Cabbage Recipes

Golden Celebration Pie of Winter Vegetables

All the orphans of the vegetable world turn into stars in this party pie. Rutabaga, celeriac, parsnip, Brussels sprouts and turnips could each or all go into the pan, just remember to balance earthy tastes with sweet and rich ones like onion, potato, yam, or carrot. Cut harder vegetables into smaller pieces for even cooking. Roast the vegetables a day or two ahead. Warm them before baking with the crust. The pie is good hot from the oven or just warm.

3 medium onions, cut into six chunks each
4 small unpeeled red-skin potatoes, halved
1 medium rutabaga or large turnip, peeled and cut into 1/2-inch thick pieces
1 pound Brussels sprouts, halved
½ small cabbage, cored and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1/2-inch thick pieces
4 branches fresh thyme
20 fresh sage leaves
20 fresh basil leaves
2 tablespoons balsamic vinegar (optional)
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
10 cloves garlic, halved

Preheat oven to 450 degrees F.
In a large bowl, toss together the vegetables, herbs, balsamic vinegar, and olive oil (enough to lightly coat them) and salt and pepper.
Spread the vegetables on two large, shallow roasting pans.
Roast about an hour, turning several times during cooking for even browning.
Add garlic to the pans halfway through cooking.
Vegetables are done when they are browned and easily pierced with a knife.
Cool, wrap and refrigerate until ready to make the pie.

1 ½ cups (7.5 ounces) all-purpose unbleached flour
Generous ¼ teaspoons salt
1 tablespoon sugar
1 stick (4 ounces) cold unsalted butter, cut into chunks
1 large egg, beaten
2 to 3 tablespoons cold water

Combine dry ingredients in a food processor or large bowl.
Cut in butter until it is the size of peas. 
Add the first egg and 2 tablespoons of water.
Pulse just until dough gathers into clumps, or toss with a fork until moistened.
If dry, work in another ½ to 1 tablespoon water.
Turn dough out on a floured board and let rest a few minutes.
Select a shallow baking dish large enough to hold the vegetables in a mound.
Measure the dish then roll out the dough so it is no more than 1/8-inch thick and at least 5 inches larger than the dish.
Put it on a foil-covered pizza pan or cookie sheet and refrigerate 30 minutes to 24 hours.

½ cup vegetable broth or water
2 egg yolks, beaten in a small bowl

About 50 minutes before serving, preheat the oven to 400 degrees F.
Butter the inside and rim of the baking dish.
Warm the vegetables in the oven.
Pour the broth or water into the baking dish then pile in the vegetables.
Turn the chilled dough over onto the vegetables, gently peeling back its foil.
Fold up and crimp the overhang of pastry to make a raised border atop the rim of the baking dish (extra pastry could be cut into decorative pieces and applied to the crust with beaten egg).
Brush the crust with beaten egg and cut a few vent holes.
Bake for 30 minutes or until golden brown and crisp.
Serve hot or warm.
Serves 8.

Cabbage Slaw with Miso-Honey Vinaigrette

¼ purple cabbage
¼ green cabbage
1 medium carrot, peeled
1-2 small daikon radish, peeled
4 green onions

1 tablespoon white miso paste
1 teaspoon fresh grated ginger
1 clove garlic
1 tablespoon peanut oil
1 tablespoon toasted sesame oil
1 teaspoon sweet mirin vinegar
1 teaspoon rice wine vinegar
1 teaspoon honey
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 lime, juiced

Cut peeled carrot and daikon into 3- to 4-inch matchsticks pieces, set aside.
Remove outer layer of green onions, discard.
Cut off the darkest green at the top of the onion (just about 1”) and the root, and discard both.
Cut into 3- to 4-inch strips.
Cut cabbage into thin strips, keeping purple and green cabbage separate.
Toast sesame seeds in a small pan on the stovetop until they start to brown if using white sesame, or for about 2 minutes if using black.
Remove from the pan and reserve in a small bowl.
Combine all dressing ingredients in a mixing bowl, grating the ginger with a micro-grater and mincing the garlic with a knife.
Mix well to completely dissolve the miso, making sure there are no small chunks remaining. 
Add sesame seeds, reserving a small amount for garnish.
Dress purple cabbage lightly and put in one half of your serving bowl.
Do the same with green cabbage and add to other half of the bowl.
Dress carrots, daikon and green onion and arrange on top of the cabbage. 
Top with slices of avocado and sprinkle with extra sesame seeds and a handful of cilantro leaves. 

