Cabbage Recipes

This is seriously good.  Leftovers are not good, but don't worry you'll eat it all up right away.  It is that good!  Cooking time depends on how thick your cabbage wedges are.  Mine were about 1" on the thick side and cooked in about 30 minutes.  Check it often to prevent burning.

Cabbage, cut into wedges (cores removed)
olive oil
salt and pepper
slices of thick bacon, cut into strips

Lay wedges on baking sheet.  Drizzle with olive oil.  Sprinkle on salt & pepper.  Lay bacon strips on cabbage.  Roast at 450 for 30-60+ minutes, flipping once or twice until browned.  Serve hot!

2-3 tablespoons butter or oil
1 medium onion, thinly sliced
2 tablespoons ginger root, minced
2 garlic cloves, minced
1/2 to 1 small head green cabbage, or 1/4 to 1/2 medium head, very thinly sliced or shredded (about 3-4 cups)
1/2 teaspoon cumin seeds, crushed
salt to taste
1+ cup water

In large skillet heat oil over medium heat.  Add onion and saute, stirring until softened, about 5 minutes.  Stir in ginger and garlic and cook 30 seconds stirring constantly.  Add cabbage, cumin seeds, and salt.  Increase heat to medium-high and stir frequently to prevent sticking for about 5 minutes or until cabbage begins to wilt.  Add water and cook,  stirring as needed until cabbage is very tender and water has evaporated.  This should probably take about 10 minutes, but add more water if necessary.
 

This is a great breakfast option with eggs.  Lovin' it!

2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, minced
1 teaspoon curry powder, (or cumin powder or 1/4 teaspoon cayenne or other spices, etc.), optional
about 1 pound cooked potatoes, cut into chunks (cold)
about 1/2 pound cooked cabbage (cold)
salt and pepper to taste

Heat oil in skillet over medium heat.  Add onion and cook, stirring until softening about 5-7 minutes.  Add garlic and optional curry powder (or other spice combo) and cook for about 1 minute.  Add potatoes and additional oil and cook for a few minutes, stirring, until browning.  Add cabbage and cook another few minutes, stirring.  Season with salt and pepper and serve hot! 

This recipe is named after our friend who likes this recipe so much.  The amounts of specific ingredients can be varied so adjust according to your tastes!

2 cups green cabbage, shredded
1/2 cup onion, thinly sliced
3 tablespoons oil
1 clove garlic, minced
1/8 teaspoon cayenne powder (or 1 tablespoon fresh minced hot pepper), or to taste!
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
salt to taste

Heat the oil in skillet on medium and saute onion and cabbage, stirring until soft, about 20 minutes.  Add the rest of the ingredients and stir.  Serve hot!
 

Traditionally kimchi is made with Chinese cabbage but you can also substitute regular cabbage if you don't have the Chinese version.

1 head Chinese Cabbage (about 2 pounds), thinly sliced
1 cup carrots, grated
1/2 cup radish, grated
½ cup onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tsp red chili flakes
1 tbsp salt

Combine ingredients in large bowl. Massage with clean hands, or stir, until juicy. Pack into a quart jar or other glass container leaving at least 1 inch of head room to the top of the jar. Press down with spoon until you see juices around the top of the veggies. Cap lid tightly and leave at room temperature for 2-3 days. Store in fridge and enjoy for months. Makes approx. 1 quart.

This goes great over rice with scrambled eggs for breakfast!

1 head of garlic, peeled and chopped
1 onion, chopped
1-2 sweet red peppers, chopped (seeds removed)
¼-1/2 teaspoon cayenne powder (to taste)
4 tablespoons oil
1.5-2 pounds cabbage, finely shredded
salt to taste

Blend garlic, onion, sweet pepper, cayenne powder, and 2 TBLS water to make a paste.  Heat oil on medium-high & add paste, stirring, 5-10 min.  Add cabbage, salt, & 4 TBLS water if necessary.  Turn down heat to low.  Simmer, covered until tender, about 15-20 min.

Availability: August-October (we also may have some in storage for winter CSA/sales through March depending on the year)

Storage tips: Refrigerate in the crisper drawer. Uncut cabbage should last a few months in your fridge.

