Recipes

Bryant Terry's Napa Cabbage & Kale Coleslaw with Creamy Miso-Ginger Dressing

Serves: 4 to 6

From: The Kitchn

For the dressing:
3 tablespoons silken tofu
2 tablespoons white miso
1 tablespoon freshly squeezed lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoon finely grated, peeled fresh ginger
1 clove garlic, minced
1 tablespoon Dijon mustard
Coarse sea salt sea salt
2 tablespoons peanut oil
 
For the slaw:
3 cups very thinly sliced Napa cabbage
Coarse sea salt
1/2 pound Lacinato kale
1/2 cup shelled peas (about 8 ounces peas in pods)
8 ounces green beans, trimmed and thinly sliced (about 1/2 inch)
1/2 cup packed chopped parsley
2 tablespoons chopped chives
1 tablespoon finely grated lime zest
To make the dressing, put the tofu, miso, lemon juice, rice vinegar, ginger, garlic, mustard, and 1/2 teaspoon salt in a blender and process until somewhat mixed. With the motor running, slowly pour in the oil and process until creamy. Taste and season with more salt if desired. Set aside.
 
To make the slaw, put the cabbage in a large bowl and sprinkle with 2 teaspoons of salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer to a colander and rinse the bowl. Put the colander in the sink, put a plate atop the cabbage, and weight it (a 28-ounce can of tomatoes works well). Let sit for 1 hour.
 
In the meantime, remove the stems from the kale and cut into thin slices. Set aside. Finely chop the kale, and set aside.
 
Next, rinse the cabbage under cold water, then squeeze with clean hands to extract as much liquid as possible. Transfer back into the bowl and add the reserved kale and stems, shelled peas, and green beans. Pour in enough dressing to lightly coat the vegetables (start with 3 tablespoons). Toss with clean hands, then taste and add more dressing as desired (reserve any extra for another use).
 
To serve, with clean hands transfer the slaw into a serving bowl, leaving any juices behind. Garnish with the parsley, chives, and lime zest.

Cabbage Slaw with Ginger-Tahini Dressing

Serves: 4

From: The Kitchn

For the Ginger-Tahini Dressing:
 
3 scallions, white and light green parts only, minced
1/4 cup low sodium tamari or soy sauce
1/4 cup water
2 tablespoons tahini
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon pure maple syrup
1 1/2 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper flakes
 
For the salad:
 
2 cups shredded red cabbage
1/2 cup shredded napa cabbage
2 carrots, coarsely grated
1 medium-sized beet, coarsely grated
1 cup cilantro, finely chopped
1 jalapeño pepper, seeded and cut into thin slivers
1 cup cooked, shelled edamame
1/2 cup peanuts
1/2 cup raisins
2 tablespoons sesame seeds
Prepare the dressing by whisking all of the ingredients together until smooth and well-combined. This works best with an immersion blender but a hand whisk is fine too. Taste the dressing and adjust seasonings if needed.
 
Place the red cabbage, Napa cabbage, carrots, beets, edemame, cilantro and jalapeño in a large bowl. Stir to combine. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Add the peanuts, raisins, and sesame seeds. Serve chilled or at room temperature.
 
Recipe Notes
  • This salad can be prepared a day in advanced. Keep the chopped veggies and salad dressing separate in the fridge and toss everything together when ready to serve.
  • The dressing will keep in the fridge for up to 5 days.

Glazed Chicken Sausage with Sautéed Cabbage

Serves: 4

From: The Kitchn

For the sausage:

Canola oil
1 pound chicken sausage (I tested with mild Italian)
1 cup chicken stock 
1/2 cup cider vinegar
2 tablespoons brown sugar
 
For the cabbage:
Olive oil
1 sweet onion, chopped or thinly sliced
2-3 cloves garlic, minced
1 head green cabbage, shredded
Salt and freshly ground pepper, to taste

For the sausage, heat a couple tablespoons oil in a large braising pan (or skillet with flat sides) over medium-high to high heat. Add the sausages and cook, turning occasionally, until golden-brown on all sides, about 8-10 minutes.

 
Pour in the chicken stock, cider vinegar, and brown sugar. Bring the liquid to a boil, cover, and continue cooking over medium-high to high heat, undisturbed, for 10 minutes. Remove the cover and continue to boil until the liquid has cooked out and the sauce is dark brown, thick, and glossy, about 15 minutes. Serve with braised cabbage and spicy mustard.
 
For the cabbage, heat a few tablespoons olive oil in a Dutch oven over medium-high to high heat. Saute the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds to a minute. Add a large handful of cabbage, stirring aggressively to coat in oil. Continue adding cabbage, a fistful at a time, adding more olive oil as needed. Season generously with salt and pepper. Lower heat to medium and cook, stirring frequently, until the cabbage is tender, about 20 minutes. Adjust seasoning and serve with glazed chicken sausages.

Grilled Cabbage Wedges with Spicy Lime Dressing

Serves: 8 as a side dish

From: The Kitchn

1/4 cup lime juice (from about 3 limes)
1/4 cup extra-virgin olive oil
1 teaspoon fish sauce (optional — leave out for a vegetarian or vegan dish)
2 cloves garlic, roughly chopped
1/4 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon sugar
Lime wedges, to serve
1 head green cabbage
Grapeseed or canola oil
Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.
 
Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.
 
Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.
 
Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediately, with wedges of lime to garnish.

