RECIPE: Hummus Collard Wraps

Easy and healthy hummus collard wraps with crunchy carrots, cucumbers, cabbage and roasted asparagus.

Ingredients:

2 collard leaves

1/2 cup hummus

10 asparagus spears, roasted or raw

1/2 cup cucumber, peeled and sliced into short thin strips

1-2 carrots, peeled and sliced into short thin strips

1/2 cup zucchini, sliced into short thin strips

1/2 cup radish, sliced into short thin strips

1/2 cup red cabbage, sliced thin

1/2 avocado

micro greens, sprouts or baby greens

Directions:

Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.

Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.

RECIPE: Collard green wraps with cabbage slaw

Here’s a fun and low carb recipe that’s both easy to make and refreshing to eat on a hot summer day!

Collard green wraps

1 brunch collard greens

Cut the long part of the stem off of the collard green leaf and trim the thick middle stem of the collard green so that the stem feels flat.  Try not to tear the leaf here, but don’t worry if you do!

Bring a pot or tall skillet full of water to a boil.  One at a time, place the trimmed collard green leaf in the boiling water (it should be submerged) and let it sit for about 20-30 seconds. You’ll know it’s done when it’s bright green in color and a little bit wilted.  Let the collard green leafs dry on paper towels before using as wraps!

Cabbage slaw

1 head cabbage

1 bunch scallions (optional), chopped

1 tablespoon chopped fresh herbs (your choice!)

1.5 teaspoon vinegar (I like apple cider and rice vinegar here, but any will work)

1 teaspoon olive oil or sesame oil

1 teaspoon salt

½ teaspoon pepper

Cut the cabbage in half, and place the cabbage cut-side down on the cutting board.  Thinly slice the cabbage so that you have “shreds.”

Combine and toss cabbage and the remaining ingredients.  Let marinate in the fridge while you prepare the rest of your meal!

To create the wraps:

Lay one of your collard green leafs flat on the counter or your plate.

Use protein filling of your choice (I used sliced steak) and place a few pieces on the middle of the collard green. Top with a few spoonfuls of your slaw and any other toppings of choice (grilled onions and hot sauce are great here too).

Fold in the two long sides of your collard green (the top and bottom of your leaf- where you trimmed off the stem). Starting on one end of the leaf that is not folded in, roll the leaf in to create a “burrito” or wrap that encases your fillings!

Eat and enjoy!

RECIPE: Spicy Stir-Fried Cabbage

Ingredients:

3 garlic cloves, minced
2 teaspoons minced ginger
½ teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
 Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
2. Heat a flat-bottomed wok or a skillet over high heat until a drop of water evaporates within a second or two when added to the pan. 
2. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. 
3. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. 
4. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. 
5. Cover and cook over high heat for one minute until just wilted. 
6. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. 
*Serve with rice or noodles.

RECIPE: Crispy, Roasted Cabbage Steak

Crispy Roasted Cabbage Steaks provide everything you love about roasted Brussels Sprouts but made even easier here with cabbage. No need to trim a whole bag of Brussels Sprouts when you just need to make a few cuts to a head of cabbage. Plus the presentation value of the cabbage steaks is great.  For plating I usually either serve it as an intact steak, cut in half in a half circle (use a good spatula to lift intact) or using a fork to twirl it into a pasta-like pile of delicious-ness.

Cabbage gets such a bad rap as far as vegetables go. Not a lot of people see it on menus and say “oooh let’s order a side of cabbage with our short ribs” but if you were to try this side dish, I promise…you’ll be a convert. In fact the first couple of times you make it you can even get away with taking one for the team and eating all those extra browned outside pieces… here’s a secret… They are the best part! They’re super crispy and delicious, and sometimes if I have a few extra minutes I let more of them crisp up.

Ok fine, truth? Sometimes I snack on the outside rings and put the tray back in for a few more minutes to get more of them browned. And no one is ever the wiser.

Crispy Roasted Cabbage Steaks

Crispy Roasted Cabbage Steaks make a great side dish for any meal in just 20 minutes. You'll never boil cabbage again.

 Prep Time 2 minutes

 Cook Time 20 minutes

 Total Time 22 minutes

 Servings 6 servings

 Author Dinner, then Dessert

Ingredients

·                            1 head cabbage , dark loose leaves removed

·                            Kosher salt and black pepper to taste

·                            2 tablespoons canola oil

Instructions

1.                   Preheat your oven to 400 degrees.

2.                   Slice the cabbage into 1/2 inch thick steaks

3.                   Brush with oil on both sides and place onto cookie sheet.

4.                   Season to taste with Kosher salt and black pepper (I used 1 teaspoon Kosher salt, 1/2 teaspoon pepper).

