Archive for the ‘Cabbage’ Category

Chipotle Veggie Dip in a Cabbage Bowl


  • 1 bottle of your favorite Chipotle Salad Dressing
  • 1 Whole Cabbage
  • 1 Yellow Bell Pepper
  • 2 Large Carrots
  • 5 Spears of Asparagus

Step by step

  1. Substitute any of the veggies for your favorite veggies.
  2. Cut a little of the bottom of a head of cabbage and then cut off the top of the cabbage.
  3. Hollow out enough to make a “bowl” big enough for the dressing.
  4. Pour the entire bottle of dressing in the cabbage “bowl”
  5. Slice up your favorite vegetables and place on a serving dish surrounding the chipotle dip.

Chipotle Veggie Dip in a Cabbage Bowl

courtesy of:


Lahano Katsarolas: Stewed Cabbage with Mint

In Greek: λάχανο κατσαρόλας, say: LAH-hah-no kat-sah-ROHL-lahs

The word katsarolas means cooked in a pot, and for this dish of Stewed Cabbage with Mint, a soup or stew pot or a dutch oven works well. The interesting taste combination is a delight as a side dish or meatless main dish.

The recipe serves 4.

  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped or sliced
  • 1 cup of olive oil
  • 2 1/4 pounds (about 1 kilo) of cabbage, outer leaves removed, cut in medium chunks
  • 2 tomatoes, finely chopped
  • 1 1/2 tablespoons of finely chopped fresh mint
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 2 whole cloves

Step by Step

  1. Sauté onion and garlic in olive oil until translucent.
  2. Add cabbage and stir for about 5 minutes.
  3. Add all remaining ingredients (tomato, mint, salt, pepper, cloves) and enough water to cover by about 1/2 inch. Bring to a boil, cover the pot, reduce heat and simmer (slow boil) for 45 minutes.

Yield: 4 servings of Greek Stewed Cabbage with Mint.

Beet and Cabbage Salads

These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.


Beet salad:

  • 2 tablespoons Sherry wine vinegar
  • 2 teaspoons Dijon mustard
  • 5 tablespoons safflower oil
  • 3 large raw beets, peeled, coarsely grated

Cabbage salad:

  • 1/4 cup distilled white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 5 tablespoons safflower oil
  • 6 cups very thinly sliced green cabbage
  • 2 tablespoons chopped fresh mint


For beet salad:
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.

For cabbage salad:
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

Spicy Sautéed Cabbage with Chickpeas and Parmesan


  • 2 tablespoons extra-virgin olive oil
  • 6 cups shredded green cabbage
  • Kosher salt
  • 3 garlic cloves, thinly sliced
  • 1 15-ounce can chickpeas, rinsed, drained
  • 1/2 teaspoon freshly cracked black peppercorns
  • 1/4 teaspoon crushed red pepper flakes
  • 1 lemon, halved
  • 2 tablespoons finely grated Parmesan

Step by Step

  1. Heat oil in a large skillet over medium heat. Add cabbage and season with salt. Cook, stirring occasionally, until light golden and crisp-tender, 7–8 minutes.
  2. Add garlic and cook, stirring, for 1 minute. Stir in chickpeas and 2 Tbsp. water; cook until beans are warmed through and all liquid is absorbed, about 2 minutes. Season to taste with salt. Stir in peppercorns and red pepper flakes and cook for 1 minute.
  3. Transfer to a serving platter and squeeze lemon juice over to taste. Sprinkle with Parmesan.

spicy-sauteed-cabbage-chickpeas-parmesan-100Courtesy of

Nutritional Information

4 servings, 1 serving contains:
  • Calories (kcal) 190.0
  • Calories from Fat 80.0
  • Fat (g) 9.0
  • Saturated Fat (g) 2.0
  • Cholesterol (mg) 5.0
  • Carbohydrates (g) 21.0
  • Dietary Fiber (g) 7.0
  • Total Sugars (g) 6.0
  • Net Carbs (g)
  • Protein (g) 8.0
  • Sodium (mg) 600.0

Cabbage Rolls

From:  Rural Resources  With that beautiful cabbage available the cabbage rolls should be delicious. The leaves need to be nice and tender so these should be very good. These rolls are easy to make, yummy to eat, and can be frozen to enjoy later.

