Discussion Board

I expect cabbage will be on sale this week because it is St. Patrick's Day next weekend. What are some good recipes for cabbage?

Sharon

Gotta go with colcannon.

http://vegetarian.about.com/od/sidevege ... cannon.htm

Kate

From the old McD forums on VegSource (now deleted):

Subject: Miss corned beef and cabbage around St. Patrick's Day?
Date: March 13, 2005 at 3:34 pm PST

I do. So this year I have a new recipe:

ST. PATRICK’S DAY CABBAGE & CANELLINI BEANS

½ pound dry cannellini beans (or white beans)
Rinse, soak per directions, drain.

Add soaked beans to 2-3 cups of water and boil for 45 minutes.

Add:
1 onion, chopped
4 cloves garlic, minced
1 veggie bouillon cube
1 tbsp. yellow mustard powder (Coleman’s, if you can find it)
½ head cabbage, chopped
1 tsp. caraway seeds
3 tbsp. yellow mustard
1 tsp. black pepper

Reduce to a simmer and cook for 30 minutes until cabbage is tender.

Stir in ¼ cup of whole grain mustard and serve with ice water.

For the dry beans, you can substitute 2 cans of great northern beans or cannellini beans, rinsed and drained. Just add them after the cabbage is cooked, so they won’t fall to pieces.

This reminds me of corned beef and cabbage, which I always traditionally cooked around St. Patrick’s Day.

Enjoy!

Gin
~~~~~~~~~~~~~~~~~
My absolute favorite:
Cabbage and Carrot Medley

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casserole Holiday
Low-Fat MWLP
Vegan Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cabbage -- trimmed, cut into 2" slices
4 large carrots -- cut diagonally into 1/2" slices
2 leeks
1/4 cup packed brown sugar
2 tablespoons apple cider vinegar
2 tablespoons brown mustard -- spicy
1/2 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine cabbage and carrots in a large pot, fill halfway with water, cover. Bring to a boil then reduce and simmer until tender, about 20 minutes. drain and set aside - keep warm.

In the same pot, add 2 tablespoons of water and leeks. Cook, stirring occasionally, until tender.

Add remaining ingredients and bring to a boil; return the cabbage/carrot mixture to the pot and stir.

Description:
"Brown sugar adds sweetness to our buttery vegetables"
Source:
"Woman's World Magazine, Luck o' the Irish Feast! article"
Copyright:
"March 21, 2006 issue"

~~~~~~~~~

Sauteed Cabbage and Tomatoes:
http://drmcdougall.com/forums/viewtopic.php?p=46308#46308

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Another from the old forums:

Subject: Cabbage and Noodles Paprikash
Date: January 21, 2004 at 2:42 pm PST

This recipe looks like nothing much; it has so few ingredients! But trust me, it tastes fabulous. As a variation, the cabbage mixture also goes well over potatoes instead of tossing with noodles.


Cabbage & Noodles Paprikash


2 c. thinly sliced onions
2 T sweet Hungarian paprika
8 c. finely shredded cabbage (one medium-sized head)
2 t. salt (optional?)
12 oz. eggless noodle ribbons
ground black pepper


In a large pot, sauté the onions in water or vegetable broth until they start to turn golden, about 10 minutes. Add paprika and sauté for a few seconds more. Stir in the cabbage (you may need to do this in batches, covering the pot and allowing the cabbage to cook down before adding more). Add the salt and continue to cook for 5 minutes, stirring now and then. Cover tightly and cook on very low heat for 40 minutes, stirring occasionally, until cabbage is very soft and slightly browned. The longer you cook it, the better it tastes.

When cabbage is almost done, cook the noodles in boiling water until al dente. Drain and toss with cabbage mixture. Add a generous amount of pepper to individual servings. It is traditional to serve this with applesauce on the side and perhaps a dollop of (soy) sour cream.

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A cabbage soup from the old forums by Sandie:

Potato, cabbage, carrot & apple soup

1 onion, chopped
1 clove garlic, minced
4 medium sized, thin skinned potatoes, chopped
1 small head cabbage, chopped
4 medium sized carrots, chopped
2 medium sized apples, chopped
2 bay leaves
Salt & pepper, to taste
Water
Fresh parsley (optional)

Finely chop all veggies. In a soup pot, sauté onion & garlic in a little water. Add carrots and a little more water, cover pan and cook for 5 minutes. Add remaining ingredients, using enough water to cover all veggies. Cover pan and cook for 20 – 25 minutes (until all veggies are cooked). Add fresh parsley, if using. Serve with thick, crusty bread!

