Posts tagged cabbage

Stir-Fried Cabbage with Fennel Seeds

Stir-Fried Cabbage with Fennel SeedsRecipe: Stir-Fried Cabbage with Fennel Seeds

This recipe is from Madhur Jaffrey (with a couple minor tweaks) and is without a doubt the best cabbage recipe ever.

 

Ingredients

  • 1 1/2 pound green cabbage (half a large head)
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon sesame seeds
  • 1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garam masala

Instructions

  1. Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Cut each section lengthwise into very fine, long shreds. A bread knife or chef’s knife is ideal for this.
  2. Put the oil in a wide, preferably nonstick or cast-iron pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Be careful not to burn the seeds. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.
  3. Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 10 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches.
  4. Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Madhur Jaffrey’s Stir-Fried Cabbage with Fennel Seeds

Roasted Cabbage with Bacon

Recipe: Roasted Cabbage with Bacon

Ingredients

  • 1 tsp olive oil
  • 2 tbsp real bacon bits
  • 2 tbsp lemon juice
  • 1 tbsp worcestershire sauce
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 Medium Head of Cabbage

Instructions

  1. Preheat the oven or the grill to 425 degrees.
  2. Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.
  3. Prepare the cabbage by washing, removing the loose outer leaves and quartering.
  4. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.
  5. Wrap each wedge and bake for 30 minutes.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Roasted (Wish They Were Grilled) Cabbage

Sweet and Sour Cabbage Wedges

Sweet and Sour Cabbage Wedges

Recipe: Sweet and Sour Cabbage Wedges

This side dish is simple to make and can be turned into an entree with the addition of Kielbasa.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 head green cabbage, quartered through the core
  • 1/2 cup cider vinegar
  • 2 tablespoons sugar
  • course salt and ground pepper, if desired

Instructions

  1. Start by putting olive oil in a pan (skillet can be used) over medium heat.
  2. Then add the cabbage and cook it until it’s golden brown. Around 3 minutes per each side.
  3. Then add vinegar, sugar and 1.5 cups of water. Cover. Bring to a simmer. Cook the cabbage until it is tender.
  4. Cook about 15 to 20 minutes then serve with salt and pepper.

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Sweet and Sour Cabbage Wedges

Mayo-Free Coleslaw

Coleslaw

Recipe: Mayo-Free Coleslaw

This coleslaw has a fresh, tangy taste and is free of most common allergens.

Ingredients

  • 2 bags coleslaw mix (or 2 lbs shredded green & purple cabbage with a little shredded carrot)
  • 1 finely sliced bell pepper
  • 1 cup vinegar (splash of balsamic and the rest cider vinegar)
  • 2/3 cup olive oil
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tsp Italian-style seasoning
  • 1 tsp celery seed or celery salt (if using celery salt, reduce the amount of salt a bit)
  • 1/3 cup sugar (helps cut the gassiness)
  • 1 tsp mustard powder

Instructions

  1. Bring the vinegar to a boil, then mix with oil, sugar, and spices.
  2. In a large bowl, mix the hot vinegar/oil mixture with the cabbage mix, until well coated.
  3. Put in a sealed container, and chill for a few hours.

Inspired By: Cole Slaw without Mayo

Slow Cooker Corned Beef and Cabbage

Corned Beef and Cabbage

Recipe: Slow Cooker Corned Beef and Cabbage

Ingredients

  • 2 stalks celery, halved
  • 4 carrots
  • 1 medium onion, cut in 4 wedges
  • 4 to 6 red potatoes, quartered
  • 1 4-pound corned beef brisket
  • 12-ounce bottle stout or dark ale
  • 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
  • 1 medium head cabbage, cut into 6 wedges
  • Serve With: Grainy Mustard and Horseradish Sauce

Instructions

  1. Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot.
  2. Rinse the corned beef brisket and place over vegetables.
  3. Add the bottle of stout, spices and enough water to just cover the meat.
  4. Cover and cook on LOW for eight to nine hours.
  5. Shortly before server, cook cabbage in pressure cooker for 5 to 8 minutes (or steam cabbage until tender).
  6. Remove the meat and vegetables from the pot and cover with foil to keep warm.
  7. Add cooked cabbage to slow cooker and cook for an additional 15 minutes.
  8. Slice brisket across the grain, serve with vegetables, cabbage, mustard and horseradish sauce. Pass extra cooking liquid at the table.

Personal Notes

The carrots are very good. If you increase the vegetables, they may not fit in the slow cooker, but I like substituting more carrots for less potatoes.

Number of servings (yield): 4

Inspired By: Slow Cooker Corned Beef and Cabbage

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