Cabbage Recipe Collection
Sweet and Sour Cabbage Wedges
Photo by galant
This is a wonderful little dish you can make at home. Its very simple and flavorful.
Serves 4 | Prep time: 5 minutes | Total time: 25 minutes
Ingredients
2 tablespoons olive oil
1/2 head green cabbage, quartered through the core
1/2 cup cider vinegar
2 tablespoons sugar
course salt and ground pepper
Braised Cabbage and Sausages
Photo by octopushat
1 medium head cabbage, thinly sliced
1 cup water
1/4 cup olive oil
1 cup dry white wine
Salt
A generous pinch of dried red pepper flakes
4 Italian sausages, sweet or hot
handful of grape tomatoes or cherry tomatoes
Start by cutting the cabbage into halves and remove the core. Then slice the cabbage into thin strips. Place them on the pan or skillet. To cook, add oil, water, wine and season it with salt & pepper. If you want it spicy then you can add red pepper flakes as well. Cover over medium heat.
Cabbage and Carrot Salad
Photo by galant
This is a very healthy and easy salad to make. Great for lunch time and light snacking.
Makes 4 servings | Time: 15 minutes
1 pound Napa or Savoy cabbage, cored and shredded
2 carrots, peeled and grated
2 or 3 scallions, minced
1/4 to 1/3 cup peanut (preferred) or canola oil
2 tablespoons freshly squeezed lime juice
1 teaspoon soy sauce
Salt and freshly ground pepper to taste
Pork with Layered Cabbage
Photo by yomi955
Here’s a great recipe I found on simply recipe. Elise mentioned that she use to have this in her old neighborhood in san fran. at a Hungarian restaurant. They went out of business but she was kind enough to share this recipe with her readers.
Korean Kimchee - Kimchi - Korean Cabbage
Photo by adactio
Ingredients
1 cup of water and add 1 tablespoon coarse sea salt or kosher salt
2 heads of Napa cabbage and cut into quarters or 2-inch wedges
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root
1/4 cup fish sauce or korean salted shrimp
1 asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths
1/2 cup korean chili powder
1 teaspoon of sugar
Directions
Start by dissolving the 1 cup of salt in a 1/2 gallon of water then soak the cabbage in the salt water for 3 to 4 hours. Then combine the garlic, ginger and korean salted shrimp (fish sauce) in a food processor (blender) until it’s chopped finely. Then in a large bowl combine the radish, scallions, mustard greens, garlic mixture, chili powder, 1 tablespoon of salt and sugar. Gently toss everything but wear a plastic glove!
Next remove the cabbage from the water and rinse it well. Drain the cabbage in a colander and squeeze as much water from it. Grab the cabbage and stuff radish mixture between leaves by working from outside in from largest to the smallest leaf. Don’t stuff it too much and make sure the radish mix fills the leaves by wrapping tightly around the rest of the cabbage. Divide the cabbage in quart or gallon jars. Let it sit for 2 or 3 days in the fridge. It’s ready to eat so remove it and cut it into 1-2 inch pieces. Make sure the kimchee is fermented!