Asian Cabbage Salad

½ cup sliced or slivered almonds
½ small head green cabbage, finely sliced (about 3 cups)
½ small head red cabbage, finely sliced (about 3 cups)
1 medium red bell pepper, very thinly sliced
2 medium carrots, shredded (about 1 cup)
1 cup frozen shelled edamame, thawed
½ cup fresh cilantro, chopped

¼ cup rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh ginger, minced

Preheat the oven to 350 degrees F.
Spread the nuts in a single layer on an un-greased rimmed baking sheet.
Toast for 4 to 6 minutes, until fragrant and crisp.
Toss once halfway through and do not walk away during the last few minutes of cooking
Immediately remove to a small bowl or plate (or if your salad is ready to go, you can add them directly to the serving bowl).
In a large bowl, place the green and red cabbage, bell pepper, carrots, edamame, and cilantro.
In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger.
Pour enough over the salad to moisten it.
Toss to coat.
Assess the amount of dressing and add more as desired.
Add the almonds and give the salad a final, light toss.
If time allows, let marinade for 30 minutes prior to serving.

Korean Kimchi

1 head (1.5 lb or 1.5 kg) Korean Napa cabbage, sliced into 1.5-2″ (smaller at stem part)
8 cups water
1 1/4 cup Korean coarse sea salt
1 Asian leek or onion, thinly sliced1 bunch green onion, sliced into 2″ long

For the quick seafood stock:
5-6 dried anchovies
3-4 whole shelled small shrimps
2 cups water

For the kimchi filling:
1/2 onion, diced
5 cloves garlic
1″ small piece of ginger, diced
1/2 sweet apple, peeled and diced
1/3 cup cooked white rice
2/3 cup Korean chili flakes
3 tablespoon Korean anchovy sauce
2 tablespoon salted shrimp
2 tablespoon sugar

Dissolve the coarse sea salt with the water in a very large shallow mixing bowl or in the sink. Add the cabbage slices and toss to mix. Press top so the solution will sip through the cabbage.

Soak the cabbage for 1 hour in the solution, toss so the top side will go down to the bottom and let it soak for another 45-60 minutes until the cabbages are well wilted.

Meanwhile, make the seafood stock. Combine anchovies and shrimp in the water, bring to boil first, then simmer over low heat for 5 minutes. Let it cool and strain the stock. Reserve 1 cup.

Rinse the cabbage 3 times and drain very well. You might need to press the cabbages firmly to remove the extra moisture.

To make filling, place onion, garlic, ginger, apple, and rice in a blender. Add the reserved stock and puree until smooth. Transfer the puree into a medium size mixing bowl and add the rest of the filling ingredients, mix well. Let it sit for 10 minutes so the chili flakes will absorb the moisture.

In a large mixing bowl, combine drained cabbages, leek (or onion), and green onion. Add 2/3 of kimchi filling first and toss everything very well. You might need to add the rest of the filling if your kimchi doesn’t seem to be red enough.

Taste your kimchi and adjust seasoning by adding more anchovy sauce or slat. It should taste a little saltier that you would hope for. Transfer your kimchi into the storage container.

Pour 1/2 cup of water to the mixing bowl that you made kimchi in, swirl around to wash the filling and pour over to your kimchi.

Serve this kimchi on the same day you made to enjoy the fresh taste or let it sit on the room temperature for 1 day to ferment, then store in the fridge and consume within the next 1-2 month.

Note: Store your kimchi in an air tight container and place 1-2 boxes of baking soda in the fridge to absorb the odor.

Slaw with Apples and Raisins

4 cups coarsely chopped or grated cabbage
2 to 3 medium-sized carrots, coarsely grated
1 tart apple, finely diced
1/2 cup raisins
1/3 cup light salad dressing (use your favorite mayonnaise or salad dressing)
1/2 tsp salt
Toss all ingredients together until dressing is evenly distributed.  
Chill before serving.  Serves 6.

