Cabbage Three Ways
Those who know me well know that cabbage is one of my favorite foods of all time. It is an underrated, surprisingly versatile, delicious vegetable that lends itself to a vast array of cuisine. Cabbage also keeps longer than most veggies, which is important if you are trying to really prolong trips to the market. The purpose of this post is to introduce you to three simple recipes that explore ways to use cabbage that you might not have thought of. Hopefully this will help you to figure out what to do with that head of cabbage that is just sitting in your refrigerator waiting to be used.
1. Lazy Pirogi - This is an old family recipe that my grandma used to make. I have changed the recipe slightly to suit my taste, but the idea essentially remains the same. It is the perfect side dish for cook-outs and barbecues, though I will eat it at any occasion.
Ingredients:
1/2 head of cabbage
3 large carrots
1 large onion
4 tablespoons of butter
4 cups cooked gluten-free pasta
salt and pepper to taste
Directions:
Heat a large pan (I like to use cast iron) to medium heat. While pan is heating, finely dice onion. Add two tablespoons of butter to the heated pan and once melted, add the onion. While onion is cooking finely mince cabbage – you can even use a food processor for this. Once the onions are starting to get golden in color turn up heat to medium-high and add cabbage and the rest of the butter. Grate carrots and add them to the pan with salt and pepper. Cook until carrots start to soften and cabbage begins to caramelize. Remove from heat, add in pasta and more salt and pepper and mix thoroughly.
2. The Perfect Slaw –This recipe is SO easy and is hands down my favorite way to eat cabbage. I love it on tacos, but I always make a large batch so I can have it on sandwiches throughout the week.
Ingredients:
1/2 head of cabbage
1 yellow onion
4 tablespoons apple cider vinegar
1 tablespoons salt
2 teaspoons sugar
Directions:
Cut cabbage into fine, thin ribbons, and then cut those ribbons in half. Do the same for the onion, cutting it in half and then chopping into fine crescent-shaped ribbons. Add cabbage and onion to a medium sized bowl and mix to combine. Add vinegar, salt and sugar and mix again. Let slaw sit for at least 30 minutes before serving, but it is even better if you make it a day ahead.
3. Pakora
Ingredients:
1/2 head of cabbage
1 large onion
1/4 cup rice flour
1/2 cup chickpea flour
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp ground ginger
salt and pepper to taste
oil for frying
Directions:
Shred cabbage by cutting into fine, thin ribbons, and then cutting those ribbons in half. Add cabbage to warm salted water for 5 to 10 minutes. Rinse and drain then add to medium-sized bowl. Add onion and spices, including more salt. Mix thoroughly then set aside for 10 to 15 minutes. Add flours and mix well using your hands. Heat oil over medium-high heat, and when it is ready drop a 1/4 cup of mixture into the oil and cook until golden brown, turning it as needed. Allow to drain on paper or dish towels, salt lightly and serve with your favorite Indian dishes.
