Category: Cabbage (Green, Red, Savoy)
Cabbage, Crispy Potatoes and Fried Eggs
This is so simple and so good. I grew up eating variations of this dish in Germany. The quantities are all approximations. Use what you have, increase, decrease to suit your tastes and/or what you have on hand. The addition of caraway seeds makes it very typical but it’s lovely without too. The sweetness of cabbage cooked this way is remarkable. Green, savoy and red cabbage are all good prepared this way. The cabbage is definitely my favorite part.... Read more »
Rice and Smothered Cabbage/Risotto
--slightly adapted from the Wednesday Chef
This involves two steps but it’s worth every minute. It’s not much to look at but the flavor is wonderful. And it’s really almost more risotto textured than soup. If you use a good broth it’s a very flavorful dish.
Serves 4 - 6... Read more »
Mixed Veggie Japanese-Style Pancakes
This is a variation of Okonomiyaki, Japanese Cabbage Pancakes and is a perfect CSA/market template in that you can use whatever bits and pieces you have on hand.... Read more »
Cabbage Apple Slaw with Walnuts and Blue Cheese
[caption id="attachment_17403" align="aligncenter" width="600"] You can easily omit the blue cheese and it will be just as delicious.[/caption]
This is a classic combination of ingredients and a wonderful addition to the Thanksgiving table or any meal, really.
... Read more »
About: Cabbage (Green, Red, Savoy)
Cabbage is an unsung hero and so many cultures do so many wonderful things with cabbage--from kimchi to sauerkraut and cole slaw to Portuguese caldo verde to Japanese okonomiyaki--there's never a shortage of ideas for what to do with this wonderful vegetable. It's delicious simply roasted, in soups, or in a slaw.
It keeps so well that you have plenty of time to use it up once you have it. Keep it in plastic in the fridge and it should be good for many weeks and you can always remove the outermost layers if they look ratty.
The most common kinds of cabbage are red, green and savoy (same shape typically as the others but with crinkly leaves). Green and Savoy can be used interchangeably and sometimes so can red. Classic cabbage dishes like cabbage rolls or gratins typically use green or savoy, not red.... Read more »
