Beer-Braised Cabbage & Celery Root
This flavorful recipe from Emeril Lagasse gets an extra kick from a sauté in dark beer.
Ingredients:
½ pound bacon*, chopped
1 cup chopped yellow onion
1 teaspoon minced garlic
2½ cups chopped cabbage
1½ cups chicken stock
Heaping ½ cup celery root, peeled and thinly-sliced
1¼ cups dark beer, such as Stout
Sea salt and fresh ground pepper
Method:
1. In a large, heavy sauté pan, cook the bacon over medium-high heat until golden and the fat is rendered. Add the onions and sauté, stirring, for 3 minutes, then add the garlic and cook until fragrant, about 30 seconds.
2. Add the cabbage, salt and pepper, and cook, stirring, until cabbage begins to soften. Add the chicken stock and beer, and sauté, stirring occasionally, for 12 minutes, or until liquid has mostly been absorbed. Lastly, add the celery root and cook, stirring, until it is tender. Remove from heat and serve.
*As a substitute for the bacon, sauté the onions and other vegetables in 2 tablespoons butter.
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Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.
Ingredients:
4 carrots, peeled and sliced into ½-inch-thick pieces
4 large radishes, quartered
1 large rutabaga, peeled and cut into 1-inch pieces
1 head red cabbage, cored and coarsely chopped
1 small onion, peeled and thinly sliced
1 sweet apple, peeled, cored and cut into 1-inch pieces
1 pear, peeled, cored and cut into 1-inch pieces
2 tablespoons butter
2 tablespoons olive olive
2 garlic cloves, crushed
½ cup chicken stock or water
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrot, radish, rutabaga, cabbage, apple and garlic. Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25-30 minutes, until tender.
2. Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.
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Braised Savoy Cabbage
This versatile winter dish from Alice Waters is delightful served by itself or mixed with sliced boiled potatoes or crispy bacon.
Ingredients:
1 large (or 2 small) Savoy cabbages
2 tablespoons olive oil
1 carrot, peeled and diced
1 onion, peeled and diced
1 celery stalk, peeled and diced
1 bay leaf
2 thyme sprigs
2 garlic cloves, chopped
½ cup white wine
½ cup chicken broth or water
Sea salt and fresh ground pepper
Method:
1. Remove the tough outer leaves of the cabbage and cut the heads in half, then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.
2. Heat olive oil in a heavy pan. Add carrots, onion and celery and cook over medium heat for about 7 minutes, or until soft. Add bay leaf, thyme, garlic and a dash more salt. Cook for another minute and then stir in the cabbage and white wine.
3. Cover and cook until the wine is mostly evaporated, about 8 minutes. Add chicken broth or water and bring liquid to a boil. Turn down to a simmer, cover the pan and cook for about 15 minutes until cabbage is tender, stirring two or three times during cooking. Season to taste with salt and white wine vinegar as needed.
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Braised Red Cabbage
This French dish courtesy of Le Cordon Bleu Complete Cook is an excellent accompaniment to roast pork or game. The trick here is the slow-cooking process, which produces a wonderful texture and result.
Ingredients:
1 head red cabbage
3 tablespoons unsalted butter
1 onion, sliced
2 cooking apples
2 ½ tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons all-purpose flour
Method:
1. Preheat oven to 350°. Quarter cabbage, cut out and discard core and shred the rest finely. Put cabbage in large sauce pan of boiling salted water; bring back to a boil and drain.
2. Melt 1 tablespoon of butter in a large casserole dish or Dutch oven, add the onion, cover and cook until translucent. Peel, quarter and slice apples thinly before adding to pot. Cook for a few minutes, then remove mixture.
3. Add cabbage to dish, layering with onion and apple mixture and sprinkling with the vinegar, sugar and 2 tablespoons water. Season to taste. Cover with thickly-buttered parchment paper and lid, bake for 1 ½ hours, stirring occasionally, until very tender.
4. Soften remaining butter in a bowl and mix in flour. Push cabbage to one side of pan, revealing liquid at bottom. Add a quarter of butter-flour mixture and stir in (liquid will thicken slightly). Push cabbage to other side of pot and repeat. Toss together, and only add more butter-flour mix if any watery liquid is still present. Season to taste with additional sugar and vinegar as needed.
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Slow-Roasted Celery
This unexpected side dish is sure to be a new favorite.
