Red Cabbage Salad with Fennel and Orange

Yes, I have somewhat abandoned this blog.  Sad I know.  However, I've been pulled back, mostly by myself because I realized that I am not going to be able to remember where I've found some of these great recipes I've been making in the past 6 months and have loved.  Thus, some pared down posts.  I'll apologize now for the lack of pictures, however, there will be recipes again.  Somehow, as my kids get older and more independent I am not being granted copious amounts of time to cook, take pictures, and blog.  Or maybe I am granted that time, I am just spending it in other ways.  :)

The pumpkin seeds are great to snack, consider making double and keeping some around just to eat.  :)

Serves 4 - 6 as a side, easily

Red Cabbage Salad with Fennel, Orange, and Pepitas
adapted a bit from Food and Wine

1 c raw pumpkin seeds
1 T tamari or regular soy sauce
2 T olive oil
1/2 T lemon zest, grated
2 T lemon juice
2 nice, juicy oranges
3/4 lb red cabbage, halved, cored, and thinly sliced
1 fennel bulb, halved, cored, and thinly sliced (optional, however if you can find it, use it!!)
1/4 c cilantro, chopped

Spread the pumpkin seeds on a cookie sheets (half jelly roll pan--with sides) and bake in preheated 350 degrees oven for 7 minutes or until golden brown.  Drizzle with tamari/soy sauce and bake for 3 more minutes, until the seeds area crisp.  Set aside.

Working over a bowl, cut the peel off the orange, making sure to get all of the white pith.  Gently slide the knife in between the sections of the orange to release the fruit (without the tough membranes).  This gets messy so work over a bowl and save all that wonderful juice for the salad.  Cut the released fruit into small, bite-sized pieces.

In a large bowl, toss together the orange pieces and juice, cabbage, fennel, if using, and the cilantro.  In a small jar, vigorously shake together the olive oil, lemon zest, and lemon juice.  Pour over the cabbage mixture and toss gently.  Immediately before serving liberally sprinkle with the roasted pumpkin seeds.  Season to taste with salt and pepper.

Mexican Cabbage Salad

One of the beauties of our CSA this summer has been the cold storage vegetables we are getting on these 107 degrees days. (Yes, days is plural). Thus, I get to have some nice cabbage salad to go with my meals, making the summer feel more summery sometimes.

Part of our summer craziness was having about 4 weeks worth of guests staying at our house this summer. All of those were family, but family or not, that's a lot of cooking, entertaining, and runs to the airport. When my cousins came, they got in late afternoon on a weekday, which made it difficult to plan or prepare for supper. I decided to do pulled pork tacos in the slow cooker and decided to have cabbage salad to go with it. Although this summer, I am mixing and matching cuisines on a regular basis, I decided to keep it kinda on a Mexican theme. Thanks to Jamie Oliver for calling this cabbage Mexican and letting me use it. (I see the humor in that sentence).

All the teenagers and adults enjoyed this. I believe my boys tried it. M didn't, but she's not a cabbage fan. It was a nice light salad, good with tacos. It was a nice change from my usual Asian cabbage salads or my other cabbage salads (this will be number 7 and I just discovered another favorite hasn't made it yet).

Serves 4 (maybe 6 if people aren't cabbage fans)

Mexican Cabbage Salad

adapted from Jamie Oliver

1 small cabbage (or 1/2 red and 1/2 white small cabbage), about 4 - 5 cups, thinly sliced

small bunch of radishes (optional--we have no radishes these days), thinly sliced

2 carrots, finely sliced

a large bunch of cilantro, finely chopped

1 -2 jalapeno or other chiles, thinly sliced (optional)

juice of 2 - 3 limes

extra virgin olive oil

salt

Mix together cabbage, radishes, carrots, and most of the cilantro. If you are using red cabbage, you may want to wait until the very end to stir it in so the red color doesn't bleed into the white of the cabbage and radishes. Stir in the jalapenos, if using and a little olive oil. Add most of the lime juice, a fat pinch of salt, and toss. Taste, adjust seasonings, adding more olive oil, lime juice, or salt as necessary.

You could also add a thinly sliced red onion if you are a raw onion fan (I'm not).

Vietnamese Cabbage and Chicken Salad

I am discovering my cooking is evolving and changing. That's pretty much a constant with me--my cooking changes, I frequently try new recipes and discard ones I liked really well. Last summer it was all about Greek and Mediterranean food. While those are still regulars on our menu, I am finding a new theme for this incredibly hot summer (are we at 20 days over 100 degrees yet without even hitting July? Probably. I keep thinking there is no way this heat can last all summer, but it seems to be attempting to do that). Quick, easy, and minimal cooking.