Hot & Sour Soup with Mushroom, Cabbage, and Rice

Serves: 8 to 10 (1-cup servings)

From: The Kitchn

1 tablespoon canola oil
4 ounces cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
3-inch piece ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups chicken broth (or turkey or vegetable)
1/2 cup jasmine rice
2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve
1/2 small head green cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve
Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Stir the mushrooms after 5 minutes and cook for 5 more minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened.
 
Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste.
 
Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

How To Make Homemade Sauerkraut in a Mason Jar

Serves: Makes 1 to 1 1/2 quarts

From: The Kitchn

Ingredients
1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
1 tablespoons caraway seeds (optional, for flavor)
 
Equipment
Cutting board
Chef's knife
Mixing bowl
2-quart wide-mouth canning jar (or two-quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the cloth
  1. Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
  2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
  3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
  4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.

    → Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
  5. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
  6. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
  7. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  8. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
  9. Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.

    Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes.

    While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
  10. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
Recipe Notes
  • Sauerkraut with other cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut!
  • Canning sauerkraut: You can process sauerkraut for longer storage outside of refrigeration, but the canning process will kill the good bacterias produced by the fermentation process. See this tutorial from the National Center for Home Food Preservation for canning instructions.
  • Larger or smaller batches: To make larger or smaller batches of sauerkraut, keep same ratio of cabbage to salt and adjust the size of the container. Smaller batches will ferment more quickly and larger batches will take longer.
  • Hot and cold temperatures: Do everything you can to store sauerkraut at a cool room temperature. At high temperatures, the sauerkraut can sometimes become unappetizingly mushy or go bad. Low temperatures (above freezing) are fine, but fermentation will proceed more slowly.

Pasta and Potatoes with Cabbage (Pizzoccheri)

Serves: 4

From: The Kitchn

1/2 pound red potatoes
8 ounces dry, shaped pasta (preferably buckwheat or whole wheat)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 small- to medium-sized (or 2 baby heads) green cabbage, cored and shredded
1 tablespoon butter
1/2 cup grated Grana Padano cheese
Salt and pepper to taste
Place the potatoes in a large pot and cover with cool water. Add a teaspoon of salt and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender. Scoop them out with a slotted spoon and leave the pot of water on the stove. (Alternatively, you can use leftover cooked potatoes in this recipe.)
 
Add water to the pot, if necessary, and bring it back to a boil. Stir in the pasta and cook until the pasta is al dente. Scoop out about 1/2 cup of the pasta cooking water and set aside, then drain the pasta.
 
Meanwhile, heat a very large, wide pan with the olive oil and garlic and cook until the garlic begins to sizzle. Add the cabbage and season with a pinch of salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes, or until cabbage is softened.
 
Transfer the potatoes and pasta to the pan of cabbage along with the 1/2 cup of the pasta cooking water. Stir in the butter and cheese, toss to combine thoroughly, and taste. Season with salt and pepper if needed. Toss again, and serve immediately.

Roasted Cabbage Slaw with Hazelnuts & Lemon

From: The Kitchn

1/2 head red cabbage
1/2 head Savoy cabbage
Olive oil
1 1/4 cup hazelnuts
1 lemon, juiced, about 3 tablespoons
1 teaspoon honey
Flaky salt and freshly-ground black pepper
1 ounce Gruyere cheese, optional
Heat the broiler (top element) of your oven.
 
Core both cabbage halves. Roughly shred the cabbage, using a sharp knife, a mandoline, or the shredding blade of a food processor. Place in a large bowl and toss, lightly, with olive oil and spread in one thick layer on a big baking sheet.
 
Broil for 5 to 7 minutes, or until the tips of the cabbage shreds begin to char. Stir thoroughly to turn the cabbage, then broil for an additional 5 minutes. You're not cooking the cabbage completely through — you're trying to add as much color and crispiness to the edges as possible.
 
Remove the cabbage from the oven and set aside to cool for a few minutes. Turn the oven to bake and down to 350°F. Roughly chop the hazelnuts and spread in a baking dish. Bake for 5 to 10 minutes or until lightly toasted (watch closely — the size of the hazelnuts, the baking dish, and your oven will all determine the actual roasting time).
 
Whisk together 1 tablespoon olive oil, the juice of 1 lemon, and the honey.
 
Toss the semi-cooled and wilted cabbage with the dressing and salt and pepper to taste. Toss with 1 cup of the toasted hazelnuts. Spread on a large platter and garnish with the remaining 1/4 cup of hazelnuts. If desired, also garnish generously with shaved Gruyere cheese. Serve warm or at room temperature.

Roasted Cabbage with Bacon

Serves: 4 to 6

From: The Kitchn

1 head green or Savoy cabbage, outer leaves removed
Olive oil
Coarse kosher salt and freshly ground black pepper
4 slices thick bacon, 6 to 8 ounces

Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to partially remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle very lightly with olive oil. Sprinkle generously with salt and pepper.
 
Cut each slice of bacon into small strips and lay on top of the cabbage.
 
Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.
 
Serve immediately; the wedges cool down fast.
 
Recipe Notes
  • Roasting Rack: Some cooks prefer to roast the cabbage on a rack, which helps the edges crisp up and brown more. But when you roast it flat in a pan more of the bacon and its drippings stay with the cabbage, which I prefer.
  • Types of Cabbage: You can use any sort of cabbage with this recipe. I've never used red cabbage but I am sure it would work beautifully. I also like roasting Savoy cabbage; it tends to give you smaller, more manageable wedges.