You are currently browsing the category archive for the ‘Cabbage recipes’ category.
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.
This salad is a kind of tsukemono (preserved vegetable) recipe, so it holds well and is perfect for travelling, like in this Goodbye Bento.
Coleslaw with Avocado Dressing
Ingredients
Serves 3-4.
- 350-400g white or pointed cabbage
- salt
- 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.
2. Dressing
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!
3. Assemble
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.
Enjoy!
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.
Left tier
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).
Right tier
Leftover red cabbage slaw (which tasted much better after a night of resting), toasted pecans and apple.
On the side I brought my tumbler with Monday’s spicy parsnip soup.
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!
Ingredients
- 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)
Preparation
- 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!
Part of Zesty Palette’s ongoing Bake Fest #4 hosted by Tomato Blues
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
- fennel
- flat leaf parsley
- turnips
- courgette (zucchini)
- red berries
- cauliflower
Organic CSA vegetables week 29, 2011
This week’s batch of Amelishof vegetables:
- chard
- curly red leaf lettuce
- prunes
- green beans
- St. Jansui (tree onion)
- capucijner peas
- pointed cabbage
Yes, cabbage again — that means I can share another recipe with you!
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!
Ingredients
- 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!)
Preparation
- 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
The first two weeks of summer brought some really nice greens to our dinner table. Introducing a new feature on Graasland as well! But you gotta read on a little for that. ;)
Organic CSA vegetables week 26, 2011
Here’s what we found in our CSA box the previous week.
- Leek
- Spinach
- Radicchio
- Gooseberries
- Celery
- Chinese cabbage (napa, michihli)
It may seem a bit meagre but there’s something missing from the picture! Half a head of Chinese cabbage and a whole head of red Batavian lettuce. We picked up the veggies on our way to my aunt’s and since our fridge was still rather full we decided to leave some of the loot with her.
Organic CSA vegetables week 27, 2011
Now more importantly: this weeks veggies…
- Broad beans!!! Love ‘em!
- Tomatoes
- Field peas
- Basil
- Iceberg lettuce
- Pak choi (bok choy)
- Savory (bonenkruid)
I hope I won’t bore you by sharing another menu plan?
Menu plan July 7-12 2011
Due to our schedule there’s a lot of ‘easy food’ on the menu this week.
- Vegan Spaghetti Bolognese [Wednesday]
- White bean & tomato soup (freezer stash), baguette, green salad with scapes, radicchio and pinenuts [Thursday]
- In between hike and going to the vets: Indian lentil soup (dahl, freezer stash), homemade pizza, cabbage & carrot salad (recipe below) [Friday]
- Broad bean soup, rosemary focaccia from Broodnodig, leftover mashed carrot salad, radicchio salad [Saturday]
- After a day of hiking: vegan ‘shoarma’ (Vivera roerbakreepjes) with pita bread, garlic sauce and leftover carrot-cabbage salad [Sunday]
- Field peas with veggies Provençale (adapting recipe for fresh peas), baguette, salad
- Stir-fry of pak choi, leek, mushrooms and tofu with rice
New feature!
Cabbage contours by Jacqueline Tinney
Many people don’t know what to do with cabbage. That’s a pity because it’s such a healthy vegetable; loaded with vitamins A & C, potassium, calcium, phosphor. It is also thought to be anti-carcinogenic! And if you’re a CSA participant like us you’ll often find it in your box. :)
So. I decided to share some cabbage recipes I like as a special feature on Graasland! Starting of with this week’s side dish of cabbage & carrot salad. Other recipes you can expect in the future are ‘Cabbage with Coconut’ and Indonesian ‘Sambal Goreng Cabbage’.
Easy cabbage-carrot salad
This is a veganised version of Eethuis Iris’ recipe from Zonnig zomers tafelen (p.20).
Cabbage-carrot salad & orange juice
Ingredients
Serves 4.
- 350 g pointed cabbage (I used a mix of pointed and Chinese cabbage; you could also take ordinary white)
- 100 g carrot, cleaned
- 3 tbs veganaise
- 0.5 dl fresh orange juice
- pinch of curry powder
- salt & pepper
- 2 tbs of roasted sunflower seeds
- chopped parsley (optional: it’s not in the original recipe but I added it for colour)
Preparation
- Clean cabbage and cut out the hard core.
- Shred the cabbage very finely.
- Grate the carrot — or pulse a few times in your kitchen machine.
- Make a sauce of veganaise, orange juice, curry, salt and pepper.
- Mix vegetables and dressing, top with sunflower seeds and parsley.
On the contrary of what you may expect, the cabbage in this recipe is not overwhelming. I will make this salad again, maybe tweaking it here and there looking for an even better version: like adding a dash of lemon juice and possible some sweetener like agave syrup or golden raisins.
Do you have any favourite cabbage recipes to share? I’d love to hear them!
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
Graasland 