Unless you are a fan of the cabbage-soup diet, you might not be the biggest fan of this underrated vegetable. Cabbage should not be underestimated. It is crisp, with great texture and flavor, and can be prepared with many different applications in many dishes. It is nutritious, not too perishable, and inexpensive. So break away from the cabbage soup and stuffed cabbage and discover other ways to eat this cruciferous veggie. Raw or marinated. Make a salad out of fresh shredded red or white cabbage combined with other raw veggies like shredded fresh Brussels sprouts and kale. You can also combine it with cooked grains to make an even more interesting salad. Marinate the cabbage alone or with kale in a tangy red-wine-vinegar and lime-juice vinaigrette. Use the raw or marinated cabbage as a topping for tacos, burgers, or sandwiches to add crunch and texture.
- Braised cabbage is one of those interesting dishes you might be nervous to try, but if done right you can achieve a delicious vegetable side dish. Braise cabbage wedges in a little oil, vinegar, and brown sugar, simmer in the oven or on the stovetop until tender, and finish off by uncovering and caramelizing with some red-currant jelly or another preserve.
- Cabbage can be roasted in the oven with onions and balsamic vinegar for a sweet, caramelized vegetable dish. Add pears towards the end of roasting and goat cheese for a dairy option.
- A great filling option for dumpling and egg rolls, it can be a vegetarian filling mixed with carrots and edamame, garlic and ginger, or combined with chicken or beef.
Sautéed or stir-fried. For a main-course or side-dish cooked salad, quickly sauté cabbage along with carrots and other vegetables or greens. Add soy sauce and chili sauce, then top with fried eggs for a one-pot meal. Or combine with fresh herbs, roasted beets, or chickpeas. There are plenty of flavor profiles to choose from. v
Cabbage Salad With Miso Tahini Dressing
Ingredients: 3 Tbsp. canola oil ½ cup kasha 2 Tbsp. finely shredded nori sheets 2 Tbsp. toasted white sesame seeds salt, to taste 2 Tbsp. white miso paste 3 Tbsp. tahini 1 tsp. unseasoned rice vinegar 1 Tbsp. light soy sauce juice of 1 lemon, divided 8 anchovy fillets, coarsely chopped 1 medium yellow or candy-striped beet, scrubbed and trimmed ½ head red cabbage, cored and shredded Directions: Add the canola oil to a sauté pan over medium-high heat. Add kasha to the pan, stirring quickly with a wooden spoon to coat with oil, and brown, watching carefully not to burn. Drain the kasha through a fine strainer and transfer to a paper-towel-lined plate. Add the shredded nori and let cool. Transfer to a bowl and mix with toasted sesame seeds; season with salt to taste. Prepare dressing: In a small bowl, put miso, tahini, rice vinegar, soy sauce, and half the lemon juice. Add anchovies and whisk to combine. (It should be the consistency of mayonnaise.) Slice beets with a mandoline or knife into ⅛-inch rounds, then julienne into sticks. Season with remaining half of lemon juice. Combine with shredded cabbage in a serving bowl. Add 3 tablespoons of dressing to the bowl and mix to combine. Add more dressing if necessary. Add about 4 tablespoons of the kasha on top, serving the rest on the side. Want to learn how to cook delicious gourmet meals right in your own kitchen? Take one-on-one cooking lessons or give a gift to an aspiring cook you know. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.