Best Tasting Easy Cabbage Cooking Method
One of the best ways to keep cabbage sweet is to steam it or sauté it in butter or sesame oil.
A Favorite Cole Slaw Dressing
1 ½ cups mayonnaise
¼ cup pure Maple Syrup
¼ cup lemon juice
¾ teaspoon nutmeg
Mix ingredients and toss with one head of shredded cabbage.
Steamed Shredded Cabbage
1 medium head of cabbage, shredded
1 cup chicken stock, or water
2 –3 tablespoons butter
Salt and freshly ground pepper
Chopped fresh parsley
Cook cabbage with the stock, a little salt and pepper, and the butter. Bring to a boil, cover, and simmer vigorously for five minutes, tossing once or twice, until just tender. Toss with the parsley and serve.
Sour Cream Cabbage
1 medium head of cabbage, shredded
1 egg, well beaten
2 tablespoons sugar
½ teaspoon nutmeg
Salt and freshly gournd pepper
1 cup sour cream
Steam cabbage in a pan with a few inches of water for five to ten minutes. Drain. Put cabbage back in pan and mix with other ingredients. Heat through (enough to heat the egg well) and serve.
Beef and Orange Braised Cabbage
1 red or green cabbage, cut into 1 ½ inch wide wedges
1 cup beef broth
¼ cup dry red wine
Rind from one orange, grated (orange part only, the white part is bitter)
Fry cabbage wedges in the oil in a frying pan until brown. Turn and brown on all sides. Transfer wedges to an oven safe pan. Heat broth with the wine and orange rind. Pour the broth over the cabbage. Cover and bake for 30 minutes at 350 degrees or until the cabbage is tender.
Warm Cabbage and Goat Cheese Salad
This recipe was a newspaper’s “best” of the year 2000
½ medium size red cabbage, sliced thinly
½ cup pecan pieces, toasted
3 ½ oz goat cheese, crumbled or cut into small pieces
½ cup coarsely chopped pancetta or 4 – 6 slices of
bacon, coarsely chopped
¼ cup olive oil
¼ cup balsamic vinegar
Salt and freshly ground black pepper
In a large bowl, combine the cabbage with the nuts and cheese.
In a frying pan, fry the pancetta or bacon until crispy and dark brown. Drain on a paper towel. Discard the fat from the meat, but don’t clean the pan. Return the pan to the stove, and over medium heat, add the olive oil. Heat the oil until it’s hot but not smoking. Turn off the heat and add the vinegar. Mix well and immediately pour over the cabbage mixture. Add the meat and salt and pepper to taste. Serve while warm.
Cabbage Roll Casserole
1 small head of cabbage, shredded
2 tablespoons butter
2 tablespoons dark corn syrup
2 teaspoons of salt
¼ teaspoon ground dried marjoram
1 lb lean ground beef
1 cup bread crumbs
½ cup milk
2 beaten eggs
Cook the cabbage in boiling water for about five minutes. Drain. Add the butter, syrup, salt and marjoram. Mix. Put in the bottom of a buttered two-quart casserole dish.
In another bowl, mix the ground beef, bread crumbs, milk and eggs. Put the meat mixture on top of the cabbage in the casserole dish. Bake in a 350 degree oven for one hour, or until the meat is thoroughly cooked.
Cabbage with caraway seeds
3 cups thinly sliced cabbage
1/2 teaspoon caraway seeds, toasted lightly
1 tablespoon extra-virgin olive oil
1 scallion, chopped fine
Salt and freshly pepper to taste
Lemon juice to taste
In a large saucepan place a few inches of salted water. Steam the cabbage for 3 minutes, or until it is just tender, drain it well. Return to pan and and toss it with the caraway seeds, the oil, the scallion, the salt, the lemon juice, and pepper to taste. Heat through and serve.
Quick-braised red cabbage and apple
1 garlic clove, minced
3 tablespoons butter
2 lbs. red cabbage, cored and cut into 1 1/2-inch pieces
1 apple, cored and cut into 1/2-inch cubes
1/2 cup apple cider or juice
1/2 teaspoon caraway seeds
½ teaspoon allspice
1 teaspoon salt
½ teaspoon pepper
1 1/2 tablespoons apple-cider vinegar
Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice, salt, and pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Serve.