pickled cabbage.

I love cabbage. During the summer I make slaws, and as the days get cooler we make sauerkraut and other pickled goodies. This is a very crunchy vinegar pickled cabbage - not sauerkraut (here is my purple kraut recipe ... yum). This is really great with anything salty and savory, or on a burger instead of lettuce and pickle. So crunchy! And the color is totally over the top.

::ingredients::

1 lb. chopped red cabbage

2 Tbsp sea salt

4 cups good white wine vinegar

1 Tbsp brown sugar

1 Tbsp pickling spice



::directions::

Peel the cabbage in a large bowl and sprinkle each layer with salt.


Leave for 24 hours. Pour off liquid and stir a few times throughout. After 24 hours, drain off any liquid and rinse off any surplus salt. Drain the cabbage well.


Put the vinegar, sugar and pickling spices into a pan, and bring to the boil. Simmer for 5 minutes and allow to cool for at least 2 hours.


Strain the vinegar if you want, I like leaving in the spices.

Pack the cabbage loosely into jars and cover with the spiced vinegar.


Cover label and store in a cool place. Can begin to eat after 1 week.

Will begin to loose its crispness within 2 to 3 months. I keep it in the fridge and have a pint in the freezer!

roasted cabbage.

Cabbage is one of those veggies you either love or hate, I think. I look forward to it every year to make some sauerkraut, or to cook with apples in the fall, but don't see it as really a creative summer dish. I've been exploring different ways to cook it and have found something we like and which REALLY brings out the best in cabbage. Roasting it. This is really easy to make and has spectacular flavor - both crispy and creamy with a nice nutty flavor.


::roasted cabbage::

1 head of cabbage, cut into 8 wedges, core removed

Pre-heat your oven to 400ºF. Place the wedges into a roasting pan. Smash a few cloves of garlic and place over the wedges. Drizzle with olive oil. Add a nice pinch of sea salt and freshly ground pepper. Sprinkle over a good pinch (1/2 tsp) of dill seeds...either crushed a little with a mortar and pestle or chop a little with a knife (don't pound into a powder though, just crack it a bit). Place the roasting pan in the oven. Let roast for 15 minutes. Using a flat spatula turn each wedge over gently and let roast another 15 minutes. Remove from oven and eat warm!

good stuff:: Cabbage is full of nutrients. Vitamin K, C, fiber, manganese, B6, potassium, folate. It also contains other B vitamins (thiamin, riboflavin), calcium, magnesium, Vitamin A and protein. What is interesting is that cabbage contains omega-3's! "There is actually far more ALA in 100 calories of cabbage than there is in 100 calories of salmon! "

summer cabbage.

While I love making sauerkraut, when we are getting one head of cabbage at a time in our CSA box I often find that head of cabbage sitting on my counter longer than I would like. One of my favorite recipes that uses that whole cabbage head is my take on a German style Apples & Cabbage. It tastes great as a side dish fresh out of the pot steamy hot, and is also good the next day cold from the fridge.


ingredients::
4 cups thinly sliced red or green cabbage
2 1/2 cups peeled/sliced apples (tart)
1 large sliced red onion
1/4 cup apple cider vinegar
1/2 cup apple cider or beer (I use hard cider)
1 teaspoon fennel seeds & coriander seeds, ground (or you could go more traditional and use caraway seeds)
1/2 teaspoon sea salt
pinch of nutmeg
ground fresh pepper to taste


instructions::
Put the cabbage, apples, onion and cider/beer into a saucepan. Cover and cook on medium heat until everything is tender, about 5-10 minutes. Add the rest of the ingredients, stir, reduce heat to simmer, and cook another 30 minutes. Add more beer/cider if needed to keep everything from sticking to the pan. Season to taste.


think::

Did you know :: Red cabbage contains a lot more protective phytonutrients than white cabbage, and "The vitamin C equivalent, a measure of antioxidant capacity, of red cabbages is six to eight times higher than that of white cabbage." Red cabbage may be beneficial in prevention of neurodegenerative diseases such as Alzheimer's. In addition to being packed with Vitamin C, red cabbage is a good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids and a decent source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, potassium, magnesium, and even vitamin A!