Tuesday, March 22, 2011

Ask the Internet: Cabbage Recipes?

Today's question comes from reader Sara A.:

Q: Are there any good vegan cabbage recipes? It is super cheap year round, but I have trouble finding a way to make it palatable. It always turns out very bland.

A: Good question, Sara. Being inexpensive, relatively hearty, and surprisingly high in both Vitamins C and K, cabbage doesn't get nearly enough play as it should. Fortunately, there are a number of vegan/vegetarian applications (along with bacony ones) for the veggie, especially if you look to international cuisines. Here are five examples:

Beet and Cabbage BBQ Slaw
Hot and Sour Cabbage Soup
Napa Cabbage and Red Onion Slaw
Red Cabbage and Apples
South Indian Cabbage

Readers, how about you? What are your favorite cabbage recipes? Fire away.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

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Paige said...

Mix it in with other veggies in stir fry. There's always the classic shepherds pie, or colcannon. And let's not forget sauerkraut! Super easy to make at home!

alexis said...

I always keep a head of green and a head of red around - we slice it thin and use it for salad (cuz lettuce goes bad too fast), usually with just a lil red wine vinegar, salt, and cilantro
Also love it as a side, sliced as thin as you like. Slice 1 big or 2 med onions into a little oil, add s&p, when translucent, add the sliced cabbage, stir it around, put a cover on it for about 3-6 min, when wilted and tasty, either add as side to ur meal, or toss it with egg noodles...... mmmmmmmmm could add vegan magarine (im a butter girl, but imagine it would work similarly)

Chessa said...

Here's a narrative vegan recipe of how I conquered a cabbage.

Becky said...

Japanese okonomiyaki: http://www.justhungry.com/okonomiyaki-osaka-style

Or Kimchi: http://drbenkim.com/how-make-kim-chi.htm

Becky said...

Kimchi! http://drbenkim.com/how-make-kim-chi.htm

Autumn said...

Coleslaw for a taste of summer!

I usually make mine with buttermilk, but some vinegar and veganaise (sorry Kris) should get the tart creamy texture for the dressing.

Lindsay said...

My boyfriend and I recently made this red cabbage and kielbasa recipe and it was delicious. I LOVE braised red cabbage. The kielbasa was really only a condiment.


Kate said...

Grind it up in the food processor with some onions, carrots, roasted mushrooms and some extra-firm tofu, and season with "Asian" spices (soy, sesame oil, lemongrass, ginger, garlic, to name a few).

Use it to stuff homemade dumplings!

Chief Family Officer said...

Shred it and saute with olive oil over medium heat - like caramelized onions, the cabbage will become meltingly soft and sweet. It's my husband's favorite!

curlywurlyfi said...

Thinly green slice + fry in oil with a couple of small crumbled peperoncini + some grated ginger. About two mins before it's ready, grate (or crush) in some garlic + a slosh of fish sauce (nicest, or use soy sauce if vegan/vegetarian). Fabulous on its own with some plain rice for quickie dinner, or I like it with grilled salmon on the side.

beth said...

If you have a good vegan mashed potatoes recipe, you can instantly turn it in to colcannon with the cabbage. Just boil or sautee it for a bit and then mix it in with the mashed potatoes. (The true Irish way is, of course, to have everything drowning in butter with it, but it's tasty however you eat it!) I can use probably half a head of shredded cabbage in a pound or 2 of mashed potatoes, easy.

Otherwise, I second the stir-fry suggestions. Just chop is fairly large and throw it in toward the end of the stir-fry to keep some texture in it.

t said...

My favorite spicy slaw recipe, and it's vegan, too:

- Purple cabbage, sliced thin, wilted for a couple hours
- Homemade peanut sauce (sriracha + peanut butter + soy sauce)
- Mango, sliced thin
- Peanuts
- Green onion, chopped
- Hot pepper, bird's eye chilis, or anything else you'd like to add for extra heat
- Optional: noodles, marinated mushrooms

It's good, and infinitely modular!

