Category: Cabbage (Green, Red, Savoy)

I have a number of similar recipes on the site but somehow this came together and disappeared so quickly, I couldn't resist posting it. ... Read more »

There are already eleven risotto recipes on this site and this risotto-like dish with cabbage but this risotto is such a simple, comforting dish it's worth adding to the mix. You can use a lot of cabbage and even change the ratio of cabbage to rice for even more veg, if you'd like.   ... Read more »

This is a bright, slightly spicy fermented condiment that enlivens any grain or bean bowl. It's traditionally served with pupusas but is equally good on tacos, burritos, quesadillas, etc. I used napa cabbage for this batch as it's what I had but I like it best with regular green cabbage which retains its crunch a bit better.    You can scale this recipe to your liking. As a rule of thumb use 2 - 2 1/2 % salt of total vegetable weight you're using.  ... Read more »

The miso butter elevates this simple preparation of cabbage into a very savory, flavorful dish. Although I especially like this sauce with the crispy-edged cabbage steaks, it would also be delicious on roasted broccoli, cauliflower, green beans or brussels sprouts. Serves 4... Read more »

Couscous steams in 10 minutes, is a lovely absorbent base for bright dressings and can be tossed with most anything. It's a good thing to have on hand when you're short on time.  ... Read more »

This is a fantastic crunchy, winter salad template. The key is to chop everything more or less the same size and to not skip or skimp on the toasted peanuts.  ... Read more »

This is a fun combination of fall vegetables and apples simply baked into a colorful, sweet and savory vegan side dish, perfect for the Thanksgiving table. If you're using delicata squash or butternut squash you do not need to peel it.... Read more »

Jambalaya is the beloved Cajun rice, meat and vegetable dish from New Orleans. It has West African, Spanish and French roots and is a savory pot of goodness. My in-authentic version uses more vegetables and only andouille sausage or kielbasa. It's a stunning one-pot meal that is delicious on days two and three so all the chopping is time well spent. You can also skip the meat for a vegetarian version that still packs in lots of flavor. I make my own Cajun seasoning spice mix, see below, with spices I keep on hand but feel free to use a pre-made mix if you that's what you have.  ... Read more »

While there are many variations of borscht, this version using beets is closest to a traditional Ukranian borscht. It’s a delicious and hearty soup with a nice tang from the red wine vinegar. The soup isn’t necessarily quick to make, but it’s not difficult. If you want it to have the characteristic deep red color, make it a day ahead of serving. -inspired by simplyrecipes.com   Variations Make vegetarian by leaving out the beef and using vegetable stock. Add minced garlic for more depth of flavor If you’d like to skip the roasting step, simply add the chopped veggies to the pot once the meat is cooked and simmer until tender Vary the vegetables or amounts of vegetables based on what you have/prefer   Makes 6-8 servings  ... Read more »

This is simple comfort food and uses a lot of cabbage. Leftovers are delicious. You can adjust the quantity of potatoes and cabbage to suit your needs.   You could add lots of chopped parsley or oregano or basil or chives to the dish as you’re assembling it, before baking. You could use other vegetables. I imagine diced winter squash instead of the potatoes would be fabulous and very pretty. Sausage, bacon or any kind of leftover meat would be good. You can vary the cheeses, omit entirely, and so on and so forth!... Read more »

This dish is similar to the filling of an egg roll, with cabbage and carrots stir-fried with garlic/ginger, soy sauce and sesame oil. If you want it to be even closer to a real egg roll, feel free to use ground pork or any ground meat in place of the tofu. If you're vegan, just use a vegan mayo for the sriracha mayo or skip it entirely (although I highly recommend it!).   I've also made this with blanched collard greens instead of the cabbage and it's delicious.  [caption id="attachment_21852" align="aligncenter" width="660"] The collard green version.[/caption]   Makes 3-4 servings  ... Read more »

This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs. [caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption] Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.  ... Read more »

A note on tempeh: it's known to have a bitter flavor and boiling has been found to reduce that. Simply add a couple inches of water to the skillet you will cook the tempeh in and bring it to a boil over medium heat. Add the block of tempeh and cook for 12 minutes, flipping halfway through. Remove the tempeh and pat dry before cooking as desired. You certainly don't have to do this, but if you've found the taste of tempeh off-putting before, try this and see if you notice a difference.   Serves 2-3  ... Read more »

I don't have a lot of experience cooking tempeh and have had some failures--too salty, too dry and just a little off tasting--but I particularly liked this dish. It's quick and adaptable and leftovers are tasty. You can reheat for breakfast or lunch with an egg.   You can serve this with rice but since it's not very saucy and quite rich by itself it's good as is or with a simple cucumber salad on the side.... Read more »

I love combining cooked and raw elements in salads and here the warm, crispy mushrooms are a lovely counterpoint to the bright crunchy slaw.   You can use carrots, kohlrabi, celery, bok choi stems, black Spanish radish or even cabbage in any combination you'd like, however, radishes are too strong on their own so be sure to mix with something sweeter like kolrabi or carrots.... Read more »

This dish was born out of haste and what was on hand. I didn't have time to cook rice but had half a head of savoy cabbage which turned into a lovely bed for this ground-beef stir fry.  ... Read more »

Polenta is a wonderful pantry staple and a good foil for anything a little bit saucy. This is a template for most any vegetables and leftover meat. [caption id="attachment_18201" align="aligncenter" width="660"] This assortment was what I had on hand during the first corona virus isolation period but by all means use whatever vegetables you have on hand or particularly like.[/caption]... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. Cook a pot of grains and then let people customize their bowls to suit their taste.... Read more »

[caption id="attachment_18042" align="aligncenter" width="660"] This was the soup on day two or three, warmed up and fancified with an egg, for lunch.[/caption] I buy a bunch of cilantro and parsley every week (unless I have enough parsley in my garden) and when I'm in a hurry I twist off however many leaves I want from the bunch for whatever it is I'm making. Eventually I'm left with a bunch of stems and a few straggling leaves. I used an entire bunch of parsley and cilantro stems (finely chopped) in this soup and I think it's what made it particularly good. So use those stems! I'm sure they'd be good in most any soup, just chop finely.   This makes a lot of soup and it is even better the next day or the next.   You can also serve it over toasted bread rubbed with garlic.... Read more »

  [caption id="attachment_19384" align="aligncenter" width="660"] Chicken and lots of veg in this version.[/caption] My son loves this dish and it's a pretty quick weeknight dinner. It's a great way to use (up) any number of vegetables. It calls for a higher ratio of vegetables than might be typical and you can certainly use fewer. [caption id="attachment_21828" align="aligncenter" width="660"] Straight chicken version with lots of scallions and cilantro.[/caption] [caption id="attachment_17922" align="aligncenter" width="660"] Tofu version[/caption]... Read more »