Whole Wheat Penne with Cabbage and Cumin

Whole Wheat Penne with Cabbage and Cumin
(from Almost Vegetarian)

2 tsp extra virgin olive oil
1 onion, thinly sliced
1 large carrot, peeled and thinly sliced
2 cups shredded red or green cabbage
1 medium red or white low-starch potato, peeled and sliced paper thin
1 tsp whole cumin seeds
4 ounces fontina or taleggio cheese, thinly sliced
3 cups dried whole wheat penne or other whole wheat pasta

Heat the olive oil in a large non-stick skillet over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and sauté until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat.

Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve at once, in warmed bowls (optional).

Cabbage and Sausage Casserole

2 pounds cabbage
2 pounds Italian sausage, sweet or hot
½ cup sour cream
1 tblsp prepared horsradish or mustard

Heat oven to 400 degrees. Slice the cabbage ½ inch thick. Place a third of the cabbage in a casserole dish. From each sausage, trim 1 end and, starting at the other end, squeeze meat from casing. Arrange half of the meat on top of the cabbage. Press firmly. Top with half of the remaining cabbage and all the remaining meat and press again.

Spread the remaining cabbage over the top, cover dish with foil and bake until the cabbage is tender, about 1 hour 40 minutes. Remove from the oven and let stand for 5 minutes. Meanwhile, in a small bowl, combine sour cream with horseradish or mustard. Slice the casserole into wedges and serve with the sour cream mixture. Serves 6.

Cabbage Soup with Apples and Thyme

3 tablespoons butter
1 tablespoon olive oil
8 cups thinly sliced cored green cabbage (about 1 small or 1/2 large head)
1 large onion, chopped
8 large fresh thyme sprigs
6 cups low-salt chicken broth (I use veggie broth
1 1/4 pounds Golden Delicious apples (or other variety), peeled, cored, cut into 1/2-inch cubes
Chopped fresh thyme

Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion; sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and sauté 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.

Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.

Remove thyme sprigs from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve. (You might want to top it with a dollop of sour cream.)

Source: Bon Appetit

Radish Slaw

This could also be good without the cabbage.

1/2 lb. radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tbsp. fresh lemon juice
1/2 tsp. sugar
2 tbsp. olive oil
2 tbsp. finely chopped fresh cilantro, mint, or parsley leaves

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.

Savory Carrot and Cabbage Cheesecake

2 tsp vegetable oil

1 large carrot, grated

1 large onion, chopped

2 cups tightly packed shredded green cabbage

Salt and pepper

4 large eggs, lightly beaten

1 pound non-fat or part-skim ricotta cheese

½ cup sour cream

½ cup shredded cheddar, mozzarella, or Monterey jack

½ cup grated Parmesan

3 Tb unbleached flour

Place racks on the lowest rung and in the center of the oven. Heat oven to 325.

Heat the oil in a large skillet over medium-high heat. When it is hot, add the carrot, onion, and cabbage. Reduce the heat to medium and sauté, stirring often, until the vegetables are soft, about 20 min. Add salt and pepper. If the vegetables start to stick, stir in water 1 Tb at a time to prevent burning. (Make sure there’s no water left in the pan when you add the vegetables to the filling mixture.)

Remove the mixture from the heat, and let it cool until it stops steaming.

Meanwhile, prepare the filling in a food processor. Combine eggs, ricotta, sour cream, cheddar (mozzarella or Jack) cheese, Parmesan, and flour. Blend until smooth. Add the cabbage mixture to the food processor and process in short pulses to combine, about 6 to 8 pulses. Pour the filling into a 9-inch spring-form pan.

Place a baking pan of water on the rack set on the lowest rung of the oven. Put the cheesecake on the rack in the center of the oven and back until it’s golden brown and a knife inserted in the center comes out clean, about 1 hour.

Cool completely, then refrigerate at least 3 hours before serving.

Source: The Essential Vegetarian Cookbook

Asian Cabbage Slaw

2 ½ cups finely shredded cabbage
1 cup grated carrots
½ cup diced or julienned bell pepper
2 Tb vegetable oil
2 Tb rice vinegar
1 Tb soy sauce
2 tsp brown sugar
½ tsp grated fresh ginger root

Dash of chili oil, Tabasco or hot pepper sauce

1/3 cup chopped peanuts, or 1 Tb toasted sesame seeds

Combine cabbage, carrots, and bell peppers in a serving bowl and set aside. In a separate bowl, whisk together the oil, vinegar, soy sauce, brown sugar, ginger and chili oil. Pour the dressing over the vegetables and toss well. Set aside to marinate for 10 to 15 min. Just before serving, mix the slaw well and add the chopped nuts or toasted seeds.

Source: Moosewood Restaurant Cooks at Home

Fennel Slaw

1 Tb fennel seeds

1 Tb anise seeds

1/3 cup mayonnaise

½ cup red wine vinegar

¾ tsp salt

½ tsp pepper

2 medium fennel bulbs, stalks discarded but fronds reserved

1 Tb fresh lemon juice

1 small green cabbage, tough outer leaves discarded

1 large carrot, coarsely grated (1 cup)

1 small red onion, halved lengthwise, then thinly sliced (1 cup)

¼ cup finely chopped parsley

To make the dressing, toast the fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind seeds in a spice grinder (or coffee grinder). Whisk together ground seeds with mayonnaise, vinegar, salt and pepper.

To make the slaw, halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon in a very large bowl. Finely chop enough fennel fronds to measure ¼ cup and add to sliced fennel.

Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour. Serves 10.

Savoy Cabbage with Lentils

The wrinkly leaves of Savoy cabbage give this lentil dish a great texture.

4 oz orange lentils

2 ½ pt vegetable stock

1 onion, chopped

1 clove garlic,minced

1 head savoy cabbage, shredded

2 teaspoons mustard seeds

1 teaspoon ground coriander

1 teaspoon turmeric

pinch cayenne, or to taste

1 can plum tomatoes

1 tablespoon lemon juice

Bring the lentils and half of the vegetable stock to a boil and simmer for 15 minutes.

Meanwhile, in a second pot, fry the onion, garlic, cabbage and spices for 5 minutes, then add the remaining stock and simmer for 10 minutes. Add the tomatoes and their juice, breaking the tomatoes up with a spoon, and simmer for 10 minutes. Stir in the lentils and lemon juice and simmer for a final 10 minutes. Serve with rice, couscous or pita bread.

Makes 6 – 8 servings.

(Source: http://www.abel-cole.co.uk/Content/Recipes/Cabbage.htm#recipe22)

Savoy Cabbage with Bacon

Savoy cabbage is delicious, delicate cabbage. Braised with bacon, white beans and sage it makes a wonderful Sunday night supper with crusty bread. High-quality smoked ham or sausage can be substituted for the bacon.

3 thick slices bacon, preferably applewood-smoked

2 large cloves garlic, minced

2 small tender leeks, split, rinsed, thinly sliced

1 lg. Savoy cabbage, core removed, thinly sliced

1 cup chicken stock or broth

1/4 cup dry white wine

1 1/4 cups cooked white beans or 1 (15.8 oz.) can rinsed and drained

1 Tbsp. finely julienned fresh sage

1 Tbsp. finely julienned snipped chives

Freshly ground pepper

Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.

Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.

Makes 4 main-course servings.

(Source: http://www.leafy-greens.org/cabbage_recipes.html)