We spend many an afternoon at the pool (it's within walking/biking distance of our house), which leaves me not a lot of time to make supper. Years and years ago, back before I even considered cabbage to be an ingredient I'd eat, I made a cabbage/chicken salad that I just barely found palatable. Things have changed, I like cabbage as long as it's not too cabbage-y, and Curtis and I thought this was a great hot summer afternoon meal. The kids didn't think so, as much, but I didn't expect them too, so I planned for a little more to the meal than just that.

This recipe is a great summer meal to use up some of the cabbage that just lingers on, long past the memory of the cold weather when it was planted and grown. I'd make it again, next June, when I have cabbage, it's hot, and I'd rather be swimming than cooking.

Vietnamese Cabbage and Chicken Salad

adapted from Food and Wine

1 lb boneless, skinless chicken breasts

3 t salt

2 T sesame oil

1 1-inch piece fresh ginger

2 1/2 lbs cabbage, shredded

2 T cider vinegar

2 T Asian fish sauce (nam pla or nuoc mam)

1 1/2 T lime juice

3 medium carrots, grated

3 radishes, grated

2 c mint, basil, or cilantro (or a combination), coarsely chopped

1 tart apple (like Granny Smith), cored and grated

Rub the chicken breasts with 1 t salt and 1 T sesame oil. Put ginger in a medium pot. Add 2 c of water and bring to a boil. Add the chicken and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken continue to cook for 5 minutes. If the chicken is not done, turn the heat back on and simmer for a few more minutes. Remove the chicken from the saucepan and let cool. Pull into shreds when the chicken is cool enough to handle.

Meanwhile, combine the cabbage with vinegar, fish sauce, lime juice and 2 t salt in large serving bowl (glass or stainless steel). Let stand for 10 minutes. Add the carrots, radishes, 1 1/2 c of the herbs, and the apples to the cabbage mixture. Stir in remaining 1 T sesame oil. Gently toss in the chicken and garnish with remaining 1/2 c herbs.

Bagna Cauda Salad

Raw beets? Raw turnips? Raw radishes? In a salad with anchovies? I wasn't sold but the picture looked so pretty I decided to try it anyway, mostly because I had so many turnips in my fridge.

Turns out, Curtis and I both love it. I've made this twice now. I've rotated some different winter veggies in to the dish as they show up in my CSA box (and then crisper). If you have it on hand, you can also use 1/4 small butternut squash (seed and peel it--the send end is preferable) and 8 trimmed brussels sprouts. Thinly slice the squash and pull all the leaves off the brussels sprouts.

This recipe calls for a lot of thin slicing. If you are not adept with a knife to cut the vegetables paper thin, use a mandoline. Just watch your knuckles---slicing your thumb knuckle on a mandoline because your kids have lost the protective guide. I'm not talking from experience or anything. :) Almost all your prep time is spent cutting and slicing the vegetables. The rest goes quite quickly.

Just a note on the beets. If you don't care if your turnips and cabbage turn pinkish, you can stir in the beets as enthusiastically as you desire. However, if you want your whites white, stir a little dressing into the beets before you add them to the salad. Toss the salad very gently just to incorporate the beets.

Bagna Cauda Salad

adapted from Amanda Hesser's recipe on Food52.com

2 small carrots, trimmed (peeled if store bought, not necessary if just picked)

2 radishes, trimmed

2 small turnips (or 4 very small turnips), trimmed and peeled

2 small beets (or 4 very small beets), trimmed and peeled

2 - 3 leaves of cabbage, sliced thinly

1/4 c parsley, chopped

4 anchovy fillets

2 small (1 medium) garlic clove

salt

2 T lemon juice

5 T good extra virgin olive oil

Prep the veggies: The radishes, turnips, and beets should be sliced as thinly as possible using a mandoline or your wicked knife skills. These veggies should be translucent. Put the radishes and turnips in a small to medium sized serving bowl. Set the beets aside in a small mixing bowl. Cut the carrots into 3" long matchsticks (each matchstick about 1/8" thick or so). Add the carrots, cabbage and parsley to the radishes and turnips in the serving bowl. Mix with your hands to combine vegetables.

The dressing: You have several options. If you have a good mortar and pestle, that is sufficient. I don't. You could also use a mini food processor or blender. I don't have those either. Using a knife (or one of the other methods which involves the equipment I don't have), finely mince the anchovies and garlic. Combine to make with the salt to make a paste. Place in a small glass jar, add the lemon juice and olive oil, and shake vigorously. Season with salt and adjust the amount of lemon juice and oil as needed.

