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Once upon a time… I promised you a category on Graasland intended for Cabbage Recipes. It did appear, but fell into a slumber after I’d only shared three dishes with you. Well, now’s the right season to revive it!
Here’s a vegan version of coleslaw that I adapted from the Dutch vegetarian cookbook Gezond genieten: Groentegerechten by Jan & Ineke Stevens.
Coleslaw with Avocado Dressing
- 350-400g white or pointed cabbage
- 1/2 avocado
- 1 green onion
- 2 sprigs cilantro
- 1/2 tbs lemon juice
- 2-3 tbs vegenaise, soygurt or faux sour cream
- salt ’n pepper
1. In advance
Cut its core from the cabbage, discard wilted outer leaves and thinly slice the veg. I don’t have a fancy machine to do this so I use my mandolin or a big, sharp knife and heavy wooden cutting board. Of course you can also buy pre-chopped cabbage…
Put the cabbage in a bowl, scatter some salt over it and weigh it down with a pan filled with water, supported by a saucer. Let it rest for a while until water comes out, preferably for a few hours.
To make the dressing, scoop out the avocado, slice the green part of the spring onion in rings and put these aside. Chop the rest of the onion in small pieces and blend with avocado, cilantro, lemon juice, veganaise (or substitute). Add pepper to taste but refrain from adding salt until you’ve tasted the cabbage in step 3!
Put the cabbage in a sieve, rinse and drain, pressing out excess water by hand. Now taste! Decide whether your dressing needs any more salt – if so, add it.
NOTE: if you do not intend to eat all of the coleslaw at once, just drain the cabbage you’re reserving and put it in a Tupperware box in the fridge. Only rinse and wring the veg when you’re ready to use it.
Place the cabbage on a nice plate or in a salad bowl, spoon the dressing in the middle and sprinkle the remaining onion rings on top.
As you can see I added some tomato and olives to the salad last time. Possibly it’s better without to let the smooth avocado dressing come to its full advantage.
I had to name this seasonal bento after the ingredient I NEVER thought I would bring for lunch: kale — boerenkool in Dutch, making this a Boerenkool Bento.
Apologies for the grainy picture: I was in a hurry to get to the dentist and didn’t notice my camera was set to high ISO.
Mandarin slices, grilled eggplant (from a jar), radishes, sweet peppers & green olives, gherkin and crispy kale, oven-roasted with olive oil and African Peper Mix (recipe below).
Leftover red cabbage slaw (which tasted much better after a night of resting), toasted pecans and apple.
And if you’re thinking that this lunch is too low on carbs and protein, you’re right. I also brought sandwiches with mushroom pate and tofutti cream cheese.
Oven-roasted crispy kale
This recipe for crispy kale is super easy!
- 250 grams kale leaves
- olive oil
- 1 tablespoon thyme
- Fairtrade African Peper Mix (or ground pepper & sea salt, maybe a tiny bit of garlic powder)
- Preheat oven to 200°C.
- Wash and thoroughly dry kale leaves.
- Tear leaves from stalks and put in a big bowl.
- Sprinkle generously with olive oil, the thyme and African Peper Mix (or freshly ground pepper and sea salt) and mix well.
- Spread evenly on a baking sheet in the oven.
- Bake for about 20 minutes until crispy — keep an eye on them or they may burn!
This kale is great for a snack, a side dish or as a topping on your salad (add it at the last moment or it’ll get soggy).
Check out What’s for Lunch Wednesday (week 79) for other great bentos!
Another post combining two weeks of organic CSA veggies. And another recipe in our cabbage feature too!
Organic CSA vegetables week 28, 2011
Last week’s loot:
- Romaine lettuce
- flat leaf parsley
- courgette (zucchini)
- red berries
Organic CSA vegetables week 29, 2011
This week’s batch of Amelishof vegetables:
- curly red leaf lettuce
- green beans
- St. Jansui (tree onion)
- capucijner peas
- pointed cabbage
Japanese Pickled Cabbage
In Japan, tsukemono are pickled dishes that contrast in texture and flavour to other parts of your meal. They can be served as side dishes, snacks or used as garnish. Pickled (Chinese) cabbage is often eaten with rice. Since I’m gaijin, I had it with noodles… :\ Here’s the recipe I took from The Vegetarian Table: Japan cookbook by Victoria Wise.
Now this is really easy so you have no excuse not to try!
- 1 small cabbage (pointed, napa or green), washed, quartered, cored and finely shredded
- 1/2 tablespoon sea salt
- optional: 1/4 – 1/2 teaspoon minced fresh red chilli (I grown them on my balcony!)
- Place cabbage and salt in a large bowl, toss together and knead the mixture with your hands until juices are released (about 1 minute).
- Scoop the cabbage in a mount, cover with a plate large enough to cover most of the surface but small enough to fit well inside the bowl. Top with a weight (i.e. heavy pan with water).
- Set aside until well wilted but still crunchy: 1-2 hours.
- Drain the cabbage.
- If serving right away: squeeze out most of the liquid without wringing dry. Transfer to a serving dish or individual plates and sprinkle with chili.
Or to store: refrigerate for up to several days and squeeze out the extra moisture when ready to serve.
Types of tsukemono that can be made quickly like this are called sokusekizuke (instant pickles). They only hold well for a couple of days!
I usually hear people complain that they don’t know what to do with cabbage. So I was pretty surprised that I only got affirmative comments of cabbage lovers to on my previous recipe. I’m not a huge fan of this veggie myself, but am getting to appreciate it more and more with some fab recipes. So please share!
Join Beth Fish’s Weekend Cooking with a food related post!
Recipe submitted to the July Whip Up Something New! Challenge hosted on Joyfully Retired