5.                   Roast for 17-20 minutes or until caramelized.

6.                   (Psst, save the super crispy dark edges for yourself, they're the best part!!)

Asian Coleslaw

Asian Coleslaw

Ingredients

2 large heads of Green Cabbage, approximately

1 bunch Scallions

¾ cup of Grapeseed Oil or other light vegetable oil

¼ cup Sesame Oil

1-2 tbs Chile Oil

1/3 cup Rice Wine Vinegar

¼ cup Sugar

Salt and Pepper

2 packages Ramen Noodles

1 cup Slivered Almonds

½ cup Sesame Seeds

Method

1.      Slice cabbage in quarters and cut each quarter into thin strips. Thinly slice scallions. Set both aside.

2.      Mix oils, rice wine vinegar, sugar, salt and pepper with a whisk in a small bowl. Set aside.

3.      Toast ramen noodles, slivered almonds and sesame seeds until lightly browned.

4.      Toss cabbage and scallions with dressing until coated. Place covered in refrigerator until ready to serve.

5.      When ready to serve, mix toasted noodles and nuts with cabbage and garnish with remaining.

Stir-Fried Bok Choy and Cabbage

1 pound bok choy
3 tablespoons vegetable oil
3 garlic cloves, finely chopped
1 pound Savoy or Napa cabbage, cored and thinly sliced
1/2 teaspoon Asian sesame oil
1 teaspoon sesame seeds, toasted

Preparation

Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.

Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Serve drizzled with sesame oil and sprinkled with sesame seeds.

 

P.S. Cream of the Crop members: I have made this with our Napa cabbage, with our swiss chard, with our baby and adult bok choy -- all kinds of green combinations.

nutty cabbage salad

Nutty Cabbage Salad

Cut 1/2 cabbage: shred in food processor

Sauce:

1/4 c sugar

1/4 c vinegar (I used balsamic)

1/4 oil

3 T soy sauce

Boil and then pour over cabbage. Mix. Refrigerate.

Before serving toast sesame seeds, pine nuts and /or sunflower seeds (no amount given) and then sprinkle on salad. (I did this in advance and added before serving) To toast seeds, wipe pan with a tiny bit of oil, put the seeds in over a medium flame and stir CONSTANTLY (I mean it. . . if you stop to talk to someone for 4 seconds the seeds will burn and you will have to start over) until they turn golden brown.

Sweet and Sour Cabbage

sweet and sour cabbage

Serves 4 to 6 (I often make half this quantity with a half a cabbage head)

3 TBSP olive oil

½ cup thinly sliced onions

1-1/2 lbs. cabbage, cut into ¼ inch strips (about 8 cups)

3 large tomatoes, coarsely chopped

2 TBSP wine vinegar

2 tsp. salt

Freshly ground black pepper

1 TBSP sugar

Optional: 12 – 16 oz. extra firm tofu (press it for 20 minutes)

In a heavy 10 to 12 inch skillet, add the onions and olive oil and stir constantly over moderate heat for 2 or 3 minutes until transparent but not brown.  Stir in cabbage, tomatoes, a few grindings of pepper. Simmer uncovered, stirring for 20 minutes, or until the cabbage is tender. Then stir the sugar and vinegar into the cabbage and cook a minute or 2 longer.  Serve in a heated dish (also tastes good cold) as a side vegetable to accompany a fish or meat course or – for vegetarians – add tofu to this dish at the point that you add the cabbage and the tomatoes (I press my tofu for 20 minutes) and it is a lovely vegetarian main dish!

RECIPE: Ginger and Miso Pickled Cabbage

Difficulty Level: Medium

Ingredients:

1 head of cabbage, cut into quarters, cored, and leaves shredded

Brine:

4 cups water
4 inch long piece of ginger, peeled (the edge of a teaspoon works well, just scrape along the root) and grated
1 Tbs of "raw" or unpasteurized miso

Jars:

Depending on the size of your cabbage, you will need about 3-4 24 oz. jars.  Sterilize by submerging in boiling water for 2 minutes, or run through your dishwasher on the sterilize setting.

Place all brine ingredients in a blender and blend.  Place cabbage in a large bowl and pour the brine over, mixing well.  Pack into jars, leaving about 2 inches of space at the top. Close, and leave at room temperature about 5 days, giving the jars a shake now and then.  Move to fridge and taste.  If you like your pickle stronger, you can wait a little longer, or you can enjoy right then and there!

RECIPE: Okonomiyaki (Japanese cabbage pancake-street food)

Difficulty Level: Intermediate

Sauce:

1/2 cup mayonnaise

2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste

Pancakes:

5 large eggs

1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
Canola oil for frying
1-2 tablespoons toasted sesame seeds
Bonito flakes (optional)

1.Whisk the first set of ingredients together and. Set aside while you make the pancakes.