Serves: Serves 4-6

  • 1 Head Cabbage
  • 1 pound Locally grown sausage or hamburger
  • 1 large Onion, chopped
  • 3 cloves Garlic, chopped
  • 2 medium Free-range eggs
  • 4 pinches Spices (turmeric, cayene pepper, S&P)
  • 1/2 cup Chicken broth
  • 2 medium Tomatoes, chopped
Step by Step Instructions
  1. Wash and core the cabbage. Separate the leaves from the core without tearing them (a little tearing is OK). Set aside to dry while mixing the other ingredients.
  2. Preheat oven to 425. Mix the meat, onion, garlic, tomatoes, spices and eggs in a large mixing bowl. This mixture will be gooey and that helps to keep the rolls from unwrapping.
  3. Start at the bottom of the cabbage leaf (end that was attached to the core) and place enough of the mixture to fill the bottom (until it almost runs out the end). Tuck a little of the leaf on each side, then roll up to the top of the leaf. The roll will usually stay rolled up but if it doesn’t want to, just place a toothpick in the middle to keep it rolled. Don’t forget to take it out before serving. Repeat until all mixture has been used. Place the rolls in a baking dish. The rolls can be stacked on top of each other. If there are left over leaves, just tear them up and place on top of the rolls. Pour the chicken broth over the rolls. Bake for 45-60 minutes at 425. Sprinkle a little cheese over the rolls and serve with wild brown rice and green beans.
  4. When hot peppers and mushrooms are available add them to the mixture. They add a wonderful flavor and some extra spice.

Braised Cabbage with Parsley and Thyme

From:  Athens Locally Grown  This dish is delicate and simple. It was the outcome of a series of cooking trials in which America’s Test Kitchen searched for the very best ways to cook cabbage. If your past experience has only been with gray, mushy boiled cabbage try this & you won’t believe you’re eating the same vegetable!

>VEGAN<>VEGETARIAN<>ALTERNATIVE: Substitute white wine or apple juice for the chicken broth, and it will still be tasty. Canola oil works as a substitute for the butter, but olive oil has too strong a taste for this delicate dish. (Don’t try making this fat-free. America’s Test Kitchen found that the combination of a bit of fat and a water-based liquid is key to preserving the cabbage’s texture and developing a more complex flavor.)

Source: “Perfect Vegetables” by the editors of Cook’s Illustrated magazine (Entered by Janice Matthews)
Serves: 4

  • 1 T. unsalted butter
  • 1/4 cup low-sodium chicken broth
  • 1 pound green cabbage (1/2 medium head)
  • 1/4 tsp. minced fresh thyme
  • 1 T. minced fresh parsley leaves
  • salt and pepper to taste
Step by Step Instructions
  1. Shred the cabbage, and mince the herbs.
  2. Melt the butter in a large skillet over medium-high heat, then add the broth, the cabbage, and the thyme.
  3. Bring to a simmer, cover, and cook — stirring occasionally — until the cabbage is wilted but still bright green (7 to 9 minutes).
  4. Sprinkle with the minced parsley, season with salt and pepper to taste, and serve immediately.

Mexican Radish Slaw [from the Food Box of GrowNYC]

DID YOU KNOW:  Cabbage is an excellent source of vitamin C and provides folate, vitamin B6 and phytonutrients?

  • 1 head of cabbage*, shreded (or thinly sliced)
  • 1 bunch of radishes*, thinly sliced
  • 2 tbsp of olive oil
  • 1 tsp salt
  • 1/2 juice of lime
  • Small bunch of cilantro*, chopped
  • 1-2 thinly sliced jalapeños*

*Ingredients available at the Greenmarket

  1. Combine shredded cabbage and thinly sliced radishes with 2 tbsp of olive oil, salt and juice of half of a lime.  Mix.
  2. Let sit for 15min.
  3. Toss with 1 small bunch of chopped cilantro and 1-2 thinly sliced jalapeños.