Cabbage
Curried Cabbage
The pungent flavors of turmeric, mustard, and curry powder go well with
grilled pork loin or lamb.
1 tablespoon oil
½ cup minced shallots
2 garlic cloves, minced
2 tablespoons whole-grain Dijon mustard
2 teaspoon curry powder
1 teaspoon turmeric
12 cups thinly sliced green cabbage about 3 pounds
¼ cup chicken broth
1/4cup rice vinegar
½ teaspoon salt
¼ teaspoon black pepper
Heat oil in a large skillet over medium heat. Add shallots and garlic, sauté
2 minutes. Add mustard, curry and turmeric, cook 1 minute, stirring
constantly. Stir in cabbage and remaining ingredients, cook 5 minutes or
until tender, stirring frequently
Coleslaw
A nice salad to have in the refrigerator to snack on or have as an
additional side to a tossed green salad.
Dressing:
2 cups mayonnaise
1/4 cups sugar
½ cups white vinegar
1tsp salt
½ teaspoon ground pepper
Salad
5 pounds cabbage grated
2 pounds carrots grated
1 onion or scallions
½ cut roasted peanuts chopped
Whisk together all the dressing into a 2 gallon container. Mix the salad
into the container and stir the dressing to evenly coat the vegetables.
Divide the coleslaw on four platters and sprinkle with candied ginger. You
may want to reduce the recipe to just one platter for your family!
Oriental Cabbage Chicken
Salad
1 ½ heads of cabbage you can use 1 green & ½ red
3 packages Top Ramen
2-3 large chicken breasts cooked (skip if you wish)
6 scallions
1-2 cups toasted sesame seeds
Dressing:
1 cup oil
¼ cup sesame oil
¼ cup sugar
½ cups Japanese rice vinegar
Thinly slice the cabbage and salt it to wilt. Crunch up the top ramen
noodles, chop the cooked chicken into small pieces, Chop scallions, toast
the sesame seeds and mix all together. Mix the dressing in with the cabbage
mixture. Let set an hour before serving so the noodles can soak up the
dressing. Serve on a bed of lettuce.
Napa Cabbage Salad with
Peanuts
Although this salad can be made at the last minute, it doesn’t suffer from
being dressed hours earlier. Add the peanuts just before serving so they’ll
be nice and crunchy.
½ cup skinned raw peanuts
1-teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa Cabbage
2 cups slivered lettuce leaves
3 scallions, including some of the greens finely sliced
¼ cup chopped cilantro
2 tablespoons chopped mint leaves
2 tablespoons basil leaves (used dried)
The dressing
½ jalapeno Chile finely diced
¼ cup rice vinegar
¼ teaspoon sea salt
¼ cup roasted peanut oil.
Heat the peanuts in the oil over medium heat, shaking them occasionally,
until lightly browned after a few minutes. Blot with paper towels and set
aside. Using the vegetable peeler remove long strips of the carrot until
you’ve reached the core. Combine the cabbage; lettuce and carrot with
everything except the nuts. Whisk the dressing ingredients together and toss
with the greens. Add the peanuts just before serving.
Cabbage
Casserole with Leeks & Ricotta
Removing excess moisture from the vegetables and cheese before assembling
helps holds this dish together.
12 large leaves of cabbage
3 teaspoons olive oil divided
3 small leeks, halved, white and light green parts cut into ½ inch thick
piecese-1 cup
1/3 cup vegetable broth
3 slices of lemon
2 cloves garlic minced (2 teaspoons)
1 15ounce can chopped tomatoes
3 Tablespoons chopped fresh parsley
8 ounces ricotta cheese drained
3 tablespoons toasted pine nuts
Blanch cabbage leaves in large pot to boiling slated water 7 minutes or
until softened. Drain pat dry and set aside. Preheat oven to 350 degrees.
Coat 8 inch square baking dish with cooking spray. Heat 1 ½ teaspoons oil in
skillet over medium high heat. Add leeks and broth, season with salt, if
desired: place lemon slices on top and bring to a simmer. Cover, reduce heat
to medium low and cook 25 minutes. Drain in colander, remove lemon pat leeks
dry and set aside. Heat remaining 1 ½ teaspoons of oil in skillet over
medium heat add garlic and cook 1 minute. Add tomatoes, and cook 10 minutes
or until most of liquid has evaporated. Stir in parsley and season with salt
and pepper, if desired. Place 3-4 cabbage leaves on bottom of prepared
baking dish, spread ¼ cup tomatoes sauce over leaves, top with one third of
leeks , dot with one third of ricotta, and sprinkle with 1 tablespoon pine
nuts. Repeat layering 2 more times, seasoning with salt and pepper between
layers, if desired and top with fourth layer of cabbage and sauce. Bake 25
minutes or until strata begins to brown on top.
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