To create salad: Pour half of the dressing over the vegetables (not the beets yet) and blend with your hands, separating the vegetables as necessary. Mix very well. Taste and add more dressing if you would like. Once seasonings are how you like, very, very gently mix in the beets. Let rest for 15 minutes or so before serving.

Another Cabbage Salad aka Cabbage Slaw with Hot Bacon Dressing

In addition to turnips, cabbage is also ever present in my crisper drawer. Between cabbage and turnips, we are taking a break from renewing our CSA subscription--I need to get the cabbage and turnip take over under control before re-upping. I am getting there. I am down to less than 10 turnips (seriously, there were that many!) and half a head of cabbage. This recipe helped the cabbage problem.

I don't like cole slaw. Can't stand it. It's a funny thing. I love mayonnaise, so much, I like off the spoon or knife after getting some out of the container. But cole slaw--it too often ends up a gooey, runny mess. I get shivers (not the good kind--the fingernails on a blackboard kind) just thinking about.

I know I also have several cabbage salad recipes posted already. There's cabbage chicken salad, Asian cabbage salad, and cabbage salad for tacos and bahn mi. This one is different than the rest in that uses BACON! It made me think briefly about my Grandma Hess's Hot Bacon Dandelion Salad.

I loved it. Curtis wasn't home to try it (I sent it in his lunch today, we'll see what he thinks). The kids didn't try it, but I don't expect them to try cabbage salads. J and little I prefer their cabbage raw and unadorned. M doesn't eat it unless it's cooked.

This recipe will serve 6 as a salad.

Cabbage Slaw with Hot Bacon Dressing

adapted from Bon Appetit

3 oz bacon (2 thick farmers' market slices)

1/4 c onion, finely chopped (or shallots)

1 T extra virgin olive oil

1/4 c raisins

3 T balsamic vinegar

6 c (about 1/2 a head) of cabbage, red is preferable, green will do fine, thinly sliced

1/2 c sliced almonds, toasted

1/4 c parsley, chopped (optional)

Fry bacon in a skillet until browned and crispy. Remove from pan. Crumble into small pieces when cool enough to handle. Add onions to bacon drippings in the pan and saute until softened, about 3- 5 minutes. Remove from heat. Stir in crumbled bacon, raisins, balsamic vinegar, and olive oil. Season with salt and black pepper (it won't need much salt thanks to the bacon). Place cabbage in a medium bowl. Pour bacon dressing over top of the cabbage and toss to coat. Let stand 5 - 10 minutes. Add almonds and parsley, if using. Toss to blend and adjust seasonings (salt and pepper) if necessary.

Moroccan Pickled Vegetables

As I said in the last post, I've been on a hunt for turnip recipes. I loved food52 a little more when I found many turnip recipes on there. One of those recipes was for pickled mixed vegetables. I made them, with many reservations. Two cups of olive oil? Only two pints of vegetables? Would we like them? Was my chili garlic sauce the right kind? Would it be too spicy with the chili garlic sauce?

Wouldn't you know it, it turned out ok! I was pleasantly surprised! I ended up using only 1 1/2 cups of olive oil and I still think it is a little too oily. The recipe made two quarts easily, and I even cut down on the amount of veggies I used. We've been eating with meals and have enjoyed it. In fact, I think I will probably even make it again.

A few additional notes on the recipe. If you use the amounts called for, which I am including, it will make probably four quarts. Just divide each layer on vegetables between four jars. This recipe also needs to sit for three days before serving. This sitting should take place at room temperature. After the initial three days, keep in the refrigerator for up to a month. The harissa also makes way more than you need. Refrigerate the extra for up to 3 months and use as you make new batches of pickled vegetables (or search for harissa recipes). Just keep it covered with a light film of olive oil.

Moroccan Pickled Vegetables

adapted from epicureanodyssey on food52.com

For the Harissa:

1 1/2 c Asian chile-garlic sauce

1 lg garlic clove, roughly chopped

1 T coriander

1 T caraway seeds

1 T dried mint (optional)

1 t kosher salt

1 T extra virgin olive oil

For the vegetables:

2 small cucumbers, unpeeled, sliced 1/4" thick

3 medium carrots, peeled, sliced 1/4" thick

2 medium turnips, peeled, halved, and cut into thin wedges

6 medium garlic cloves, peeled and lightly crushed

1 medium sweet onion, peeled, halved lengthwise and cut into thin strips

1/2 large red or yellow pepper, seeded and sliced

1/2 head green cabbage, cut in half, cored, and cut into 1/2" slices

6 oz mixed olives

2 lemons, halved, seeded and thinly sliced

4 thyme sprigs

1 t dried oregano

2 - 4 bay leaves

1 T caraway seeds, lightly crushed

1 T coriander seeds, lightly crushed

small pinch of saffron

2 T harissa

For the pickles:

1 1/4 c white vinegar

1 1/4 c apple cider vinegar

1 1/2 c extra virgin olive oil

2 T sugar

1 T kosher salt

For the harissa: Put all ingredients in a food processor and process to a paste. Set aside until you assemble the jars.