2.In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.

3.Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce.

RECIPE: Stuffed Napa Cabbage with Napa Slaw

Difficulty Level: Easy 

Stuffed Cabbage:

1 cup cooked brown rice

1 lb pork and fennel sausage (out of its casing)
1 tsp sesame oil
2 tsp Siracha
6 large Napa cabbage leaves

Add the sausage to a nonstick skillet and sauté until cooked through.  Add Siracha and stir to combine. Steam cabbage leaves, 2 at a time for 2 minutes just until pliable. Add sesame oil to warm rice and stir to combine.  Add salt and pepper to taste. Add spoonful of rice and a spoonful of cooked sausage to cabbage leaf and roll up.  Repeat process with the rest of the leaves.

Napa Slaw:

3 cups napa cabbage, thinly sliced
2 tbsp. lemon juice
1 tbsp. apple cider vinegar 
1 tsp. honey
1 tsp. mustard
salt and pepper

Combine the wet ingredients and toss with cabbage.  Add salt and pepper to taste.

RECIPE: Roasted Cabbage Wedges

Difficulty Level: EASY

1 tablespoon plus 2 more tablespoons extra-virgin olive oil

1 medium head green cabbage, cut into 1-inch-thick rounds

Coarse salt and ground pepper

1 teaspoon caraway or fennel seeds

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

RECIPE: Fermented Sauerkraut

Difficulty Level: Easy

Ingredients:

2 heads of Cabbage
Approximately 2 TBS Salt
1 TBS Caraway seeds (optional)

Directions

1.      Clean all your equipment -- e.g. a knife to shred the cabbage or a Julienne slicer to get it thinner. You can ferment it in a vegetable fermenter or a crock, just need something that will release the extra pressure as it ferments!

2.      Chop, grate or shred cabbage

3.      Transfer cabbage to a big mixing bowl as you go and sprinkle with salt. Periodically massage and squeeze the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp.

4.      Once the Cabbage has become limp and releases its juices, transfer it to a sauerkraut crock or vegetable fermenter, sprinkling the caraway seeds in as you go. Pack cabbage down as tightly as you can.

5.      Once the cabbage is submerged in its brine, cover loosely and allow to sit at room temperature, undisturbed for at least a week and up to 2 months, testing the sauerkraut as every few days until its done to your liking.

6.      Transfer to the refrigerator where it will keep for a few months.

RECIPE: Hot and Sauerkraut Soup

Difficulty level: Intermediate

Ingredients:

Cabbage

1 cup apple cider vinegar

2 TB honey
salt, pepper
1 TB sriracha
1 TB minced garlic
3-4 cups chicken stock

Take half a cabbage (red or savoy) and boil it until soft (1-2 hours) and then discard the water.  Allow it to cool so you can chop up the cabbage, then cook the cabbage again with salt, pepper, almost a cup of apple cider vinegar, a cup of water, 2 TB honey, until the vinegar is reduced and the cabbage tastes of acid.

Add the sauerkraut, sriracha and garlic to chicken stock.  Sett aside some extra chicken stock in case this recipe is too hot or too sour for you, and adjusting accordingly.

 

But to me, this is a delicious fusion of Chinese, German and heat.

 

Submitted by Adrienne Mishkin

Recipe: Greek Yogurt Coleslaw

Difficulty Level: Easy
 

1 small head cabbage

4-5 scallions

1-2 garlic cloves

2 apples
1 cup Greek yogurt (I use 2%)
1 TB white vinegar
2 TB lemon juice
generous salt and pepper

Wash and shred the cabbage, slice the scallions into small rounds (including both the white and green sections), and slice sticks of the apple (I happened to have golden delicious but I think a tarter variety would be even better), and combine all ingredients in a bowl, tossing vigorously for 2-3 minutes.

 

 

 Delicious and way healthier than regular coleslaw!

 

 

Submitted by Adrienne Mishkin

RECIPE: Coleslaw with Apple and Yogurt Dressing

Makes 8 servings

Recipe by The Bon Appétit Test Kitchen

July 2012

Ingredients:

• 8 cups mixed shredded red and green cabbage
• 1 12-oz. bag broccoli slaw mix
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced scallions (about 4)
• 1 cup nonfat Greek yogurt
• 1/2 cup mayonnaise
• 2 tablespoons distilled white vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated garlic
• Kosher salt, freshly ground pepper
• 1 green apple

Preparation:

• Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
• Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
• No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

RECIPE: Simple Coleslaw With Fresh Mint and Garlic

Note: Try using your Chinese (Napa) cabbage and substituting your garlic scapes for the onion to use as many items from your share as possible.

