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.

Soy Sausage-Stuffed Cabbage Rolls

  • 1 large head green cabbage
  • 4 bay leaves
  • 6 cloves garlic, coarsely chopped
  • 2 Tbsp. vegetable oil
  • 1 large onion, finely chopped (2 cups)
  • 2 14-oz. packages beef-flavored soy sausages
  • 1 cup cooked rice
  • ¼ tsp. salt
  • 2 tsp. Worcestershire sauce
  • ½ tsp. white pepper
  • 3 cups bottled pasta sauce or homemade tomato sauce

Lightly grease a large shallow casserole.  Remove 12 large leaves from the cabbage and set aside.  Shred enough of the remaining cabbage to make 1 cup.  Save the rest of the cabbage for another use.  Put the shredded cabbage, bay leaves and garlic in the bottom of the casserole.  In a separate pan, blanch the reserved cabbage leaves in boiling water for 3 minutes.  Remove and set aside.  Heat oil in a large skillet over high heat and saute onion and sausage for 3 minutes.  Reduce heat and add the rice salt, Worcestershire sauce and pepper.  Mix well.  Divide the mixture among the 12 leaves, rolling each one up, tucking the ends toward the center and fastening with a toothpick.  Place in the casserole dish.  Pour the sauce over the rolls, cover tightly and simmer 30 minutes.

Serves 6.

From The Whole Soy Cook Book by Patricia Greenberg.

Sautéed Chinese Cabbage with Blue Cheese, Walnuts and Apples

  • 4 cups thinly sliced Chinese cabbage
  • 1 med. onion, diced
  • 1 clove garlic
  • 1 tart green apple
  • 8 oz. ripe blue cheese
  • 1 cup chopped walnuts
  • 2 Tbs.  walnut or olive oil.
  • Salt

If you choose to use walnut oil, be aware that it will scorch more readily than other oils. In a large skillet sauté the onion in the oil until translucent.  Add the garlic and cook 2-3 minutes more. Add the chopped Chinese cabbage and salt.  Sauté  4-5 minutes or until the cabbage wilts.  Add the walnuts, cook 1-2 minutes more.  Remove to serving dish, top with chopped apple and crumbled blue cheese and serve warm.

Russian Cabbage Borscht

  • 2 Tbsp. butter
  • 1 1/2 c. chopped onion or leek
  • 4 c. stock or water
  • 1 1/2 c. thinly sliced potato
  • 2 tsp. salt
  • 1 c. thinly sliced beets
  • black pepper
  • 1 large sliced carrot
  • 1/4 tsp. dill weed
  • 1 stalk chopped celery (optional)
  • 1 1/2 Tbsp. vinegar
  • 3 c. chopped cabbage
  • 1 c. tomato puree
  • 1 scant tsp. caraway seeds
  • sour cream for topping

Begin cooking onions or leek in butter in a large kettle. Add caraway seeds and salt and cook until translucent. Add celery, carrots, potatoes, beets and cabbage. Add water and simmer slowly for 45 minutes. About 15 minutes before serving add pepper, dill weed, vinegar, and tomato puree. Taste to correct seasoning. Serve topped with sour cream.

From the Moosewood Cookbook.

Roasted Onions on a bed of Herbs

  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 3 large onions, halved
  • salt and pepper
  • fresh herbs (like dill or parsley)
  • 1 cup dry white wine or water

Heat the butter and oil in a wide skillet, then add onions, cut sides down.  Cook over medium high heat until well-browned, about 15 minutes.  When browned, turn them over and cook on the curved side for a few minutes,  Season well with salt and pepper.  Preheat oven to 375 degrees.  Line the bottom of a 10 inch earthenware dish with the herbs.  Place the onions, browned side up, on the herbs and pour in the wine.  Cover with aluminum foil and bake until tender when pierced with a knife, 1 hour or longer.  You can serve the onions with a quick vinegar sauce made by deglazing the skillet with 2 Tbsp. of sherry vinegar.

Serves 6.

From Vegetarian Cooking for Everyone by Deborah Madison.

Red Cabbage Saute

  • 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

Pizza Primavera

For the dough:

  • ½ tsp. active yeast
  • ¼ cup warm water
  • 1 ½ cups unbleached flour
  • 1 large egg, beaten
  • 2 Tbs. olive oil

For the topping:

  • 2-3 fresh onions, thinly sliced
  • 3 garlic cloves thinly sliced
  • 2 Tbs. olive oil
  • 6 large plum tomatoes (canned or frozen)
  • 2 zucchini, thinly sliced
  • ¼ – ½ cup sliced black olives
  • ½ cup thinly sliced mushrooms
  • 1 cup grated mozzarella or 8-oz. soft goat cheese

In a small bowl, stir the yeast in the water and set aside until foamy.  Place flour in a large bowl and make a well in the center.  Add the beaten egg and olive oil in the well and begin incorporating the flour.  As you mix, stir in the dissolved yeast.  Continue mixing until a supple dough forms; you may need to adjust either the water or flour.  Knead the dough until silky smooth, transfer to a lightly oiled bowl, cover loosely with wax paper and let rest.  Meanwhile, in a heavy saucepan or casserole, cook the onions and garlic in the olive oil over low heat until thoroughly softened and lightly golden; approx. 20 mins.  Add chopped tomatoes and cook, stirring often until the mixture is very thick; approx. 15 mins.  Season with salt and pepper and let cool.  Preheat oven to 400 degrees, divide the dough into two pieces and roll each piece out into an 8 inch crust.  Place the crusts on a lightly oiled cookie sheet, spread with the onion mixture, scatter zucchini, mushrooms, olives etc. and top with your choice of cheese.  If using the goat chesse or other soft cheese scatter in small pieces.  Bake for 20-25 minutes or until cheese is golden.  Can be served hot or at room temperature.