Divide the vegetables and herbs evenly between 4, 1-quart jars. Layer in the order listed in each jar. Top each with a little harissa. Meanwhile, in a medium saucepan, gently heat the olive oil, vinegars, sugar, and salt over medium-low heat until the sugar dissolves. Pour over the vegetable mixture. (Don't make it too hot or it will break the glass jars. If you think it is too hot or are worried about it, just let it cool a little before adding it). Cover and shake the jars to distribute the spices evenly.

Let set at room temperature for 3 days. Store in the refrigerator after that.

To serve, empty jar into a bowl. Top with some fresh feta if desired. (You can return uneaten portion to jar and eat another time).

Minestrone Soup!!! With Cabbage!!!!

I have several minestrone soups in my collection already. What propelled me to try a new one though, was the presence of cabbage.

CSA's are unpredictable, or at least our CSA is. Last year, we got just a little cabbage, at the end of the season. This year, we get a head of cabbage a week, which for us, is a lot of cabbage. I've had a hard time staying ahead it. Last year, we got tons and tons of carrots. Yesterday we got 4 small ones (and in general the bunches have been smaller). I've been buying carrots at the store to handle our winter carrot eating habit. That's just how a CSA goes, I guess. I think I'd take the carrots over the all the cabbage though.

Anyway, I was excited about this recipe, even though I was unsure of it. The recipe called for uncooked, un-soaked dried beans to be used, which just seemed like blasphemy to me. Could the beans possibly be cooked without pre-soaking them? I tried, and for the most part, they were fine. The garbanzos were a little hard still, but very edible, and I found that the next day, the consistency was just right for them. If you can, buy the beans in bulk so you can just buy as much as you need. I liked using the Parmesan cheese rind which had been hanging out in my fridge for quite a while, waiting for a recipe like this.

The kids tried this and I think they would have liked it, except for the fact that it was too spicy. Yes, I managed to make minestrone soup too spicy. I agreed with them too and found an alternative for them without any qualms (normally, they eat what we are eating, unless I know ahead of time they probably won't like it or it ends up being too spicy). I have adapted the recipe some to take this into account.

Additonally, I think this recipe easily could be adapted to a slow-cooker if you would want to experiment. This recipe is time intensive, but not much work. It just requires at least 2 1/2 hours of cooking time, so save for a cold day.

This recipes feeds 4 - 6.

Minestrone Soup--With Cabbage!!!!
adapted from Foodwriter97426 on food52.com

1 med onion, chopped
4 cloves garlic, minced
olive oil
3/4 c dry cannellini beans
1/4 c dry garbanzo beans
6 c water
1 bay leaf
2 t fresh thyme, chopped
2 t fresh rosemary, chopped
2 t fresh oregano, chopped
1 1/2 t salt
a dash of black pepper
1 c green beans, cut into 1 - 2 inch pieces (I use frozen)
1 c carrots, coarsely diced
1 can diced tomatoes (with juice)
2" piece Parmesan cheese rind
10 oz of cabbage, thinly sliced
1/3 c small pasta
1/2 c red wine

Saute onions in a little oil in a large soup pot over medium heat until onions are translucent. Add the garlic and saute another minute. Add the beans, water and by leaf. Bring to a boil, and then reduce the heat to low. Simmer for 1 1/2 hrs or until beans are just barely tender. Add thyme, rosemary, oregano, salt, dash of pepper, green beans, carrots, tomatoes, and cheese rind. Return to a boil, then cover and continue to simmer another 30 minutes over low heat. Add cabbage and pasta to the pot. If the soup looks dry at any time, add up to an additional 1 1/2 c of water. Simmer, uncovered, another 30 minutes. Add wine, and taste for seasoning, adding more salt and pepper, if desired. Serve topped with some extra grated Parmesan.

Char Siu Pulled Pork Bahn Mi

As you know by now (if you've been reading for a couple months), I am fascinated by Asian food this winter. Bahn Mi is my new favorite sandwich (so inexpensive at one of our favorite Vietnamese restaurant---seriously, McDonald's priced but so much tastier!!). I stumbled across this recipe on the blogosphere and decided it would make the perfect for serving my family the evening they got to Texas for Thanksgiving (which is my excuse for no pictures--being busy with my family and the craziness of having to feed and house 11 people for 3 days).

