Sesame Carrot and Cabbage Stir Fry

3 carrots, peeled and sliced thin

1 small cabbage or napa cabbage, sliced thin

1 small onion, sliced

1 garlic clove, minced

2 Tbsp ginger, minced

2 Tbsp sesame seeds

2 Tbsp sesame oil

¼ cup Tamari or soy sauce

Pinch of chili flakes

Salt to taste

1-2 cup cooked rice or rice noodles

On low to medium heat place a skillet with sesame oil, seeds, onion, garlic, ginger and pinch of chili flakes. Sauté until onions are translucent; add sliced carrots and cabbage and sauté for five minutes. Add Tamari sauce and let simmer for five minutes.

Serve with warm rice or rice noodles

Sweet Potato and Cabbage Curry

3 Tbsp canola or safflower oil

1/4 tsp red pepper flakes

1 cup chopped onion

4 garlic cloves, crushed

1/2 Tbsp ground cumin

1 tsp curry powder

1 cup vegetable broth

1 can coconut milk

Salt and pepper

2-3 sweet potatoes, diced

2 carrots cut into coins

1 daikon radish, quartered then sliced

½-1 cabbage, shredded

Juice of half a lime

In a large sauté pan, heat the oil over medium heat. Add the pepper flakes, onions and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Add the garlic, ground cumin, curry powder and cook, stirring, about 1 minute.

Add the vegetable broth, coconut milk, salt and pepper. Bring to a boil and reduce the heat to medium-low.

Add the sweet potatoes, cabbage and carrots. Cover and cook about 15 minutes. Then add daikon radish (you want this to still be a little crisp) and the lime juice. Stir well and cook for 2 minutes more.

Serve warm on top of rice.

Moroccan Style Butternut Squash Stew

For the stew:

3 cups 1-inch cubes peeled butternut squash

2 cups 3/4-inch cubes peeled carrots

1/2 chopped onion

2 tablespoons olive oil

3 garlic cloves, chopped

2 tsp Hungarian sweet paprika

1 tsp salt

1/2 tsp each of ground black pepper, ground coriander, ground cumin, turmeric, ginger, and cayenne

1 cup thin sliced cabbage

1 cup water

1 - 14 1/2-ounce can diced tomatoes, drained

2 Tbsp fresh lemon juice

For the quinoa:

1 cup quinoa

1 tablespoon butter

1 tablespoon olive oil

1/2 finely chopped onion

1/4 cup finely chopped peeled carrot

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon turmeric

2 cups water

½ cup chopped cilantro

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 7 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. After about 10 minutes, add the cabbage. Season with salt and pepper.

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover and cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Stir in cilantro to finish.

Italian Style Savoy Cabbage

1 pound savoy cabbage

3 tablespoons olive oil

1 large onion, halved and cut into very thin rings

2 garlic cloves, minced

½ pint cherry tomatoes, quartered

½ cup chicken stock, or vegetable stock

2 tablespoons red-wine vinegar

1 teaspoon dried thyme

salt and pepper to taste

1 tablespoon butter

Pecorino Romano or Parmesan for grating

Remove the core of the cabbage and cut the remaining cabbage into 1/4-inch strips. You should have about 4 firmly packed cups of cabbage strips.

Place the olive oil in a large sauté pan over high heat. Add the onion rings, and sauté until they start to soften and brown. Add the cabbage and garlic, stirring to blend well. Add the cherry tomatoes to the pan. Add the stock, vinegar, and thyme. Season well with salt and lots of freshly ground black pepper. Bring mixture to a boil, reduce heat, and cook, covered, for 30 minutes, or until cabbage is softened and flavors are blended.

When ready to serve, stir butter into the cabbage and top with grated cheese.

Indian Style Cabbage and Fennel

3 Tbsp vegetable oil

1 tsp fennel seeds

1 tsp cumin seeds

1 large fennel bulb (1 lb), halved and thinly sliced (4 cups)

1 large onion, halved and sliced into half-moons (2 cups)

½ savoy cabbage

¼ tsp cayenne pepper

1 15-oz. can chickpeas, rinsed and drained

2 Tbsp fresh lemon juice

1 tsp garam masala or curry powder

Heat oil in cast iron skillet over medium-high heat. Add fennel seeds and cumin seeds, and sauté 30 seconds. Add fresh fennel and onion, and season with salt, if desired. Sauté 5 minutes.

