Recipes : Cabbage

Kazakh Cabbage Stir-Fry with Lamb

Submitted by Eileen  |  1 comment
Adapted from Beyond the Great Wall (Jeffery Alford and Naomi Duguid)
Kazakh Cabbage Stir-Fry with Lamb

Ingredients:

  • 1 T oil
  • 1/4 lb lamb, ground or finely chopped
  • 1/2 onion, sliced thinly
  • Red or Green Chile, sliced thinly (optional)
  • 1 lb cabbage, thinly sliced (about 5 cups)
  • 1/2 tsp salt
  • Pita bread (warmed, with butter!)

Make It:

Heat the oil in a wok or pan over high heat.  Add the lamb and onion and stir-fry for about one minute until the lamb is mostly cooked through.  Add the chiles, stir around, then add the cabbage.  Stir briefly, then add the salt and continue to stir-fry for 3-4 minutes until the cabbage is wilted and tender.

It's amazing how much flavor comes from so few ingredients!  Our favorite way to eat this is tucked inside a warm buttered pita bread (but over warm buttered rice would probably work, too).

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Italian Cabbage Soup

Submitted by Chris Lehrich

Ingredients:

  • 1 thick slice of bacon OR 3 Tb olive oil
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 head Napa cabbage
  • salt and pepper
  • 6 cups water
  • 4 slices flavorful white bread (sourdough, French, Italian, etc.)
  • Cheese (Cheddar, Gruyere, Parmesan, Romano, Emmenthal are all good)
  • one oven-proof bowl per person

Make It:

Dice bacon fine, if using. Dice onion, carrot, and celery. Core cabbage and set the cabbage aside, but dice the core except for the root part.

In a 3-4 quart pot over medium-low heat, cook the bacon until golden-brown, then pour off all but 3 tablespoons fat, leaving bacon in the pot OR heat oil over medium-low heat. Add onion, carrot, celery, and diced cabbage core and cook gently 10 minutes, stirring occasionally, until starting to brown.

Slice cabbage crosswise into thin strips and add to pot with a generous sprinkle of salt. Stir and cook 10 minutes.

Add water and bring to a boil over high heat. Pepper generously, lower heat, cover, and simmer 1 hour. Correct seasoning and simmer uncovered while preparing to serve.

Heat oven to 400 degrees. Toast the bread slices and place one in the bottom of each bowl (or two slices if serving as a meal). Ladle soup over toast, then shave or grate a layer of cheese on top. Bake until cheese is melted, about 5 minutes. Serve immediately.

An excellent soup for those cool, rainy evenings. If you make it with olive oil, it is completely vegetarian. The bread and cheese are optional but make the soup especially satisfying. Serves 4, or 2 as a meal.

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Not Grandma's Cole Slaw

Ingredients:

  • Cabbage
  • Onion
  • Sugar
  • Oil
  • Salt
  • Pepper
  • Vinegar

Make It:

My mom makes the best cole slaw. I called her for the recipe, but she couldn't give it to me because, she said, she never measures anything. This is what I made up based on talking with her. Two tips she passed on: try to make the cole slaw a couple hours ahead so it can marinate and taste the cole slaw before adding vinegar because it is easier to tell if you have the right balance of salt, pepper and sugar before you add the vinegar.

Grate, thinly slice or chop cabbage to desired texture.

Add sugar, oil, salt and pepper to taste. Start with 2 teaspoons sugar, 2 tablespoons oil, ½ teaspoon salt and ½ teaspoon pepper per head of cabbage. You'll probably end up with double that, but it's easier to add then subtract!

Taste and add more salt, pepper, oil and sugar to taste.

Add vinegar, start with about a third of the amount oil you used, then keep adding to taste.

Let sit for 2 hours if possible.

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Asian slaw

Adapted from This is an amalgamation of recipes from the Candle Café Cookbook and our friend and CSAer Sarah Frederick!

Ingredients:

  • ½ head cabbage, shredded
  • 1 cup shredded carrots
  • 3 tablespoons rice vinegar (or lemon or lime juice)
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • optional additions: chopped peanuts, toasted sesame seeds, chopped fresh cayenne pepper, avocado, fresh grated ginger, garlic, chopped onion, cilantro

Make It:

Mix the dressing: the vinegar, oils, soy sauce, honey. Toss with cabbage and carrots. Add any additions you have and like. Enjoy!

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Russian Cabbage Borscht

Adapted from Moosewood

Ingredients:

  • 1½ cups thinly sliced potato 1 stalk celery, chopped
  • 1 cup thinly sliced beets 1 medium sized carrot, sliced
  • 1 to 2 Tbs butter 3 to 4 cups shredded cabbage
  • 1½ cups chopped onion 1 tsp dill
  • 1 scant tsp. caraway seeds 1 to 2 Tbs brown sugar or honey
  • 1½ tsp salt (or more) 1 cup tomato puree
  • Toppings: sour cream or yogurt, extra dill

Make It:

Gently boil potatoes and beets in 4 cups of water, covered until tender (20 minutes or so).

Meanwhile, melt the butter and cook the onions, caraway seeds and salt in it until onions are transclucent (8 minutes or so). Add celery, carrots, and cabbage plus 2 cups of water from the beets and potatoes. Cook another 8 minutes or so, till veggies are tender.

Add the remaining ingredients, including beets and potatoes and their water, cover and simmer at least another 15 minutes. Add salt and pepper to taste. Serve hot topped with sour cream or yogurt and garnished with dill.

Categories:

Easy Vegetable Stew

Submitted by Janet McConnell

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, quartered & cut in eighths
  • 1 cup diced onion
  • About 3 cups of water
  • 1 teaspoon minced garlic
  • 1 bay leaf
  • 1 cup celery, diced
  • salt and pepper
  • 1 teaspoon dried thyme
  • 3 tablespoons flour
  • 11/2 cups zucchini (zephyr) 1/2" pieces
  • 1 cup (frozen is fine) peas
  • 2 cups sliced carrot 1/2" pieces
  • 3 cups potato, cubed 1" pieces
  • 2 cups coarsely chopped cabbage

Make It:

Preheat oven to 325 degrees.

Heat oil with diced onion, garlic & celery in heavy casserole. Saute 5 minutes - stir often.

Add thyme & flour - saute, stirring until all is well coated with oil.

Sit in carrots, potatoes & onion quarters - mix well. Add water, bring to a boil & add bay leaf, salt/pepper to taste.

Cover, place in oven for 30 minutes.

Remove from oven. Stir in zucchini, peas, & cabbage...maybe a little more water...if you think it is needed.

Replace cover and return to oven for 20 minutes.

Remove from oven - adjust seasoning - remove bay leaf.

This stew can be made in advance and simply reheated before serving. (It also freezes well.)

Categories:

Creamed Cabbage

Submitted by Janet McConnell

Ingredients:

  • 2 cups chopped cabbage (I prefer thinly sliced)
  • 1/4 cup heavy cream
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 tablespoon white vinegar

Make It:

Sprinkle the salt and sugar over the cabbage and mix very well with a silver fork (it won't work otherwise).
Next, add the cream and mix well again.
Finally, add the vinegar and beat until it looks like a fluff ball.

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