cabbage recipes

[Guest guest]

Recently there was a call for cabbage recipes. Here is a good one (in a

soup) that was on the Annie's Care2.com newsletter:

 

Tuscan Winter Vegetable Soup - Recipe

 

Adapted from The Strang Cookbook for Cancer Prevention, by Laura

Pensiero and Susan Oliveira (Dutton, 1998).

 

What a great find: this traditional Tuscan winter soup comes from a

cookbook filled with recipes designed to reduce your risk of cancer. The

soup is flavorful and hearty, a nutritious winter meal by itself, with

phytoestrogen-rich chickpeas that add a creamy consistency with minimal

fat, as well as vitamins A, C and folate from carrots, celery, tomatoes,

and chard, glucosinolates from cabbage, and colon-protecting fiber.

But the best news of all is that Tuscan Winter Vegetable Soup is

absolutely luscious, a satisfying way to warm up your family on the long

dark nights of winter.

 

INGREDIENTS

 

3 cups cooked or canned chickpeas

2 garlic cloves, peeled and crushed

3 medium celery stalks, chopped

3 medium carrots, peeled and chopped

1 large red onion, peeled and chopped

2 tablespoons olive oil

2 bunches Swiss chard, cleaned

1/2 head Napa or Savoy cabbage

1/4 cup chopped Italian parsley

2 fresh rosemary sprigs, (leave on stem)

One 14 1/2-ounce can plum tomatoes, drained

6 cups boiling water or vegetable broth

5 ounces stale bread, such as semolina or baguette, sliced (about 3/4

loaf)

salt and pepper

 

1. In a large saucepan over medium-low heat, saute the garlic, celery,

carrots, and onion in the olive oil for about 20 minutes, stirring often

so the vegetables do not brown.

 

2. Cut out the tough triangular inner core of the Swiss chard leaves and

slice them into 1/2-inch slices. Add to the vegetables in the saucepan.

Tear the Swiss chard leaves and set aside.

 

3. Cut out the triangular core of the 1/2 cabbage head, then discard.

Place the cabbage, flat side down, on a cutting board. With a large

chef’s knife, slice at close intervals down the cabbage, forming long,

ribbonlike strips. Set aside with the Swiss chard leaves.

 

4. Add the parsley, rosemary sprigs, and tomatoes to the saucepan and

cook at a low simmer for 15 more minutes. Add cabbage and Swiss chard

leaves, half of the chickpeas, and enough boiling water or stock to

cover. Simmer for 20 minutes.

 

5. Puree remaining chickpeas in a food processor and add to the soup

with just enough boiling water or stock to keep the soup liquid. Remove

the rosemary sprigs and add the bread slices. Add more liquid if

necessary, but keep in mind that the soup should have a very thick “stew

like” consistency. Season with salt and pepper to taste.

 

Serves 8.

================

Another way I like cabbage is this:

 

Pepper Steak

 

2 Tbs oil

2 onions, sliced into strips

2 green peppers, sliced into strips

1/4 - 1/3 head of cabbage, sliced into strips

1 package of seitan stir fry strips (or make slices of seasoned seitan)

2 Tbs corn starch

1/4 cup soy sauce

 

Heat oil, sauté onions, add peppers and cabbage and continue sautéing.

Add seitan. Combine corn starch and soy sauce to a paste. Add soy

sauce mix to the other ingredients and stir over heat until gravy starts

to thicken.

 

Serve over brown rice.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

from Maida, Citizens for Pets in Condos: http://www.PetsinCondos.org

[Guest guest]

How about :

 

Colcannon (contains soy milk, but easily subbed)

Macaroni and Cabbage Dinner (Oven cooked)

Pecan-Rice Cabbage Packets (slow cooker could probably adapt to oven)

Ramekin (oven cooked)

Sweet & Sour Cabbage

Sweet Sauteed Red Cabbage

 

Cabbage Salad (SF if you use a SF mayonnaise)

Cabbage-Apple-Date-Nut Salad (SF)

Thai-Style Cabbage Salad - Gourmet (SF)

 

Cream of Cabbage Soup (contains soy milk, again easily subbed)

 

 

I just picked a really small sample from the " Files " - there are

heaps of others. If you make any of them and enjoy them, let us

know.

 

 

 

 

, a a

<birchbarkcanoe@g...> wrote:

>

> I am looking for a CABBAGE recipe.....

>

> We have three more cabbages. One red/purple, two green. I am

cabbaged out to

> tell you the truth.

>

> We ate coleslaw (hawaiian style with pineapple/tomatoe dressing).

It wasn't

> a hit, because we had too much other good veggies (barbecue

night), and it's

> better fresh. I liked it!!

>

> We ate skillet cabbage....this is good, but it gets old.

>

> The only one I know other than this is Egyptian mashi, which is

rolled and

> steamed cabbage, rice/tomatoes/greens inside. And no one wants

that now.

>

> To tell you the truth, it hurts our stomach somewhat, but I hate

to waste

> it....I have had less hurt when I cooked it in the oven, so any

oven recipes

> WITHOUT soy would be great cause we are gfcf/vegan/soy

free......any good

> recipes out there?

>

> Thanks!

>

>

>

[Guest guest]

Go to the recipe files. There is a whole folder of cabbage recipes. You can

add some vegetarian bacon or liquid smoke for flavor.

Donna

Sent via BlackBerry from T-Mobile

[Guest guest]

The way I most often prepare cabbage is to dice up the cabbage and then cook it

covered, in a little smart balance spread. I stir it often. Add no water.

Salt to taste. I love it this way. A wok is what I like to cook it in.

Judy

-

veggytails

Monday, February 25, 2008 1:30 PM

RE: cabbage recipes

 

 

OH thank u so much. i knew i should have checked there first. BB

Monday, February 25, 2008 5:18:59 am

Vegetarian Group

cabbage recipes

thelilacflower

 

Go to the recipe files. There is a whole folder of cabbage recipes. You can

add some vegetarian bacon or liquid smoke for flavor.

Donna

Sent via BlackBerry from T-Mobile

 

 

 

 

 

 

[Guest guest]

Thanks judy I will have to try that for dinner. I also found some great ideas

in the files. You all aree the greatest

-----Original Message-

The way I most often prepare cabbage is to dice up the cabbage and then cook it

covered, in a little smart balance spread. I stir it often. Add no water.

Salt to taste. I love it this way. A wok is what I like to cook it in.

Judy

[Guest guest]

Oh you are most welcome. Don't over cook it. Just cook it until tender and

still has a nice bright color. I hope you enjoy it.

Judy

-

veggytails

Monday, February 25, 2008 5:00 PM

Re: cabbage recipes

 

 

Thanks judy I will have to try that for dinner. I also found some great ideas

in the files. You all aree the greatest

-----Original Message-

The way I most often prepare cabbage is to dice up the cabbage and then cook

it covered, in a little smart balance spread. I stir it often. Add no water.

Salt to taste. I love it this way. A wok is what I like to cook it in.

Judy