Recipes
Cabbage
Cabbage Info: stored in the fridge, it’ll keep for several weeks to 2 months, so you can use small parts of the cabbage and save the rest for meals weeks later! Use cabbage raw, steamed, stir fried, or add it to soups or stews. If you cook cabbage, don’t overcook it…that’s when it develops the strong odor and flavor that people often think of. Lightly cooked, it is sweet and will add a bit of texture to add to any dish.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Braised Cabbage Peppers and Onions, Slaw with Buttermilk Dressing, Quick Meal Cabbage, Blue Cheese Coleslaw, Radish Slaw, Cabbage and Potato Pancakes, Cabbage and Carrot Slaw, Asian Peanut Slaw, Cabbage and Onion Relish, Whole Wheat Penne with Cabbage and Cumin
Braised cabbage, peppers, and onions
1/4 c olive oil or peanut oil
4 green onions chopped
1 medium bell pepper, diced
1 head cabbage, shredded
1/2 tsp crushed red pepper flakes (optional)
2 cloves garlic, minced
1 c water or chicken stock
Salt and pepper to taste
Heat large, heavy, non-reactive pot or skillet over medium high heat; add oil to hot pan, immediately add onions and bell peppers and stir-fry 1 minute.
Add crushed red pepper and garlic, stir 15 seconds. Do not allow garlic to brown.
Add two handfuls of cabbage; stir 30 seconds. Repeat until all of the cabbage is in pot. Add water or stock, cover and cook 10 minutes.
Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is tender, almost all the liquid will have cooked away.
Slaw with buttermilk dressing
5 c Savoy or green cabbage, thinly shredded
1 c red cabbage, thinly shredded
1/2 c grated carrots
2 green onions, chopped
For dressing:
1/2 c buttermilk
1/3 c mayonnaise
1 1/2 tsp sugar
1 1/2 tsp coarse mustard
1/8 tsp celery seed
Mix vegetables together in a large bowl. Toss with hands.
Combine dressing ingredients in jar or bowl. Shake or stir until sugar is dissolved.
Add dressing to vegetables, toss, and serve.
Quick Meal Cabbage with Ham
Makes 4 servings
2 T. vegetable or olive oil
2 t. minced garlic
¼ t. hot red pepper flakes
½ c. thin strips of ham
6-8 cups shredded cabbage
½ c. chicken or vegetable stock
Salt and pepper to taste
Lemon juice
Toasted sesame seeds
Heat oil, garlic and pepper flakes in large skillet.
Add ham; sauté 1 minute.
Add cabbage, stir in stock. Cover and simmer hard until most of the stock is absorbed and cabbage is wilted and tender, about 5-10 minutes.
Add salt, pepper, and lemon juice.
Garnish with sesame seeds.
Blue Cheese Coleslaw
-Inge S.
1 medium head green cabbage, cored and shredded by hand or in a food processor
2 medium carrots, shredded
¼ cup finely chopped sweet white onion
½ cup cider vinegar
3 T. sugar
Salt
½ cup mayonnaise
½ cup sour cream
1/3 cup crumbled mild blue cheese
Freshly ground pepper to taste
In a large bowl, place cabbage, carrots and onion. In small saucepan, stir vinegar, sugar and 1 teaspoon salt. Bring to a boil over medium heat. Pour over cabbage, toss well, and let stand 15 minutes
Drain cabbage well in a colander; return to bowl
Add mayonnaise, sour cream, blue cheese, and salt and pepper to taste. Toss to mix. Cover and refrigerate at least 30 minutes before serving. Makes 8 to 10 servings.
Radish Slaw
This could also be good without the cabbage.
1/2 lb. radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tbsp. fresh lemon juice
1/2 tsp. sugar
2 tbsp. olive oil
2 tbsp. finely chopped fresh cilantro, mint, or parsley leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.
Cabbage and Potato Pancakes
1/2 head small green cabbage
4 large potatoes, peeled and grated
1 medium sized onion, finely chopped
2 eggs
3/4 c milk
salt and freshly ground pepper to taste
a small bunch of parsley, chopped
8 TBS vegetable or olive oil
Quarter the cabbage and steam it for about 6-7 minutes. Drain and chop the cabbage finely.
Place chopped cabbage, grated potatoes, and chopped onion in a big bowl. Mash them thoroughly with a masher and mix them well with a spatula.
In a separate deep bowl beat the eggs. Add the milk and beat some more. Add the cabbage-potato-onion mixture. Add some salt and pepper and the chopped parsley. Mix all the ingredients together until thoroughly blended. Refrigerate 1 hour.
Preheat oven to 250. To make the pancakes use a crepe pan or nonstick skillet. In the pan heat about 1 tablespoon of oil (each time) to low-med and pour in about one eighth of the potato mixture. Flatten the mixture evenly with a spatula and cook over medium heat until the pancake turns brown at the bottom. Turn the pancake over carefully and continue cooking the other side. When the pancake is done, slide it carefully onto an ovenproof platter. Repeat the process until all the pancakes are done. Keep the pancakes in the warm oven until ready to serve.
Cabbage and Carrot Slaw
4 cups finely shredded carrot
4 cups finely shredded red cabbage
1/2 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon sugar, or to taste
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
In a large bowl toss together the carrot and the cabbage. In a small
bowl whisk together the vinegar,
the sugar, the oil, and the salt. Just before serving add the dressing
to the vegetables and toss the slaw well.
Asian Peanut Slaw
6 tablespoons rice vinegar
3 tablespoons vegetable oil
3 tablespoons sesame oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage (or just use all of one kind of cabbage)
2 large red or yellow bell peppers, cut into matchstick-size strips - optional
2 medium carrots, peeled, cut into matchstick-size strips
1/2 bunch radishes, cut into matchsticks
1/2 cup dry-roasted peanuts
8 large green onions, chopped
1/2 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve. If making ahead, toss the peanuts in right before serving.
Cabbage and Onion Relish
1 small head red cabbage
1 T unsalted butter
2 red onions, thinly sliced
1 T minced fresh dill
1 T cider vinegar
1/4 cup dried cherries
1 T honey
Tear away and discard the tough outer leaves of the cabbage. Cut the core out of the head, and slice the rest. Bring a large pot of water with a steamer basket to a boil over med. heat and steam the cabbage until cooked through, about 15 min. Turn it into a colander to drain thoroughly.
In a large skillet, melt the butter. Saute the onions and dill over med. heat , stirring often, until the onions are very soft, about 10 min. Add the drained cabbage and stir well to blend.
Stir in the cider vinegar, dried cherries, and honey. Cover and cook over med-low heat, stirring occasionally, for 15 minutes.
Turn off the heat and let the relish rest for another 15 minutes so that the flavors can deepen. Serve at once or cover and serve well chilled.
Whole Wheat Penne with Cabbage and Cumin
2 t olive oil.
1 onion, thinly sliced
1 large carrot, peeled, thinly sliced (any color carrot will do fine)
2 cups shredded red cabbage
1 medium potato, peeled and sliced paper thin
1 t cumin seeds
4 oz. fontina or taleggio cheese, thinly sliced
3 cups whole wheat penne pasta
Heat the oil in a large non stick skillet (or use more oil if using a regular skillet) over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and saute until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat.
Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve at once, in warmed bowls. (Calories per serving: 520; Fat per serving: 12 g; protein: 20 g; I don’t know the fiber... sorry! I’m sure it has some/alot: all those vegetables and the whole wheat pasta...)