Cabbage Recipes

This is a great breakfast option with eggs.  Lovin' it!

2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, minced
1 teaspoon curry powder, (or cumin powder or 1/4 teaspoon cayenne or other spices, etc.), optional
about 1 pound cooked potatoes, cut into chunks (cold)
about 1/2 pound cooked cabbage (cold)
salt and pepper to taste

Heat oil in skillet over medium heat.  Add onion and cook, stirring until softening about 5-7 minutes.  Add garlic and optional curry powder (or other spice combo) and cook for about 1 minute.  Add potatoes and additional oil and cook for a few minutes, stirring, until browning.  Add cabbage and cook another few minutes, stirring.  Season with salt and pepper and serve hot! 

This is simple and delicious.  You could substitute kale for cabbage or other greens for swiss chard.  It's flexible.  Try adding the ground fennel to it, suggests a long-time CSA member.

• 2-3 TBLS cooking oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/2 pound Swiss Chard, chopped
• 1-2 pounds green cabbage, shredded
• 1/4 pound bacon, chopped
• 1/2 TSP turmeric
• ground fennel, to taste (optional)
• 6+ cups broth
• salt and pepper, to taste
• parsley, chopped for garnish

Saute onion and bacon in oil until onion is translucent, about 5-10 minutes.  Stir in garlic, Swiss chard, cabbage and cook a few minutes until slightly softened.  Add turmeric and broth to cover generously.  Simmer until vegetables are soft, approx 1/2 hour.  Season with salt and pepper.  Garnish with parsley.

This recipe is named after our friend who likes this recipe so much.  The amounts of specific ingredients can be varied so adjust according to your tastes!

2 cups green cabbage, shredded
1/2 cup onion, thinly sliced
3 tablespoons oil
1 clove garlic, minced
1/8 teaspoon cayenne powder (or 1 tablespoon fresh minced hot pepper), or to taste!
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
salt to taste

Heat the oil in skillet on medium and saute onion and cabbage, stirring until soft, about 20 minutes.  Add the rest of the ingredients and stir.  Serve hot!
 

This goes great over rice with scrambled eggs for breakfast!

1 head of garlic, peeled and chopped
1 onion, chopped
1-2 sweet red peppers, chopped (seeds removed)
¼-1/2 teaspoon cayenne powder (to taste)
4 tablespoons oil
1.5-2 pounds cabbage, finely shredded
salt to taste

Blend garlic, onion, sweet pepper, cayenne powder, and 2 TBLS water to make a paste.  Heat oil on medium-high & add paste, stirring, 5-10 min.  Add cabbage, salt, & 4 TBLS water if necessary.  Turn down heat to low.  Simmer, covered until tender, about 15-20 min.

• 1 medium or 2 small heads cabbage
• 3 TBSP olive oil
• Salt to taste

Halve cabbage. Cut each half in thirds keeping core intact. Drizzle with olive oil and salt. Char for 6 min on each side in hot skillet.

Whisk together this sauce:

• 1 garlic clove, grated
• 1/3 cup tahini
• 1 tsp honey
• ½ tsp cumin
• zest and juice of 1 lemon
• 4 TBSP water 

Spoon sauce over cabbage, and sprinkle with sesame seeds, and chopped basil. 

3 tablespoons oil
2 leeks, cleaned and sliced
4 tablespoons shallots, minced (or 1 tablespoon minced garlic)
2 lbs red cabbage, cored and thinly sliced
2 cups apple cider
2 tablespoons lemon juice
2 tablespoons fresh dill, minced

Sauté leeks and shallot in oil on medium heat.  Add cabbage.  Cook until it begins to brown (~15 min.) stirring.  Add cider and simmer until most of cider has been evaporated. Top with lemon juice, dill, salt & pepper to taste.

3-4 tbls butter
3-4 cups cabbage, thinly sliced
1/2-3/4 cup onions, thinly sliced
Salt and pepper
¾-1 cup cream

Heat butter in a saucepan over medium heat. When hot, add cabbage and onions. Saute for several minutes until vegetables soften, then add salt, pepper and cream. Simmer, covered, over medium-low heat for about twenty minutes until cream is reduced to thick sauce and cabbage is softened. Serve hot. Serves 2-4.

2 TBLS cooking oil
3-5 cloves garlic, minced
1 cup onion, diced
1 lb ground pork
spices: ½ TSP ground ginger, chili flakes, salt & pepper to taste
3 cups cabbage, shredded
2 cups carrots, peeled and grated
2-3 TBLS soy sauce
1 TBLS vinegar

In large skillet, sauté onion and garlic in oil until translucent.  Add ground pork and spices.  Brown meat until cooked through.  Add carrots, cabbage, soy sauce and vinegar and sauté until tender.  Check seasoning and serve hot.  Yum!

