It's all about CABBAGE
Compiled by Jean Cole
HTF Editor
f you don’t care for cabbage, you might want to skip the recipes today. We had so much cabbage in our garden that we had to find some more interesting ways to prepare it. My favorite food blogger, Elise Bauer, has some terrific recipes atwww.simplyrecipes.com. She’s nice; she shares. I suggest you visit her blog, her recipes all are accompanied by beautiful photos, and many with illustrated steps.
What I like about her is she keeps things simple. Even I can execute most of her offerings. Enjoy!
Tom Rukavina with a big head...of cabbage from his garden. Photo by Jean Cole.
What I like about her is she keeps things simple. Even I can execute most of her offerings. Enjoy!
Tom Rukavina with a big head...of cabbage from his garden. Photo by Jean Cole.
Blanched Cabbage with Butter and Caraway
The cook is: Elise Bauer, simplyrecipes.com
• One 2-lb. head of green cabbage
• 4 Tbsp. butter
• 1 tsp.caraway seeds
• 1/2 tsp. celery seeds
• Salt
• 1/2 tsp. black pepper
Heat a large (8-quart) pot of well salted water to a boil. While the water is heating, prepare the cabbage. Peel away and discard outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Tear the cabbage into large (about 1 to 2 inch) pieces.
Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. Return the cabbage leaves to the pot.
Stir 4 tablespoons of butter into the cabbage. Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.
Serve immediately. Great with pork, veal, or frankfurters. Serves 4 to 6.
Italian Sausage and Cabbage Stew
The cook is: Elise Bauer, simplyrecipes.com
• 2 Tbsp. olive oil
• 1 lb. sweet Italian sausage, bulk, or removed from casings
• 1 large yellow onion, half sliced and half minced
• 2 garlic cloves, minced
• 1 1/2 c. white wine 1 15-oz. can of white beans (cannellini, Great Northern, or Navy), drained
• 1 qt. vegetable or chicken stock
• 1 qt. water
• 1 tsp. salt, more to taste
• 1 2-lb. savoy (or regular) cabbage, quartered, then sliced into 1/4-inch thick slices
• 2 bay leaves
• 1 c. chopped parsley, loosely packe
• 1/2 c. to a cup of freshly grated Parmesan or pecorino cheese for garnish
Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has browned, remove it with a slotted spoon and set aside.
Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
Add the white wine and the beans and bring
to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes.
Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
To serve, sprinkle on chopped parsley and grated cheese. Serves 8 to 10.
Braised Red Cabbage with Chestnuts
The cook is: Elise Bauer, simplyrecipes.com
• 2 strips thick-cut bacon (about 3 oz.) cut crosswise into 1/4-inch strips
• 1 medium onion, thinly sliced
• 1 red cabbage head, about 2 lb., quartered, tough core removed, quarters sliced into 1/4-inch thick slices
• 1 large green tart apple
• 1/2 c. apple cider vinegar
• 2 Tbsp. balsamic vinegar
• 6 Tbsp. sugar
• 1/2 tsp. salt, more to taste
• Freshly ground pepper
• 8 oz. canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped
Cook the bacon batons slowly in a large sauté pan (with cover) on medium low heat until most of the fat has rendered out, and the bacon is lightly browned, not crisp.
Add the sliced onions, increase the heat of the pan to medium high and cook, stirring often, until the onions have softened and lightly browned.
While the onions are cooking, peel the apple and cut it into 1/2-inch thick pieces. Once the onions are ready, add the sliced cabbage, chopped apple, cider vinegar, balsamic vinegar, and sugar. Carefully toss to combine. Bring to a simmer, cover the pan, lower the heat, and simmer until the cabbage is cooked through, about 40 minutes.
Uncover the pan. Add the chopped roasted chestnuts. Add salt and pepper to taste. Increase the heat to boil off excess moisture for a few minutes.
Serve hot. Traditionally served with goose or roast pork. Serves 8.
Napa Cabbage Picnic Salad
The cook is: Elise Bauer, simplyrecipes.com
• 2/3 c. slivered almonds
• 8 c. (1 lb.) coarsely shredded napa cabbage
• 12 oz. snow peas, strings removed, rinsed and thinly sliced
• 1 1/3 c. thinly sliced radishes
• 1 1/3 c. thinly sliced green onions (including greens)
• 1 1/3 c. lightly packed fresh cilantro leaves
Dressing ingredients
• 3 Tbsp. rice vinegar (seasoned or unseasoned)
• 2 Tbsp. sugar
• 2 Tbsp. soy sauce
• 1 clove peeled and minced garlic
• 1/2 tsp. toasted sesame oil
• 1/2 tsp. ground ginger
• 1/4 tsp.cayenne powder
• 1 c. mayonnaise
Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
When ready to serve, gently combine the dressing and almonds with the cabbage mixture. Serves 14-16.