How to eat: Cabbage is a versatile vegetable and can be boiled, stir-fried, eaten raw, or made into sauerkraut.

How to preserve: Best: Store the head uncut in your refrigerator.  You can also ferment it into kimchi or sauerkraut with or without other veggies, which will last for months!  Or can a relish or freeze a slaw for easy side dishes later.

This is a basic recipe that can be used as a side dish to any meal: to top rice, pasta, or polenta, to top meatloaf (aka Kalpudding, which is where I got the idea) or with fish.  Add flavors to spice it up like garlic, cayenne, cumin, paprika, etc.  It’s an easy way to make cabbage yummy, so get creative!

Cabbage, shredded
cooking oil (olive oil, butter, bacon fat, etc.)
Sweetener, optional (molasses, maple syrup, sugar, etc.)
Salt and pepper to taste

Heat oil in skillet on medium high.  Add cabbage and stir to coat.  Reduce heat and cook gently until caramelized and tender, with no liquid remaining, approx 30-60 min.  Stir often to keep from sticking.

This is a great fall and winter dish that can be made with mostly locally produced food!  It comes out a bit like a warm cabbage applesauce and is a great reheated leftover.  Yum!

1/2 medium green cabbage, shredded
3 tablespoons oil
2 large or 3 medium apples, peeled and chopped
1 onion, sliced thinly
1 teaspoon juniper berries (optional)
1 cup apple cider
dash apple cider vinegar
salt and pepper to taste

Heat oil in skillet on medium.  Add onions and apples and saute, stirring until softening about 15 minutes.  Add cabbage, optional juniper berries, and apple cider.  Bring to boil, reduce heat, cover, and simmer gently until cabbage and apples are very soft, about 30 minutes.  Stir occasionally and check amount of liquid, adding a little more if neccesary.  When cabbage is very tender, remove lid, increase heat and add apple cider vinegar.  Boil off remaining liquid, stirring frequently.  Season to taste and serve hot!

3 tablespoons oil
2 leeks, cleaned and sliced
4 tablespoons shallots, minced (or 1 tablespoon minced garlic)
2 lbs red cabbage, cored and thinly sliced
2 cups apple cider
2 tablespoons lemon juice
2 tablespoons fresh dill, minced

Sauté leeks and shallot in oil on medium heat.  Add cabbage.  Cook until it begins to brown (~15 min.) stirring.  Add cider and simmer until most of cider has been evaporated. Top with lemon juice, dill, salt & pepper to taste.

3-4 tbls butter
3-4 cups cabbage, thinly sliced
1/2-3/4 cup onions, thinly sliced
Salt and pepper
¾-1 cup cream

Heat butter in a saucepan over medium heat. When hot, add cabbage and onions. Saute for several minutes until vegetables soften, then add salt, pepper and cream. Simmer, covered, over medium-low heat for about twenty minutes until cream is reduced to thick sauce and cabbage is softened. Serve hot. Serves 2-4.

This recipe is special to me because my grandmother passed away this Christmas, and I remember her when I make her recipes. This recipe is flexible; try leaving out the meat and adding more cabbage (or other veggie) and cheese.

–Mary Margaret

1 ½ to 2 lbs. thinly sliced cabbage
3 tbls cooking oil
1 lb. ground sausage or beef or other ground meat
3-4 cloves garlic, minced
4 eggs, beaten
2 cups milk
2+ cups cheese, grated
Salt and pepper to taste
4+ tbls butter

Preheat oven to 350.  Boil cabbage in salted water until tender, about 20-30 minutes.  Drain.  Meanwhile, heat a large skillet on medium and when hot brown ground meat with the garlic until cooked through.  Remove from heat and check seasonings (salt, pepper, and any other spices desired).  In a casserole layer cabbage, ground meat, and grated cheese in at least two layers, ending with cheese.  Combine eggs and milk and pour over casserole.  Top with salt and pepper and butter.  Bake at 350 for ½ to ¾ hour until bubbly.  Serves 4-6.

1 pound pork sausage, garlic flavored or plain
Cooking oil
2-3 pounds cabbage, shredded
1 medium onion, thinly sliced
1-2 red peppers, thinly sliced
Garlic, minced to taste
Salt, pepper, and paprika to taste

Brown meat in large skillet until cooked through.  Set aside.  Saute cabbage, onion, and red peppers in oil until softened, stirring, about 20-30 min.  Add garlic and sauté another 1-2 min.  Add seasonings and pork to combine.  Serve hot!

