Guatemalan Red Cabbage

This recipe makes quite a bit of cabbage. It is really tasty and can be refrigerated for up to 3 days, but you may want to try half of a recipe first. 

INGREDIENTS

1    2 pound red cabbage, cored, thinly sliced

1    red onion, quartered, thinly sliced

1-2  fresh jalapeno peppers, stemmed, seeded, minced

¼   cup red wine vinegar

¼   cup olive oil

      fresh lime juice from 1 large lime

¼   cup freshly chopped cilantro

2    tablespoons dark brown sugar

      grated peel from 1 medium orange

1     tablespoon toasted cumin seeds or cumin powder

METHOD

Blanch the cabbage in a large pot of boiling water for 2 minutes, drain well and cool. Transfer to a large bowl and toss with the onion and jalapeno.

In a small bowl, whisk together the vinegar, olive oil, lime juice, cilantro, sugar and orange peel. Whisk until the sugar is thoroughly dissolved, pour over the vegetables and toss to combine. Let it stand for all flavors to combine. Serve sprinkled with cumin seeds or powder.

Adapted from a recipe from Martha Stewart

Smoky Cabbage Soup

INGREDIENTS

2    cups low sodium chicken broth

2    medium Yukon potatoes, peeled, diced ½ inch

1    teaspoon dried thyme leaves

1    tablespoon olive oil

3    medium Andouille sausages, sliced ¼ inch

1    cup chopped white onion

4    garlic cloves, minced

½   small head cabbage, chopped (3-4 cups)

¼   cup water

1    can (15 ounces) diced tomatoes with juice

METHOD

Place the chicken  broth into a medium sauce pan over high heat. Add the potato cubes and thyme. Bring to a boil, reduce heat to a simmer and cook 8 to 10 minutes until the potatoes are just ten der. Remove from the heat and reserve.

In a large skillet over medium heat, add the olive oil and swirl to cover. Add the sausage slices and cook for 3 to 4 minutes until lightly browned, turning often. Add the onions and cook for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add all of the cabbage and the water and cook, turning often, until the water has evaporated.

Add the potatoes with their liquid and the tomatoes with their liquid. Stir and cook until the cabbage is mostly wilted but still a bit crisp. Serve in individual bowls.

Based on a recipe from Cooking Light magazine.

Red Cabbage, Apple and Onion

INGREDIENTS
2    slices bacon, diced small
1    medium red onion, peeled, sliced
4    cloves garlic, minced
½   head red cabbage, cored, thinly sliced
2    apples, quartered, sliced
½   cup granulated sugar
½   cup red or white wine vinegar
2    ounces Bombay or similar gin
2    bay leaves

METHOD

Heat a large sauce pan over medium-high heat and add the bacon. Cook the bacon until crisp, stirring occasionally, about 4 to 5 minutes. Add the onions and garlic to the sauce pan and cook them until they are soft. Add the cabbage, apples, sugar, vinegar, gin and bay leaves.

Stir and cook the cabbage until it is slightly limp and the ingredients are well mixed, about 3 to 4 minutes. Cover, lower the heat to medium-low and cook for 30 to 35 minutes, stirring occasionally. When the cabbage is completely tender, you are done. Remove from the heat, discard the bay leaves and serve.

Based on a recipe in My Family Table by John Besh. Andrews McMeel publishers

 

Pork with Braised Cabbage

INGREDIENTS
2    tablespoons butter
4    pork loin chops
1    large onion, quartered, sliced
6    cups thinly sliced red or green cabbage (or a mix)
1    tart apple, peeled and grated
1    tablespoon brown sugar
4    tablespoons white wine vinegar

METHOD

In a large skillet, melt the butter over medium heat and brown the pork chops on both sides, about 3 to 4 minutes per side. Set aside. Add the onions and cook for 5 to 6 minutes until tender. Add the cabbage and cook, stirring, for 3 to 4 minutes. Add the apple, sugar and vinegar. Place the four chops on top of the cabbage-apple mixture, cover and simmer for 10 minutes..

Remove the pork chops, stir the cabbage and onions, turn and replace the pork chops. Cover and cook for another 8 to 10 minutes, checking on the level of crispness several times as the cabbage cooks. When it has reached the level of crispness you desire, remove from the heat and serve. You may want to pass the white wine vinegar for those who want a little more.

Transylvanian Casserole

Transylvania is a province on the Hungarian-Romania border that has changed hands several times between countries. It is also the locale for the legend of Count Dracula. From there comes this most interesting casserole gleaned from many Internet recipes, all different.

INGREDIENTS

½    cup Arborio rice
2     tablespoons olive oil, divided
2     medium onions, chopped
1     teaspoon paprika
1     pound lean pork, diced to ½ inch
1     can (16 ounces) sauerkraut, slightly rinsed, drained
½    pound smoked sausage, sliced into thin coins
3     hard-boiled eggs, sliced
½    cup sour cream

 METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 3-4 quart covered baking dish. Boil the rice in slightly salted water, drain and set aside. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat and add the onions. Cook them for 5 to 6 minutes until translucent, remove from the heat and sprinkle with the paprika, mixing it in.  Set aside in a small bowl.

