At least, that's what I'm hearing from you. You want new and interesting things to with cabbage.
And, specifically, no more recipes for Asian-style slaw!
If, like me, you grew up on stewed red cabbage, you, too, may immediately think, "Eeew ... cabbage!" But never fear: as with pork chops, once you figure out there are alternatives to the way it was prepared in the 1970s, you'll become a fan.
Note: some of these recipes aren't chilly and summery, but they definitely are seasonal, given the cabbagey emphasis.
And I couldn't entirely ignore slaw, as it is one of the finest vehicles for raw cabbage, but I promise this one isn't Asian.
As always, if you need help with a veggie you've received in your CSA share, leave a comment below or send me an email before this coming Friday.
Recipes suggestions are posted on Mondays.
On to the cabbage recipes...
- Cabbage, ham and mushroom galette: the horseradish cream really puts this simple recipe over the delicious top. Savoy cabbage is a good choice in this recipe.
- Nouveau colcannon: While the recipe calls for baby spinach, substitute a more delicate variety of cabbage (napa, for instance, rather than thicker, sturdier green cabbage) for a more authentic colcannon.
- Ribollita: A slow-cooked Tuscan cabbage and bean soup, from Ina Garten via the Food Network.
- Pizzoccheri: Here are two different takes on using these Northern Italian buckwheat noodles -- I can't decide which to make first!
- Pizzoccheri from Mark Bittman via The New York Times
- Valtellina pizzoccheri via Leite's Culinaria
- Sweet and spicy slaw: Slaw with a little kick -- yum!
If you try any of these recipes or have a favorite cabbage recipe of your own, be sure to tell me about it in the comments below!
Spray a baking pan with Pam, cut the cabbage into bite sized pieces and generously sprinkle your favorite flavor of Mrs. Dash, maybe some dehydrated onion and some garlic powder then spray again with Pam then cover with tin foil and bake. You can't overseason it. It's healthy and tasty.
ReplyDeleteI love cabbage! Right now I'm making classic sauerkraut--that Really uses up a lot of cabbage at once, and the results are great besides. I also like to chop cabbage and stir it into a batch of mac and cheese before baking. Braised cabbage and apples with red wine and caraway seed is great (although way too fall-y for July), as is stir-fried cabbage with shredded carrot, sriracha sauce, and toasted sesame seeds and/or cashews.
ReplyDeleteSeriously, Eileen -- stirred into mac and cheese? I am definitely going to try that! And Roxanne, that sounds simple and delicious, my favorite combination.
ReplyDeleteMy husband haaaates cabbage. Just hates it! I've gotten him to come around a little and he'll eat it now, but it's still not his favorite. And he eats just about anything. :) I have a cabbage & cheddar pie recipe (forgot where I got it from!) that I think is really good and different. And I always love stuffed cabbage leaves!
ReplyDeletePlease do share the cabbage & cheddar pie recipe with us, Kiersten -- that sounds excellent.
ReplyDeleteI shred cabbage and saute it in a pan, and use it instead of rice for stir fries. It's a fun alternative, and soaks up any kind of sauce in a similar way. I also make haluski (a fabulous unhealthy Polish recipe) by sauteing sliced cabbage and onions with butter, adding about a tablespoon or two of sugar (depending on the amount of cabbage), salt and pepper to taste, then combining with cooked egg noodles. So good!
ReplyDeleteI got fennel in my CSA share this week and have no idea what to do with it! Any ideas?
Great ideas, Jennifer -- thanks. And, lucky you, I tackled fennel in an earlier CSA post: http://yankee-kitchen-ninja.blogspot.com/2012/05/csa-share-ninja-rescue-kale-asparagus.html
ReplyDeleteAwesome! Thank you!
ReplyDelete