It’s ridiculous, in each of my past three CSA deliveries I’ve received a huge head of cabbage. Not many foods I eat stump me in how to prepare the way cabbage does.
When I saw the first head, I made what I’m sure any vegetarian who grew up eating a lot of German food would: sautéed cabbage with caraway seeds and sautéed potatoes and faux sausage. (My kind of comfort food!)
After that I was out of recipe ideas beyond coleslaw. I like cabbage, I just don’t know many ways to prepare it.
So I looked in my cookbooks and found a few recipes that caught my eye.
The first was a cabbage and carrot gratin. When I served it, Bill asked if there is any vegetable that can’t be improved by being in a gratin. (The answer is no.)
The second recipe was as a filling for Asian potstickers that were both fun to make and eat. I also plan to make a white bean, cabbage and potato recipe I stumbled across when I wasn’t looking for cabbage recipes.
However, the real winner for Bill and me was a vinegar-based Carolina slaw that is vegan, meaning it doesn’t contain mayonnaise (something I’m not a fan of anyway). As the temperature is already heating up outside, it’s nice to grab the cold slaw and have it as a side. While I was getting ingredients in the cupboard I came across something else that inspired me.
I found a packet of hickory rub from my favorite spice shop. I had never used the rub, but tried it on tofu sliced about one-third an inch thick with a little oil and put the tofu under the broiler for about 10 minutes. I grabbed a pita, put some tofu pieces in it and topped with slaw. It was a great mix of sweet, sour and spicy. The tofu was chewy and warm and the slaw was cold and crunchy, a great contrast.
Obviously if you are not a vegetarian, you could use pulled pork. And if you are a vegetarian, Gardein has BBQ Pulled Shreds, which I have seen at Whole Foods, and might try sometime. Either way, this is something I plan to make again in the warm months.
For this meal, I paired the sandwich with strawberries and baked kale chips. You know about kale chips, right? So good: Cut kale from the tough stems into bite-sized pieces and put on a baking sheet lined with parchment paper. Sprinkle a little olive oil and salt on the kale, and bake at 350° for 10-15 minutes, until the kale begins to get crispy on the edges.
- 1 large head of cabbage, finely shredded
- 1 medium bell pepper, finely chopped
- 1 medium sweet onions, finely chopped
- 2 carrots, grated
- 1 cup sugar
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 cup cider vinegar
- Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions and grated carrots in a large serving bowl.
- In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well.
- Cover and refrigerate until thoroughly chilled.
Do you have a favorite cabbage recipe or resource you can share for the next time I’m overwhelmed with cabbage? What do you do when you are blessed with too much good food?