Cabbage, Tofu, and Red Pepper

cabbage-stir-fired

from The New York Times

  • 12 ounces firm tofu
  • ½ cup chicken stock or vegetable stock
  • 2 tablespoons soy sauce
  • ½ teaspoon sugar
  • 1 tablespoon rice wine vinegar or dry sherry
  • 2 teaspoons sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons peanut oil, rice bran oil or grape seed oil
  • 1 tablespoon minced ginger
  • 2 large garlic cloves, minced
  • ½ medium cabbage, chopped (about 1/2 pound, 5 cups chopped)
  • 1 red pepper, cut in 2-inch long julienne
  • Salt and freshly ground pepper to taste
  • ¼ cup broken walnuts
  • Cooked rice or quinoa for serving

Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm’s length of your pan.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.

Swirl in the remaining oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.

A Good Shredded Salad

good_shredded_salad

from 101 Cookbooks

Prep Time: 10 minutes

Yield: 4 servings

  • 2 teaspoons sunflower oil
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon plus 2 teaspoons runny honey
  • fine grain sea salt, to taste
  • one small bunch of cilantro (leaves and stems), chopped
  • 1/2 cup peanuts, toasted
  • 1 bunch of scallions, shredded
  • 2 cups finely shredded cabbage
  • 1/2 cup mung bean sprouts
  • 1/2 cup broccoli or pea sprouts
  • 3 large stalks celery, thinly sliced on diagonal
  • 2 tablespoons shoyu or soy sauce
  • 1 tablespoon (brown) rice vinegar
  • toasted sesame seeds, black or white

In a medium bowl, stir together the sunflower oil, sesame oil, 1 tablespoon of the honey, and a generous pinch of sea salt. Add the cilantro, peanuts, and scallions. Stir well to combine. Set aside.

In a separate bowl, combine the cabbage, mung bean sprouts, broccoli or pea sprouts, and celery.

In another bowl, stir together the soy sauce, rice vinegar, and remaining 2 teaspoons of honey. Stir to combine, pour over the vegetables, and toss to coat. Add half the cilantro-peanut mixture, toss again, and transfer to a serving dish. Top with the remaining cilantro relish and a sprinkling of sesame seeds.

Soft Tacos with Mushrooms and Cabbage

cabbage_tacos

from The New York Times

Cooking Time: 15 minutes

Yield: 4 servings

  • 1 tablespoon extra virgin olive oil
  • 1 pound mushrooms, cut in thick slices
  • 1 bunch scallions, white and light green parts, finely chopped
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper to taste
  • 1 small head cabbage
  • ¼ cup chopped cilantro
  • ¼ to ½ cup Chipotle Ranchera Salsa
  • 8 corn tortillas
  • Queso fresco to taste

Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.

Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).

Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

Pickled Cabbage Salad

pickled-cabbage-salad

from Smitten Kitchen

Yield: 7-8 cups after pickling

Brine:

  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1/3 cup granulated sugar
  • 1/2 teaspoon celery seed
  • 1 tablespoon plus 2 teaspoons kosher salt plus more to taste

Salad:

  • 1 small head (2 pounds) green cabbage
  • 1 red bell pepper
  • 1 carrot (I used only 1/2 my very thick one)
  • 1 kirby cucumber

Mix brine ingredients in the bottom of a medium bowl and set aside.

Prepare your vegetables: Trim and core cabbage and slice thinly with a knife, food processor slicing blade or adjustable-blade slicer. Place in a large bowl. Core, seed and thinly slice red pepper; peel and thinly slice or julienne carrot; thinly slice cucumber (I quartered mine first). Add vegetables to cabbage bowl.

By the time you’re done preparing your vegetables, the sugar and salt should in the pickling mixture should have dissolved. If not, whisk a few times until they do. Taste and adjust if you’d like it a little saltier — I added 1 more teaspoon of kosher salt in the end.

Pour pickling brine over vegetables and cover bowl with a lid or plastic wrap. Refrigerate for 1 hour or up to 1 week. Salad becomes more pickled as it rests. Eat with everything.

Teriyaki Cabbage Steaks

from The New York Times

Cooking Time: 1 hour

Yield: 4-6 servings

  • ½ cup soy sauce
  • ½ cup mirin (or 1/4 cup honey mixed with 1/4 cup water)
  • 1 tablespoon minced or grated fresh ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped scallions
  • 1 small green or white cabbage, cored and cut crosswise into 11/2-inch slices
  • 2 tablespoons neutral oil, like grapeseed or corn
  • Salt
  • black pepper
  • Lemon wedges for serving

Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the soy sauce and mirin in a small saucepan over medium-low heat and cook until the mixture begins to bubble, 2 to 3 minutes. Remove the pan from the heat and add the ginger, garlic, and the scallions.

Brush the cabbage slices with the oil and sprinkle with salt and pepper. Put the cabbage on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until you can pierce the leaves easily with a sharp knife, 40 to 45 minutes. When the cabbage is tender, brush it liberally with the teriyaki mixture and move it to the hotter part of the grill. Cook, turning once or twice and brushing with more of the sauce, until it’s browned, 3 to 5 minutes.

Drizzle the cabbage with any remaining teriyaki sauce, and serve hot or warm with lemon wedges.

carrots

Carrots

cauliflower

Cauliflower

Celeriac

Celeriac

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