This recipe is special to me because my grandmother passed away this Christmas, and I remember her when I make her recipes. This recipe is flexible; try leaving out the meat and adding more cabbage (or other veggie) and cheese.

–Mary Margaret

1 ½ to 2 lbs. thinly sliced cabbage
3 tbls cooking oil
1 lb. ground sausage or beef or other ground meat
3-4 cloves garlic, minced
4 eggs, beaten
2 cups milk
2+ cups cheese, grated
Salt and pepper to taste
4+ tbls butter

Preheat oven to 350.  Boil cabbage in salted water until tender, about 20-30 minutes.  Drain.  Meanwhile, heat a large skillet on medium and when hot brown ground meat with the garlic until cooked through.  Remove from heat and check seasonings (salt, pepper, and any other spices desired).  In a casserole layer cabbage, ground meat, and grated cheese in at least two layers, ending with cheese.  Combine eggs and milk and pour over casserole.  Top with salt and pepper and butter.  Bake at 350 for ½ to ¾ hour until bubbly.  Serves 4-6.

• 1 tsp cumin seeds
• 3 TBLS cooking oil
• 1 large onion, sliced
• 1 inch fresh ginger root, minced
• 1 jalapeno, minced to taste (optional)
• 1 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp chili powder
• 1 tsp Garam masala
• 2 tsp tomato paste (or 1 cup tomatoes)
• 1/2 tsp salt, or to taste
• 4-6 cups green cabbage, thinly sliced
• 1-2 cups fennel, cored and thinly sliced

Heat cumin seeds in oil until they crackle.  Add onion and sauté for 2 min. Add ginger and jalapeno for another 2 min. Add 2 TBLS water if sticking. Add spices and tomato paste. Cook for 6 min adding water if sticking. Add rest of ingredients, cover, and cook 15-30 min, stirring occasionally.

I find that this basic recipe is a foundation for success with a winter (or summer) minestrone.  It can have whatever you have on hand thrown with the amounts listed being negotiable!  I've adapted it in several times with success each time.  Here's what I usually start with:

1 cup white beans or lentils or other legume
2-4 strips bacon, chopped
1 cup onions, chopped
2 cups carrots, peeled and chopped
3-4 cups cabbage, shredded
1 pound potatoes, peeled and chopped (large)
1-2 cups zuchinni, chopped
2-3 cloves garlic, minced
2 cups tomatoes, chopped or pureed
2-4 cups broth and/or water
chopped cooked pork (optional)
salt and pepper to taste
sour cream to dollop on top

Cook beans or lentils according to package.  Saute bacon, onions, and carrots, stirring, for 10 mins.  Add cabbage, potaotes, garlic, and zuchinni.  Saute another 5 minutes.  Add tomatoes, broth, and water.  Bring to boil, reduce heat, cover and simmer until all veggies are tender.  Add optional pork and salt and pepper to taste.  Serve hot with dollops of sour cream in each bowl.
 

• 4 cups finely shredded red cabbage
• 3 TBLS olive oil
• ½ or 1 tsp toasted sesame oil
• 3-4 TBLS lemon or lime juice
• Salt and pepper to taste
• 1 cup pitted dates, chopped
• ½ cup feta cheese, crumbled

Whisk oils and lemon juice. Toss with cabbage to coat. Toss in rest of ingredients. 

1/2 pound bacon
1 large head red cabbage, cored and shredded
2 large green apples, cored and sliced
1 onion or 2 medium leeks, cleaned and chopped
2 tablespoons honey
2 tablespoons lemon juice
1/2 cup red wine
salt and pepper

Cook bacon until crisp.  Remove from pan and set aside.  Add cabbage to bacon fat and cook over medium heat for 10 minutes, stirring.  Stir in remaining ingredients and simmer, covered for about 1 hour.  Season to taste.  Sprinkle with crumbled bacon just before serving.

My Dad shared this delicious way to use cabbage with me.  A little crispy... A little caramelized... This recipe might turn you into a cabbage lover if you're not already!  :)

Green cabbage, sliced into 1 inch thick "steaks" or slices
olive oil
garlic cloves, mashed (optional)
salt and pepper

Brush olive oil, optional garlic, and salt and pepper on both sides of each cabbage slice to season.  Place on oiled baking sheet and roast at 400 degrees for about 1 hour.  Flip each cabbage steak half way through to get each side evenly brown and crispy.  Serve hot!

This is so easy!  Try it and it is a great way to use up a whole red cabbage (and reduce it) that has been looming in your fridge.

