Ukrainian Red Borscht Soup
1 lb . package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced salt and pepper to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh dill for garnish
Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
Heat the oil in a skillet over medium heat . Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt and pepper. Ladle into serving bowls, and garnish with sour cream and fresh dill
Gourmet | June 2008
2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar
Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour, but preferably overnight (for vegetables to wilt and flavors to blend.)
This recipe for quickly cooked cabbage has converted
many an ardent cabbage hater!
1 lb fresh Savoy cabbage
2–4 tablespoons butter salt and freshly ground pepper an extra knob of butter
Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
The Best Winter Veg Coleslaw
2 carrots, different colours if you can find them, peeled
1 bulb fennel, trimmed
1 black spanish radish
1 light-coloured beetroot, peeled
1/2 a small celeriac, peeled
400g red and white cabbage, outer leaves removed
1/2 a red onion
1 shallot peeled
Extra virgin olive oil
A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
2 tablespoons mustard
Sea salt and freshly ground black pepper
Shred the carrots, fennel, and your choice of radishes, beet- root, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.
Sauteed Savoy Cabbage
2 lbs. fresh wrinkly-skinned Savoy Cabbage
2 cloves garlic
1/4 cup extra virgin olive oil
salt and pepper to taste
Peel away the outer leaves of the cabbage and discard them. Core the cabbage and slice the rest into thin 1/4” strips. Heat the garlic cloves in the oil in a large nonstick pan.
When the oil is hot add the cabbage and salt. Mix often until the cabbage is thouroughly cooked. Salt and pepper to taste. If the cabbage gets to dry while cooking just add a little water to keep it from sticking. Note that the volume will reduce by 60 or 70% when cooked.
1-2 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves.
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.
Here’s another loose recipe from the farm kitchen. Numbers are approximate.
2 medium onions, thinly sliced
1 tablespoon olive oil
2 tablespoons sherry
1/2 cabbage, sliced into 2-inch x 1/2-inch strips
2 cups carrots diced into 3/4-inch chunks
2 tablespoons ginger, thinly sliced (optional)
1 cayenne pepper, chopped
4 cups chicken stock
2 cups chicken pieces (optional)
4 cups water
4 tablespoons sherry vinegar
salt and pepper to taste
In a stock pot add the olive oil and place over medium-high heat. Add the onions and saute until they soften and begin to turn light brown. Add the sherry and let it cook off, then add the carrots, pepper, cabbage, pepper and ginger. Saute about 10 minutes until the carrots have gotten slightly tender. Add the stock, water and chicken and simmer uncovered until the cabbage and carrots are very tender, about 45 minutes. Salt and pepper to taste. Stir in the sherry vinegar and serve garnished with chopped herbs, a nice hard cheese or croutons.
Cabbage Salad with Spicy Peanut Dressing
1 pound green cabbage (about 1/2 medium head), shredded fine
1 large carrot, peeled and grated
1 teaspoon table salt
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium cloves garlic, chopped coarse
1 1/2 inch piece ginger, peeled
1/2 jalapeño chile, halved and seeded
4 medium radishes, halved lengthwise and sliced thin
4 medium scallions, sliced thin
Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels.
In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.
Cabbage and Tofu Salad
1 tablespoon sweet chili sauce
1/2 teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon sesame oil
1/2 (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded cabbage
2 tablespoons chopped peanuts
In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.
Ham and Cabbage Stew
1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 pound ham steak, cubed
1/2 medium head cabbage, chopped
1 cup water
2 large potatoes, sliced thick
3 carrots, chopped
1 celeriac, chopped
1/2 teaspoon caraway seed
1/2 teaspoon paprika
Salt and black pepper to taste
3 cups firmly packed greens, such as spinach or chard
Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.
Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
1/8 teaspoon salt and pepper to taste
1/4 cup butter, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
Warm Red Cabbage Salad
15 to 20 walnuts
2 teaspoons walnut oil
1 small red cabbage, quartered with core removed
1 crisp red apple
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
2 shallots, thinly sliced
3-4 ounces goat cheese
1 tablespoon parsley, chopped
1/2 teaspoon marjoram, finely chopped
salt and pepper
Preheat the oven to 350°F. Crack the walnuts, leave the meats in large pieces, and toss them with the walnut oil and some salt and freshly ground black pepper. Toast them in the oven for 5 to 7 minutes, or until they begin to smell nutty. Then remove them from the oven and let them cool.
Cut the cabbage wedges into thin pieces, 2 to 3 inches long, and set aside. Cut the apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise. Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add the shallots and saute for 30 seconds. Next add the cabbage and continue to cook, stirring it with a pair of tongs for approximately 2 minutes, or until just wilted. The leaves will begin to soften and the color will change from bright purple-red to pink. Season with salt, plenty of freshly ground black pepper and more vinegar, if necessary, to sharpen the flavors. Add the goat cheese, apple slices, herbs and walnuts. Toss briefly and carefully before serving.