Sassy Molassy said...

Most stuffed cabbage leaf recipes could be easily modified. Stuff with a seasoned rice mixture and simmer in tomato sauce.

Anonymous said...

Oven-braised cabbage: Slice it into shreds or smallish chunks (your choice). Put the cabbage in a bowl, add an onion sliced lengthwise, and drizzle a bit of olive oil over top. Salt and pepper to taste. [optional: add a bit of shredded carrot and/or finely sliced bell pepper] then toss well until all the cabbage is coated with a light film of oil.

Place in an oiled casserole dish with a lid, or well-covered with aluminum foil. Bake at 350ยบ about 30 minutes, then check if it's done by inserting a knife into the middle to see whether the cabbage is soft (not mushy). The time required will depend on how much cabbage you have, how finely you chopped it, and how deep or shallow the casserole dish is.

If you are already baking another dish in the oven at the same time, the energy to cook this dish is “free.”

Tanya said...

We've been enjoying red cabbage (from a jar, so far) a lot with sausage; tapping into our German roots! Love the idea of red cabbage and apples.

editrix said...

I love Orangette's Cabbage with Hot Sauce, which is quick, delicious, and infinitely customizable. Lately I've been tossing sliced baked tofu and rice noodles with the seasoned, caramelized cabbage.

Angie said...

I like this one: http://www.foodnetwork.com/recipes/tyler-florence/braised-cabbage-recipe/index.html easy to make vegan as well as http://blog.fatfreevegan.com/2011/03/cabbage-noodle-soup.html and http://blog.fatfreevegan.com/2009/03/irish-white-bean-and-cabbage-stew.html and one of my favorites that I substitute cabbage for bok choy http://blog.fatfreevegan.com/2010/09/bok-choy-and-baked-tofu-stir-fry-ginger-citrus-sauce.html

Rachel said...

We usually eat cabbage one of two ways:
1. Sauteed with onion and a can of diced tomatoes (plus salt and pepper, of course).
2. A variation of this coleslaw (http://healthy.food.com/recipe/lime-cilantro-coleslaw-241837); with honey instead of sugar, and adding maybe 1/4 t. or 1/2 t. of cumin.

Anonymous said...

Slice thinly, sprinkle with apple cider vinegar, let it sit for 10 mins, and tuck it into a bean and sweet potato burrito or taco. Adds delicious and tangy crunch.

kensingtonkitchen said...

The NYTimes Recipes for Health column has been posting lots of cabbage recipes lately:


I'm partial to the "Spicy Sitr-Fried Cabbage" from that column.

Jen said...

I've made this a lot lately--it's really yummy:


I make it with milk, since I usually have it on hand, instead of cream. Simple and tasty.

Ellen said...

I grew up eating the following vegan dish from the More With Less Cookbook.

Skillet Cabbage

Heat in a large skillet:
1 tablespoon vegetable oil

1/3 cup chopped onions
1 clove garlic, minced

Stir-fry briefly. Add:
2 cups finely sliced cabbage
1/4 cup shredded carrots

Stir-fry about 5 minutes over medium heat, until vegetables are crisp-tender. Add:
1/8 teaspoon paprika
Dash freshly ground pepper
1 teaspoon soy sauce (optional)

Stir until thoroughly blended and serve immediately.

Serve on rice, with a sprinkling of peanuts on top and soy sauce to taste. I also like to up the paprika. This dish is easily doubled, quadrupled, etc and reheats well.

Nathalie said...

My favourite way to eat it is in a recipe a lady from the Philippines gave to my mother, that is now a classic in all Indian style meals. For a vegetarian/vegan meal I like to serve this with basmati rice and chana masala or dhal, but I've also been known to eat this on it's own.