 

Add another tablespoon of olive oil to the skillet and return to the heat. Add the diced pork, stir well and cook for 20 minutes or until the pork is cooked through. Set aside.

Spread 1/3 of the sauerkraut in the bottom of the baking dish. Cover with half of the rice, half of the onions and half of the meat. Add slices of sausage and hard-boiled eggs. Create another identical layer and finish with the last third of the sauerkraut. Spread the sour cream over the top of the dish.

 

Cover and bake for 20 minutes. Uncover and bake for 35 to 40 minutes until all the liquid has been absorbed and the sour cream has lightly browned. Allow it to cool slightly and serve. Will make about 4-6 servings.

Bean and Cabbage Soup

INGREDIENTS
1    tablespoons olive oil
2    slices bacon, chopped to ½ inch
1    medium white onion, finely chopped
3    cloves garlic, minced
3    cups of low fat chicken or vegetable broth
1    tablespoon dried rosemary
1    teaspoon fennel seed
2    bay leaves
2    cans (14 ounces) Cannellini beans, rinsed, drained
2    cups chopped cabbage leaves
½   teaspoon salt
2    tablespoons sour cream or plain yogurt
1    tablespoon butter

METHOD

In a large sauce pan over medium heat, add the olive oil and fry the bacon until well crisped. Add the onion and garlic and cook until soft, about 4 to 5 minutes. Add the broth to the sauce pan and scrape up any brown bits from the bottom of the pan. In a grinder, grind the rosemary and fennel seed to a powder and add to the sauce pan.

Add the bay leaves and the drained beans. Stir well and bring to a boil. Reduce the heat to medium-low, cover and simmer for about 20 minutes. Remove the bay leaves, add the cabbage and stir it in. Return to a boil, lower heat to a simmer and cook for a further 10 to 12 minutes until the cabbage leaves are very soft. Add the salt, sour cream and butter and cook until well absorbed. Serve immediately.

Beef Cabbage Casserole

INGREDIENTS
½    head green cabbage, cored, sliced and chopped
1     pound low fat ground beef
1     small white onion, chopped fine (1 cup)
½    cup chopped celery
½    cup chopped green bell pepper
2-3  cloves garlic, minced
1     can (15 ounces) diced tomatoes
2     tablespoons tomato paste
¼    cup dry red table wine
2     teaspoons dried oregano
2     teaspoons dried thyme

METHOD

Preheat the oven to 350 F. Grease the bottom and sides of a deep 9 inch square baking dish. Place the cabbage into the baking dish, press it down and cook in the microwave for 2 minutes.

In a large skillet add the ground beef. Use a fork to separate the beef and  cook for 4 to 5 minutes until it is browned. Add the onion, celery, green pepper and garlic. Cook for 4 to 5 minutes until the vegetables are tender, about 5 to 6 minutes.

To the skillet, add the diced tomatoes, tomato paste, red wine and the two spices. Stir all ingredients until they are well mixed and remove from the heat. Pour this mixture into the cabbage-lined baking dish, smooth the top and place into the oven. Bake for 20 to 25 minutes until top of the dish looks real brown. If using the optional cheddar, sprinkle over the top and return to the oven for another 5 minutes. Remove and let the dish cool for 5 minutes before serving.

 

Potato Cabbage Hash

While I could not find any Irish connection for this recipe, it should be Irish because the main ingredients are cabbage and potato.

INGREDIENTS

½    head green cabbage, cored and sliced thin
1     medium white onion, sliced thin
2     medium Yukon Gold or white potatoes, grated with skin on
2     tablespoons butter
2     tablespoons Dijon mustard
1     tablespoon dried sage

METHOD

Preheat the oven to 325 F.In a baking dish with cover, mix the cabbage, onion and grated potatoes. Melt the butter and mix the mustard with it and pour over the vegetables. Sprinkle the sage over the whole thing and mix it in. Place into the oven and cook, covered, for 35 to 40 minutes.  Remove from the oven, toss slightly and serve immediately. Will serve 2 to 3.

Corned Beef Potato Casserole

INGREDIENTS
1 ½   teaspoons Dijon mustard
¼      cup chicken broth
1 ¼   pounds Yukon Gold potatoes (2 cups sliced)
 ½     pound corned beef in small cubes
1+     cup shredded Dubliner cheese
2       cups shredded green cabbage (1/2 head)

1       thinly sliced medium leek, about 1 1/2 cups   
             (white and pale green parts)
½      teaspoon dried dill
         Paprika

METHOD

Preheat the oven to 325 F. Grease the sides and bottom of an 8 inch baking dish with butter. Stir together the broth and mustard. Thinly slice the potatoes using a mandolin. Spread 1/3 of the potatoes in the bottom of the dish, slightly overlapping and leaving no gaps.