Coleslaw
The cook is: Elise Bauer, simplyrecipes.com
• Cabbage, either green or purple or both
• Carrot
• Green onion
For the version with mayonnaise:
• Mayonnaise
• Yellow mustard
• Pepper
For the version without mayonnaise:
• Rice vinegar or white vinegar
• Sugar
• Salt and pepper
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.
For the mayo dressing version, add 3 Tbsp. mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.
For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.
Serve immediately. Serves 4.
The cook is: Elise Bauer, simplyrecipes.com
• One 2-lb. head of green cabbage
• 4 Tbsp. butter
• 1 tsp.caraway seeds
• 1/2 tsp. celery seeds
• Salt
• 1/2 tsp. black pepper
Heat a large (8-quart) pot of well salted water to a boil. While the water is heating, prepare the cabbage. Peel away and discard outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Tear the cabbage into large (about 1 to 2 inch) pieces.
Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. Return the cabbage leaves to the pot.
Stir 4 tablespoons of butter into the cabbage. Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.
Serve immediately. Great with pork, veal, or frankfurters. Serves 4 to 6.
Italian Sausage and Cabbage Stew
The cook is: Elise Bauer, simplyrecipes.com
• 2 Tbsp. olive oil
• 1 lb. sweet Italian sausage, bulk, or removed from casings
• 1 large yellow onion, half sliced and half minced
• 2 garlic cloves, minced
• 1 1/2 c. white wine 1 15-oz. can of white beans (cannellini, Great Northern, or Navy), drained
• 1 qt. vegetable or chicken stock
• 1 qt. water
• 1 tsp. salt, more to taste
• 1 2-lb. savoy (or regular) cabbage, quartered, then sliced into 1/4-inch thick slices
• 2 bay leaves
• 1 c. chopped parsley, loosely packe
• 1/2 c. to a cup of freshly grated Parmesan or pecorino cheese for garnish
Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has browned, remove it with a slotted spoon and set aside.
Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
Add the white wine and the beans and bring
to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes.
Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
To serve, sprinkle on chopped parsley and grated cheese. Serves 8 to 10.
Braised Red Cabbage with Chestnuts
The cook is: Elise Bauer, simplyrecipes.com
• 2 strips thick-cut bacon (about 3 oz.) cut crosswise into 1/4-inch strips
• 1 medium onion, thinly sliced
• 1 red cabbage head, about 2 lb., quartered, tough core removed, quarters sliced into 1/4-inch thick slices
• 1 large green tart apple
• 1/2 c. apple cider vinegar
• 2 Tbsp. balsamic vinegar
• 6 Tbsp. sugar
• 1/2 tsp. salt, more to taste
• Freshly ground pepper
• 8 oz. canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped
Cook the bacon batons slowly in a large sauté pan (with cover) on medium low heat until most of the fat has rendered out, and the bacon is lightly browned, not crisp.
Add the sliced onions, increase the heat of the pan to medium high and cook, stirring often, until the onions have softened and lightly browned.
While the onions are cooking, peel the apple and cut it into 1/2-inch thick pieces. Once the onions are ready, add the sliced cabbage, chopped apple, cider vinegar, balsamic vinegar, and sugar. Carefully toss to combine. Bring to a simmer, cover the pan, lower the heat, and simmer until the cabbage is cooked through, about 40 minutes.
Uncover the pan. Add the chopped roasted chestnuts. Add salt and pepper to taste. Increase the heat to boil off excess moisture for a few minutes.
Serve hot. Traditionally served with goose or roast pork. Serves 8.
Napa Cabbage Picnic Salad
The cook is: Elise Bauer, simplyrecipes.com
• 2/3 c. slivered almonds
• 8 c. (1 lb.) coarsely shredded napa cabbage
• 12 oz. snow peas, strings removed, rinsed and thinly sliced
• 1 1/3 c. thinly sliced radishes
• 1 1/3 c. thinly sliced green onions (including greens)
• 1 1/3 c. lightly packed fresh cilantro leaves
Dressing ingredients
• 3 Tbsp. rice vinegar (seasoned or unseasoned)
• 2 Tbsp. sugar
• 2 Tbsp. soy sauce
• 1 clove peeled and minced garlic
• 1/2 tsp. toasted sesame oil
• 1/2 tsp. ground ginger
• 1/4 tsp.cayenne powder
• 1 c. mayonnaise
Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
When ready to serve, gently combine the dressing and almonds with the cabbage mixture. Serves 14-16.
Coleslaw
The cook is: Elise Bauer, simplyrecipes.com
• Cabbage, either green or purple or both
• Carrot
• Green onion
For the version with mayonnaise:
• Mayonnaise
• Yellow mustard
• Pepper
For the version without mayonnaise:
• Rice vinegar or white vinegar
• Sugar
• Salt and pepper
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.
For the mayo dressing version, add 3 Tbsp. mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.
For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.
Serve immediately. Serves 4.