This wasn't quite the bahn mi (which is just a Vietnamese sandwich---meat with a cabbage slaw served on french bread/baguette) I had in mind, but it was pretty good. The original recipe had links to make your own char siu sauce (Chinese BBQ sauce) and nuoc mam cham (fish sauce), but I opted to buy both of those ingredients. Char siu sauce can be found at Asian markets. The nuoc mam, I picked up at a Vietnamese restaurant a couple of hours before super. Nuoc Mam is perishable, the char siu sauce, not so much if it isn't opened. The owners of the Vietnamese restaurant looked at me as if I were crazy, but obliged me anyway.

The hardest part about the recipe is procuring the ingredients. Once that is done, the slow cooker does most of the work for you.

This recipe will serve 4 - 6 people.
Char Siu Pulled Pork Bahn Mi
from the Ravenous Couple

Pulled Pork
3 lb pork shoulder (bone in)
kosher salt
black pepper
1 lg yellow onion, peeled and cut into 1/4" rings
1 (8.5-oz) jar char siu sauce

Slaw
1/2 head green cabbage, thinly shredded
1/2 c red cabbage, thinly shredded
1/2 c cilantro, coarsely chopped
1/2 c mint, coarsely chopped
1/2 c fresh basil (thai basil is preferable), coarsely chopped
1/4 c nuoc mam cham

For the sandwiches:
baguettes
cilantro
additional nuoc mam cham

For the pulled pork: Put the sliced onions in slow cooler. Lightly rub pork with small amount of salt and pepper and put in slow cooker on top of onion bed. Brush on a generous layer of char siu sauce, turning pork to coat all sides evenly. Turn the slow cooker on low and leave on overnight (8 - 12 hours) or on high for 4 - 5 hours.

For the slaw: An hour before serving, combine cabbages, cilantro, mint, and basil and toss well. Season with nuoc mam cham to taste (we love nuoc mam cham so we used 1/4 cup). Stir and allow slow to marinate at least 30 minutes before serving (and up to a day before serving).

To assemble the sandwiches: Remove cooked pork from the crockpot. The pork should easily fall apart with gentle pressure. Put pork in a large bowl and pull apart with fork or tongs, discarding fat and bones. Add additional char siu sauce--1 T at a time until pulled pork is well coated (don't overdo it, you can always add more char siu sauce to the sandwiches).

Place pork in a baguette and top with slaw. Garnish with cilantro and drizzle extra nuoc mam cham over top if desired.

Ham and Bean Cabbage Soup

I love ham for Easter, however I always have a hard time coming up with ways to use the leftovers. There seems to be a plethora of leftover turkey/chicken recipes, but ham ones are harder to find. I used some of the ham in a ham/noodle casserole and would have loved to have made a ham and asparagus quiche, but I haven't had any luck in my very, very limited search for local asparagus. It was kinda chilly last week, so I decided maybe I could swing a soup.

Mmm...I was glad I did. This soup is a step beyond your basic ham and bean soup with the addition of potatoes, cabbage, parsley, and thyme. It was wonderful, especially with the large baguette croutons dipped into it. I altered the recipe to use my leftover ham, the original called for ham hocks. I was able to cut my cooking time down considerably by using my already cooked sliced ham. To see the original version of the recipe using ham hocks, click here. You could also cut down on preparation/cooking time by using canned beans. That just isn't as fun though and probably not as tasty either (because ingredients don't have time to marry). I soak the beans overnight so they are ready to cook when I get up the next day (but I never cook them quite yet). You can also cook the beans, and then cool and refrigerate until you are ready to make the rest of the soup. This serves 4 - 6 people as dinner.

Ham and Bean Cabbage Soup
adapted from Gourmet

1 c dried white beans (like Great Northern, navy, or cannellini), picked over and rinsed
1 whole clove
1 medium onion, peeled and left whole
1 lb cooked ham (don't slice until later in the recipe)
3 qt water
6 fresh parsley sprigs
1 bay leaf
1 fresh thyme sprig
2 garlic cloves, minced
1 lb potatoes
1 lb cabbage, cored and cut into 1/2" pieces (about 6 c)
1/4 c butter, softened (but not melted)
12 (1/2" thick) slices from a baguette

Soak beans in cold water to cover by 2 inches at room temperature for between 8 - 12 hours. Drain in colander.

Stick clove in onion. Bring beans, ham, water, onion, parsley, bay leaf, thyme, and garlic to a boil and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 - 50 minutes. (You can stop the recipe at this point and finish about 30 minutes before you are ready to eat). When the beans are almost done, peel potatoes and cut into 1" pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 - 25 minutes. Remove the hunk of ham from the beans and cut into bite sized pieces once ham is cool enough to handle. Return to soup and season with salt and pepper to taste. Discard bay leaf and onion.

