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Cabbage ****
Back to Recipes for Life After Mashed Potatoes
Cabbage is a great friend of
the would-be healthy home cook. It will keep a couple of weeks in the refrigerator, so
some can always be at hand, and cooks in just 15 minutes.
Bound to raise the nutritional level of any
meal, it can be a side dish by itself, or with other vegetables.
Typically we think of carrots, potatoes, turnips. But those are only a
start. Through the years cabbage has appeared with a vast variety of
things. For more suggestions than you probably need, click here.
At one time it had a knock as a peasant dish.
No longer. Witness Alice Water's recipe with Sherry as a bed for
halibut. (For a similar recipe see Cabbage with Sherry.
We have been especially pleased with Cabbage
Lasagna, which so far as we know was invented here. Click for Cabbage Lasagna.
Knabrus
is an especially tasty recipe
for cabbage and onions. Cabbage may also be cooked in wedges. A recipe for Cole Slaw is under development.
Pan-Steamed Cabbage
SIMPLE
See pan-steaming discussion.
This cabbage will retain its full character standing
for 45 minutes or so. It will begin to soften somewhat after that time, but
remain almost as delicious.
Flavors improve with overnight refrigeration. May be served
hot or at room temperature.
Serves 6 to 8 as side dish
Green cabbage, 1 head, 24 ounces
Onion, 1 medium, 8 ounces, 1 cup
Chicken stock, 1/2 cup, or (preferably) duck stock, or water
Salt
Kettle, with cover
For garnish:
Caraway seeds, or sumac berries, or traditional
butter and pepper
Remove and discard the outer cabbage leaves.
Chop cabbage and onions coarsely.
Place cabbage and onions in the kettle. Stir in chicken
stock. Season to taste with salt.
Cover and simmer gently. Stir from time to time. Add more
stock if cabbage seems dry.
Cabbage will be done in about 15 minutes, but judge by taste.
Cabbage should taste cooked, but retain some crunchiness. There is a range where
personal preferences should rule.
Remove cooked cabbage to a serving bowl. After
it has steamed off, pour on some of the cooking liquid. Send the rest to the
stock pot.
Just before serving, melt on butter and sprinkle with pepper.
Variation
For improved appearance, stir in a little olive oil after
cooking.
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