Category: Cabbage (Green, Red, Savoy)

This dish was inspired by Yotam Ottolenghi's Palak Tofu but I've adapted and simplified it almost beyond recognition. Typically Palak Paneer employs a silky sauce made with spinach. I use chard and cabbage (not blended) or any combination of leafy greens instead. It has more texture, is deeply flavorful and makes wonderful leftovers.   I love employing Ottolenghi's salted water tofu-soaking method as it infuses the tofu with more flavor, but the dish will still be good if you skip it.... Read more »

Green cabbage keeps forever, is inexpensive, versatile and so tasty. It's delicious sauteed with nothing but a bit of oil and salt. Add a little garlic or onion if you'd like and/or season with hot pepper or stir in some herbs but it is wonderful just as is, especially if you have a cabbage from a local farm.   Make however much you'd like. It cooks down quite a bit and keeps well and is easily fancy-fied with an egg or some potatoes or sausages.... Read more »

I love green cabbage! It keeps forever, is inexpensive and is most of all delicious. It's one of the least expensive vegetables at farmers markets and is especially delicious in the winter. It's perfect just sauteed in a little oil with nothing more than salt and maybe some hot pepper. Here lots of cilantro, some green onions and sesame oil and soy sauce take it up another notch!   Quantities are completely up to you, just season to taste. Top it with an egg to make a meal.... Read more »

This is so simple and so good. The sweetness of the cabbage is wonderful with the creamy beans and heat from the chili. You can heat it up for breakfast with an egg. You can cook some sausages in the same pan and serve it all with a little mustard.... Read more »

The only thing you need to have thought of in advance is to have made more rice than you needed for an earlier meal so that you have leftover rice ready, whether in the fridge or freezer. It matter little whether you use white or brown rice, short or long grain. I always make more rice than I need at any given time and then freeze the rest for the fried-rice-nights. Or make it in the morning and leave it sitting out all day and then you’ll have nicely dried out rice for the fried rice that evening.   Variations You can use most any vegetable you have on hand such as, broccoli, celery, Brussels sprouts, daikon, bell pepper, radish, and/or water chestnuts. Watery vegetables, like zucchini and tomatoes, are less well suited. Use a handful of radishes, chopped or a few salad turnips, chopped, in place of the carrots. If you don't have turnip tops, use beet greens, bok choi or any leafy green, you have. Snap or snow peas are great instead of shelling peas. Add any leftover meat you'd like or dice a couple slices of bacon or half a chicken breast and cook with the vegetables before adding rice. Add toasted peanuts or cashews for crunch and heft. Delicious herbs to add, in place of or with, cilantro are mint or basil ... Read more »

Dumplings are simple to stir together and if you happen to have sourdough starter on hand, you can employ some of it to make them extra bouncy and moist. The fresh herbs make them particularly flavorful. You can cook dumplings in most any soup, so this is just a suggested combination. Vary the beans, vegetables, stock and herbs to suit your taste and pantry.   Variations Incorporate different beans by using various or a combination of butter beans, cannellini beans, great northern beans, navy beans, garbanzo beans, and/or black eye peas. Red or black beans can be substituted or added to the dish, as well. Cooked or canned beans (drain if using the latter) work well when limited on time. Add them to the soup during the last 10 minutes of cooking. Soaked, and drained, beans, as described below, are highly nutritious and delicious. Great herbs to use, in any combination, is parsley, dill, cilantro, chives, tarragon.  ... Read more »

This is a quick and flavorful dish. You can you use leftover flank steak or even substitute other meat, leftover or cooked for this purpose. The vegetables, and ratio of vegetables to meat are up to you. In this version, I used cabbage, carrots, and scallions (reserving most of the scallion tops for garnish).   Variations  Most any vegetable (except for tomatoes and maybe winter squash), chopped finely, will work such as kale, bok choi, broccoli, turnips, peppers, etc. You can use bavette, skirt or round steak in place of the flank or substitute the steak, all together, for chicken or shrimp. ... Read more »

I grew up eating cabbage rolls and love them but rarely take the time to make them. This deconstructed version, if you will, is quicker and also delicious. You can season the meat however you'd like and change up the sauce to be heavier on tomato, etc. Here I used ground beef and a little bacon but ground pork or lamb would be good too. You can also add bread crumbs soaked in a little milk to the meat mixture for a lighter version.   Mashed potatoes would be great accompaniment but roasted or boiled do the trick as well.... Read more »