Meanwhile, while the vegetables cook, spread butter on both sides of the bread, then toast in batches in a 12" cast iron skillet over moderate heat, turning over once, until golden, about 2 minutes total. Serve soup with toasts.

Unstuffed Sweet and Sour Cabbage

Yay! For two weeks in a row we've gotten cabbages. I have an interesting relationship with cabbage. I've learned to like it just in the time I've been a part of a CSA. I am always excited the first couple of times we get cabbage, but by May, my crisper usually has at least 2 or 3 large cabbages just hanging out.

This recipe is going to help change that. I love this recipe. Curtis loved this recipe. Baby I loved this recipe. The two older ones? Well, they didn't, but they will by the third or fourth time we have this in the next 6 months.

This was pretty easy to make--the cabbage took a little to cook, but not too bad. We will be eating this again. I served this over rice. It would serve 4 - 6 people.
Unstuffed Sweet and Sour Cabbage
adapted from Gourmet

1 (2 lb) head green cabbage, quartered lengthwise and cored
1/2 c chicken broth
3 garlic cloves, thinly sliced
1 lb onion, thinly sliced
1 T olive oil
1 lb ground beef
1 (28-oz) can diced tomatoes in juice
1/3 c dried cranberries
3 T red-wine vinegar
1 T packed brown sugar
2 T parsley, chopped

Place cabbage in a deep 12-inch skillet with broth (I used my cast iron/black skillet), 1 sliced garlic clove and rounded 1/4 t salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally until very tender (from about 20 - 45 minutes. I know that's a wide range, but cook until it's the tenderness you like). Add more broth or water if skillet gets dry. Meanwhile, cook onion and remaining garlic in oil in heavy pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium high and stir in ground beef and 1/2 t of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.

Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.

Crispy Black Bean Tacos

The task of using all my cabbage continued with this recipe. I used both red and white (actually half of my savoy cabbage) to make the slaw. I fried my own tortillas, but have mixed feelings about it. It definitely would have been a lot faster (and crispier) to use store bought taco shells. Yet, I liked the more authentic taste of doing my own. I think I probably will try to fry my own next time as well, although I'll probably contemplate it first. I also made an alternate filling---browned hamburger for M, knowing she wouldn't eat anything from this meal otherwise. I topped the hamburger filling with cheddar cheese instead of feta. The hamburger filling is harder to manipulate in the frying tortillas than black beans though. The hamburger filling also let us make twice as much as the recipe called for (we each ate 2 tacos).

Crispy Black Bean Tacos
(adapted from Bon Appetit, February 2009)

1 (15-oz) can black beans, drained
1/2 t ground cumin
5 t olive oil, divided
1 T fresh lime juice
2 c cabbage, shredded
2 green onions chopped
1/3 c fresh cilantro
4 corn tortillas
1/3 c feta cheese, crumbled

Place beans and cumin a small bowl and partially mash. Mix 2 t olive oil and lime juice in a separate medium bowl. Add cabbage, onions, and cilantro and toss to coat. Season to taste with salt and pepper. Heat 3 t olive oil in large nonstick skillet over medium-high heat. Add tortillas (as many as will fit) in a single layer. Spoon 1/4 of bean mixture into onto half of each tortilla. Cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Repeat with remaining tortillas. Fill tacos with feta and slaw. Top with hot sauce or salsa if desired (Chipotle tabasco is really good on that).

Makes 2 servings

Asian Cabbage Slaw

This is a great side using cabbage. I've learned my problem with cabbage slaws tend to be the mayonnaise in them (which is interesting because normally, I can eat mayo straight out of the jar!). We made this to eat with a ginger snap pea stir fry that someone brought us for supper. I use the optional ingredients as I have them available. I've left all of them out and just used cabbage and it's great.

Asian Cabbage Slaw

4 c red cabbage, grated
2 c carrots, peeled and grated (optional)
3/4 c red bell peppers, diced (optional)
2 fresh green chiles, seeded and minced (optional)
1 -2 green onions
1 clove garlic, minced
2 T fresh cilantro, minced

Dressing
2 T olive oil
2 T sesame oil
3 T rice vinegar
2 T orange juice
1 T mirin or dry sherry
1 T soy sauce
3 T sugar

Place salad ingredients in a bowl. In a separate bowl, whisk together dressing ingredients. Pour the dressing over the vegetables and toss thoroughly. Taste, and if needed, add a pinch of salt or more vinegar. Serve immediately or refrigerate until serving.

