Introduction
Cabbage is a versatile vegetable that can be used in a variety of dishes, from simple sides to hearty mains. Here are three delightful recipes that highlight cabbage in different preparations, showcasing its flavor and adaptability in your cooking.
Detailed Ingredients with measures
Sautéed Cabbage
– 2 tablespoons extra-virgin olive oil
– 2 garlic cloves, thinly sliced
– 1 small head green cabbage, thinly sliced (about 1½ pounds)
– 1 teaspoon sea salt
– Freshly ground black pepper
– 1 tablespoon apple cider vinegar
“Ricotta” Stuffed Cabbage
*For the vegan “ricotta”:*
– 1.5 cups cashews, soaked overnight & drained
– 2 cloves garlic
– 2 tablespoons lemon juice
– 2 tablespoons ume vinegar (or substitute more lemon + salt)
– ¼ cup water (just enough to get the blade going)
– Salt and pepper, to taste
– ½ cup crumbled firm tofu
– 1 teaspoon dried oregano
– ½ teaspoon red pepper flakes
– 1 cup finely chopped raw kale (or spinach)
– Handful of chopped chives and/or other fresh herbs
*For the cabbage rolls:*
– 12 medium savoy cabbage leaves
– A few cups of marinara sauce
– Drizzle of olive oil
– (Optional) Grated parmesan or pecorino cheese
Cabbage Soup
– 2 tablespoons extra-virgin olive oil
– 2 carrots, chopped
– 1 medium yellow onion, diced
– 1 celery rib, diced
– ¾ teaspoon sea salt
– Freshly ground black pepper
– 2 tablespoons white wine vinegar
– 2 (14.5-ounce) cans fire-roasted diced tomatoes
– 4 cups vegetable broth
– 1 (15.5-ounce) can cooked white beans, drained and rinsed
– 4 garlic cloves, grated
– 2 Yukon Gold potatoes, diced
– 1 small green cabbage, about 1 pound (9 cups chopped)
– 1 teaspoon dried thyme
– Fresh parsley, for garnish
Prep Time
Sautéed Cabbage: 5 minutes
“Ricotta” Stuffed Cabbage: 20 minutes
Cabbage Soup: 10 minutes
Cook Time, Total Time, Yield
Sautéed Cabbage: Cook time 10 minutes, Total time 15 minutes, Yield 4 servings
“Ricotta” Stuffed Cabbage: Cook time 25 minutes, Total time 45 minutes, Yield 12 rolls
Cabbage Soup: Cook time 30 minutes, Total time 40 minutes, Yield 6 servings
Detailed Directions and Instructions for Sautéed Cabbage
Step 1
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds, or until fragrant but not browned.
Step 2
Add the cabbage, salt, and several grinds of pepper. Toss the mixture and cook for 2 minutes, or until the cabbage starts to soften.
Step 3
Add the vinegar, toss, and continue cooking, tossing occasionally, until most of the liquid cooks off and the cabbage is tender and browned, approximately 6 minutes.
Detailed Directions and Instructions for “Ricotta” Stuffed Cabbage
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a blender or food processor, puree the cashews, garlic, vinegar, and lemon juice. Add just enough water to assist the blade. Taste and season with salt and pepper as preferred.
Step 3
Transfer the cashew cream to a medium bowl, then mix in the crumbled tofu, oregano, red pepper flakes, kale, chives, and additional salt and pepper. Stir well and taste.
Step 4
Blanch the cabbage leaves by dunking them into boiling water for a few seconds, followed by chilling them in ice water. Afterward, dry them thoroughly and trim off the tough parts of the stems.
Step 5
Prepare a baking dish by spreading a generous layer of marinara sauce at the bottom.
Step 6
Scoop a few tablespoons of the filling into each cabbage leaf. Gently tuck in the sides and roll the leaves. Place them seam-side down in the baking dish. Top each roll with a spoonful of marinara and drizzle with olive oil (add grated cheese if desired). Bake for 25 minutes.