• 1 red cabbage, cored and chopped
• 1/2-1 onion, sliced
• 2-5 garlic cloves, minced (to taste)
• 3+ TBLS balsamic vinegar (just drizzle it on until coated)
• 3+ TBLS olive oil (just drizzle it on until coated)
• salt and pepper, to taste
• 1-2 TBLS sugar or maple syrup (to taste)

Add all ingredients, except sugar, to roasting pan.  Toss together to combine well.  Roast at 375 for 20-30 minutes.  Remove from oven and stir around, adding sugar to taste, to coat.  Return to oven and roast another 20-30 minutes until soft and browning.  Serve warm.

This recipe makes 1 quart.  You can make more or less depending on how much cabbage you have, just adjust the salt accordingly. 

½ medium cabbage (about 2 lbs.), thinly sliced or shredded
1 TBSP sea salt

*Optional additional ingredient for Garlic Sauerkraut
3 cloves garlic, crushed

*Optional additional ingredient for Caraway Seed Sauerkraut
1 TBSP caraway seeds

*Optional additional ingredients for Jalapeño Sauerkraut (you might need a little less cabbage here
½ jalapeño, seeded and minced
½ cup carrot, grated
¼ cup onion, minced
¼ cup daikon radish (or salad turnip or regular radish), minced

OR ADD ANY OTHER VEGGIE YOU WANT!  TRY GRATED CARROTS, RUTABAGA, HOT PEPPERS, GINGER, ONIONS, ETC.

Combine all ingredients into a large bowl and pound or massage using clean hands for 15 minutes with a potato masher or wooden pounder until juicy.  Pack into a quart jar leaving one to two inches empty to the top of jar.  There should be juices visible above the top of the cabbage in the jar.  If this is not the case, return to bowl and pound again or add brine to bring juices above cabbage using recipe below.  Put lids on, label, and leave out at room temperature for at least 3 days.***

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

At this point, you need to mature the sauerkraut.  You can start eating it right away but, generally sauerkraut takes longer than the other ferments made today to be really flavorful and fermented.  You can age it in the refrigerator or at room temperature.  At room temperature aging will take days or weeks and in the refrigerator it will take weeks or months.  Every sauerkraut is different, but generally you’re looking for tanginess, sour taste, and a softened texture.

Sauerkraut also has a tendency to lose moisture over time.  This is something you need to be aware of.  Using the brine recipe of 3 tablespoons salt to 1 quart of water to keep the liquid above the cabbage at all times ensures that you will be eating this sauerkraut for many months to come.

• 1/2 head red cabbage (about 4 cups shredded)
• 1 1/4 cups water
• 1 1/4 cups vinegar (I used white wine vinegar; cider vinegar was what the original recipe called for, and Asian-style recipes generally use rice wine vinegar)
• 1 1/2 teaspoons kosher salt
• 2 teaspoons sugar
• 4 cloves garlic (sliced)
• 2 teaspoons cumin seeds
• 12 black peppercorns
• A generous pinch red pepper flakes

Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes. Flavor is best after refrigerating at least 24 hours, although you can eat it anytime!

Stuffed cabbage rolls are especially good with savoy cabbage because it is more tender and pliable than "regular" cabbage.  You can also substitute any type of cabbage with good results in this recipe!

12-15 whole savoy cabbage leaves (depending on size)
1+ cup cooked rice
2 tablespoons cooking oil
1 cup onion, finely chopped
1/2-3/4 pound ground beef (or substitute 1 cup beans of any kind for a vegetarian version)
salt and pepper to taste
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped fresh parsley
2 garlic cloves, minced
juice of 1 lemon

Bring a large pot of salted water to a boil.  Drop in cabbage leaves and simmer for 2 minutes.  Drain and cool in ice cold water.  When cool, remove and drain on paper towel.  Meanwhile, heat oil in skillet.  Saute onions until softened, 5-10 minutes.  Add ground beef and brown.  Mix rice, spices, salt, pepper, parsley and garlic together.  Spoon filling into cabbage leaf at the stem end.  Roll up the leaf, tucking in the sides to form a log shape.  Do up all of the leaves and place them in the bottom of a pot packed tightly to keep them from spilling out.  Cover with water and simmer gently for 45 minutes.  Add lemon juice and simmer another 10 minutes uncovered.  Remove from water and serve hot or chilled. 

This receipe can be adapted to a crock pot.  Complete as noted through adding the cabbage and instead of simmering stove top, add all ingredients to the crock pot and set on low for about 4 hours.

2 pounds ground beef
1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 small cabbage or (½ medium), chopped
28 oz canned diced tomatoes
8 oz canned tomato sauce
Salt and pepper to taste

Heat oil in large skillet and add beef and onion.  Cook until done.  Add garlic and cook 1 min.  Then add cabbage, tomatoes, and salt and pepper.  Bring to boil.  Reduce heat, cover and simmer until cabbage is tender, about ½ hour or so.  Serve hot.