Fish Tacos

I finally did it! After years of unsuccessfully trying to fry foods, I finally achieved success. I discovered the key was finding a recipe that told me exactly how hot to heat the oil. With that information, frying wasn't a problem!

I had been searching for ways to use my cabbage that had been collecting in the fridge. Although the recipe called for red cabbage, I decided that my regular white cabbage would suffice. I must say, I would prefer the fish tacos without the cabbage. I think part of the problem was the sauce for the tacos. It wasn't anywhere nearly as good as the sauce on El Chilito's fish tacos (my fave fish tacos in town). I think if I could find the right recipe for sauce and cabbage I would be happier with the tacos. The kids loved the fish and tortillas, not so much the cabbage. Curtis loved the whole taco. As for me, I was just so proud of finally successfully frying something, the taste didn't matter as much. The fish was really good though, the sauce just needs some work (which was what most of the reviews on epicurious said as well). Prep wasn't very difficult, the most time consuming part was frying the fish.


January, 2012.  I am editing this because I think I may have figured out the secret to the cabbage!  :)

Fish Tacos
1/4 c mayo
2 T ketchup
1/4 c crema mexicana (sour cream or plain yogurt will work too)

1 c flour
1 t fine sea salt
1/2 t ground black pepper
1 c dark beer, at room temperature

1 1/2 lbs halibut or other white fish, cut in to 5 x 3/4" strips
1 lime, halved crosswise

6 - 8 flour tortillas

a recipe of Mexican Slaw
lime wedges
bottle hot sauce (Chipotle Tabasco or Chalula are our favorites)

Mix together mayo, ketchup, and crema mexicana, season with salt and pepper and set aside.

Whisk together flour, salt, and pepper in a bowl. Pour in beer, whisking until batter is smooth. Let stand 15 minutes. Meanwhile, sprinkle fish with salt and pepper. Squeeze some lemon juice over each strip. Let stand 15 minutes.

While the fish and beer batter is standing, begin to preheat vegetable oil in a medium skillet (enough oil to reach a depth of 1 inch). Attach a deep-fry or candy thermometer and heat oil to 350.

Mix fish into batter (I did 1/2 the fish at a time so the fish wouldn't fall apart from too vigorously stirring). Slide 4 fish strips into oil. Fry until golden, about 3 - 4 minutes. Transfer fish to a paper-towel-lined baking sheet and place in preheated 200 degree oven to keep warm.

While fish is frying, prepare tortillas as desired. I heated each briefly on a comal (a round, flat, low sided black skillet) and covered with a dish towel to keep warm until it was time to eat.

To serve, fill each tortilla with 1 - 2 fish strips. Top with sauce, cabbage, squeeze of lime, and dash of hot sauce.

Cabbage Chicken Salad

I don't do coleslaw---something about the mayo/cabbage combo and my general wariness with cabbage. The cabbage was multiplying in my fridge and I had to do something. Enter an easy cabbage salad. Curtis and I loved it. The vinegar (and a little extra added salt on my part) masked the cabbage flavor well enough for me to really like it. The kids picked the chicken out, but I suspect on a day they were hungrier, they may eat the cabbage too. The recipe is simple, has basic ingredients and is a great way to make at least 1/2 a head of cabbage disappear. I didn't use any of the optional ingredients.

Cabbage Chicken Salad

1 lb chopped cooked chicken (I baked a couple of chicken breasts to use)
4 c thinly sliced cabbage
1 t salt
1 1/2 - 2 T rice vinegar
1 T sugar
2 - 3 T cilantro or parsley, chopped
3 green onions, chopped (optional)
1/2 c peanuts, coarsely chopped (optional)

Sprinkle the salt over the cabbage, rub in, and allow to stand for several minutes. Combine remaining ingredients and serve.

This is classic colcannon (Irish dish of cabbage and potatoes) dish with some extra ingredients. I threw in some bacon which the original recipe didn't have (it was from a vegetarian cookbook). The dish was a hit. M had seconds and Curtis and I really enjoyed it. J was being almost 2 and wanted to eat cookies for supper instead, so he basically just didn't eat supper (because he sure wasn't getting cookies!). This is a good way to use some cabbage and never even notice it (only problem is it doesn't use much). This recipe will serve 3 - 4 adults.