Start by browning a chopped onion with some oil (olive, coconut or other). Add minced garlic (I use 2-3 cloves), 1/2 head green cabbage (chopped or diced). Add salt to taste, 1 tomato (small dice), 1/2 tsp chili flakes and 1/2 tsp curry powder. Add water a bit at a time, cover and steam until the cabbage is al dente. I usually add about 1/3 cup of water at a time and repeat about 2-3 times before the cabbage is done.

Lindsey said...

asian cole slaw from simply recipes. really tasty and easy made with pantry staples.


And it different from many other common coleslaws and salads.

Amanda on Maui said...

There's a good recipe in Nourishing Traditions. It's called Dutch style cabbage.

I made my own version of it recently. As I did not have apples on hand I used apple juice in place of half of the water. There were also ground cloves & cinnamon in the dish. It's delicious hot or cold! Use red cabbage for the best flavor, color & vitamins.

mollyjade said...

As a kid, my mom cooked large chunks of cabbage stir fried in oil at the highest heat possible until slightly blackened. It's still one of my favorite vegetable dishes.

Jen said...

Ellie Krieger has a Chop Suey recipe that would be pretty easy to Veganize, and I don't think you would miss the chicken too much. Plus, since it's an Ellie recipe, the nutrition info is already calculated for you.


Diane said...

An Indian-style pacchadi with chiles, coconut, lemon juice, cilantro and a last minute tarka of a small amount of oil with mustard seeds "popped" in it.

Any Indian recipe - I am partial to cabbage and potatoes made northern-style in a spicy tomato-based sauce.

As someone mentioned those Japanese pancakes (okonomiyaki).

Sisuile said...

I can't believe no one has mentioned that staple of the eastern european diet - Borscht.

small head of cabbage, chopped
5 or 6 beets, peeled, cooked, chopped
3 or 4 potatoes, peeled, cooked, chopped
some carrots, chopped
1 onion, chopped
1 can diced tomatoes
2 ribs celery, diced
1 tb oil
enough veggie broth to cover everything (4 cups? enough.)
1 tsp dill
2 Tbsp vinegar

saute onion/celery. Add cabbage, root veggies and broth. Simmer a while. Add everything else. Simmer a while more. Use the stick blender until it's a consistancy you like. (I like texture. Some people like it smooth as velvet. Some want all the chunks.)

(this recipe is non-cannonical, and an approximation of my cooking style)

Sara A. said...

These are all great ideas! I can't wait to try time!

Mmmm okonomiyaki

Anonymous said...

I really like Roasted Cabbage from Cooks Illustrated recipe. It is easy and really tasty.
Put the pan that has been oiled inside the oven and heat it up to 450F. Cut a cabbage into 1 inch wedges, be careful to make all wedges have the middle part to hold everything. On a small bowl, mix together each 1 tsp sugar, salt, and pepper (try it first, but I always end up using only half of it). When the oven has heat up, take out the pan and put the cabbage on it. Brush the top side with around 1 tsp olive oil and sprinkle the mixture. Put it back in the oven for 25 minutes. The cabbage will have roasted, caramelized and crispy exterior, but soft and steamed interior. Yummy!

Eileen said...

I think cabbage braised in red wine is far and away the best. It's a classic, so there are recipes all over the internet. I think versions including both onions and apples are the best.

You can also wilt shredded cabbage (and maybe some carrots) quickly in peanut oil with a splash of soy sauce and some sriracha, and then serve sprinkled with toasted sesame seeds and/or chopped cashews. I would also scramble the leftovers with an egg for breakfast.

In conclusion, hooray cabbage!

NB said...

As an American Indian who grew up with amazing cooking, I've always found that rather bland vegetables like cabbage and eggplant don't taste good without their Indian flavors. It's really very easy to be vegetarian (even vegan) with Indian food because everything is so flavorful and filling, and often times Indian restaurants/recipes cater to vegetarians, offering other proteins such as lentils and nuts.

Melissa said...

Dragon's teeth--hot stir fried cabbage!:

Val said...

We are obsessed with this cabbage gratin recipe:
Not vegan, but could be adapted by eliminating the cheese or using vegan cheese (if it melts).