CABBAGE WITH TOMATOES & SOUR CREAM

Makes: 4 servings

Time: 40 min.

A substantial dish from Russia, very good  in winter, when canned tomatoes will do just fine.  I like it with cumin seeds, though caraway seeds are a bit more traditional. 

2 Tbsp. butter

1 med. onion, chopped

1 Tbsp. minced garlic

6 c. shredded cabbage (about 1 head)

Salt and freshly ground black pepper

2 c. chopped tomatoes (drained canned are fine)

1 Tbsp. caraway or cumin seeds (optional)

½ c. sour cream

Put the butter in a large, deep skillet over medium heat.  When it melts, add the onion and garlic and cook, stirring occasionally, until the onion softens, about 5 min.  Add the cabbage and raise the heat a bit.  Cook, stirring occasionally and adjusting the heat so the cabbage cooks without browning, until it softens, about 10 min.  Sprinkle with salt and pepper.  Add the tomatoes, with the seeds if you’re using them, and cook over lively heat, stirring occasionally, until the mixture becomes saucy but thick, 10 to 15 min.  Lower the heat to a minimum, then taste and adjust the seasoning.  Stir in the sour cream and cook for another couple minute, stirring; serve hot.  Taken from How to Cook Everything Vegetarian, by Mark Bittman.

Kimchi (Korean Sauerkraut)

This recipe is a nice twist to traditional German sauerkraut – a refreshingly “zingy” flavor.  You can use whatever veggies you have on hand (skip the carrots, if you don’t have ‘em, etc.), and adjust the spicy ingredients for your palate.

Makes 2 quarts

1 head Napa cabbage, cored and shredded

1 bunch green onions, chopped

1 c. carrots, grated

½ c. daikon radish, grated (optional)

1 Tbsp. freshly grated ginger

3 cloves garlic, peeled and minced

½ tsp. dried chile flakes

1 Tbsp. sea salt

4 Tbsp. whey (if not available, use an additional 1 Tbsp. salt)

Place vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.  The top of the vegetables should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.  Taken from Nourishing Traditions, by Sally Fallon.

 

KFC Cole Slaw

If you want to clone KFC Cole Slaw, the recipe below is pretty close.

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth. Add the cabbage, carrots, and onion, and mix well. Cover and refrigerate for at least 2 hours before serving.

Serves 10 to 12.

Recipe from TopSecretRecipes.com

French Cabbage Soup

Makes a large amount for a small family.  I suggest either halving the recipe or making it and freezing extra for another meal.  Enjoy.

1 ½ sticks butter

1 c. flour

2 c. onions, chopped

2 c. carrots, chopped

4 quarts chicken broth

2 c. diced potatoes

1 large head of cabbage, chopped

½ lb. polish sausage

Salt and pepper

Melt butter with flour.  Simmer 3-5 min., until butter begins to brown.   Saute chopped onions and carrots in ¼ c. butter.  Add chicken broth, potatoes, cabbage, and sausage to onion and carrot mixture.  Mix in rue.  Add salt and pepper.

Recipe taken from The Farmer’s Daughter Cookbook

Russian Cabbage Borscht

1 ½ c. thinly sliced potatoes

1 c. thinly sliced beets

4 c. water (or stock)

1-2 Tbsp. butter

1 ½ c. chopped onion

1 scant tsp. caraway seeds

1 ½ tsp. salt

1 med. carrot, sliced

3-4 c. shredded cabbage

Black pepper

1-2 Tbsp. honey

1-2 Tbsp. cider vinegar

1 can tomato paste

1 tsp. dill

6 breakfast links, chopped (optional)

Place potatoes, beets, and water (or stock) in medium saucepan.  Cover and cook over med. heat, ’til tender, about 20-30 min.  Melt butter in small saucepan.  Add onion, caraway, and salt.  Cook ’til onions are translucent over med. heat, about 8-10 min.  Add carrots, cabbage, and 2 c. of the cooking water (or stock) from the potatoes and beets.  Cover and cook over med. heat ’til tender, 8-10 min.  Add remaining ingredients (except dill), including the rest of the potato-beet water (stock), and simmer for 15 min.  Taste to correct seasonings, and top with sour cream and fresh dill.

Emerald City Salad

This colorful salad is inspired by the beautiful deli salad at Puget Consumer’s Co-op, Seattle’s beloved chain of natural foods grocery stores.  It is so popular that I have filled many classes with the mere mention that I would be demonstrating how to make this salad.

2 ¼ c. water or stock                                                        1 Tbsp. butter

1 tsp. sea salt                                                                  1 c. wild rice ( black – 1/2” long)

Bring water or stock to a boil.  Add butter, ½ tsp. of salt and all the rice.  Bring to boil again, cover, lower heat and simmer 60-65 min.  Check to see that all water is absorbed by tipping the pan to one side.

¼ c. lemon juice                                                              ¼ c. olive oil

1 clove garlic, mince                                                         ½ c. chopped fennel bulb, core removed

½ of a red or yellow pepper, diced                                       ½ c. chopped red cabbage

½ c. chopped Italian parsley

2 c. very finely chopped dark leafy greens (6-7 leaves of chard, kale, or collards)

Salt and pepper to taste                                                    Pecorino or Gorgonzola cheese (optional)

Combine lemon juice, olive oil, garlic and remaining ½ tsp. of salt in large serving bowl.  Add fennel, red pepper, cabbage, parsley and then the greens.  Once rice is fully cooked, cool until it quits steaming but is still warm, and then spread like a blanket on top of the greens.  When the rice cools to room temperature, toss rice, vegetables and dressing together.  Taste the salad and adjust seasonings, some extra salt and/or lemon may be required.  Garnish with cheese if desired.  Preparation Time: 1 hour for wild rice, 20 min. for salad.  Serves 6-8.

Kimchi (Korean Sauerkraut)

1 head cabbage, cored and shredded

1 bunch green onions, chopped

1 c. carrots, grated

½ c. daikon radish, grated (optional)

1 Tbsp. freshly grated ginger

3 cloves garlic, peeled and minced

½ tsp. dried chile flakes

1 Tbsp. sea salt

4 Tbsp. whey (if not available, use an additional 1 Tbsp. salt)

Place vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.  The top of the vegetables should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3-7 days before transferring to cold storage.         Taken from Nourishing Traditions, by Sally Fallon.