Rumpledethumps
3 potatoes (1 1/4 - 1 1/2 pounds), peeled and cut into chunks
2 strips of bacon
1 1/2 c chopped cabbage
1 leek, washed and chopped
1 1/2 c coarsely chopped broccoli
3 T butter
a pinch of mace
salt and black pepper to taste
1/3 c milk
3/4 c grated cheddar cheese

Boil the potatoes in a pot of salted water for 15 minutes, or until tender. Meanwhile, steam or blanch the cabbage, leeks, and broccoli. Cook the bacon, drain, and crumble into small pieces. Melt 1 T butter and stir in the mace. Mix the seasoned butter and salt and pepper to taste into the steamed vegetables. Drain the potatoes and mash with 1 more T butter. Stir in the seasoned vegetables and bacon and mix evenly. Spread in an oiled 9 x 9" baking pan. If desire, melt the remaining 1 T of butter and drizzle it over the potato mixture. Sprinkle the cheese on top. Bake at a preheated 450 degrees oven for 15 minutes or place under the broiler for 3 -4 minutes, or until cheese is brown and bubbly.

Cabbage Tacos

I knew when I chose tonight's meal the kids wouldn't eat it. The cabbage wasn't as much a problem as the salsa (and black beans in M's case). The kids had cheese quesadillas. In addition to the cabbage tacos, I also pulled some peas out of the freezer. Everyone was rather happy for their addition to the meal. M and J ate lots and lots of peas. I guess I need to just break down and buy some frozen peas at the grocery store more often. This is an easy meal that makes cabbage not taste like cabbage. Both Curtis and I enjoy these. One recipe would easily feed 4 adults.

Cabbage Tacos
1 red onion, sliced
1 bell pepper, sliced (optional)
4 c cabbage, sliced (either red or white cabbage works fine)
1 c salsa
1 15-oz can black beans

Saute onions and bell peppers in oil until tender. Add cabbage and salsa and cook until cabbage is tender. Stir in black beans and cook until heated through. Serve in tortillas and top with shredded cheese and sour cream.

Reuben Sandwich

I discovered this recipe last winter while I was trying to use up all my cabbage. The original recipe suggests this a vegetarian recipe---obviously it left out the pastrami. I decided since I love pastrami (or corned beef), I would try this with the meat included. Wonderful! The easiest way to prepare this is on a comal (a flat, low sided black skillet) and to heat everything at the same time. That way everything is all toasty and hot (and I am left with deli meat that's even safe for a pregnant woman to eat!). I had one for lunch today and am contemplating a second....bring on the cabbage!







Reuben Sandwich
3 c grated cabbage
1/4 c mayonnaise
1 T ketchup
2 t cider vinegar (or plain white vinegar works too)
pinch of salt
dash of pepper (to taste)
pinch of sugar

bread
swiss cheese
pastrami or corned beef

To make the cabbage, combine mayo, ketchup, vinegar, salt, pepper, and sugar. Pour over grated cabbage and mix well.

Butter one side of each piece of bread. Top one piece of bread with a slice (or two) of Swiss cheese. At the same time, fold a couple (or more, depending on how much meat you want) of slices of pastrami to the size of your bread and place on the comal. Let the meat sizzle and shrink a little, then flip over and top with the cabbage mixture. Transfer the hot meat to on top to the cheese and top with the second slice of bread. Toast on comal until both sides of bread are crisp and brown.

Cabbage Bread Soup

The soup has a much fancier name that makes it sound more appealing if you like Italian names: valle d'aosta soup. However, it means nothing to me, so I renamed it. It was great comfort food for this cold evening and it used up 3/4 of my cabbage. Curtis and I loved it, as did M. I had forgotten that Curtis had gotten her hooked on cabbage on our road trip. She had 3 bowls of soup. J thought the cheese and cabbage was pretty good, but for a change, he didn't eat the broth laden bread. The only changes I would make in the future would be to use a saltier cheese (I used cheddar instead of the fontina it called for) or add a lot more salt to the soup. Other than that, it was perfect for a cold December day.

Cabbage Bread Soup
4 c cubed bread (about 1/2 pound)
5 T butter
5 - 6 c cabbage, thinly sliced or grated (easiest way to grate is using a food processor slicer or shredder attachment if you have one)
1/2 t ground nutmeg
1/2 t ground black pepper
1/2 t salt (or more) to taste
6 c broth (I used 5 c chicken broth and 1 c water)
2 c grated cheese

Spread the bread cubes evenly in a 2 -qt ovenproof dish If the cubes aren't dry (mine weren't), toast them briefly in a preheated 350 degrees oven. Melt 3 T of butter and drizzle over the bread. Set aside.

Meanwhile, blanch the cabbage until just tender in a boiling pot of water, about 2 minutes. Drain well. Spread the cabbage over the bread. Melt the remaining 2 T butter and stir in the nutmeg, black pepper, and salt. Pour the seasoned butter on the cabbage and bread. Pour the stock over everything and evenly spread the cheese on top. Bake until the cheese melts and the starts to brown (in a preheated 350 degrees oven), 25 - 35 minutes.