Note
The recipe yields approximately 12 filled leaves. If serving fewer, it is advisable to store the filling separately from the leaves and roll/bake them as needed.
Detailed Directions and Instructions for Cabbage Soup
Step 1
Heat the olive oil in a large pot over medium heat. Add the chopped carrots, diced onion, diced celery, salt, and several grinds of pepper. Cook, stirring occasionally, for about 8 minutes.
Step 2
Add the vinegar and stir. Then incorporate the fire-roasted tomatoes, vegetable broth, drained and rinsed white beans, grated garlic, diced potatoes, chopped cabbage, and thyme. Cover the pot and allow it to simmer for 20 to 30 minutes, or until the potatoes and cabbage become tender.
Step 3
Season to taste, garnish with fresh parsley, and serve.
Note
The flavors improve as the soup sits, so consider making it in advance for enhanced taste.
Cook techniques
Sautéing
Sautéing involves cooking food quickly in a small amount of oil over relatively high heat. In the sautéed cabbage recipe, garlic is sautéed first to release its flavor before adding the cabbage and other seasonings.
Blanching
Blanching is a cooking technique where vegetables are briefly submerged in boiling water and then immediately placed in ice water to stop the cooking process. This technique is used for the cabbage leaves in the stuffed cabbage recipe to make them pliable for rolling.
Pureeing
Pureeing is the process of blending ingredients until smooth. In the stuffed cabbage recipe, cashews and garlic are pureed to create a creamy filling that mimics traditional ricotta.
Simmering
Simmering refers to cooking food gently in liquid just below the boiling point. In the cabbage soup recipe, all the ingredients are simmered together to develop a rich flavor while ensuring the vegetables remain tender.
Baking
Baking is a dry cooking method that involves surrounding food with hot air in an oven. The stuffed cabbage rolls are baked to heat through and meld the flavors while adding a slightly toasted top.
FAQ
What type of cabbage is best for sautéing?
Green cabbage is ideal for sautéing due to its tender texture and mild flavor, but other varieties like Napa or Savoy can also be used.
How do I know when cabbage is done cooking?
Cabbage is done when it is tender and lightly browned. For sautéed cabbage, this usually takes around eight minutes after adding the vinegar.
Can I make the stuffed cabbage filling ahead of time?
Yes, you can prepare the filling in advance and store it separately from the cabbage leaves for easy assembly later.
What can I substitute for cashews in the vegan ricotta?
If you’re allergic to cashews, you can use sunflower seeds or silken tofu blended until smooth as an alternative in the ricotta filling.
How long can I store leftover cabbage soup?
Leftover cabbage soup can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months.
Conclusion
Cabbage is a wonderfully versatile ingredient that can elevate a variety of dishes, from simple sautéed sides to hearty and flavorful mains like stuffed cabbage and nourishing soups. These recipes highlight its adaptability and ability to absorb flavors, making it a wholesome choice for any meal.
Savory Cabbage Slaw
Create a refreshing slaw by shredding cabbage and mixing it with grated carrots, apple slices, and a tangy apple cider vinaigrette for a perfect side salad.
Stir-Fried Cabbage with Noodles
Combine sautéed cabbage with your choice of noodles, vegetables, and a flavorful stir-fry sauce for a quick, satisfying meal.
Cabbage and Quinoa Salad
Mix chopped cabbage with cooked quinoa, chopped herbs, cherry tomatoes, and a lemon-olive oil dressing for a healthy, protein-rich salad.
Spicy Cabbage Tacos
Stuff corn tortillas with sautéed cabbage, black beans, avocado, and a spicy chipotle sauce for a tasty twist on traditional tacos.
Cabbage and Sausage Skillet
Sauté sliced cabbage with sautéed sausage, onions, and spices for a comforting and filling one-pan meal.
Pickled Cabbage
Create a tangy and crunchy pickled cabbage as a delightful topping for sandwiches, tacos, or salads by marinating shredded cabbage in vinegar and spices.
