Category: Cabbage

Easy Sautéed Cabbage

10/2/2024

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Ingredients

1 small head green cabbage about 2 1/2 pounds
1 tablespoon olive oil
1 tablespoon unsalted butter
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
½ tablespoon apple cider vinegar plus additional to taste
1 tablespoon chopped fresh thyme optional

Instructions

Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors.
Sprinkle with thyme. Serve warm.

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Sauteed Cabbage and Carrots

1/31/2024

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Ingredients

4 tablespoons unsalted butter
2 tablespoons, avocado oil, coconut oil, or olive oil
1 medium onion, chopped lengthwise
1/2 head green cabbage, cut into chunks
3-4 large carrots- cut into chunks
4 cloves garlic, minced
2 cups low sodium vegetable stock
1/2 teaspoon salt and pepper, or to taste
1/2 teaspoon red chili pepper flakes, optional to taste

Preparation

Preheat a large skillet over medium heat.
Add in butter and the olive oil and let it heat up for a minute or so.
Add in onion and sauté it until softened - about 3-4 minutes.
Add in cabbage and cook for about 4-5 minutes, stirring from time to time.
Once the cabbage starts to caramelize on the edges, add garlic, chopped carrots, salt pepper, and red chili pepper flakes if usiing.
Pour in half a cup of the vegetable stock. Cover and cook until the sauce reduces slightly.
Add the rest of the vegetable stock and simmer for about 10-15 minutes or until the carrots and cabbage are soft.
Season with more pepper to taste and serve.

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Crock Pot Buttered Cabbage

12/6/2023

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Ingredients

6 cups cabbage chopped
2 cups chicken or vegetable broth 1/2 cup butter
salt and pepper to taste

Instructions

Add all ingredients into a 6 quart slow cooker or casserole crock.
Cook on Low for 5-6 hours or until tender, stirring occasionally until the cabbage produces its own juices.

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Cabbage, Chickpea, Mustard Seed Sidedish

7/7/2021

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Ingredients

2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons mustard seeds
1 15-oz. can chickpeas, rinsed
½ head savoy cabbage, cored cut into 1" strips
Kosher salt, freshly ground pepper
1 tablespoon white wine vinegar
½ teaspoon crushed red pepper flakes
1 cup plain Greek yogurt

Preparation

Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally, until shallots soften and mustard seeds begin to pop, about 3 minutes.
Add chickpeas, cabbage, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes.
Uncover and cook until liquid is almost completely evaporated, about 3 minutes. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.
Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with cabbage and chickpeas.

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Janet's Tomato Vegetable Soup/Stew

12/18/2019

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Note: This is a double batch and will easily feed 35-40 people.
Ingredients
Olive oil
3 Cups Chopped Onions
12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots
3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks
2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes
2 cans pureed tomatoes
½ can tomato paste
4 containers vegetable broth
3 cups Northern white beans, cooked
4 Tbsp. Worcestershire sauce
4 Tbsp. Basil
2 Tbsp. Oregano
2 Tbsp. ground Thyme
2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes

Directions

Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
Add onions, garlic and cook until onions soften (2-4 minutes).
Add carrots and celery and cook about 5 minutes.
Add the dried herbs and bay leaves.
Add the cabbage and stir, cook for about 5 minutes.
Add all the tomato items and stir.
Add all the broth, stir until incorporated, then add Worcestershire sauce.
Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
Taste and adjust seasonings to your liking.
Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
Use the mashed white beans to thicken the soup to your liking.

You can also add meat or shrimp to make the soup a little more robust.

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Creamy Red Cabbage and Garlic Scape Coleslaw

8/25/2015

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Recipe by Anna Gill

Serves: 10 to 12

6 tablespoons heavy cream
2 tablespoons malt vinegar
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 teaspoon celery seed
1 tablespoon garlic scapes, minced
1 small head red cabbage
½ large red onion, thinly sliced

1. In a jar with a tight fitting lid, combine cream, vinegar, salt, pepper, and celery seed. Shake the dressing thoroughly and set aside.
2. Cut the cabbage in half lengthwise, remove the core, and cut cabbage into very fine shreds (this is when a mandoline comes in very handy).
3. Place the cabbage, the onion and the garlicscapes in a large bowl.
4. Drizzle the dressing over the vegetables. Toss all together lightly but making sure you bring up what is on the bottom of the bowl.
5. Let the flavors meld for at least an hour before serving.

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Easy Sautéed Cabbage

Sauteed Cabbage and Carrots

Crock Pot Buttered Cabbage

Cabbage, Chickpea, Mustard Seed Sidedish

Janet's Tomato Vegetable Soup/Stew

Creamy Red Cabbage and Garlic Scape Coleslaw

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