Tag Archives: Cabbage

Red Cabbage Saute

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  • 2 lbs. red cabbage
  • 1 medium yellow onion, chopped
  • 1 ½ lbs. tart green apples, peeled, quartered, and sliced
  • ½ c. butter (I use less)
  • 1 t. salt
  • 2 T. brown sugar
  • 2 T. cider vinegar
  • ¼ t. cloves
  • pinch cinnamon
  • pinch nutmeg
  • black pepper to taste
  • ¾ c. beer

Sauté the cabbage, onions and apples in the butter for about 10 minutes, stirring frequently. Add the remaining ingredients and stir well. Cover, lower the heat, and let simmer for 1 hour, stirring occasionally. The cabbage can be served at this point but improves if allowed to cool and reheated several hours later or the next day.  From The Vegetarian Epicure Book Two by Anna Thomas

Pot Stickers

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  • 1 cup finely chopped cooked pork tenderloin
  • 1/3 cup finely chopped bok choy or cabbage
  • 1/3 cup finely chopped celery
  • 1/4 cup finely chopped green onion
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon cooking oil
  • 1 1/2 teaspoons cornstarch
  • About 36 won ton wrappers
  • 6 tablespoons cooking oil
  • 1 cup water
  • Chinese mustard
  • Soy sauce

In a mixing bowl combine pork, bok choy, celery and green onion; mix well. Combine 1 tablespoon soy sauce, 1 tablespoon sherry and 1 teaspoon oil; stir until dissolved. Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes.
Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 2 teaspoons filling in center of one round. Bring up sides and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.

In a large skillet heat 2 tablespoons of the oil. Carefully place half the pot stickers in skillet (do not let sides of pot stickers touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates. Add more oil if necessary. Cook uncovered for 1 minute. Transfer pot stickers to a baking sheet. Place in a 250 degrees Fahrenheit oven to keep warm. Repeat procedure with remaining pot stickers, oil and water. Serve with Chinese mustard and soy sauce.

Recipe courtesy of the National Pork Producers Council

Oriental Chicken Salad

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  • 4 boneless skinless chicken breast halves
  • ½ cup thinly sliced onion
  • 3 Tbs cider vinegar
  • 2 Tbs sesame seeds
  • 1 head cabbage
  • 1/3 cup cilantro
  • 2/3 cup fresh mint
  • 2 Tbs roasted unsalted peanuts
  • 3 Tbs sweet and sour fish sauce

In a 5-qt saucepan, bring 3 cups of water to a boil.  Add chicken and when water returns to a boil, cover the pan and remove from heat.  Let stand until chicken is white in the thickest part (cut to check).  This should take 12-15 minutes.  Combine onion and vinegar and let stand 15 minutes.  In a heavy frying pan, stir sesame seeds until golden brown.  Remove from pan.  Shred chicken by hand. Shred enough cabbage to make 6 cups.  Drain the onions and combine in a large bowl with chicken, cabbage, onion, cilantro and mint.  Add peanuts, sesame seeds and fish sauce and mix well.

Makes 4-6 servings.

Maye’s Red Cabbage Salad

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  • 2 lbs. red cabbage
  • 1 medium yellow onion, chopped
  • 1 ½ lbs. tart green apples, peeled, quartered, and sliced
  • ½ c. butter (I use less)
  • 1 t. salt
  • 2 T. brown sugar
  • 2 T. cider vinegar
  • ¼ t. cloves
  • pinch cinnamon
  • pinch nutmeg
  • black pepper to taste
  • ¾ c. beer

Sauté the cabbage, onions and apples in the butter for about 10 minutes, stirring frequently. Add the remaining ingredients and stir well. Cover, lower the heat, and let simmer for 1 hour, stirring occasionally. The cabbage can be served at this point but improves if allowed to cool and reheated several hours later or the next day.

From The Vegetarian Epicure Book Two by Anna Thomas

Liliiya’s Ukrainian Borscht

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  • 1 pound of lean pork
  • 8-10 cups of water
  • 4 med chopped potatoes
  • half head of chopped cabbage
  • 4-6 chopped beets
  • chopped fresh dill (about 1/4 cup)
  • 1 medium onion
  • 2 TB butter
  • 4 medium finely chopped carrots
  • 4 finely chopped tomatoes (canned or frozen)

In a pan, brown pork.  Add the browned pork to a large soup pot with water and boil for 15 minutes.  Add potatoes and boil another 10 min. Add cabbage, beets, and dill.  Boil another 20 min.

Meanwhile, in a separate pan, brown onion in butter.  Cook until golden. Add carrots to the onions and cook until tender. Add tomatoes and simmer slowly for 10-15 minutes.  Add the pan vegetables to the soup pot.  Add enough water to make the consistency of soup you enjoy.  Add salt to taste.  Cook until all the vegetables are soft.  Serve topped with sour cream sprinkled with chopped parsley.

