Green Conehead Cabbage
The humble cabbage. Arguably one of the underrated veggies, the Cabbage is the unsung superfood. Even though cabbage is very low in calories, it has an impressive nutrient profile: High in fiber, antioxidants, Vitamin K, Vitamin C, Folate, Manganese, and B6.
It is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its nutrient dense leaved heads. It belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli, cauliflower and brussel sprouts.
Braised Green Cabbage with Anchovies and Garlic
Never did I imagine cabbage alone could count as dinner, but I find this cabbage completely addictive. Lemon and parsley added at the very end offer an acidity and freshness that so nicely complements the briny broth, and parmesan and a hunk of bread make it a meal.
Recipe from: Prune, by Gabrielle Hamilton
8 anchovy fillets in oil
1/2 head whole garlic, peeled but leaving cloves whole
4 ounces unsalted butter (plus another chunk to add at the end)
salt to taste
freshly ground black pepper to taste
1 lemon, halved (optional)
1/2 cup chopped parsley (optional)
freshly grated parmesan (optional)
In a large, heavy-bottomed rondeau, heat the butter over medium-low heat. Add the anchovies and garlic and stir around until the garlic softens slightly and the anchovies dissolve a bit. Do not fry or otherwise brown the garlic and anchovy; we want it to just soften and take on a sweet quality rather than a nutty one. Stir frequently and let the garlic and anchovy cook gently and slowly.
Rinse the cabbage ribbons under cold running water in a colander and allow to drain without shaking the colander. Whatever water that remains in the crevices is desired.
Turn the colander of cabbage out into the rondeau and stir well with the garlic and anchovy, coating all the ribbons with the fat. (Note: At this step, I sprinkle a big pinch of salt over the cabbage.) If this pot has a tight-fitting lid, cover the rondeau and turn down the heat and let the cabbage gently cook over low heat, retaining its own moisture and letting whatever condensation forms on the lid to drip back into the pot. This wants to be a true braise. If the pot does not have a tight-fitting lid, use both parchment and foil to create a tight seal.
This can take an hour to braise but sometimes less depending on the cabbage itself. Some heads are sturdier than others. (Note: I find an hour at my burner's lowest setting works perfectly — I don't lift the lid once to check on it anymore. I do use a sheet of parchment paper under the lid, which helps create a tighter seal.)
Keep an eye on it and cook until soft watercolor green color; the cabbage should still hold its shape and there should be a rich "broth" formed from the anchovy, the sweet liquid of the cabbage, and the now very soft cloves of garlic.
Into this stir in a good chunk of cold butter with a wooden spoon and shake the pot a bit as well. This will turn the cabbage a bit creamy and take off any of the hard saltiness of the anchovy.
Taste the cabbage, add more salt and pepper if necessary, and squeeze half of the lemon into the pot. Stir. Taste and add more lemon juice if desired. Add parsley if using, stir, then spoon into bowls. Grate parmesan over top and pass more lemon on the side.
Sauteed Green Cabbage with lemon and garlic
We love a shredded cabbage in this recipe. Here’s how to do it:
Remove any tattered or bruised outer leaves.
Cut the cabbage into quarters, and then cut out the core.
Slice the cabbage quarters into thin shreds. You can hand shred with a knife, use a mandoline or use your food processor shredding attachment.
Olive oil and butter: A favorite tricks for adding big flavor: a combo of olive oil and butter! For vegan diets, you can use all olive oil.
Garlic powder & black pepper: These add just the right savory and spicy flavor.
Fresh lemon juice: Do not omit! Lemon gives just the right bright zing to the flavor.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.
Stir Fried Napa Cabbage with Spicy Garlic Dressing
Recipe from: Food & Wine Magazine.
4 scallions or 1 onion
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon water
1 teaspoon hot red pepper flakes
1/2 teaspoon sugar
1 head cabbage
2 teaspoons toasted sesame seeds
Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, garlic, soy sauce, sesame oil, water, red pepper flakes and sugar together in a small bowl. Set aside.
Heat the oil in a wok or a large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir fry, using tongs to stir, until the cabbage is just wilted (3 - 5 minutes). Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with toasted sesame seeds.
Veggie Cabbage Soup
2-3 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, minced
1/2 tsp. chili powder
1 tsp Kosher salt
Freshly ground black pepper
1 (15-oz.) can white beans, drained and rinsed
2 cloves garlic, minced
1 tsp. dried thyme
4 c. low-sodium chicken (or vegetable) broth
2 c. water
1/2 large head cabbage, chopped
1 (15-oz.) can stewed or chopped roasted tomatoes
Pinch red pepper flakes
2 tbsp. freshly chopped parsley, plus more for garnish
Optional: chicken breast or Leftover rotisserie chicken
In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.
Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.