Red
Cabbage Slaw
Sweet-Sour
Red Cabbage
Swedish
Cabbage Rolls
Sweet
and Sour Cole Slaw
Greek
mythology tells us the cabbage sprang from the fallen tears of a Thracian king
who was about to be killed by Dionysus, the wine god, for uprooting some of his
favorite grapevines. In Roman times cabbage was a relatively inexpensive
vegetable that was widely used in a dish we now know as corned beef and
cabbage. By the 15th century, it was widely cultivated in Europe and came
to North America with the early settlers.
Cabbage
is perhaps the most globally cultivated of all the plants in the brassica
family. It is eaten in al most every country in the world. With many
different varieties available, cabbage adapts to many climes and
altitudes. Cabbage is very decorative and tasty chopped or sliced into
green salads, pasta salads, fried rice, etc.
Adapted
from www.hungrymonster.com and From
Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce.
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Red
Cabbage Slaw
1 head red
cabbage
1 pound carrots
1 bunch
cilantro
1/3 cup freshly
squeezed lime juice
1/3 cup apple
cider vinegar
2 tablespoons
salt
1 tablespoon
ancho chili powder
Quarter and
core red cabbage. Slice thinly by hand or in food processor. Peel
and grate carrots. Chop cilantro. Toss all ingredients. Let
stand one hour before serving. Toss again. Serve as a garnish for
tacos, as a side dish for sandwiches, or as a picnic salad. Makes 3-4
quarts.
From Jill Watson, Taqueria Gila Monster Restaurant.
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Sweet-Sour
Red Cabbage
1 medium head
red cabbage
2 tablespoons
vinegar or lemon juice
4 slices bacon,
diced
1/4 cup packed
brown sugar
2 tablespoons
all-purpose flour
1/2 cup water
1/4 cup vinegar
1 teaspoon salt
1/8 teaspoon
pepper
1 small onion,
sliced
Coarsely shred
cabbage with knife and discard core. Heat 1/2 inch salted water (1/2
teaspoon salt to 1 cup water) to boiling. Add cabbage and 2 tablespoons
vinegar or lemon juice. Cover and heat to boiling; reduce heat. Boil
5-8 minutes; drain. Cook bacon, stirring occasionally, until crisp;
drain. Drain fat from skillet, reserving 1 tablespoon. Stir brown
sugar and flour into fat in skillet. Stir water, vinegar, salt, pepper,
and onion. Cook, stirring frequently, until mixture thickens, about 5
minutes. Stir bacon and sauce mixture into hot cabbage in saucepan; heat
through.
Makes 6
servings.
From the Betty Crocker Cookbook.
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Swedish
Cabbage Rolls
12 large cabbage
leaves
1 egg, slightly beaten
1/4 cup milk
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 lb lean ground beef
1/3 cup uncooked rice
1 (8oz.) can tomato sauce
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
Immerse cabbage leaves in a large pot of boiling water and cook about 3
minutes or until limp; drain. In a large bowl, combine milk, egg, onion, salt,
pepper, beef and rice. Place about 3 tablespoons of meat mixture in center of
each cabbage leaf. Fold in sides and roll ends over meat mixture. Place in a
slow cooker. In a small bowl, combine tomato sauce, brown sugar, lemon juice,
and Worcestershire sauce. Pour sauce over cabbage rolls. Cover and cook on LOW 6
to 7 hours. Serve hot, topped with sauce.
Freezes well.
Thanks to Steve Carrow for this recipe!!!