Cabbage! (670 views)

I just made creamed cabbage for Valentine's Day with breaded chicken and mashed potatoes.

Saute onion (1 medium, sliced) and cabbage (about 2 lbs, sliced) in a mix of butter and oil until almost tender. Season to taste with salt and pepper. Add 1 qt tomato/vegetable juice (we use spicy) and simmer until cabbage is as tender as you like it. Shake together milk (cream, etc.) with some flour in a jar and add to simmering mixture. Allow to cook until thickened.

I also loved roasted cabbage when I made it awhile ago. I always put cabbage in my chicken soup and then eat it like a boiled dinner: cabbage, carrots, potatoes, and chicken.

I love, love, love this dish by Deborah Madison. Because I am too busy working right now (yes, I'm one of the few working on President's Day) to look it up in her cookbook and type it out I have cut and paste the recipe from this site:

www.denverpost.com/2009/03/15/thai-pineapple-stir-fried-rice/

I probably used creme fraiche the first time I made it but I use sour cream now. I have made it with regular ol' green cabbage and the savoy and think both work equally as well.

Cabbage Gratin

Adapted from Vegetarian Cooking for Everyone by Deborah Madison (Broadway, $26.40), serves 4.

Ingredients

Butter, for the dish

Grated parmesan, for the dish

1-1/2 pounds green, Savoy or Napa cabbage, diced in 2-inch squares

1/3 cup flour

1 cup milk

1/4 cup crème fraiche or heavy cream

2 tablespoons tomato paste

3 eggs

3 tablespoons finely chopped parsley or dill

Salt, to taste

Milled white pepper, to taste

Directions

Preheat oven to 375 degrees. Butter a gratin dish and coat the sides with the cheese.

Boil cabbage, uncovered, in salted water for 5 minutes, then drain.

Rinse, then press out as much water as possible.

Whisk flour, milk, creme fraiche or cream, tomato paste, eggs, parsley or dill, salt and pepper until smooth. Add the cabbage and pour the mixture into prepared dish. Bake until firm and lightly browned, about 50 minutes.

To make a loaf: Bake the cabbage in a loaf pan lined with lightly buttered parchment paper, until firm and lightly colored. Let it rest for a few minutes, then unmold and peel off the paper. The bottom, which is now the top, will be very pale, so either turn it over or cover it with minced herbs or browned bread crumbs.

4 servings, each 210 calories (48.1 percent calories from fat), 12 g fat, 205 mg cholesterol, 200 mg sodium, 17 g carbohydrate, 2 g dietary fiber, 12 g protein.

One of our favorites is to simply slice in wedges (2 big wedges for us 2), place in a small saucepan with a very small amount of water or stock if it's handy. Drape thinly sliced tomatoes over wedges. Salt and pepper to taste, minced garlic if you like or some finely minced onions. Bring to a simmer and cook at very low temp, lid on, until cabbage is as tender as you like; we are in the tender, but not mushy, family here. Can also be done with leftover, canned diced tomatoes; just spoon over wedges.

Egg rolls,
Potstickers, wontons, goyoza,
mu shoo.

Corned beef and cabbage egg rolls with mustard or Russian dressing dipping sauce.