Add 1/3 of the cheese and 1/2 of the cabbage, leeks and corned beef. Pour 1/2 of the mustard mix over the layer. Repeat these layers and then top with the remaining 1/3 of the potatoes and add the remaining cheese.

Sprinkle the dill and a bit of paprika over the potatoes. Cover and cook for about 30 minutes. Uncover and cook for 8 to 10 more minutes to brown the potatoes on top. Remove from the oven and allow it to cool for a few minutes before serving. Will serve 4 to 6 people as a main dish.

Red Cabbage and Apples

They just don’t make better side dishes than this. I can’t wait for St. Patrick’s day to have this with a pork dish and the Irish brown bread. A nice glass of ale will have to accompany it all since I don’t know of any Irish red wines to pair with it.

 

INGREDIENTS
1    large head of red cabbage
2    tablespoons cider vinegar
3    tablespoons granulated sugar
1/8  teaspoon cinnamon
½   cup water
3    Macintosh, Gala or Fuji apples

METHOD

Cut the cabbage into four pieces, remove the core and shred the cabbage. Place into a large steel skillet. Mix the vinegar, sugar, cinnamon and water and pour over the cabbage. Bring to a low boil.

Peel, core and cut each apple into 8 even pieces and put on top of the cabbage in the skillet, cover and cook for about 15 minutes until the cabbage is soft and the apples soft. Remove the cover and cook for about 5 more minutes to evaporate most of the liquid. Remove from the heat and serve immediately.

Beef and Cabbage

A simple dish with easy ingredients. Not gourmet but quite good

INGREDIENTS

1          tablespoon olive oil
1          pound low fat ground beef
1          small white onion, chopped fine
2          cups thin sliced celery
1          cup low sodium beef stock
½         tablespoon garlic powder
2          tablespoons cider vinegar
1          teaspoon caraway seeds
1          cup low or non-fat yogurt
1          head green cabbage, cored, sliced and chopped

METHOD

In a large skillet, heat the olive oil over medium heat and add the ground beef. Use a fork to separate the beef while it simmers. Cook for 4 to 5 minutes until it is thoroughly broken apart and browned. Add the onion and cook for 4 to 5 minutes until the onions are tender.

Add the beef stock and scrape any brown bits off the bottom of the pan. Add the garlic powder, cider vinegar, caraway and yogurt, stirring them in. Add the cabbage, cover and cook until tender, about 5 to 6 minutes, stirring every 2 to 3 minutes

Serve immediately and garnish with chopped chives or flat leaf parsley. Will serve 4 to 6 people as a main dish.

Fried Cabbage

A simple side dish that tastes way better than it should.

INGREDIENTS
1          slice of thick bacon or two of thin cut
1          medium leek
1          head Napa cabbage
1          head purple cabbage
2          tablespoons olive oil

METHOD
Cut the bacon into ¼ inch wide strips crosswise and set aside. Clean and slice the leek into ¼ inch rounds, crosswise, up into the darker green part, then cut the rounds into semi-circles. Yield should be about 1 ½ cups to 2 cups. Rinse and drain the Napa cabbage and slice it thinly crosswise until you have 2 ½ cups of sliced cabbage. Thinly slice and chop the purple cabbage until you have 2 cups of chopped cabbage.

Heat the olive oil n a large skillet and ad the chopped leeks. Cook, stirring, for 5 to 6 minutes until the leeks are just tender. Add both cabbages and stir-fry for 4 to 5 minutes until they are slightly wilted. Add the bacon strips and stir into the cabbage and leeks. Cover and cook over medium-low heat for 8 to 10 minutes. Serve immediately as a side dish.

Cabbage Pepperoni Soup

Add the hotness of pepperoni to the coolness of cabbage for a great blend of tastes. Add rice to the mix if you wish.

INGREDIENTS
1  cup chicken broth (optional)
1/2  cup Carnaroli or Arborio rice (optional)

1  tablespoon olive oil
1  medium (10 inch) pepperoni, skinned and sliced to 1/4 inch coins
1  medium white onion, halved and sliced thinly
1/2  green cabbage, cored and sliced thinly
4  cups low salt chicken broth
    salt and pepper to taste

METHOD
If you wish to have rice with your soup, bring the cup of broth to a boil in a small sauce pan, add the 1/2 cup of rice, reduce the heat to low and cook for 8 minutes. Remove from the heat and reserve.

In a large sauce pan, add the olive oil and pepperoni and cook over medium heat, stirring occasionally, until the pepperoni slices have shrunk and turned the oil red, about 7 to 8 minutes. Remove with a slotted spoon and reserve. Add the onion to the sauce pan and cook for 3 to 4 minutes until the onions are slightly tender. Add the4 cups of broth and the cabbage and continuing simmering for 4 to 5 minutes until the cabbage is ten der. Add the reserved pepperoni slices, stir and season, and serve.

If using the optional rice, add 2 to 3 tablespoons to each  bowl when serving. If you have left over soup, DO NOT put the left over rice into the soup; it will absorb ALL the liquid. Store them separately.