From The Seattle Times, July 2010
Serves 6-8

Ingredients
Small head of cabbage (1 to 1 ½ pounds), finely shredded

2 medium carrots, finely shredded

1/2 medium onion, finely shredded

About 1/3 cup white wine or cider vinegar

Salt and freshly ground black pepper, to taste

2 to 3 tightly packed tablespoons of fresh spearmint leaves

1 to 2 large garlic cloves

3 tablespoons white balsamic vinegar, or 3 tablespoons cider vinegar and 1 tablespoon or more of sugar

1/3 cup mayonnaise, or to taste

Procedure
1. In a large bowl, combine the shredded cabbage, carrots, onions, the vinegar and salt and pepper to taste. Let stand 30 minutes. Then squeeze out most of the slaw's moisture into its bowl and put the squeezed portions in another bowl. Add about 1/4 cup of the liquid back to the slaw.

2. In a food processor or by hand, mince together the mint and garlic (add the next amount of vinegar if using the processor). Turn it into the slaw along with the second quantity of vinegar if it is not already in the mixture. Toss together everything so it's thoroughly blended, then stir in the mayonnaise. Taste for enough sweet/tart balance (it should be subtle), enough mayonnaise, and for salt and pepper.

3. Refrigerate the slaw for anywhere from 3 hours to several days. It's best the first day when the fresh mint flavor blossoms up.

RECIPE: Vegetable Potage

From Patricia Wells at Home in Provence

INGREDIENTS:

4 tablespoons olive oil

1 leek, white part only, trimmed, scrubbed, andchopped

Sea salt to taste

3 medium carrots, peeled and chopped

2 turnips, peeled and chopped

2 zucchini, peeled and chopped

2 large potatoes, peeled and chopped

A handful of minced cabbage

½ head of lettuce (such as romaine), washed, dried, and coarsely chopped

1 quart Chicken Stock

One 2-ounce chunk of Parmigiano Reggiano cheese

Procedure:

1. In a large, heavy-duty stockpot, combine the oil, leeks, and 1 teaspoon of salt, and cook until lightly browned, 4 to 5 minutes. Add the carrots, turnips, zucchini, and potatoes in small batches, cooking each vegetable for several minutes before adding the next one. Once all the vegetables are lightly browned, add the cabbage and lettuce, and stir vigorously until wilted. There should be almost no liquid left at this point. Add hot water just to cover the vegetables and simmer, covered, until the carrots and turnips are soft, about 25 minutes. Taste for seasoning. Add the stock and simmer gently, covered, for 30 minutes more. Taste for seasoning.

2. While the soup simmers, prepare the cheese. Using a vegetable peeler, shave long, thick strips of the cheese into a bowl. Set aside.

3. Remove the stockpot from the heat. Using an immersion mixer, puree the soup directly in the stockpot. (Alternatively, use a blender. Return it to the stockpot.) Taste for seasoning.

4. To serve, lade the hot soup into warmed soup bowls and place the cheese shavings on top of the soup.

Contributed by Lisa Bretherick

RECIPE: Rustic Potato and Cabbage Soup

Serves 4

Ingredients:

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups chicken or vegetable stock
1 can white beans or chickpeas, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Procedure:

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in onion and cook for about 5 minutes until they start to color. Add the garlic and cook for a minute, then the salt and potatoes. Cover and cook until the potatoes are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. They will stick a bit to the bottom of the pan. Add the stock and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Then add the beans. Now adjust the seasoning- you will probably need more salt and pepper than you think - getting the seasoning right is important or your soup will taste flat and uninteresting.

Serve drizzled with a bit of olive oil and a generous dusting of parmesan cheese.

Submitted by Phyllis Jo Kubey

Apple Fennel Slaw

Serves 6-8

Ingredients:

1/4 cup sour cream or crème fraiche

1/4 cup mayonnaise

1/4 cup buttermilk or yogurt

juice from one lemon

1 tsp Dijon mustard

1 tbsp apple cider vinegar

2 tsp sugar

1 tsp poppy seeds

1/2 tsp salt

fresh ground pepper, to taste

1/2 tsp onion powder

2 small fennel bulbs (including tops)

2 green apples

1/2 cup shredded green cabbage

Procedure:

1 . Core apples, leaving skin on, and cut thinly into matchsticks. Toss immediately with the lemon juice or the apple cider vinegar to prevent browning.

2 . In a large bowl, combine the rest of the dressing ingredients. Set aside.

3 . Thinly slice the fennel bulbs and green cabbage. Finely dice the fennel tops.

4 . Combine apples, fennel, fennel tops, and cabbage with dressing. Mix well and allow to sit for before serving.

Submitted by Stephanie Leonard