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

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!

1 pound pork sausage, garlic flavored or plain
Cooking oil
2-3 pounds cabbage, shredded
1 medium onion, thinly sliced
1-2 red peppers, thinly sliced
Garlic, minced to taste
Salt, pepper, and paprika to taste

Brown meat in large skillet until cooked through.  Set aside.  Saute cabbage, onion, and red peppers in oil until softened, stirring, about 20-30 min.  Add garlic and sauté another 1-2 min.  Add seasonings and pork to combine.  Serve hot!

Cabbage, shredded
cooking oil (olive oil, butter, bacon fat, etc.)
Sweetener, optional (molasses, maple syrup, sugar, etc.)
Salt and pepper to taste

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:

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

This is seriously good.  Leftovers are not good, but don't worry you'll eat it all up right away.  It is that good!  Cooking time depends on how thick your cabbage wedges are.  Mine were about 1" on the thick side and cooked in about 30 minutes.  Check it often to prevent burning.

Cabbage, cut into wedges (cores removed)
olive oil
salt and pepper
slices of thick bacon, cut into strips

Traditionally kimchi is made with Chinese cabbage but you can also substitute regular cabbage if you don't have the Chinese version.

1 head Chinese Cabbage (about 2 pounds), thinly sliced
1 cup carrots, grated
1/2 cup radish, grated
½ cup onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tsp red chili flakes
1 tbsp salt

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!

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.