-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.
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.
-1 small green cabbage (about 2 1/2 lbs.), cut into 8 wedges, core intact
-1/2 t. olive oil
-Freshly ground pepper
-1 lemon, cut into wedges
Preheat oven to 450°. Arrange cabbage on a rimmed baking sheet. The use of parchment paper can make clean up easier.
Brush both sides of wedges with olive oil. Season with salt and pepper.Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes.Squeeze lemon wedges over cabbage. Enjoy!
Adapted from Martha Stewart Living, 1/10