cabbage, cucumber and fennel salad with dill
- 1 1/4 pounds Savoy cabbage, very thinly sliced on a mandoline (6 cups)
- 1 medium sweet onion, very thinly sliced on a mandoline
- 1 1/2 pounds fennel bulbs—halved, cored and very thinly shaved on a mandoline
- Ice water
- 1 seedless cucumber, halved lengthwise and sliced crosswise 1/8 inch thick
- Kosher salt
- 1 cup crème fraîche
- 2 tablespoons white wine vinegar
- 1/2 cup chopped dill
- 3 tablespoons poppy seeds
how to make this recipe
- Put the cabbage, onion and fennel in three separate bowls and cover with ice water; let stand for 30 minutes. Drain the vegetables and spin dry in a salad spinner. In another bowl, toss the cucumbers with 2 teaspoons of salt and cover with ice water. Let stand for 30 minutes, then drain and pat dry.
- In a very large bowl, whisk the crème fraîche with the vinegar until stiff. Add the dill and poppy seeds and season generously with salt. Fold in the cabbage, onion, fennel and cucumber and serve right away.
Spicy Kimchi Tofu Stew
- Kosher salt
- 1 16-oz. package silken tofu, cut into 1” pieces
- 1 tablespoon vegetable oil
- 4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
- 2 tablespoons gochujang (Korean hot pepper paste)
- 8 scallions, cut into 1” pieces
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- Freshly ground black pepper
- 6 large egg yolks
- 2 tablespoons toasted sesame seeds
Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.
Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5–8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.
Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20–25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.
- Recipe by Alison Roman
- Photograph by Gentl & Hyers
Carrot, Potato, and Cabbage Soup
4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
1/4 medium head green cabbage, thinly
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste
1.Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Cabbage and Radish Slaw with Peanut Dressing
- 1 tablespoon finely chopped peeled fresh ginger
- 1/4 cup coarsely chopped shallot
- 1/4 cup plus 1 tablespoon creamy peanut butter
- 1/2 cup rice-wine vinegar (not seasoned)
- 3 tablespoons soy sauce
- 3 tablespoons packed dark-brown sugar
- 1/4 cup canola oil
- 1 small green cabbage, (about 1 3/4 pounds), finely shredded
- 1 medium daikon radish, cut into 1/8-inch-thick matchsticks
- 16 red radishes, halved lengthwise and cut into thin half-moons
- 4 scallions, cut on the diagonal into long, thin slices
- 1/2 cup dry-roasted peanuts
Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.
Braised Red Cabbage & Cherries
adapted from Sheila Lukins’ All Around the World Cookbook
2 Tbsp. butter
1 small red cabbage, cored and thinly sliced
1 cup dried cherries
1/4 cup red wine
2 Tbsp. apple cider vinegar
1/4 cup apple juice
1/4 cup honey
1 cinnamon stick
salt and coarsely ground pepper to taste
Preheat the oven to 325F.
Set a large heavy saucepan or Dutch oven over medium heat and heat the butter until it melts. When the foaming subsides, add the rest of the ingredients and cook over low heat until warmed through, then put the lid on and pop it into the oven for an hour or two – closer to two. The cabbage will be cooked through, and the liquid thickened a bit. Taste and add a little more honey and/or vinegar as you like to suit your taste (or apple juice if it needs a bit more liquid) and bake a little longer or simmer on the stovetop with the lid off if you want to cook it down a bit.
It’s better after a day or two in the fridge; serve immediately or cool and refrigerate until you’re ready for it. Serves 6-10.
Raw Kale, Cabbage, Carrot and Tatsoi Salad
For the Dressing:
For the Salad:
- 1 Tablespoon olive oil
- 1 Tablespoon sesame oil
- 2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar if not grain free)
- 1 Tablespoons real maple syrup (preferably grade B)
- 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy free alternative)
- 1 clove of garlic, finely minced
- 1 small bunch lacinato kale (also known as Tuscan kale)
- 1 small head (or half of a larger head) of Napa cabbage, shredded
- 1 baby tatsoi, thinly sliced
- 4 carrots, shaved into long strips with a peeler
- 2 Tablespoons hemp seeds (or toasted sesame seeds)
- Freshly ground pepper to taste
Make the Dressing:
Make the Salad:
- In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic.
- Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.
- In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
- Place in large serving bowl and add the shredded cabbage, tatsoi, carrots and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.
- Top with hemp seeds or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.
Gluten Free, Grain Free, Vegetarian
cabbage in mild yogurt and mustard seed curry
1 head green cabbage, in 1 inch x 1 inch x 3 inch pieces
1/2 cup canola oil
1 tsp asafoetida
1 Tbsp + 1 tsp black mustard seeds
1 1/2 cups plain yogurt, stirred
1 Tbsp salt
1 Tbsp ground cumin
1 tsp turmeric
1 Tbsp ground coriander
Place cabbage pieces in a colander and rinse well. Drain cabbage of any excess water. Heat oil in a large frying pan on medium-high for 1 minute. Add asafetida and allow it to sizzle for 10 seconds. Add mustard seeds and cook until you hear the first popping sound, about 1 minute. Immediately turn off the heat. (The popping sound means that the seeds have cooked and are beginning to burn.)
After 5 minutes, stir in yogurt and turn on the heat to medium, stirring continuously for 1 minute. Add salt, cumin, turmeric and coriander. Cook for about 5 minutes, or until the oil glistens. Add cabbage and stir well. Make sure the masala and cabbage are completely combined. If you are ready to serve the cabbage, reduce the heat to low and continue cooking it for 5 minutes. Otherwise turn o¤ the heat and reheat on medium-high for 3 to 4 minutes just before serving. Can be used right away. Will keep refrigerated for up to 1 day in a sealed container, but this dish loses its texture after a day in the fridge.
