Category: Cabbage (Green, Red, Savoy)

  I never tire of slaws and this is a quick, delicious one. As usual, substitute other kinds of cabbage or greens or herbs. Mint would be wonderful here instead or in addition to the cilantro. Any kind of miso will do but I tend to keep red miso on hand so it's what I typically  use.... Read more »

--inspired by Chez Panisse Vegetables by Alice Waters   This gorgeous platter of food is less rich than Alice's original--I substitute vegetable broth (my homemade veggie bouillon broth typically) for white wine and chicken stock. I think it is plenty rich and satisfying as is--the butter certainly makes it so. I use salmon whereas she calls for halibut but by all means use what you have--as long it's a fairly substantial, meaty fish. And use regular green cabbage if you don't have savoy--either one is delicious. ... Read more »

This is a wonderful combination. The sweet cabbage is enlivened by the fragrance and spice of the harissa and the cilantro is a pretty, fresh addition. I used a batch of harissa here that was not very spicy and a little looser, from plenty of fresh, roasted peppers, not just dried, hotter ones. If you have a spicier/thicker version you might use a bit less and thin it down with a little olive oil so you can toss it with the cabbage.   This is one of the many recipes that takes advantage of what I call the Prepared Pantry--harissa in this case. And store-bought versions would be just fine too and in that case it's just a good use of the pantry!  ... Read more »

This dish makes me never tire of cooler season vegetables. I love this combination and it can be varied to use onions instead of leeks, more or less garlic and tomato, with or without bacon, etc. It's inspired by the cooking of Tuscany and farther north where beans are king and cabbage is a standby. You can make a meal of this and serve it on polenta if you'd like.   This recipe makes quite a bit but it keeps well and is delicious the following day with an egg, salad, good bread, or just as is.... Read more »

      This is a quick, rich and warming side dish. The crunch from the toasted nuts is critical to lend it some dimension. I happened to have fresh turmeric and used it in this version but dried/ground is just fine as well. ... Read more »

  --inspired by Wildwood: Cooking From the Source in the Pacific Northwest by Cory Schreiber   A ridiculously good fall meal! ... Read more »

  -adapted from Afro Vegan by Bryant Terry   Afro Vegan is a gorgeous and inspiring cookbook for cooks/eaters of any persuasion. Bryant has a knack for flavor combinations coupled with deep knowledge of cooking and culinary traditions  in many African countries and the African diaspora. I adapted this lovely vegetable dish and un-veganized it by adding a bit of cream and bacon (and even a little chicken in the above version) which you could certainly omit.  ... Read more »

--inspired by Richard Stewart from The Gumbo Shop   Gumbo Z'herbes or Gumbo Zav or Gumbo Verte are all names for the the green gumbo often made during lent in New Orleans. There are dozens of versions of Gumbo Z’herbes, some with meat, some without, some with up to 13 kinds of greens.   This makes a big pot of soup but it’s hardly worth making a smaller batch. And it gets better with age and freezes well. This takes about 60-90 minutes to make (excluding the bean soaking time), including all the washing and chopping, depending on how fast of a chopper you are. You can also used canned beans in a pinch.   Serves 12... Read more »

This is a fairly quick and satisfying meal that uses up most any vegetable you have on hand. Once you make it a few times you won't need to look at a recipe and will have fun with whatever version you conjure. If you're using summer squash or other quick cooking vegetables, add them to the curry a bit later since they will take less time to cook and you want them to keep their shape just a bit.... Read more »

  These are a bit of a project but so fun to make, so beautiful to behold and so scrumptious to devour.  Ideally you want a savoy cabbage for this dish though regular green cabbage would work too--they're just not quite as beautiful as the crinkly savoy.... Read more »

  This is a Vietnamese-inspired salad that is bright, spicy, sweet, and delicious. You can substitute cubes of fried or baked tofu for the chicken. You can use Napa, Savoy or green cabbage. I had some roasted broccoli that I added to this batch, which was delicious. It's a very adaptable recipe so adjust the vegetables to your taste. [caption id="" align="aligncenter" width="660"] It's really a meal in one if you add the vermicelli noodles, as seen above.[/caption]  ... Read more »

This is a pretty classic, German-style braised red cabbage dish. It becomes tender and very fragrant with the spices and wine with plenty of acidity. It's wonderful with mashed potatoes and any roast meats or or grains of any kind.... Read more »

  Serve this hearty gratin as a main dish with a big salad. This a good dish to use up leftover rice. I always cook more than I need for one dish and then freeze the rest for dishes like this. You can also use less rice and more vegetables,  more leeks, less cabbage. Make it work for what you have/like. ... Read more »

This is a simple and delicious way to work your way through a lot of cabbage. I can eat a quarter of a good-sized cabbage in one sitting prepared this way but by all means scale this down to suit your appetites/needs.... Read more »

The bacon is very good in this dish and a little goes a long way. It is quite an elegant dish, really. You can use regular green cabbage here as well but is particularly good with the crinkly savoy cabbage.... Read more »

As is often the case, this is more simple technique than real recipe. It easily scales up and down and you can change the ratio of kale to cabbage so use however much you want. The below quantities are just suggestions. ... Read more »

 This is a favorite dressing. I’ve so far only used it with cabbage but I’m sure I’ll use it on greens or other things soon.... Read more »

This is my go-to, quick slaw to use with any kind of cabbage, even Napa (like the gorgeous purple Napa above). I vary the ingredients based on the season and how hearty I want it to be. Quantities are approximations so feel free to use what you have.   The dressing is delicious and good on most anything--a bowl of rice/quinoa and beans with herbs, on roasted vegetables, on a burger, in fish tacos. . . so double the recipe for the dressing and have it on hand to enliven other things.  ... Read more »

--adapted very slightly from Tender by Nigel Slater   Savoy cabbage is very good in this traditional Portuguese soup but regular green cabbage or any kind of kale works just as well as does a combination of kale and cabbage. One fresh chorizo sausage (about 4 ounces) is enough to flavor this soup but if you have meat lovers at the table feel free to use two. You can substitute plain/Italian pork sausages if you don't have chorizo. If you’d like to make this without meat add 1 teaspoon smoked Spanish paprika (Pimenton) and another clove or two of garlic at the beginning. This soup is even better the next day even though it’s not going to win any beauty contests.   Serves 4... Read more »

There are several versions of Okonomiyaki and this one traditionally includes minced dried shrimp which I omit since I don’t typically stock dried shrimp. You can make several very large pancakes, the size of the pan, and cut them in wedges or make them more typically pancake-sized. The sauce is nothing more than mayonnaise, Sriracha (or chili sauce of your choice) and soy sauce and it improves everything it touches.   Yields about 14 4-5 inch pancakes.... Read more »