I find that this basic recipe is a foundation for success with a winter (or summer) minestrone.  It can have whatever you have on hand thrown with the amounts listed being negotiable!  I've adapted it in several times with success each time.  Here's what I usually start with:

1 cup white beans or lentils or other legume
2-4 strips bacon, chopped
1 cup onions, chopped
2 cups carrots, peeled and chopped
3-4 cups cabbage, shredded
1 pound potatoes, peeled and chopped (large)
1-2 cups zuchinni, chopped
2-3 cloves garlic, minced
2 cups tomatoes, chopped or pureed
2-4 cups broth and/or water
chopped cooked pork (optional)
salt and pepper to taste
sour cream to dollop on top

Cook beans or lentils according to package.  Saute bacon, onions, and carrots, stirring, for 10 mins.  Add cabbage, potaotes, garlic, and zuchinni.  Saute another 5 minutes.  Add tomatoes, broth, and water.  Bring to boil, reduce heat, cover and simmer until all veggies are tender.  Add optional pork and salt and pepper to taste.  Serve hot with dollops of sour cream in each bowl.
 

1 large red cabbage, shredded
1 cup raisins
salt and pepper
1 cup sour cream
2 tablespoons vinegar
slivered almonds, preferably toasted

In large bowl, combine cabbage and raisins.  Season with salt and pepper and toss to combine.  Wisk together sour cream and vinegar.  Pour over cabbage and mix.  Refrigerate until chilled.  Before serving, top with almonds.

1/2 pound bacon
1 large head red cabbage, cored and shredded
2 large green apples, cored and sliced
1 onion or 2 medium leeks, cleaned and chopped
2 tablespoons honey
2 tablespoons lemon juice
1/2 cup red wine
salt and pepper

Cook bacon until crisp.  Remove from pan and set aside.  Add cabbage to bacon fat and cook over medium heat for 10 minutes, stirring.  Stir in remaining ingredients and simmer, covered for about 1 hour.  Season to taste.  Sprinkle with crumbled bacon just before serving.

My Dad shared this delicious way to use cabbage with me.  A little crispy... A little caramelized... This recipe might turn you into a cabbage lover if you're not already!  :)

Green cabbage, sliced into 1 inch thick "steaks" or slices
olive oil
garlic cloves, mashed (optional)
salt and pepper

Brush olive oil, optional garlic, and salt and pepper on both sides of each cabbage slice to season.  Place on oiled baking sheet and roast at 400 degrees for about 1 hour.  Flip each cabbage steak half way through to get each side evenly brown and crispy.  Serve hot!

This recipe makes 1 quart.  You can make more or less depending on how much cabbage you have, just adjust the salt accordingly. 

½ medium cabbage (about 2 lbs.), thinly sliced or shredded
1 TBSP sea salt

*Optional additional ingredient for Garlic Sauerkraut
3 cloves garlic, crushed

*Optional additional ingredient for Caraway Seed Sauerkraut
1 TBSP caraway seeds

*Optional additional ingredients for Jalapeño Sauerkraut (you might need a little less cabbage here
½ jalapeño, seeded and minced
½ cup carrot, grated
¼ cup onion, minced
¼ cup daikon radish (or salad turnip or regular radish), minced

OR ADD ANY OTHER VEGGIE YOU WANT!  TRY GRATED CARROTS, RUTABAGA, HOT PEPPERS, GINGER, ONIONS, ETC.

Combine all ingredients into a large bowl and pound or massage using clean hands for 15 minutes with a potato masher or wooden pounder until juicy.  Pack into a quart jar leaving one to two inches empty to the top of jar.  There should be juices visible above the top of the cabbage in the jar.  If this is not the case, return to bowl and pound again or add brine to bring juices above cabbage using recipe below.  Put lids on, label, and leave out at room temperature for at least 3 days.***

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

At this point, you need to mature the sauerkraut.  You can start eating it right away but, generally sauerkraut takes longer than the other ferments made today to be really flavorful and fermented.  You can age it in the refrigerator or at room temperature.  At room temperature aging will take days or weeks and in the refrigerator it will take weeks or months.  Every sauerkraut is different, but generally you’re looking for tanginess, sour taste, and a softened texture.

