Red Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.
Ingredients:
1 small head green cabbage, cored and very thinly sliced
2 baby fennel bulbs, trimmed of fronds, cored and very thinly sliced
2-3 carrots, coarsely grated
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
½ cup milk
Juice from 1 lime or lemon
Fresh ground pepper and salt to taste
Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with milk and lime juice. Season to taste with fresh ground pepper.
2. In a separate bowl, combine cabbage, fennel, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.
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Kohlrabi, Carrot & Cabbage Slaw
This easy slaw is incredibly crisp, light and fresh.
Ingredients:
1 large kohlrabi, peeled, stems trimmed off and grated
½ head green cabbage, shredded
6 baby carrots, peeled and grated
½ red onion, grated
4 tablespoon chopped cilantro
¼ cup golden raisins
¼ cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt
Method:
1. Combine the kohlrabi, cabbage, carrots, onion, cilantro and raisins in a large bowl.
2. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.
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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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Purple Carrot-Cabbage Slaw with Cilantro
This light, fresh slaw adds great flavor and texture to this week’s fish tacos.
Ingredients:
½-1 head green cabbage, cored and very thinly sliced
2-3 purple carrots, coarsely grated
1 Jalapeño pepper, seeded and finely diced
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
Juice from 2 limes
Fresh ground pepper and salt to taste
Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with the lime juice. Season to taste with fresh ground pepper.
2. In a separate bowl, combine cabbage, Jalapeño pepper, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.
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Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Ingredients:
5 cups shredded cabbage, such as this week’s Savoy variety
1 cup sliced apples
2 tablespoons butter
¼ cup apple cider vinegar
3 tablespoons water
¼ cup sugar
2¼ teaspoons salt
¼ teaspoon ground pepper
¼ teaspoon ground cloves
Method:
1. Place butter, cabbage, apples and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper and the clove.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1½ to 2 hours. Serve at room temperature.
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Radicchio Salad with Fennel & Blood Oranges
This crisp, citrus-kissed salad is just beautiful.
Ingredients:
4 cups mixed radicchio, trimmed and sliced
2 blood oranges
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
Sea salt and fresh ground pepper
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from a blood orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Add radicchio greens to a large mixing bowl. In a separate small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper, to taste.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Add orange and fennel slices to the mixing bowl, along with the red onion. Drizzle lightly with the vinaigrette and taste. Drizzle more dressing and season with ground pepper as desired. Top with fennel fronds to serve.
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Braised Cabbage with Vinegar
This Bon Appetit recipe enhances the flavors of fresh red cabbage with caraway seeds, garlic and chopped onion.
Ingredients:
¼ cup extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, peeled, crushed
2 ½ pounds red cabbage, quartered, cut crosswise into 1/2-inch strips
½ teaspoon caraway seeds
1 ½ cups low-salt chicken broth
3 tablespoons red wine vinegar
Method:
1. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes.
2. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar.
3. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.
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Cabbage, Carrot & Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.
Ingredients:
2 cups finely shredded green cabbage
2 cups coarsely grated carrots (or carrots cut into matchsticks)
1 crisp red apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives
Dressing:
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey
Method:
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)
2. In a large bowl, toss together the cabbage, carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.
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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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