Tag Archives: Cabbage

Easy Strudel Quiche

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  • 2 Tbs vegetable oil
  • 3 cups chopped onions
  • 7-8 cups chopped cabbage
  • 1 tsp caraway seeds
  • 1 tsp dried dill
  • 1tsp salt
  • black pepper
  • 8 oz cream cheese, cubed
  • 1 1/2 c. grated hard cheese
  • 1 egg
  • 1 9-inch pie crust

Saute onions in oil until translucent.  Add the cabbage, caraway, dill, salt and pepper.  Cook, stirring frequently until the cabbage is limp and both cabbage and onions are begining to brown.  Light browning gives a sweeter, richer flavor.  Remove from heat and drain any excess liquid.  In a large bowl, mix cream cheese and grated cheeses (we prefer smoked cheddar) with sautéed vegetables.  Add egg and mix well.  Put mixture into pie crust and bake in 350 degree oven for approx. 45 minutes or until golden brown.

Daniel’s Kim Chee

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This is a general kim chee recipe, adaptable to any vegetable, sent to us by our friend Daniel, who did an internship at the Cultured Pickle in the Bay Area. While these instructions are for turnip, cauliflower and carrot, the method works for any combination of vegetable.

-Shredded pickles: this is essentially the same method for sauerkraut but it works really well with root vegetables. Basically you shred the vegetables (with a food processor is easiest) and then salt them. The salt draws moisture out of the veggies creating a brine. Here are step-by-step instructions for this method.

1. Wash the roots and cauliflower and trim off any soft spots

2. Weigh all the veggies and record the weight

3. Calculate anywhere from 1.5 – 2% of the vegetable weight and weigh out that much salt.

4. Shred the root vegetables and cut the cauliflower into small pieces combining all in a giant bowl as you go.

5. Thoroughly mix the shredded roots and cauliflower with the salt (you can add any spices, chopped garlic, shredded ginger, minced anchovies, herbs or citrus zests that you want at this point. Be aware that garlic flavor tends to bloom and get stronger during the pickling process).

6. Let the mixture sit for a couple of hours and see how the liquid is drawn from the vegetables.

7. Pack the vegetables with their liquid into a crock or as many gallon glass jars as it takes to hold them. Try to press out as much air as you can and leave some head room because the fermentation will bubble up.

8. Put some sort of cover on the surface of the veggies and a weight on top of the cover to keep them pressed under their liquid. I like to use the outer leaves from a head of cabbage folded as needed to cover the shredded vegetables with a gallon jug of water as weight.

9. Let the jars ferment for anywhere from 2 to 8 weeks. It should be in a corner somewhere with a temp around 60-65 degrees Fahrenheit. Taste it as it goes. Push it back down every once in a while. Skim off any mold or white yeast blooms that show up on the surface (they are not harmful, don’t worry).

10. When the flavor has gotten sour enough for you, pack the pickles into jars in the fridge to stop them changing further, or move them to a cool root cellar. (If you want the pickles to be stable for months and years at above refrigeration temperature, you can up the salt percentage to near 3%.

 

-Whole Brined pickles: these are very easy and quick and take less shredding.

1. Wash and trim the vegetables

2. Cut the cauliflower into florets and if the roots are large I would cut them into about two-inch chunks.

3. Make a brine: measure out enough water that you will be able to cover all the prepared vegetables in your crock or gallon jars. Then dissolve in this water 50 percent of its weight in salt. For example, 1 liter of water gets 50 grams of salt, 6 liters gets 300 grams of salt. Also add any flavoring to the brine like flowering dill and smashed heads of garlic. I like to add a bunch of dried chiles. Chile flakes and ground spices are good too. You can also heat the brine to dissolve the salt and add the spices like a tea for more flavor,  just make sure it has cooled completely before the next step.

4. Put all the prepped vegetables in your fermentation container and pour the brine over to cover them completely.

5. Again put some sort of cover with a weight to keep the vegetables from coming to the surface.

6. Let them ferment for at least two weeks. Check them as they go.

7. Refrigerate to stop the process or put in a cool place to slow it down.

Curried Cabbage

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  • 1 Tbsp. canola oil
  • 1 ½ tsp. curry powder
  • 1 medium onion, thinly sliced
  • 4 cups shredded cabbage
  • 1 ½ tsp. lemon juice or 1 Tbsp. lime juice
  • 2 Tbsp. plain yogurt
  • Salt to taste

Heat oil in a large skillet over medium heat.  Add curry powder and cook just until fragrant, 30 seconds.  Stir in onion and cook, stirring occasionally, until just wilted and soft to the bite, about 5 minutes.  Remove from the heat and stir in lemon or lime juice and yogurt.  Season with salt.

Makes 4 servings.

From Eating Well Feb./Mar. 2006.

Chicken Pad Thai

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  • 1 lb. boneless, skinless chicken, cut into 1” cubes
  • 5 Tbsp. plus 1 tsp. Asian fish sauce
  • ½ lb. firm tofu, cut into 1/4” cubes (optional)
  • 1 c. water
  • 2 Tbsp. lime juice
  • 1 ½ tsp. rice wine vinegar
  • 2 Tbsp. sugar
  • ¾ tsp. salt
  • ¼ tsp. cayenne
  • ¾ lb. linguine or chuka soba (chow mein noodles)
  • 3 Tbsp. cooking oil
  • 4 cloves garlic, chopped
  • 2/3 c. peanuts, chopped fine
  • 4 c. cabbage, thinly sliced
  • 2 scallions, thinly sliced
  • ½ c. lightly packed cilantro leaves

In a small bowl, combine the chicken with ½ tsp. of the fish sauce. In another bowl, combine the tofu (if using) with another ½ tsp. of the fish sauce. In a medium bowl, combine the remaining 5 Tbsp. fish sauce with the water, 1 ½ Tbsp. lime juice, the vinegar, sugar, salt and cayenne. In a pot of boiling, salted water, cook the pasta until done. Drain. Meanwhile, in a wok or large frying pan, heat 1 Tbsp. of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3-4 minutes. Remove. If using the tofu, put another Tbsp. of oil into the pan, add the tofu and cook, stirring, for 2 minutes. Remove. Put remaining Tbsp. of oil in pan, add garlic and cook, stirring, for 30 seconds. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in chicken, tofu (if using), and 1/3 c. peanuts. Remove from heat. Stir in remaining ½ Tbsp. lime juice, cabbage, scallions and half of cilantro. Top with remaining peanuts and cilantro.