Cabbage and Apples Braised in Cider
2 tablespoons unsalted butter
1 tart apple, peeled, cored and cut into 1/2-inch dice
1/2 cup apple cider
1 teaspoon miced fresh thyme leaves
1 teaspoon caraway seeds
1 pound savoy cabbage, shredded (abour 1/3 head)
Salt and fresh ground black pepper
Melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the apple and cook until it just begins to brown, about 5 minutes. Add the cider, thyme, and caraway seeds and simmer until the cider is slightly reduced, about 3 minutes. Add the cabbage, stir to combine, cover and simmer until the cabbage is wilted but still bright green, 5 to 8 minutes. Season with salt and pepper to taste.
Colcannon, or Northern Bubble and Squeak
1 bowlful cooked potatoes
1 bowlful lightly cooked cabbage
1 large onion
salt and pepper
Push the cooked potatoes through a ricer or mash very well. Chop the cabbage. Mix the two together thoroughly. Cook the onion in the butter in a well- seasoned cast iron pan. When it is soft and lightly browned, press in the potato and cabbage to form an even layer. Sprinkle with salt and pepper. When it is nicely colored underneath and crusted, cut into pieces and turn themm over to form a fresh layer. Repeat un- til you have a green and white marbled cake, specked with crisp brown bits.
Turn it onto a heated dish to serve, with lightly fried slices of beef or sausages.
Steamed Savoy Cabbage and Greens with Bacon
3/4 pound sliced bacon
1 large head Savoy cabbage (about 2 pounds)
2 bunches mustard greens (about 2 1/2 pounds total), you could also use kale or turnip greens
6 large garlic cloves
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, cov- ered.
Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mix- ture over vegetables, tossing to distribute evenly, and season with salt and pepper.
Transfer vegetables to a serving dish and serve topped with bacon.
Coleslaw with Buttermilk Dressing
1 pound green cabbage (about 1/2 head) shredded fine or chopped
1 medium carrot
1/2 c. buttermilk
2 T. mayonnaise
2 T. Sour cream
1 small shallot, minced
2 T. minced fresh parsley
1/2 t. cider vinegar
1/4 t. Dijon mustard
1/2 t. sugar
1/8 t. black pepper
Toss the shredded cabbage and 1 teaspoon salt in a col- ander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least one hour or up to 4 hours. Rinse the cabbage under cold running water. Press, but do not squeeze to drain; pat dry with paper towels. Combine the wilted cabbage and the car- rot in a large bowl.
Stir the buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, mustard, sugar, 1/4 t. salt and the pep- per in a small bowl. Pour the buttermilk dressing over the wilted cabbage and refrigerate, covered, until ready to serve.
Sweet and Sour Red Cabbage
2 tablespoons vegetable oil
1/2 onion, sliced
1/2 apple, peeled, cored, chopped
4 cups thinly sliced red cabbage (about 3/4 pound)
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 teaspoon celery seed
1/4 cup diced Canadian bacon
Heat oil in heavy large saucepan over medium-high heat. Add onion and apple and sauté until golden, about 7 minutes. Add cabbage, vinegar, sugar and celery seed and cook until cabbage is crisp-tender and liquid is reduced to glaze, about 10 minutes. Mix in bacon. Season with salt and pepper.
Cabbage, Fennel and Carrot Slaw
Make the slaw and chill it up to two hours before serving. It is best cold.
1 small cabbage, quartered, cored, very thinly sliced (about 18 cups)
2 or 3 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)
1 small onion, thinly sliced
2 medium carrots, peeled, coarsely shredded
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.
Here’s a quick and easy cole slaw, best made the day before serving as it’s flavor improves overnight. Add more vinegar for more zing. A little dill gives a fresh flavor that most cole slaws lack.
1 Granny Smith apple
1 medium green or savoy cabbage, halved lengthwise and sliced very thin (about 8 cups)
2 carrots, shredded fine
1/2 cup mayonnaise
1 tablespoon honey
2 teaspoons cider vinegar
1/2 teaspoon salt
1 teaspoon freshly chopped dill
In a large bowl, whisk together dressing ingredients.
Shred apple coarse and add to dressing with cabbage and carrots. Toss cole slaw well. Serve with a little dill sprinkled over the top.
This is best made the night before serving. Serves 4 -6.
1 Bay Leaf
1 cup red wine vinegar
3 Tbsp brown sugar
Dash of Tabasco
1 clove garlic, crushed
1 Tbsp caraway seed, toasted in a 350° oven for about 5 minutes
1 Tbsp Dijon mustard
1/2-cup vegetable oil
Salt and pepper to taste
1/2 head red or green cabbage (or a combination), thinly sliced
1 red onion, peeled and thinly sliced
Salt and freshly ground pepper to taste
In a small saucepan combine the bay leaf, vinegar, sugar, Tabasco and garlic and bring to a boil. Remove from the heat and allow to cool. Whisk in the caraway seed, mustard and vegetable oil. Put the cabbage and onion in a large bowl and toss with the dressing. Salt and pepper to taste. Cover and refrigerate over night.
From Thrift and Bounty: Recipes from the Northern Heartland by Lucia Watson & Beth Dooley