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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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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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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Roasted Savoy Cabbage with Raisins
Juicy golden raisins add sweet appeal to this roasted dish.
Ingredients:
2 tablespoons golden raisins
1 large head Savoy cabbage, quartered and cored
2 ½ tablespoons peanut oil
3 tablespoons butter
2 fresh thyme sprigs
Sea salt and fresh ground pepper
Method:
1. Put oven rack in middle position and preheat oven to 400°. Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid. Tear cabbage into large pieces.
2. Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt. (Some cabbage will brown.)
3. Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes. Discard thyme sprigs before serving.
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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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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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Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Ingredients:
4 cups Caraflex cabbage, thinly sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
¼ cup plain Greek yogurt or sour cream
1 tablespoon lime juice
½ tablespoon honey
¼ teaspoon cayenne
Zest of 1 lime
Sea salt
1-2 tablespoons thinly sliced purple scallions
Method:
1. Combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Gradually stir in the cabbage and season with salt to taste.
2. Set aside in the refrigerator to chill until ready to serve. Garnish with purple scallions.
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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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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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