Cabbage Panade From Vegetable Literacy by Deborah Madison Serves 4
“The cabbage and bread meld into a soft, comforting dish that lies somewhere between a soup and a gratin.”
1 clove garlic and butter, for the gratin dish 3 tablespoons butter 1 onion, thinly sliced ½ teaspoon juniper berries, crushed 2 tablespoons coarsely chopped sage leaves About 2 pounds smooth green cabbage, quartered and cut into ribbons ½ inch wide 3 to 4 cups stock Sea salt and freshly ground pepper 4 slices strong-textured dark or light rye bread 1 cup grated Swiss, Gruyere, or more delicate Teleme cheese
Heat the oven to 350 degrees. Rub a 2-quart gratin dish with the garlic and butter.
Melt the 3 tablespoons butter in a wide skillet over medium heat. Add the onion, juniper, and sage and cook, stirring occasionally, until the onion begins to brown, about 10 minutes. Add the cabbage and ½ cup of the stock season with 1 teaspoon salt, cook until the cabbage is tender, about 20 minutes. When it is done, taste for salt and season with pepper.
Place half of the cabbage in the prepared dish. Cover it with the bread and the cheese, then with the remaining cabbage. Pour over the remaining stock.
Bake until bubbling and the edges of the cabbage leaves are attractively browned, about 45 minutes. Spoon the bread and cabbage into soup plates, then pour any juices remaining in the gratin dish around each serving.
Stuffed Cabbage From Plenty by Yotam Ottolenghi Serves 4
2 tbsp. unsalted butter 1 ½ oz. vermicelli noodles (not the rice variety) 7/8 cup basmati rice 1 ¼ cups water Salt 1 medium cabbage 1/3 cup pine nuts, toasted and roughly chopped ¾ cup ricotta ¼ cup grated Parmesan 3 tbsp. chopped mint 4 tbsp. chopped parsley, plus extra to finish 3 garlic cloves, crushed Black pepper 1 cup dry white wine 6 tbsp. vegetable stock 1 ½ tbsp. sugar 4 tbsp. olive oil
Melt the butter in a small saucepan over a medium heat. Break the vermicelli with your hands into ¾-inch-long pieces and add them to the pan. Stir as you fry them for 1 to 2 minutes. Take care! They can burn in a second. As soon as the noodles start turning golden add the rice and stir well. Then add the water and ½ teaspoon salt and bring to the boil. Turn the heat down to the minimum, cover and cook for 20 minutes. Remove from the heat and leave to sit for 10 minutes before removing the lid and allowing to cool down a bit. While the rice is cooking, cut the cabbage vertically in half. Peel off the leaves and blanch them in boiling water for 6 to 8 minutes, or until semisoft. You may need to do this in a few batches, depending on the size of your pan. (Alternatively, trim off the base of the cabbage, then put it whole into a pot of boiling water; gradually remove the outer leaves as they cook.) Refresh the leaves under cold running water, drain and pat dry. Preheat the oven to 350 degrees. To the cooked rice add the pine nuts, ricotta, half the parmesan, the herbs, garlic, and salt and pepper to taste; mix well with a fork. Use the cooked cabbage leaves to make parcels of whatever size you choose, each one containing a generous amount of the rice filling. Alternatively, make rolls by placing some rice filling at the base of a rectangular-shaped piece of cabbage and then rolling it up; don’t worry that the sides remain open.
Arrange the cabbage parcels close together in an oven proof dish (if you can’t fill up the dish completely use cabbage trimming to fill in the gaps). Whisk together the wine, stock, sugar, olive oil and plenty of salt and pepper. Pour this over the cabbage parcels and put the dish in the oven. Bake for about 40 minutes, or until almost all the liquid is gone. Sprinkle with remaining Parmesan, return to the oven and bake for a further 10 minutes for the cheese to melt and turn golden. Remove from the oven and allow to rest for 5 minutes before serving.
White Beans and Cabbage From Super Natural Every Day by Heidi Swanson
2 tablespoons extra-virgin olive oil, clarified butter, or unsalted butter 4 ounces potatoes, unpeeled, scrubbed, and cut into tiny cubes Fine-grain sea salt 1 large shallot, thinly sliced 2 cups cooked and cooled white beans, or 1 (15 ounce) can white beans, rinsed and drained 3 cups finely shredded green cabbage A bit of freshly grated parmesan cheese Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss, cover, and cook until the potatoes are cooked through, 5 to 8 minutes. Be sure to scrape the pan and toss the potatoes once or twice along the way so all sides get color. Stir in the shallot and the beans. Let the beans cook in a single layer for a couple minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and a bit crispy on all sides. Stir in the cabbage and cook for another minute, or until the cabbage loses a bit of its structure. Serve dusted with Parmesan.
Asian-Inspired Coleslaw From River Cottage Veg by Hugh Fearnley-Whittingstall *you could add cucumber to this! “This is based on a recipe from Taste: A New Way to Cook by the marvelous Sybil Kapoor. It’s wonderfully aromatic, quite unlike any other coleslaw I’ve ever tried, and I urge you to give it a go.” Serves 6 to 8 1 red onion, trimmed and thinly sliced 3 carrots, peeled 1 green cabbage For the dressing: 2 tablespoons white wine vinegar or rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon honey 2 tablespoon finely chopped ginger 1 garlic clove, finely chopped To finish: Lime juice Cilantro, if you have it Put the sliced onions into a large bowl. Cut the carrots into fine julienne with a mandolin or grate them coarsely and add to the bowl. Remove any blemished outer leaves from the cabbage, then quarter and cut away the core. Shred the leaves as finely as you can and combine with the onions and carrots. For the dressing, whisk together all the ingredients, making sure the honey is dissolved. Pour the dressing over the vegetables and toss thoroughly. Leave for 10 to 20 minutes to soften and “relax”. Serve the coleslaw scattered with cilantro and sprinkled with lime juice.
Apple Cider-Braised Cabbage From Root to Leaf by Steven Satterfield Serves 6 “The sweet and sour cabbage goes exceptionally well with a mild sausage, such as bratwurst, and a healthy dollop of whole-grain mustard.” ½ cup packed light brown sugar 2 tablespoons kosher salt 1 cup apple cider vinegar 1 cup fresh-pressed apple cider ½ red onion, cut into crescents 1 head cabbage, quartered, cored, and cut lengthwise into ½-inch-thick strips Heat the oven to 350 degrees. Place the brown sugar and salt in a 9x13-inch baking dish. Pour the vinegar and apple cider over the sugar and salt, and stir to dissolve. Add the onion and the cabbage, and gently stir and turn to coat with the liquid. Cover the pan with a sheet of parchment paper, and then cover and seal with aluminum foil. Cook for 1 hour; the cabbage should be tender. If using a slow cooker or stove-top method, cover and cook on medium-low heat for a minimum of 1 hour.