Re: Cabbage recipes
Small Scale Sauerkraut
This recipe is very easy, and it does not take all day and a bushel of cabbage. You can make 2-3 quarts of sauerkraut from one medium head of green cabbage. Spices such as juniper berries, dill seed and garlic can be added to the cabbage, if desired.
* 9 cups shredded green cabbage
* 1/4 cup pickling salt
* 2 to 3 quart size jars
1.
Trim dark, limp outer leaves and wash the cabbage.
2.
Remove the central core. Using a food processor (slicing blade not grating) or a kraut cutting board, thinly shred. As you slice, measure 9 cups into a large nonreactive bowl.
3.
Sprinkle salt over shredded cabbage. Using clean hands, mix well.
4.
Let stand at room temperature for 2 hours. In the meantime, sterilize jars. (To sterilize jars, place them in a large pot, cover with warm water and bring to a rolling boil. Boil hard for 15 minutes. Leave jars in hot water until ready to use.)
5.
Rinse, drain and rinse again.
6.
Pack wet cabbage into sterilized quart jars.
7.
Pack (using a wooden spoon or pestle) firmly and keep packing down until liquid rises to cover the top of the cabbage. Spices may be added between the layers of cabbage. Leave at least one inch of head space at the top of each jar. More space is okay.
8.
Wipe away any stray pieces of cabbage not under the liquid inside the jar. Crumple a large piece of plastic wrap and force it into the jar to exclude air from reaching the cabbage in the space left inside of the jar. Use more than one piece if necessary. Seal loosely with two piece medal canning lid but (do not tighten screwband).
9.
Place the jars in an area where the temperature stays at 69-72°F. This is the ideal temperature for fermentation. Check the sauerkraut every few days for froth. There should be no froth if plastic is keeping air away from the cabbage. If froth forms, remove it with a metal spoon and place a fresh piece of plastic wrap in the jars.
10.
Fermentation should cease in 2-4 weeks. The sauerkraut is ready when no more air bubbles are at the surface of the cabbage. The smell will be pleasantly pungent and pickled.
11.
If sauerkraut is too salty, rinse it just before using. Rinse only the amount you intend to use.
12.
Store the remainder in the refrigerator. It will keep for several months.
[Recipes]
Cabbage flavor is compatible with many herbs and spices. Steamed cabbage can be seasoned with anise, basil, caraway and celery seeds, dill, mustard, fennel, nutmeg, oregano, black pepper, savory and tarragon.
Braised Green Cabbage with Garden Vegetables
If you are lucky, the cabbage, green bell peppers and onions will all come from your garden. This recipe can be cut in half by using only half a head of cabbage.
* 1 head green cabbage (about 2 1/2 lbs), shredded
* 1 medium onion, chopped or 4 green onions chopped with green tops
* 1 medium bell pepper, cut into 1/2 inch squares
* 1 teaspoon crushed red pepper flakes (optional)
* 2 cloves garlic, chopped
* 1/4 cup olive oil or peanut oil
* 1 cup water or chicken stock
* salt and pepper to taste
Have all ingredients ready before you start to cook. Remove any decaying outer leaves and wash cabbage; remove core. Remove dark green leaves, cut away tough ribs, roll together into a scroll and cut across into thin shreds. Set aside. Cut cabbage into quarters and shred thinly. Set aside separate from dark green outer leaves. Chop onions and bell pepper and set aside. Peel and smash garlic cloves with side of knife, chop coarsely, set aside.
Use a large (5 quart) stainless steel Dutch oven or pan with lid or use a nonstick surface wok. Heat pan over medium high heat for a few seconds until hot. Add oil to hot pan, immediately add onions and bell peppers and stir for about one minute. Add shredded dark green cabbage, stir for another 30 seconds. Add crushed red pepper and garlic, continue to cook and stir for 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage stirring for about 30 seconds, continue adding cabbage and stirring at 30 second intervals until all of the cabbage is in the pot. Add water or chicken stock, cover immediately and continue cooking for 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is done, almost all of the liquid will have cooked away.
Makes six servings.
Savoy Slaw with Buttermilk Dressing
This slaw can be made using all green cabbage or any combination of green, red and Savoy.
Buttermilk Dressing
* 3/4 cup buttermilk
* 1/2 cup mayonnaise or low fat mayonnaise
* 1 tablespoon sugar
* 2 teaspoons grainy mustard
* 1/4 teaspoon celery seed
Combine all ingredients in a pint size jar or small bowl and refrigerate. The dressing can be prepared up to three days in advance.
* 9 cups Savoy cabbage, thinly shredded
* 1 cup red cabbage, thinly shredded
* 1/2 cup grated carrots
* 2 scallions, chopped include green tops
Mix vegetables together in a large bowl. Toss with hands. Add dressing, toss using two spoons, refrigerate. Makes six servings.
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