Sauerkraut also has a tendency to lose moisture over time.  This is something you need to be aware of.  Using the brine recipe of 3 tablespoons salt to 1 quart of water to keep the liquid above the cabbage at all times ensures that you will be eating this sauerkraut for many months to come.

3 Tbls cooking oil
1 lb. ground beef
1 large onion
2 cloves garlic
¾ cup rice (uncooked)
½ tsp salt
¼ tsp pepper
1 can tomato sauce (28oz)
¼ cup cider vinegar
2 Tbls brown sugar
1 Tbls dry mustard
8 cups cabbage, coarsely chopped

Heat the oil in a large, heavy-bottomed skillet over medium heat. When hot, add the beef, onion and garlic and cook, stirring, until the meat is browned. Put this meat mixture into a bowl and add the rice, salt, and pepper. In a separate small bowl mix together the tomato sauce, vinegar, brown sugar, and dry mustard. Layer 1/3 of the cabbage into a deep, 3-quart capacity casserole. Then layer on ½ of the meat mixture. Add the next 1/3 of the cabbage, then the remaining meat, and finally the remaining cabbage. Pour the tomato sauce mixture over the top and let stand at room temp. for 20 minutes and do not stir. Meanwhile, pre-heat oven to 325. Bake for two hours without stirring. Serves 4.

Stuffed cabbage rolls are especially good with savoy cabbage because it is more tender and pliable than "regular" cabbage.  You can also substitute any type of cabbage with good results in this recipe!

12-15 whole savoy cabbage leaves (depending on size)
1+ cup cooked rice
2 tablespoons cooking oil
1 cup onion, finely chopped
1/2-3/4 pound ground beef (or substitute 1 cup beans of any kind for a vegetarian version)
salt and pepper to taste
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped fresh parsley
2 garlic cloves, minced
juice of 1 lemon

Bring a large pot of salted water to a boil.  Drop in cabbage leaves and simmer for 2 minutes.  Drain and cool in ice cold water.  When cool, remove and drain on paper towel.  Meanwhile, heat oil in skillet.  Saute onions until softened, 5-10 minutes.  Add ground beef and brown.  Mix rice, spices, salt, pepper, parsley and garlic together.  Spoon filling into cabbage leaf at the stem end.  Roll up the leaf, tucking in the sides to form a log shape.  Do up all of the leaves and place them in the bottom of a pot packed tightly to keep them from spilling out.  Cover with water and simmer gently for 45 minutes.  Add lemon juice and simmer another 10 minutes uncovered.  Remove from water and serve hot or chilled. 

This is my mom's favorite way to cook red cabbage!  If you can't find unsweetened cranberry juice, you can use sweetened cranberry juice and omit any added sugar to the dish.  Or use another tart fruit juice if you want to mix it up!

3 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon fennel seeds
2 medium onions, cut into rings
3 garlic cloves, chopped
1 teaspoon ginger, minced
2 tablespoons curry powder
1 red cabbage, cored & shredded
1 cup cranberry juice, w/o sugar
1 cup vegetable or chicken stock
2 tablespoons sugar (optional)
Salt to taste

Heat oil in large pot until hot.  Add cumin and fennel seeds and onions.  Cook 5 minutes, stirring.  Add garlic, ginger, and curry powder.  Cook 30 seconds.  Add cabbage, liquids, sugar and salt.  Bring to boil, and simmer for 1.5 hours or until cabbage is tender.

This receipe can be adapted to a crock pot.  Complete as noted through adding the cabbage and instead of simmering stove top, add all ingredients to the crock pot and set on low for about 4 hours.

2 pounds ground beef
1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 small cabbage or (½ medium), chopped
28 oz canned diced tomatoes
8 oz canned tomato sauce
Salt and pepper to taste

Heat oil in large skillet and add beef and onion.  Cook until done.  Add garlic and cook 1 min.  Then add cabbage, tomatoes, and salt and pepper.  Bring to boil.  Reduce heat, cover and simmer until cabbage is tender, about ½ hour or so.  Serve hot.

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