Cabbage

Spicy Quick Pickled Cabbage

Cabbage
  • 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

Roasted Cabbage with Lemon

Cabbage
  • 1 medium head of cabbage, red or green, cored and cut into wedges
  • 3 TBLS lemon juice
  • 2 TBLS olive oil
  • salt and pepper

Preheat the oven to 450 degrees.  Arrange the cabbage on a baking sheet in one layer.  Whisk together lemon juice, olive oil, and salt and pepper.  Pour over cabbage wedges.  Roast in oven for approximately 15 minutes.  Turn the cabbage over carefully.  Roast another 15 minutes or until desired browning and tenderness is achieved.

Roasted Red Cabbage Parmesan Steaks

Cabbage
  • 1 medium-small red cabbage head, sliced into 1/2”-3/4” ‘steaks’
  • 2 cloves garlic, minced
  • 3-4 TBLS butter, melted
  • 1/4-1/2 cup parmesan cheese, finely grated
  • Salt to taste

Roasted Red Cabbage

Cabbage

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.

Cabbage and Meatball Soup

Cabbage
  • onions, finely sliced
  • cooking oil
  • garlic chopped
  • cabbage, finely sliced
  • small meatballs (approx 1" in diameter) of any kind (store bought or homemade)*
  • broth
  • salt and pepper to taste
  • tomato paste, optional
  • fresh parsley, chopped, to garnish

Lemony Coleslaw

Cabbage
  • 1 medium green cabbage, finely shredded, or minced
  • 2 lbs carrots, peeled and grated
  • ½ medium onion, minced
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tsp lemon zest
  • Juice of two lemons, or ¼ cup
  • ¼ tsp celery seed
  • Sweetener, salt and pepper to taste

Combine veggies in a large bowl. Whisk together the rest of the ingredients into a dressing and pour over veggies. Toss to combine. Check salt and refrigerate until serving.

Cabbage and Swiss Chard Soup

Cabbage

This is simple and delicious.  You could sustitute kale for cabbage or other greens for swiss chard.  It's flexible.

Red Coleslaw with Grapes

Cabbage

This is a recipe shared with us by a CSA member.  It is light, simple, and delicious!  Perfect for a potluck or a picnic!

  • 1/2 large head of red cabbage, shredded
  • 1/2 cup parsley (or other fresh herb), chopped
  • 1 bunch of scallions, chopped (or substitute 1/2 cup onion, minced)
  • 1-2 cups of red (or green) grapes, sliced in half

For the dressing:

Warm Cabbage Slaw with Orange

Cabbage

Despite the title, this is also really good cold as a leftover.  Love it both ways!

4 cups cabbage, finely shredded
¾ TSP sugar, or to taste
¾ TSP salt, or to taste
½ - ¾ cup orange juice
1 TBLS orange peel, grated
½ TSP caraway seeds

In medium skillet, combine all ingredients. Bring to a simmer. Cover and reduce heat until cabbage is crisp tender. Serve warm.

Vegetable Pancakes

Cabbage

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

8 cups shredded greens (beet greens, kale, pac choi, cabbage, chard, spinach, etc.)
½-1 cup grated roots (salad turnips, carrots, etc.)
3-4 scallions, thinly sliced at an angle
6 eggs, beaten
½ cup flour
cooking oil
Salt to taste

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