Cabbage

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

This is my mom's favorite way to cook red cabbage!  If you can't find unsweetened cranberry juice, you can use sweetened cranberry juice and omit any added sugar to the dish.  Or use another tart fruit juice if you want to mix it up!

This is a great fall and winter dish that can be made with mostly locally produced food!  It comes out a bit like a warm cabbage applesauce and is a great reheated leftover.  Yum!

1/2 medium green cabbage, shredded
3 tablespoons oil
2 large or 3 medium apples, peeled and chopped
1 onion, sliced thinly
1 teaspoon juniper berries (optional)
1 cup apple cider
dash apple cider vinegar
salt and pepper to taste

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

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

2-3 tablespoons butter or oil
1 medium onion, thinly sliced
2 tablespoons ginger root, minced
2 garlic cloves, minced
1/2 to 1 small head green cabbage, or 1/4 to 1/2 medium head, very thinly sliced or shredded (about 3-4 cups)
1/2 teaspoon cumin seeds, crushed
salt to taste
1+ cup water

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

1 large red cabbage, shredded
1 cup raisins
salt and pepper
1 cup sour cream
2 tablespoons vinegar
slivered almonds, preferably toasted

In large bowl, combine cabbage and raisins.  Season with salt and pepper and toss to combine.  Wisk together sour cream and vinegar.  Pour over cabbage and mix.  Refrigerate until chilled.  Before serving, top with almonds.

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.

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