Curried Cream of Carrot Soup

2 Tbs. butter

2 med. onions, sliced

1 clove garlic, minced

¼ tsp. dry thyme

1 lb. carrots, pared and diced

2 cups vegetable broth

2 tsp. curry powder

1 cup milk or cream

 

Melt butter in a saucepan.  Add onion, garlic and thyme.  Sauté until onion is soft.  Add carrots and cook 10 minutes.  Add chicken broth and curry powder.  Bring to a boil and cook for 15 minutes.  Puree in a blender; return to pan and add milk or cream until the soup reaches desired consistency.  Heat for 5 minutes and serve garnished with yougurt or sour cream and chives.

Winter Squash and Black-Eyed Peas Coconut Curry

2 ½ lb. winter squash, cut into 3/4-inch wedges

2 Tbsp. avocado oil

1 Tbsp. garam masala

1 tsp. kosher salt

½ tsp. ground black pepper

2 Tbsp. coconut oil

1 tsp. mustard seeds

1 large yellow onion, halved and thinly sliced

1 serrano chile, halved

3 garlic cloves, crushed

2 plum tomatoes, cut into wedges

½ tsp. turmeric

1 can coconut milk

Preheat oven to 400 degrees. Combine squash, oil, garam masala, 1 tsp. salt, and ½ tsp. ground pepper in a bowl. Toss to coat; arrange on a foil-lined baking sheet. Roast until tender, about 30 minutes. Meanwhile, heat coconut oil in a large skillet on medium heat. Add mustard seeds. When seeds begin to pop, add onion and serrano. Cook until onion is soft and golden, about 12 minutes. Add garlic and cook, stirring, until softened, 2-3 minutes. Stir in black-eyed peas and tomatoes. Cook until tomatoes are jammy around the edge, about 3 minutes. Stir in turmeric, then cocnut milk and adjust salt and pepper. Add roasted squash and fold to mix with curry. Cover and let simmer 5 minutes before serving. Serves 4-6. Adapted from Food and Wine March 2018

Cipollini and Carrots with Short Ribs

4 pounds beef short ribs

About 1/2 tbsp. kosher salt

About 1/2 tbsp. pepper

2 tablespoons olive oil, divided

1 tablespoon butter

1 cup coarsely chopped onion

1 cup coarsely chopped carrot

1 cup coarsely chopped celery

3 large garlic cloves, chopped

2 tablespoons minced ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

3 tablespoons flour

1 bottle (750 ml.) dry red wine

About 2 cups reduced-sodium beef broth

1 teaspoon black peppercorns

1 cinnamon stick (2 in. long)

1 1/4 pounds small carrots, trimmed

1 1/4 pounds cipollini onions, peeled

Preheat oven to 300°. Rinse and dry short ribs. Sprinkle all over with 1/2 tbsp. each salt and pepper. Add 1 tbsp. oil and the butter to a large, deep ovenproof pot over medium-high heat. Working in batches, brown short ribs all over, about 5 minutes per batch, transferring to a bowl as done. Add chopped onion, carrot, celery, garlic, and ginger to pot and cook, stirring often, until vegetables are beginning to brown, 7 to 8 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Sprinkle with flour and cook, stirring often, until golden brown. Pour wine and 2 cups broth into pot and add peppercorns and cinnamon stick; stirring constantly, bring to a boil. Return short ribs and any accumulated juices to pot. Liquid should just cover them; add a little more broth if necessary. Cover and bake until meat is very tender when pierced, 2 1/4 to 2 1/2 hours. Meanwhile, spread small carrots and cipollini onions in a 9- by 13-in. baking pan. Drizzle with remaining 1 tbsp. oil and mix to coat; cover with foil. Set in oven after ribs have baked about 1 1/2 hours, and bake 45 minutes. Remove foil and roast until vegetables are tender when pierced and beginning to brown, about 15 minutes longer. If necessary, broil 4 to 6 in. from heat to brown a little more, about 5 minutes. Add salt and pepper to taste. Lift ribs from cooking liquid, cover, and keep warm. Strain liquid into a wide pan, skim off fat, and boil until sauce is reduced to about 2 cups and coats the back of a spoon, about 15 minutes. Arrange ribs in wide, shallow bowls. Spoon carrots and cipollini onions around them and drizzle with a little sauce. Serve remaining sauce on the side. From myrecipes.com.