Creamy Slaw

1/3 cup Mayonnaise
1 small green Cabbage, cored and thinly sliced
3 Tbsp Sour Cream
2 Tbsp Cider Vinegar
1 Carrot, grated
1/8 tsp Ground Black Pepper
1/4 Cup finely chopped Green Bell Pepper
1/4 cup finely chopped Onion

Whisk together mayonnaise and sour cream in a large bowl until smooth. 
Whisk in vinegar, salt, and pepper.  
Add remaining ingredients and toss well. 
Let stand, uncovered, at room temperature, tossing occasionally, until vegetables are wilted, about 30 minutes. Serves 4-6.

Red Cabbage-Carrot Salad

5 carrots, grated
¼ Cup Brown Rice Vinegar
1 small Red Cabbage, sliced
¼ Cup Tamari
1 Tbsp Grated Ginger
¼ Cup Sesame Seeds, toasted
2 Tbsp Toasted Sesame Oil

Toast sesame seeds in a toaster oven or on a skillet.  
Mix all ingredients in a bowl and let sit for 10 minutes for flavors to blend.  
Serve cold as a side dish.

Russian Cabbage Borscht

3 to 4 cups shredded cabbage
1 ½ cups thinly sliced potato
1 stalk celery, chopped
1 cup thinly sliced beets
1 medium sized carrot, sliced
4 cups water
1 to 2 Tbsp butter
freshly ground black pepper
1 ½ cups chopped onion
1 tsp dill (plus extra for garnish)
1 scant tsp caraway seeds
1 to 2 Tbsp cider vinegar
1 ½ tsp salt (or more, to taste) 
1 to 2 Tbsp brown sugar or honey
1 cup tomato puree 
Sour cream or yogurt for topping

Place potatoes, beets, and water in a medium-sized saucepan.  Cover, and cook over medium heat until tender (20 to 30 minutes).

Meanwhile, melt the butter.  Add onion, caraway seeds, and salt.  Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes.)

Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets.  Cover and cook over medium heat until the vegetables are tender (another 8 to 10 minutes.)

Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes.  Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.

Serves 4-6.

Sambal in the Style of Java

2 cups shredded green cabbage
1 cup peeled, shredded carrots (about 1 or 2 carrots)
½ cup bean sprouts of your choice

The Dressing:
1 Tbsp minced fresh ginger
1 Tbsp minced red or green chile pepper of your choice
1 tsp minced garlic
1 tsp shrimp paste
2 Tbsp coriander seeds, cracked
¼ cup lime juice (about 2 limes)
¼ cup sugar
¼ cup soy sauce
¼ cup molasses
½ cup peanut oil
salt and pepper to taste

In a large bowl, combine the cabbage, carrots, bean sprouts, and peanuts.  
In a separate bowl, combine all the dressing ingredients and, in a food processor, process until well blended.  
Pour the dressing over the vegetables and mix well.  
This will keep for 2 days, but is best if eaten shortly after it is made.

Festive Fruity Coleslaw

6 cups thinly sliced or shredded green or savoy cabbage
2 cups thinly sliced or shredded red cabbage
¼ red onion or other mild, sweet onion, thinly sliced
¼ cup sugar
¾ cup buttermilk
½ cup mayonnaise
¼ cup lemon juice
½ cup dried cranberries
½ cup pistachio nuts, chopped
2 clementines or tangerines, peeled, divided into segments, and chopped
Salt and freshly ground black pepper

Combine the cabbages and onion in a large bowl.

Mix the sugar, buttermilk, mayonnaise, and lemon juice in a small bowl until smooth. Pour the buttermilk mixture over the vegetable mixture and toss to coat thoroughly.

Fold in the cranberries, pistachios, and clementines. Season with salt and pepper.

Let stand for at least 1 hour, or refrigerate for up to 8 hours, before serving. Taste and adjust the salt and pepper just before serving. Serves 4-6.

Note: Red cranberries and green pistachios give this salad great color, but other dried fruits and nuts will work just as well.