Carefully pile cabbage into pan, cover, and cook 15 minutes, or until cabbage has cooked down, stirring often.

Add cayenne pepper, reduce heat to medium-low, cover, and cook 20 to 30 minutes, or until vegetables are browned and caramelized.

Stir in chickpeas, lemon juice, and garam masala, and cook 5 minutes more, or until chickpeas are heated through.

Grilled Tendersweet Cabbage with Parsley Dressing

1 head of cabbage, cut into 8 wedges with stem intact 

2 tablespoons parsley, chopped

1/4 cup water

2 garlic cloves

2/3 cup non fat Greek yogurt

2/3 cup extra-virgin olive oil

1/4 cup fresh lemon juice from 2 lemons

1 1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

Puree parsley, water and garlic in food processor or blender until smooth.  Add the remaining ingredients and puree a few more seconds until everything combined. 

Grill cabbage wedges on high heat for 5 minutes on each side. Serve warm with dressing or let cool and rough chop and toss with dressing.

Grilled Savoy Cabbage and Sweet Corn Salad

1 head savoy cabbage

1-2 ears sweet corn

1 onion, sliced thin

1/4 cup plus 2 tablespoons olive oil {see notes}

1 tablespoon apple cider vinegar

1 clove garlic

1 tablespoon lime juice

1 teaspoon lime zest

Sea salt to taste

Black pepper to taste

1/4 cup minced cilantro or basil

½ cup crumbled feta

Preheat grill for about 10 minutes.

Cut the cabbage into 8 wedges and remove corn from husks.

In a bowl, place cabbage and corn and drizzle with olive oil and season with salt and pepper.

Grill vegetables for about 10 minutes turning frequently until a good char is present then remove and place back in the bowl and cover.

Once the vegetables are cool enough to handle, give the cabbage a rough chop. Remove the corn from the cob and remove stem and seeds from pepper and chop. 

Blend or whisk together 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a heavy pinch of salt and black pepper.

Once the desired taste and consistency is reached with your dressing, toss the grilled vegetables and onions in with the minced herbs. Crumble feta over the top and serve warm.

Delicata and Cabbage Stir-Fry

1 delicata squash cut into half moons

½-1 cabbage, cored and coarsely chopped

1-2 red peppers cut into thin strips

1 red onion sliced thin

2 tablespoons tamari or soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar or honey

2 teaspoons dark sesame oil

2 teaspoons cornstarch

2 tablespoons canola oil 

½ pound firm tofu, diced. ( or ½ pound of cooked chicken)

2 teaspoons minced fresh ginger

2 garlic cloves, minced

Salt to taste

Rice

In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside.

Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce.

Add the remaining oil to the pan. When it is hot, add the delicata squash. Stir-fry until it begins to color, five to eight minutes. Add the peppers, onion, ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan.

Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Salt to taste. Remove from the heat and serve with rice.

Bubble and Squeak

A British Style Comfort Food

1-2lbs potatoes diced

3 tbsp butter

1/2 bunch of scallions, sliced thin

2 cups cabbage rough chopped

2 cup Gold Zucchini grated

1/4 cup flour (if you are gluten free, using an All Purpose Gluten Free Flour Blend works as well)

Canola or Safflower oil for frying (roughly 1/4” on the bottom of a fry pan)

Salt and freshly ground pepper to taste

Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the cabbage and zucchini for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then cut as thin as you can.

Mix the cabbage and zucchini with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.

Heat a ¼” depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet keep in oven set to warm (175 deg F) until the cakes dry out a bit. Great to serve as a side to anything from the grill.

Asian Style Cabbage Salad

⅓ cup white wine vinegar

2 teaspoons toasted sesame oil

2 teaspoons vegetable oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon sugar

1 teaspoon minced fresh ginger root

¼ teaspoon salt

1 head Bok Choy or Cabbage, thinly sliced

2-3 carrots peeled and grated

4 scallions, thinly sliced

¼ cup toasted sesame seeds

Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.

Add choy/cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.