World’s Best Braised Green Cabbage

  • 1 medium head green cabbage
  • 1 large yellow onion, thickly sliced
  • 1 large carrot, cut into ¼-inch rounds
  • ¼ cup olive oil
  • ¼ cup chicken stock or water
  • Coarse salt and freshly ground black pepper
  • 1/8 tsp. red pepper flakes

Heat the oven to 325 degrees.  Lightly oil a large gratin or baking dish (9×13 inch works well).  Peel any ragged outer leaves off cabbage.  Cut the cabbage into 8 wedges.Arrange the wedges in the baking dish in a single layer; they may overlap some but not too much.  If all the cabbage doesn’t fit, remove a wedge and use for something else.  Scatter in the onion and carrot.  Drizzle over the oil and the stock or water.  Season with salt, pepper, and pepper flakes.  Cover tightly with foil and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours.  Turn the cabbage wedges with tongs after an hour.  Don’t worry if the wedges want to fall apart as you turn them; just do your best to keep them intact.  If the dish is drying out at all, add a few tablespoons of water.  Once the cabbage is completely tender, remove the foil, increase oven heat to 400 degrees and roast the vegetables until they begin to brown, another 15 minutes or so.  Serve warm or at room temperature, sprinkled with a little more coarse salt.  The cabbage is excellent the next day, too, either at room temperature or warmed in a moderate oven for 20 minutes.

Serves 6 to 8.

From All About Braising: The Art of Uncomplicated Cooking by Molly Stevens.

Warm Red Cabbage Salad

  • ¾ cup walnuts
  • 2 tsp. walnut oil
  • salt
  • pepper
  • 1 small red cabbage
  • 1 crisp red apple
  • 1 clove garlic, finely chopped
  • 2 Tbsp. balsamic vinegar
  • 2 ½ Tbsp. olive oil
  • 1 red onion, thinly sliced
  • 3-4 oz. goat cheese, broken into large pieces
  • 1 Tbsp. parsley, chopped
  • ½ tsp. marjoram, finely chopped

Preheat oven to 350 degrees.  Mix walnut pieces with walnut oil, some salt and freshly-ground pepper,  Toast them in oven for 5-7 minutes, or until they begin to smell nutty.  Let them cool.  Quarter the cabbage, core, and slice thinly crosswise.  Cut the apple into sixths, core, then slice thinly crosswise.  Put the garlic, vinegar, and oil in a wide saute pan over medium-high heat.  As soon as they are hot, add onion and saute for 30 seconds.  Add cabbage and continue to cook, stirring, for approximately 2 minutes, until just wilted.  Season with salt, plenty of pepper, and more vinegar, if necessary, to sharpen the flavors.  Add the goat cheese, apple, herbs, and walnuts.  Toss briefly and serve.

Serves four to six.

From The Greens Cookbook by Deborah Madison with Edward Espe Brown.

We’ve made a variation on this salad by eliminating the apple and starting the whole process by cooking a few strips of bacon in the pan before sautéing the onion.  We add the vinegar at the end.

Vegetarian Baeckoffe

Translated from the Germanic Alsatian dialect, baeckeoffe means “baker’s oven,” as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.

  • 1 tablespoon butter
  • 1 pound sliced mushroom caps
  • 1 teaspoon minced garlic
  • 1 cup white wine
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 large thyme sprig
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons 1/3-less-fat cream cheese
  • Cooking spray
  • 4 cups vertically sliced onion (about 2 medium onions)
  • 1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices
  • 2 cups packed baby spinach leaves
  • 1/2 teaspoon salt, divided
  • 1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1/4 cup heavy whipping cream
  • 1/2 cup (2 ounces) shredded Gruyère cheese

Preheat oven to 350°.  Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.  Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.  Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.

Yield:  4 servings (serving size: about 1 1/4 cups)

Szechwan Noodles with Peanut Sauce

  • 1/2 cup warm water
  • 1 cup peanut butter
  • 1/3 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1/2 tsp chili pepper flakes
  • 1/2 cup sweet chili sauce
  • 5 garlic cloves, minced
  • 1 lb udon noodles
  • 2 tablespoons sesame oil
  • 1/4 head cabbage
  • 1 red bell pepper
  • 2 large carrots
  • 1 spring onion or green onions

Whisk water, peanut butter, soy sauce, balsamic vinegar, chili flakes, sweet chili sauce and minced garlic in medium bowl to blend (sauce will be thick; add more water if too thick). Break noodles in half and cook in large pot of boiling water until just tender, about 6 minutes. Drain. Rinse noodles under cold water and cool. Transfer noodles to very large bowl. Toss with sesame oil to coat. Shred cabbage; cut red pepper, carrots and onions into matchstick-size strips. Add veggies to noodles and mix. Toss with peanut sauce to coat. Optional garnish with chopped peanuts, sesame seeds, etc.