Serves 4.

Adapted from Food and Wine Magazine’s Quick From Scratch Chicken Cookbook.

Chardonnay Cabbage

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  • 3 lbs. green cabbage
  • 3 cups California chardonnay
  • 6 Tbsp. unsalted butter, melted

Cut cabbage into 3/4 -inch-thick slices.  Soak in cold water mixed with 1 Tbsp. coarse salt for 1 hour. Drain the cabbage and put it in a large heavy saucepan.  Barely cover with wine.  Cover and simmer over low heat for 1 1/2 hours.With a slotted spoon, remove the cabbage to a large bowl.  Mix with melted butter.  Quickly reduce the cooking liquid until syrupy and lightly browned.  Pour over the cabbage.  Add salt and freshly ground pepper.  Makes 8 cups. From Recipes 1-2-3 by Rozanne Gold.

Cabbage Salad with Apple and Celeriac

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  • 1 small green cabbage
  • 1 bunch watercress
  • 1/2 small celeriac
  • 1 Granny Smith apple
  • 1 shallot
  • 1 Tbs. sherry vinegar
  • Salt and pepper
  • 2 Tbs. hazelnut or walnut oil
  • 1 Tbs. olive oil
  • Chives and chervil for garnish

Prepare a vinaigrette:  peel and dice the shallot and combine with the sherry vinegar, salt and pepper, and the two oils in a large salad bowl.  Cut cabbage in half, remove core and slice thinly.  Wash and dry watercress, removing larger stems.  Peel celeriac, cut into thin slices, and then into julienne.  Peel and core the apple and cut into small dice.  Add the cabbage, watercress, celeriac, and apple to the vinaigrette and toss thoroughly.  Serve with chopped chives and chervil on top.

Cabbage Foogath

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  • 2 Tbs. Vegetable oil
  • 1 small onion, finely chopped
  • ¼ tsp. turmeric
  • 3 c. cabbage, shredded
  • ¼ c. fresh coconut, shredded
  • ¼ tsp. mustard seed
  • ½ tsp. cumin
  • ½ tsp. salt
  • ½ cup water
  • pinch of chili powder

Fry onion and mustard seeds in the oil until seeds crackle.  Add cumin and turmeric and mix well.  Add salt and cabbage.  Sprinkle on water and cook until cabbage is tender, stirring frequently.  Add coconut and chili powder before serving.  May be served hot or cold.

Cabbage Cakes

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  • 3 cups loosely packed thinly shredded cabbage
  • 1 large egg, lightly beaten
  • 1 Tbsp. milk
  • 2 Tbsp. sour cream, lowfat or nonfat if you’d like
  • 2 Tbsp. all purpose or whole wheat flour
  • 1/4 cup minced onions
  • Salt and pepper to taste

Steam cabbage on stovetop or in microwave until bright green. Drain well in a colander.  In a mixing bowl beat together egg, milk, sour cream, and flour. Stir in cabbage, onions, salt and pepper.  Heat a lightly greased griddle over medium heat.  When hot, stir the batter and drop three tablespoons for each cake onto griddle.  Cook until cake has browned underneath, about five minutes.  Turn to brown the other side, 3-4 minutes more. Transfer to a warm plate and serve right away.

Adapted from Almost Vegetarian by Diana Shaw.

Cabbage Beef Casserole

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  • 1 lb. lean ground beef
  • ½ c. chopped onion
  • ½ c. uncooked brown rice
  • 1 c. tomato sauce
  • 1 ½ tsp. beef bouillon
  • 1 tbsp. Worcestershire
  • 1 tsp. sugar
  • ½ tsp. dried dill
  • ¾ c. water
  • 4 ½ c. coarsely chopped cabbage
  • 6 oz. shredded cheese (Swiss or Colby)

Brown meat and onion and season to taste. Put cabbage in greased 9×13 pan. Sprinkle rice over cabbage. Sprinkle meat and onion over cabbage. Mix tomato sauce, bouillon, Worcestershire, sugar, dill, and water. Pour over cabbage mixture. Bake, covered, at 350 for 1 ½ hours. Remove from oven and sprinkle cheese over top. Let sit until cheese is melted.

Red Cabbage and Chickpea Salad

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This quick and easy salad combines chickpeas, chopped red cabbage, tomatoes, and onions in a tahini salad dressing, or substitute your favorite dressing.

2 (16 ounce) cans chickpeas, rinsed and drained

2 cups chopped red cabbage

1 cup chopped tomato

2 tablespoons chopped onion

salt and pepper to taste

1/4 cup tahini salad dressing

Combine chickpeas, red cabbage, tomato, and onion in a bowl. Season with salt and pepper. Toss with salad dressing until ingredients are evenly coated.

TAHINI DRESSING

1/4 cup tahini (sesame seed paste)

1/2 lemon, juiced

2 Tbsp maple syrup (or sweetener of choice)

3-4 Tbsp good olive oil

salt and pepper

Prepare dressing by adding all ingredients to a mixing bowl and whisking to combine