Beef, Beet and Cabbage Borscht
Contributed by Andrew Zimmern
- ACTIVE: 45 MIN
- TOTAL TIME: 4 HRS
- SERVINGS: 6 to 8
- 2 tablespoons vegetable oil
- 3 pounds English-cut beef short ribs
- 1/2 cup dry red wine
- 8 cups beef stock, chicken stock or low-sodium chicken broth
- 1/2 tablespoon juniper berries
- 1/2 tablespoon whole black peppercorns
- 1/2 tablespoon whole coriander seeds
- 2 dill sprigs
- 2 oregano sprigs
- 2 parsley sprigs
- 2 tablespoons unsalted butter
- 3 beets (1 1/2 pounds), peeled and diced
- 1 small rutabaga (1/2 pound), peeled and diced
- 1 leek, diced
- 1 small onion, diced (1 cup)
- 1/2 pound carrots, diced
- 2 celery ribs, diced
- 1/2 head savoy cabbage (1 pound), cored and shredded
- Half of a 14-ounce can chopped tomatoes and their juices
- 1/2 cup dry red wine
- 2 tablespoons red wine vinegar
- Kosher salt
- Freshly ground pepper
- Sour cream, chopped dill and grated horseradish, for serving
- PREPARE THE SHORT RIBS In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and let cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat.
- MEANWHILE, PREPARE THE BORSCHT Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes.
- Stir in the strained beef broth and simmer until the vegetables are tender, about 1 hour. Stir in the vinegar and the chopped meat and simmer for 15 minutes. Season with salt and pepper. Serve the borscht with sour cream, chopped dill and horseradish.
Green Cabbage and Apple Sauté
- Prep Time: 20 mins
- Total Time: 50 mins
- Servings: 6
- 3lbs head green cabbage, halved cored and coarsely shredded ( 12 cups)
- 1cup riesling wine
- 2tablespoons fresh lemon juice
- 1 1/2 tablespoons sugar
- 1/4 cup extra virgin olive oil
- 1large onion, thinly sliced
- 2 granny smith apples, peeled halved, cored and sliced 1/8 inch thick
- salt & freshly ground black pepper
- In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
- In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
Chinese pork and cabbage rolls
Serves : 4
- 500 g lean minced pork (choose the leanest possible)
- 1 can water chestnuts (about 230 g), drained, rinsed and finely chopped
- 2 tsp five-spice powder
- 1 tbsp finely grated fresh ginger
- 2 spring onions, finely chopped
- 2 tbsp (30ml) dark soya sauce
- 2 garlic cloves, crushed
- 1 medium egg, beaten
- 8 large green cabbage leaves
- 2 cups (500 ml) hot chicken stock, preferably homemade
- 2 tsp cornflour
- 2 tbsp (30ml) water
- 1 tsp sweet chilli sauce, or to taste
- curled strips of spring onion to garnish
- Place the pork in a bowl and add the water chestnuts, five-spice powder, ginger, spring onions, soya sauce, garlic and egg. Mix thoroughly with your hands or a fork until the ingredients are well blended, then divide into eight equal portions.
- Cut the tough stalk from the base of each cabbage leaf with a sharp knife. Place a portion of the pork mixture in the centre of each cabbage leaf, then wrap the leaf around the filling to enclose it.
- Pour the stock into the bottom section of a large steamer. Arrange the cabbage rolls, join side down, in one layer in the top section. Steam for 15 minutes or until the cabbage is tender and the rolls are firm when pressed. Remove the top section from the steamer and keep the cabbage rolls hot.
- Mix the cornflour with the water, then stir this mixture into the stock in the bottom of the steamer. Bring to the boil and simmer, stirring constantly, until slightly thickened. Add the chilli sauce.
- Serve the cabbage rolls with the sauce spooned over and sprinkled with curls of spring onion.
Sweet and Sour Cabbage
1 ½ lbs red or green cabbage, cut into ½ inch strips
½ lb boiling or fingerling potatoes
1 ½ Tbl vegetable oil
1 onion, finely diced
1-2 bay leaves
2 Tbl chopped fresh sage, or 1 tsp dried
1 Tbl brown sugar or molasses
Salt and pepper
¼ cup diced tomatoes, fresh or canned
½ cup juice from the tomatoes, or water
2 Tbl balsamic or cidar vinegar
Cut the potatoes into ¼-½ inch chunks or slices. Steam until tender, about 15 minutes, then remove to a bowl and keep them warm.
Heat the oil in a deep pan. Cook the diced onion with the sage and bay leaves and pepper over medium heat. Then add the brown sugar and cook 1 minute more. Lay the chopped cabbage over the onion, season with 1 tsp salt, and spoon the tomatoes and liquid over the vegetables. Cook gently until cabbage is tender, about 15 minutes. Remove
the lid and stir everything together gently. Add the vinegar, raise the heat, and cook until most of the liquid is evaporated. Serve over top of the potatoes.
Sweet and Sour Red Cabbage with Berries
The Vegetable Dishes I Can’t Live Without by Mollie Katzen
Prepare the onions in the same way. Add the cabbage, chopped in 1-inch squares, and stir to coat evenly with the oil and onions. Reduce heat, stir in 2 Tbl red wine vinegar, 2 Tbl balsamic vinegar, and cover pan. Cook for about 15 minutes, stirring occasionally.
Turn down the heat, stir in the salt and 2/3 cup dried cranberries. Cover and continue cooking for 20 minutes. Add water if the cabbage seems dry. (Omit the tomatoes, sage and bay, and brown sugar.)
When ready to serve stir in 1-2 cups fresh, or unsweetened frozen blueberries.