Stuffed Cabbage Leaves

  • 2 lb. green cabbage
  • 4-5 Tbs. butter
  • 1/2 c. finely chopped carrots
  • 1/2 c. finely chopped celery
  • 1/2 c. finely chopped onions
  • 1/2 lb. thinly julienned ham
  • 1 Tbs. chopped garlic
  • 1 c. thinly sliced onions
  • 1 egg
  • 1/2 c. fresh bread crumbs
  • 1/2 tsp. rosemary
  • Freshly ground pepper
  • 3 c. hot chicken broth
  • 1 Tbs. flour (optional)
  • 1/4 c. sour cream (optional)

Core cabbage, but keep it whole.  Blanch for 6 minutes or steam for 10-12 minutes (see note at end).   Cool slightly.  Remove the 12 best-shaped, largest leaves.  Trim ribs so that they are the same thickness as the leaves and can be easily bent.  Finely shred the rest of the cabbage.   Melt 3 Tbs. of the butter in a sauté pan and cook celery, carrots, chopped onions and 1 cup of shredded cabbage for 10 minutes, until wilted but not brown.  Add ham and garlic; cook five more minutes.  Place in a bowl and let cool.

Meanwhile, in the same pan, melt 1 Tbs. butter and sauté remaining shredded cabbage and sliced onions for 5 minutes.  Strew them in the bottom of a 9 x 13-inch baking dish.  Beat the egg and combine with the vegetable and ham mixture, the crumbs, and rosemary.  Season with pepper (salt is usually unnecessary because the ham is salty).

Place a heaping tablespoon (or more) of filling on each leaf.  Fold over the ribbed end of the leaf, then fold over the two sides and roll up.  Place in baking dish, the flap side down.  When all leaves are stuffed, pour the hot broth over them.  Cover loosely with parchment paper or aluminum foil, and bake in a preheated 350-degree oven for 40 minutes, basting occasionally.  Serve with just the pan juices or make a light sauce: melt 1 Tbs. butter in sauté pan, stir in flour and cook for 2 minutes; pour in the pan liquids; bring to a boil, then simmer to thicken lightly; stir in sour cream and reheat without boiling.

You can replace the ham with ground beef that has been lightly sautéed and drained of fat.  Do not sauté with vegetables.

NOTE: I froze the cabbage whole a few days prior to making this dish.  Remove from freezer in the morning and by evening the leaves will peel off as if they had been blanched.  The center of the cabbage can turn brown however, so I used less in the stuffing.

From The Victory Garden Cookbook by Marian Morash.  Tip on freezing from New Recipes from Moosewood.

Spiced Short Ribs with Cabbage

  • 2 Tbs oil
  • 3 Lbs lean short ribs
  • 1 Tbs dry mustard
  • 2 tsp salt
  • ¼ tsp black pepper
  • ½ tsp crushed oregano
  • 1/8 tsp crushed sage
  • 1 bay leaf
  • ½ cup sliced onion
  • ¼ cup sliced celery or celeriac
  • 1 cup water
  • ½ cup cider vinegar
  • ½ – 1 head cabbage cut into wedges

Add short ribs to hot oil in a heavy skillet with a tight fitting lid.  Cover and brown meat on all sides.  Pour off excess fat.  Add a mixture of mustard, salt, pepper, oregano, and sage then bay leaf, onion, celery or celeriac and a mixture of water and vinegar.  Cover and cook slowly about 1 ½ hours or until meat is almost tender.  Add cabbage wedges, cover and cook about 25 minutes or until tender.  Add more liquid if necessary during cooking.  Serve ribs on a heated platter and surround with wedges of cabbage.

Serves 4.

Solyanka

The recipe below is from the Moosewood Cookbook.  It is one of our favorite ways to use cabbage and potatoes together.  You can also use this recipe for a stovetop, one-pan version by simply topping the cabbage mix with the potatoes right in the pan you sautéed it in.

  • 4 medium potatoes
  • 4 cups shredded cabbage
  • 1 1/2 cups chopped onion
  • 3 Tbs butter
  • 1/2 tsp caraway seed
  • 1 1/2 tsp salt
  • 1/2 tsp dill weed
  • black pepper
  • 1/4 cup sunflower seeds
  • paprika
  • 1 1/2 cups cottage cheese
  • 1/2 cup sour cream
  • 1/2 cup yogurt
  • 2 Tbs cider vinegar

Scrub (don’t peel) the potatoes, cut into small pieces and boil until mashable.  Drain and mash, while still hot, with cottage cheese, sour cream and yogurt.  Sauté onions in butter with 1/2-tsp salt.  After five minutes add caraway, cabbage and remaining salt.  Sauté until cabbage is tender.  Combine with potato mixture, and add everything except 2 Tbsp. sunflower seeds and paprika.  Spread into a deep buttered casserole.  Top with paprika and remaining sunflower seeds.  Bake at 350 degrees uncovered 35-40 minutes.