Ingredients:
2 bunches celery, halved lengthwise, leaves removed and coarsely chopped
3 to 4 cloves garlic, pressed
3 tablespoons apple cider
6 tablespoons olive oil
1 bunch fresh parsley, coarsely chopped
3⁄4 cup vegetable or chicken stock
1 cup crumbled blue cheese
2⁄3 cup coarsely chopped toasted hazelnuts
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. Bring a large pot of salted water to a boil. Blanch the celery for 3 minutes, scoop them out with a slotted spoon, and let drain. Place the celery on a baking sheet, cut sides down.
3. Whisk the garlic, apple cider and olive oil together, then season to taste with salt and pepper. Sprinkle the celery with half of the dressing and half of the parsley and slide the baking sheet into the oven. Pour the stock over them and cook for 45 to 60 minutes (depending on the thickness of the celery), until the celery al dente and the tips are coloring.
4. Transfer to a serving platter if desired. Drizzle with the rest of the dressing; sprinkle with the rest of the parsley, celery leaves, cheese, and hazelnuts; and serve.
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Celery Root, Carrot & Apple Slaw
This crisp slaw is light and refreshing, packed with fresh parsley, pine nuts and a touch of cheese.
Ingredients:
1 medium celery root, peeled, quartered and julienned
2-3 carrots, peeled and julienned
2 apples, quartered, cored and julienned
1 ½ cups fresh flat-leaf parsley leaves, loosely packed
½ cup shaved Pecorino, Parmesan or Manchego cheese
½ cup olive oil, plus more for drizzling
¼ cup pine nuts, lightly toasted
2 teaspoon apple cider vinegar
Sea salt and fresh ground black pepper
Method:
1. Add the celery root, carrots, apple, and parsley to a large bowl. Sprinkle 1 teaspoon salt into the bowl and toss.
2. Then, add most of the cheese, the oil, nuts, vinegar, and several grinds of pepper. Gently toss to combine well. Season to taste with salt and vinegar. Serve right away drizzled with more oil, sprinkled with additional pepper, and topped with the remaining cheese.
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Butter-Braised Savoy Cabbage
Gently cooking chopped cabbage in a bit of butter and salt creates a meltingly tender, richly-flavored side dish.
Ingredients:
1 small to medium head Savoy cabbage
3-4 tablespoons butter
Sea salt
Method:
1. Cut the cabbage in quarters, cut out and discard core, and chop cabbage into bite-size pieces.
2. Melt butter in a large frying pan or sauté pan over medium-high heat. Add cabbage, sprinkle with salt, and add 3 tablespoons of water. Stir to combine, cover, reduce heat to medium-low, and cook until cabbage is very tender and liquid is absorbed.
3. Season to taste with salt and fresh ground pepper and serve hot.
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Braised Savoy Cabbage with Chorizo
This versatile winter dish adapted from a Alice Waters recipe is delightful tossed with spicy Chorizo or diced bacon.
Ingredients:
1 large (or 2 small) Savoy cabbages
2 tablespoons olive oil
1 onion, peeled and diced
2 garlic cloves, chopped
1 bay leaf
½ cup white wine
½ cup chicken broth or water
½ pound Chorizo sausage, cooked and crumbled into bite-size pieces
Sea salt and fresh ground pepper
Method:
1. Remove the tough outer leaves of the cabbage and cut the heads in half, then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.
2. Heat olive oil in a heavy pan. Add onions and cook over medium heat for about 7 minutes, or until soft. Add bay leaf, garlic and a dash more salt. Cook for another minute and then stir in cabbage and white wine.
3. Cover and cook until the wine is mostly evaporated, about 8 minutes. Add chicken broth or water and bring liquid to a boil. Turn down to a simmer, cover the pan and cook for about 15 minutes until cabbage is tender, stirring two or three times during cooking. Add in crumbled Chorizo sausage, and season to taste with salt if needed.
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Buttered Savoy Cabbage
Simmered in water and enjoyed with just a touch of butter, fresh cabbage takes center stage in this recipe from Martha Stewart.
Ingredients:
1 Savoy cabbage
1 tablespoon butter, cut into small pieces Sea salt and fresh ground pepper
Method:
1. Cut the cabbage in half, then remove thick ribs and core. Cut crosswise into 1-inch strips.
2. Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
3. Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.
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Roasted Savoy Cabbage
Tender, golden roasted cabbage is finished with fresh lemon juice and cracked pepper in this easy recipe.
Ingredients:
1 head January King Savoy cabbage
Olive oil
Sea salt and fresh ground pepper
Lemon juice
Method:
1. Preheat oven to 400° and grease a rimmed baking sheet.
2. Cut the cabbage into quarters and carve out the core. Cut each quarter into two lengthwise, and slice crosswise thinly. Place cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
3. Insert cabbage into oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.
4. Sprinkle with black pepper, dress with a touch of lemon juice, and serve.
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