Leeks and Cabbage on a bed of Wild Rice

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  • 1 c. wild rice
  • 3 c. chicken stock
  • grated zest of 1 lemon
  • 1 ½ tsp. loosely packed saffron threads
  • 1 Tbs. lemon juice
  • salt and pepper
  • 2 Tbs. olive oil
  • 4 medium leeks, white and green parts cut into ¼-inch-thick rounds
  • 1 medium green cabbage, cored and cut into 1/8-inch-thick slices
  • 4 thin slices prosciutto, cut into ¼-inch-wide ribbons

Combine the wild rice and chicken stock in pan over medium-high heat, cover, and bring to a boil.  Add lemon zest, lemon juice, and saffron threads.  Reduce heat to medium, cover, and cook until half the rice kernels have split, showing white, 45-50 minutes.  Season to taste with salt and pepper.  Most likely, there will still be some cooking liquid left.  Remove from heat and keep warm.  While rice is cooking, heat the oil in a large skillet over medium-high heat.  Add the leeks and toss so that they are coated with the oil.  Cover, reduce the heat to medium, and cook until they are slightly softened, about 5 minutes.  Add the cabbage to the leeks, toss so that they are well mixed, season with salt and pepper, and cook until cabbage is slightly softened and has turned bright green, about 8 minutes.  Taste and adjust seasonings.  Mound the rice in the center of a warmed serving platter, pouring any remaining cooking liquid over it.  Arrange cabbage and leek mixture around the rice.  Sprinkle the prosciutto over the cabbage mixture and serve immediately.

Serves 6.

From Farmhouse Cookbook by Susan Herrmann Loomis.

Kohlrabi and Chicken Stew

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  • 3-4 lb. Chicken
  • 2 lb. kohlrabi/broccoli stems
  • 3/4 lb. Carrots
  • 4 Tb butter
  • 4 cups sliced onions
  • 1 cup peeled, chopped tomatoes
  • 2 tsp salt
  • 1 tsp black pepper
  • pinch saffron threads
  • 1/4 tsp turmeric
  • 1/2 tsp cinnamon
  • 2 tsp ground coriander
  • 1 quart chicken broth or water
  • 4 sprigs parsley
  • 1/2 small cabbage

Cut chicken into serving pieces. Peel kohlrabis and/or broccoli stems; cut larger ones into 1-inch chunks. Cut cabbage into 1/4-inch strips. Peel carrots and slice diagonally into 1/2-inch thick pieces.

In a large saucepan, heat the butter and sauté the onions, tomatoes, salt and spices for 4-5 minutes. Add the chicken and cook for 5 minutes. Add the broth or water and parsley. Bring the broth to a boil, reduce heat, cover and simmer for 20 minutes. Add the kohlrabis and carrots, cover, and simmer for 10 minutes. Finally, add the cabbage and simmer, uncovered, 10 minutes longer or until all the vegetables are completely tender.

Adapted from The Victory Garden Cookbook by Marian Morash

Indian Medley

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  • 3 new potatoes
  • 1 c. snap peas
  • 1 kohlrabi or peeled broccoli stems
  • 2 turnips
  • small head of broccoli
  • 1 apple
  • ¼ cabbage
  • 2 Tbsp.vegetable oil
  • tamari
  • fresh lemon juice
  • 1 15-ounce jar of Curry Simmer Sauce

Chop all the vegetables and saute in vegetable oil.  Season with tamari and lemon juice.  Add simmer sauce.  Serve with fresh cilantro and cashews.

Fried Cabbage with Potatoes

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  • ½ head of cabbage (about 1 pound)
  • ½ cup finely chopped onion
  • ¼ teaspoon chopped fresh ginger
  • 2 large potatoes (about ½ pound)
  • 3 tablespoons oil
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon each cayenne, turmeric powder, cumin powder, coriander powder
  • 1-1/2 teaspoons salt (We use less)
  • few pinches garlic powder
  • 1 tomato, chopped
  • ½ fresh lemon

Shred the cabbage into coleslaw-sized pieces and set aside.  Carefully cut up the ginger into very small pieces.  Peel the potatoes and cut into very small pieces about half the size of sugar cubes.  Place these in a bowl of cold water until it is time for them to be cooked.

Heat the oil in a heavy frying pan over a medium temperature.  Add the black mustard seeds and chopped onion.  When the mustard seeds have stopped popping and the onion appears soft, add the drained potato pieces.  Sauté the potatoes for 5 minutes continually stirring so that they do not burn.  Now add the shredded cabbage and keep stirring while you add the rest of the spices.  Cook uncovered for 25 minutes, stirring the mixture every few minutes. The cabbage and potatoes will both turn golden brown when thoroughly cooked.  When you feel that the vegetables are done, add the chopped tomato and the lemon juice.  Stir once and it is ready to serve.  This dish, however, does not have to be served immediately but can be kept warm in an oven that is set at a low temperature.

Serves 3 to 4

From Flavors of India.