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 red or green cabbage, or a mix of both
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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Pickled Red Cabbage & Onions
A bright, zippy condiment that adds crunch and color to everything from bagels and eggs to roasted vegetables and grain bowls.
Ingredients:
2 cups red cabbage, thinly sliced
½ red onion, thinly sliced
¾ cup apple cider vinegar (or white wine vinegar)
¾ cup water
1 tablespoon honey (or sugar)
1½ teaspoons sea salt
½ teaspoon black peppercorns
½ teaspoon mustard seeds (optional)
1 small clove garlic, lightly crushed (optional)
Method:
1. In a medium bowl or jar, combine the cabbage and red onion.
2. In a small saucepan, bring the vinegar, water, honey, and salt to a gentle simmer, stirring until dissolved. Remove from heat and add peppercorns, mustard seeds, and garlic, if using.
3. Pour the warm brine over the cabbage and onions, pressing them down so they’re fully submerged. Let sit at room temperature for 20–30 minutes, then transfer to the refrigerator.
4. The vegetables are ready to enjoy once cooled, and will keep well, refrigerated, for up to one week.
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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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Sheet Pan Sausage, Cabbage & Potatoes
Hearty, simple, and full of flavor—this one-pan supper brings together this week’s sausages, cabbage, and roots for an easy, satisfying meal.
Ingredients:
1 pound Skagit River Ranch sausages (Polish or bratwurst)
1 small head green cabbage, cut into wedges
1 pound Huckleberry Gold potatoes, cut into bite-sized pieces
1 red onion, cut into wedges
2–3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1–2 teaspoons caraway seeds (optional)
Fresh parsley, chopped
Sea salt and freshly ground black pepper
Method:
1. Preheat oven to 425°. Line a large sheet pan with parchment or lightly oil it. In a large bowl, toss the potatoes, cabbage, and onion with olive oil, salt, and pepper. Spread evenly on the sheet pan and roast for 20 minutes.
2. Remove the pan from the oven and nestle the sausages among the vegetables. Return to the oven and roast for another 15–20 minutes, until the sausages are cooked through and the vegetables are tender and caramelized.
3. In a small bowl, whisk together Dijon mustard and apple cider vinegar. Drizzle over the hot sheet pan and toss gently to coat. Finish with chopped parsley and a sprinkle of caraway seeds, if using. Serve warm.
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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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