-1 lb. beets, peeled and cut into matchsticks
-2 med. onions, sliced into half-moons
-2 lg. carrots, peeled and cut into matchsticks
-3/4 lb. green cabbage, cut thinly into shreds
-2 T. olive oil
-5 c. vegetable stock
-Juice of 1/2 a lemon
-Salt to taste
-Coarsely ground black pepper
-Sour cream (optional, omit for vegan soup)
-Finely chopped parsley or chives (optional, for garnish)
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender.
With a few minutes left, add the reserved grated beet. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired. Enjoy!
Serves 12 as a side
-3/4 c. finely chopped parsley
-1 1/2 t. minced garlic plus 2 thinly sliced garlic cloves
-1 T. finely grated lemon zest plus 1/4 cup fresh lemon juice
-1/2 c. plus 2 T. extra-virgin olive oil
-4 shallots, halved and thinly sliced (3/4 cup)
-1 1/2 lb. green cabbage, cored and sliced 1/4 inch thick (9 cups)
-1 1/2 lb. collard greens, stems discarded, leaves sliced
1/4 inch thick (12 cups)
-3/4 t. crushed red pepper
In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.
In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.
Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.
Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve. Enjoy!
-1 lb. Yellow Finn potatoes, cut into ¼ inch slices
-1 ½ lb. green cabbage (or red), cut into ribbons
-Sea salt and black pepper
-¼ c. unsalted butter
-3 T. fresh sage leaves, chopped
-3-4 cloves garlic, minced
-1 1/3 c. milk of choice
-½ c. Parmesan cheese, grated
-1/3 c. flour of choice
Pre-heat oven to 350°.
Bring a gallon of water to a boil. Add the potatoes and boil until nearly tender (~ 6 minutes). Remove from boiling water with a
slotted spoon. Set aside.
Add the cabbage to the water and boil for about 5 minutes. Drain and dry in a kitchen towel.
Combine the potatoes, cabbage, salt and pepper to taste in a bowl.
Melt the butter in a small skillet and add the sage and garlic. Cook for a few minutes find this. Toss with the potatoes and garlic and transfer to a baking dish.
Combine the remaining ingredients whisking well. Pour over the vegetables and bake for about 50 minutes.
Let cool before serving and cut into squares.
-1/2 head of cabbage
-2 medium raw beets
-1/2 red onion
-1/4 c. fresh flat leaf parsley
-1/4 c. extra virgin olive oil
-1/4 c. cider vinegar
-1 t. salt
-1/2 t. pepper
Wash and core the cabbage and peel the carrots and beets with a vegetable peeler. Using a food processor*, with the slicing disc in place, process the cabbage and transfer to a large bowl.
Install the shredding disc and process the carrots and beets and transfer to the bowl.
Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the red onion and add to the bowl.
Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves.
Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly.
Add additional salt and pepper to taste and serve. Enjoy!
* If you do not own a food processor you can slice the cabbage into thin strips with a knife. I recommending using a hand-held or box grater to shred the beets and carrots.
- potatoes, halved, boiled and peeled – 4
- red cabbage, finely shredded – 1 cup
- coriander seeds – 1/2 tsp
- cumin seeds – 1/2 tsp
- salt to taste
- onion, finely chopped – 1
- green chili, chopped -1
- garam masala powder – ¼ tsp
- red chili powder – 1 tsp
- dried mango powder (amchoor) – 1 tsp
- oil for shallow frying
Take a mixing bowl. Add all the ingredients to it
except oil, and mash well.
Divide the mixture into 8-10 equal sized balls.
-Gently flatten them into a round shapes.
-Keep the mixture balls in a fridge for 1 hour.
(You can also roll these balls in breadcrumbs, if
-Heat a flat pan on medium. Add some oil to it, and
shallow fry the balls till they turn golden brown.
-Serve hot with your favorite ketchup or chutney.
By Anupama Paliwal, My Ginger Garlic Kitchen,8/14… Read the rest
Serves 6 to 8
-4 med. kohlrabi bulbs
-3 c. shredded green cabbage
-1/4 c. dried cherries
-1/4 c. sunflower seeds
-1/4 c. coarsely chopped fresh dill
-1/4 c. extra virgin olive oil
-3 T. pure maple syrup
-Zest of 1 lemon
-Juice of 2 lemons
-1 garlic clove, minced
-1/4 t. kosher salt
-1/4 t. freshly ground black pepper
Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers.
Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl.
In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine.
Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving. Enjoy!
Serves 4 to 6
-3 T. butter
-1 T. olive oil
-8 c. thinly sliced cored green cabbage (~ 1/2 large head)
-1 lg. onion, chopped
-8 lg. fresh thyme sprigs
-6 c. low-salt chicken or vegetable broth
-1 1/4 lbs. Golden Delicious (or similar) apples, peeled,
cored and cut into 1/2-inch cubes
-Chopped fresh thyme
Melt 1 tablespoon butter with oil in heavy large pot over
medium-high heat. Add cabbage and onion; sauté until
vegetables wilt and brown, stirring occasionally, about
Add 8 thyme sprigs and sauté 1 minute longer. Add broth
and bring to boil. Reduce heat to medium and simmer 5
minutes. Season to taste with salt and pepper.
Melt remaining 2 tablespoons butter in heavy large skillet
over medium-high heat. Add apples and sauté until brown
and tender, stirring occasionally, about 12 minutes.
Season with salt and pepper, to taste.
Remove thyme sprigs from soup. Ladle soup into bowls;
garnish with apples and chopped fresh thyme and serve.
-2 T. butter (plus more if desired)
-1 small onion, sliced
-1 head cabbage, shredded
-½ c. chicken or vegetable broth
Melt the butter in a wide-rimmed pan over medium heat. Add the onions and cook until soft.
Add the cabbage and toss as best as you can. Pour the broth over and cover.
Simmer gently over low heat for about 30 minutes, or until the cabbage is wilted. Toss gently about halfway through.
Remove from the heat and toss again. Toss in another small pat of butter, if you like. Season generously with coarse salt and pepper and serve. Enjoy!
-3 T. olive oil
-1 bu. of kale
-1 bu. of leeks
-1/2 red cabbage head
-Low sodium vegetarian broth (or broth of your choice)
-1 can cannellini beans (white bean)
-2 garlic cloves, or to taste
-Salt, to taste
-Pepper, to taste
Pre-heat medium saucepan with olive oil over medium-
Chop cabbage, kale, leeks and garlic and add to pan,
stirring frequently as not to burn the ingredients.
Add salt and pepper to taste.
In medium pot, add broth, all pan contents (kale, cabbage,
etc.) and cannellini beans, cover, and boil for 10 minutes.
-1 bu. kale, stems removed & thinly sliced
-1/2 red cabbage, sliced
-1/4 c. sunflower seeds, toasted
-2 t. honey
-1/4 c. extra virgin olive oil
-1/2 lime, juiced
-2 T. red wine vinegar (or more, to taste)
-Salt & fresh black pepper, to taste
-1/3 c. scallions, white & pale green parts, sliced thinly
-1 handful cilantro, roughly chopped
Combine sliced cabbage and kale in a large salad bowl
with chopped scallions. Set aside.
Dressing: In a bowl or jar (with fitted lid), combine vinegar,
olive oil, honey, lime juice, salt and pepper.
Toss cabbage and kale mixture with dressing, let rest for
30 minutes to let the kale and cabbage marinate.
Top with sunflower seeds, scallions and cilantro. Add
additional salt and pepper if needed. Enjoy!
Adapted from Kate Elkin on food52.com, 11/14