Note: This makes a large soup pot full so if you're cooking for one, you might cut it in half.
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Mrs. Doodlepunk's cabbage soup with lima beans & turnips:
http://drmcdougall.com//forums/viewtopic.php?p=6265#p6265
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Simple Cabbage and Chickpea Soup with Fresh Basil form Susan Voisin:
http://blog.fatfreevegan.com/2011/04/cabbage-chickpea-soup-basil.html

Thank you for these recipes! Cabbage is indeed on sale here, and I bought two heads on Saturday, knowing they would keep well while I figured out what to do with them. I have some favorite cabbage recipes, but new ones are always welcome.

I made a beans and cabbage recipe from vegweb.com and it was great... Basically onion, cabbage, kidney beans, and tomato sauce. It was great but next time I think I will try to make it with diced tomatoes with green chukka instead of the sauce. I also added lots of garlic!

This is a favorite in our house. The recipe is from Lorna Sass's Shortcut Vegetarian. I've just left out the oil.

1 cup chopped onions
1 1/2 cups water
approx 1 heaping Tablespoon Dijon mustard
2 tsp instant vegetable stock powder
1/4 to 1/2 tsp salt
3/4 pound potatoes, scrubbed and cut into 1 inch cubes
1 head green cabbage (about 1 pound)
freshly ground black pepper to taste

Cook the onions in a few Tablespoons of water until translucent, about 5 minutes. Add 1 1/2 cups water and stir in Dijon mustard, stock powder and salt. Add the potatoes, cover and cook for 5 minutes.

While the potatoes are cooking, cut the cabbage into wedges and slice off the hard core. Cut the wedges crosswise into slices about 1" thick.

Stir cabbage into the potatoes. Add 1/3 cup of water if the mixture seems dry. Cover and cook over medium heat until the potatoes are fork-tender and the cabbage is tender with just a slight crunch, 9-12 mins. Add a bit more mustard if needed, and freshly ground pepper to taste.

I'm sorry, but I don't understand this instruction: "serve with ice water."

Nettie

Here's my Irish Garden Soup I serve on St. Patrick's Day with no oil added seitan "corned beef" and Irish Soda Bread.

Chile's Irish Garden Soup
2 onions, diced
2 garlic cloves, minced
4 cups homemade vegetable stock
1/4 cup nutritional yeast
3 tbs soy sauce
1/4 tsp dried sage
2 tbs pickling spice, tied up in small square of cheesecloth or muslin
4 large Russet potatoes, chopped
4 large carrots, diced
2 small heads cabbage (or 1 large head), including outer leaves, chopped

Saute onion and garlic over medium heat in nonstick soup pot until translucent.
Add stock, seasonings, potatoes, and carrots.
Bring to a boil.
Reduce heat and simmer until vegetables are barely tender.
Add cabbage and cook just until tender.
Serve with homemade whole-grain Irish soda bread.

Stir the powdered mustard into the pot, then serve the dish with a glass of ice water, probably instead of a beer or ale.

OK, thanks!

That corned "beef" sounds good. What do you substitute for the half cup of olive oil? I was thinking tomato paste, but 1/2 cup is a lot.

I just use more broth instead.

MMM-mmm, they all sound good. I like the idea of using corned beef spices to cook the cabbage in. I also tried the cabbage pasta casserole in the New McDougall Cookbook and it is very good -- although it made a HUGE casserole dish full.

Sharon

Chile, do you have corned beef recipe to share?

From the Everyday Dish TV link provided several posts up...

Seitan Corned Beef
1 gallon water (to boil loaf)
2 cups vital wheat gluten flour
2 Tbs. granulated onion
2 Tbs. paprika
2 Tbs. whole fennel seed (coarsely ground)
2 Tbs. whole caraway seed (coarsely ground)
1 Tbs. salt
1 tsp. ground cloves
1 tsp. ground black pepper
1 cup vegetable broth
1/2 cup olive oil (substitute more broth)
2 Tbs. molasses
1 Tbs. vinegar
Cheese cloth (one double thick 24-inch by 16-inch piece)
2 - 6-inch pieces of string

In a large pot, bring 1 gallon of water to a simmer.
In a large bowl, whisk together the gluten, onion powder, paprika, fennel, caraway, salt, cloves and black pepper.
In a separate bowl, whisk together the vegetable broth, oil (more broth), molasses, and vinegar.
Combine wet ingredients with the dry ingredients.
Form into a 5-inch by 8-inch loaf.
Place corned beef loaf on cheese cloth and roll-up like a big flat rectangle tootsie roll (not to tight). Tie each end with a piece of string.
Place in simmering water, cover, and simmer for 1 hour and 15 minutes.
Take roast out of liquid and remove cheese cloth. Serve warm or place in refrigerator to make sandwiches with later.