Make this your own with whatever cooked beans and/or grains you have on hand. You can keep it simple with just some cilantro and beans and the sauce or add an egg, or lots of vegetables or bacon or other meat, etc.  The sauce is good on noodles, cooked or raw vegetables, plain rice and pretty much anything, and it is inspired by the wonderful folks at Umi Organic (Noodles).   Variations Any cooked grain, such as rice, quinoa, barley, etc., complements this template very well. You can use red, green, napa, and/or savoy cabbage to give this meal a wonderful crunch and flavor. Lovely herbs that give this recipe a great depth of flavor are cilantro, mint, basil, or whatever tender herb you have. ... Read more »

This is such a bright and luscious wintry salad and you can adapt it to what you have on hand. You can just use cabbage or combine different kinds of cabbage, add or substitute some kale or just use celery root, add grated carrots, etc. The dressing will carry all variations. ... Read more »

You can use most any vegetable or combination of vegetables here and feel free to vary the curry paste. Put on the rice the minute you get home and be sitting down to dinner 20 minutes later. You can certainly fancy it up with chopped fresh cilantro or mint, lime juice, etc. but it is delicious just as is.  ... Read more »

This is a simpler fried rice than my typical ones--no eggs, no soy or fish sauce--just ginger, garlic, pepper, cabbage, pork and rice, basically. It's extra pretty with red cabbage but delicious with red, green or savoy.  ... Read more »

Italians have a way with vegetables, often very simply cooked and often cooked for quite a while. This is a perfect example of both and so delicious. Feel free to reduce the quantity, change up the ratio, add different herbs (parsley would be great at the end or a little sage instead of the oregano) but just don't undercook it.  This is also a good place to use old Parmesan rinds. Just add them to the mix while simmering. And this is better the second and third day. It just gets creamier and creamier.... Read more »

This dish uses many of the fermented Korean cabbage dish ingredients but without the fermentation. Napa cabbage is traditionally used to make kimchi but I prefer savoy or regular green cabbage for this dish. If you have Napa cabbage, you can make the same dish but only blanch the cabbage for about one minute. ... Read more »

My (German) childhood in a salad bowl, if you will: apples, cabbage, bread, cheese, caraway! It's a fabulous combination. Substitute any cabbage you have for the red cabbage. It will still be delicious just not as bright!... Read more »

--Inspired by Quick & Easy Indian Cooking by Madhur Jaffrey   The complex flavors in this simple curry dish belie the speed with which it comes together. It is a good template as many different vegetables can be used and you can add meats or seafood as you like. I use whatever combination of vegetables I have on hand.    ... Read more »

This is a great dish to use up whatever bits of vegetables you have as well as cooked beans, tomato sauce and random bits of meat either already cooked or cooked in the sauce. It's more technique than recipe: cooked saucy vegetables/meat + creamy polenta with cheese, baked until bubbling!   In this particular version I used cabbage, kohlrabi, onions, kale, black beans, leftover tomato sauce, garlic and thyme. I like to chop the vegetables fairly small for this dish. ... Read more »

I try to have cooked beans and chickpeas in the freezer at all times. I cook a good amount, 1 1/2-2 lbs, at a time and then refrigerate and/or freeze portions for future meals. It's just like having canned beans in the pantry but I've gotten so hooked on the flavor and texture of home-cooked ones that I've got a good routine in place that takes little effort.   This bright, hearty salad can be adapted to suit your tastes and pantry.... Read more »

This is so simple and so, so good. I've converted many a cabbage skeptic with this preparation. You can even skip the vinaigrette and/or Parmesan and just drizzle on a little more olive oil and salt. If you have a large head of cabbage this will probably be more than you can eat in one sitting but the roasted cabbage is so good that I would suggest roasting the whole thing and using any leftover wedges in other ways later in the week--chopped up in soup or warmed up with fried potatoes or cooked down a little more and mixed with mashed potatoes. . .  ... Read more »

I call this quick because when made with Napa cabbage you really can start eating it after a day or two. By all means let it ferment for 4-5 and then refrigerate but since the Napa cabbage is so tender it's delicious very soon after starting. It's the same technique as for regular cabbage so use either kind.  ... Read more »