Tag Archives: cabbage

Raw Vegan Slaw

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From Ashley Shaw, one of our fine greeters! 1 head cabbage 2-3 shaved carrots 1/3-1/2 cup apple cider vinegar (approximately) Splash good oil Blue Agave to sweeten (to replace granulated sugar) Let sit overnight for full flavor.
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CABBAGE LEAVES

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Remove outer leaves or damaged or discolored leaves from the whole head of cabbage.  Lay the cabbage top side down on the cutting board.  Use a sharp, pointed knife to remove the core.  You will be removing a cone shaped piece that goes from the base/root to the middle/center of the cabbage. Drop the entire head of cabbage into a large pot of boiling salted water.  Use tongs to turn the cabbage so that the base from which you removed the
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CABBAGE AND POTATOES

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    Boiled potatoes and blanched cabbage are good partners for “cabbage and home fries.”  Start with sliced potatoes—perhaps some left-overs.  Fry the sliced potatoes in butter to crisp the edges and then add the cabbage.  Toss and stir to make sure the potatoes and cabbage are combined and thoroughly heated.  Season well with salt and pepper.  Add herbs for color.
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Roasted Cabbage Slices

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If you want to try a slightly different version of your cabbage, try roasting it.  Slice the head into even slices and lay on a lightly oiled baking tray.  Brush with olive oil, sprinkle with sea salt and fennel or caraway and roast in a 400 degree oven for about 40 minutes.  You want it to be tender and the edges slightly browned.  This tecnique should work great with either red or green cabbage.
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Cabbage Rolls

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Everyone has a favorite cabbage roll recipe.  Here is one made with ground turkey, but our ground beef would work pretty well as it is pretty lean.  It was adapted from Eating Well.  If your cabbage this week is too small to use for the rolls, try one of our other cabbage recipes!
  • 1/2 cup spelt berries
  • 1 cup water
  • 1 large cabbage, (about 3 pounds)
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 6 tablespoons lemon juice, divided
  • 1 pound 93%-lean ground turkey
  • 3
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Cabbage and Onion Marmalade

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So I came across this recipe on the NY Times website.  While I have not made it yet, I am a little obsessed with the idea of it.  I can't wait to try it and perhaps can a few jars for saving away.  I made an onion jam last year that was simply awesome, so this could be the next thing for me to become obsessed with.  They used it on pizza.  Check out the full article here. 2
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Rice Stick Salad With Shredded Vegetables

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This recipe comes from Martha Rose Shulman at the New York Times.  Check out the full article for nutrition information.  An option for the rice sticks is ramen noodles-available pretty much everywhere, but throw out the seasoning packet that is mostly salt. 1 1/2 cups purple cabbage, finely shredded 7 to 8 ounces thin rice sticks 1 tablespoon shredded pickled ginger (optional) 1 cup shredded or julienne carrot 1/2 cup julienne cucumber 1/2 cup
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Cabbage and Ham Hock Gumbo

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We found this recipe on the Food Network site, and it sounds flippin delicious.  If you have some extra cabbage that you don't know what to do with, this is perfect for you! and it is by Emerill.... BAM!  

Ingredients

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 4 cups savoy cabbage, julienned      I would use regular cabbage
  • 2 pounds smoked ham hocks
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 3 bay leaves
  • 7 cups chicken stock
  • 1 (12-ounce) bottle
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Cabbage Rolls

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Peel several layers off of your cabbage to get down to a clean, crisp leaf. Separate as many leaves as you want cabbage rolls. Cook the leaves in boiling water until softened. In a separate pot, prepare rice. Follow the instructions for the type of rice you purchased. I always cook more than I need because there is nothing more frustrating than running out of rice when you go to make your cabbage rolls. In a large bowl, combine a pound of
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About Greens and Garlic

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Steamed Cabbage In case anyone is still looking for uses for cabbage, try just steaming it. Season with salt and pepper and enjoy! Cooking with Greens Fresh braising greens add flavor, color, and nutrients to your meal. Mustard greens, kale, and spinach are packed with nutrients. Some of the tougher greens, such as kale, may require blanching first to soften them up. Get a pot of boiling water ready and blanch your kale or mustard greens. Take the blanched product and finish by braising
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