Autumn cruciferous vegetables are on stage, front and center, with red cabbage as their star. The most colorful member of this family is high in calcium, potassium, vitamins A and C, as well as folic acid—all properties necessary for healthy bodies, if not happy taste buds.
Look for fresh, crisp leaves that are firmly packed; the head should feel heavy for its size. To store, wrap cabbage in plastic and refrigerate for as long as a week.
If you’re tired of the old-fashioned coleslaw with mayo, give this recipe a try. The dressing is simply lime juice, honey and olive oil, and it tastes great with almost any combination of vegetables and herbs.
Gram’s Red Cabbage with Apples is a classic European side dish to serve with roast pork, goose, or venison, and this spicy cabbage soup is perfect for a chilly day.
Bon appétit!
Updated Red Cabbage Slaw(Serves 8 to 10)1 large head red cabbage, cored and cut into thin slivers
1 large onion, chopped
1 large green bell pepper, cored, seeded and chopped
1 small bunch cilantro leaves, chopped
1/2 cup fresh celery leaves, chopped
1 cup golden raisins
1 large, crisp apple, cored and julienned
Juice of 1 lime, for drizzling
1/2 cup sunflower seeds, salted and toasted
Optional: 2 carrots, peeled and shredded
For the dressing:
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons extra virgin olive oil
1/2 teaspoon celery seed
Sea salt and freshly ground black pepper, to taste
Extra cilantro leaves, for garnishTo prepare:Toss cabbage, onion, bell pepper, cilantro and celery leaves together in a large mixing bowl.
Season with salt and pepper, to taste.
Drizzle lime juice over the apple.
Add raisins.
Mix with the cabbage.
Add carrots, if using, and stir well to blend.
Whisk lime juice and honey together in a small bowl.
Slowly add the olive oil.
Whisk, until the mixture becomes an emulsion.
Add celery seed, salt and pepper.
Taste and adjust the seasonings.
Drizzle just enough dressing over the vegetables to coat them.
Toss well to blend.
Taste and adjust the seasonings.
Cover and refrigerate at least 4 to 5 hours.
Sprinkle sunflower seeds over the salad just before serving.
Toss lightly.
Garnish with cilantro.Gram’s Red Cabbage With Apples(Serves 4 to 6, as side dish)1 2½-pound red cabbage
2/3 cup red wine vinegar
2 tablespoons sugar
2 teaspoons salt
2 tablespoons olive oil, or bacon fat
2 medium apples, peeled, cored and cut into 1/8-inch-thick wedges
1 large yellow onion, finely chopped
Freshly ground black pepper, to taste
1 medium yellow onion, peeled and studded with 2 whole cloves
1 small bay leaf
5 cups boiling water
3 tablespoons dry red wine
3 tablespoons red currant jellyTo prepare:Wash cabbage.
Remove tough outer leaves and discard.
Cut cabbage into quarters.
Remove core.
Shred cabbage into thin strips using the slicing blade of food processor.
Place cabbage in a non-reactive mixing bowl.
Sprinkle with vinegar, salt and sugar.
Toss well.
Coat the bottom of a heavy casserole dish with oil or bacon fat.
Place over moderate heat.
Add chopped onions and apples.
Season with pepper.
Sauté, stirring often, until the apples are light brown, about 5 minutes.
Add cabbage.
Stir.
Add studded onion, bay leaf and boiling water.
Cover.
Raise the heat to high.
Bring to a boil, stirring occasionally.
Reduce the heat to very low.
Simmer, until the cabbage is tender with almost no liquid left in the bottom of the casserole, about 1½ to 2 hours. Check to ensure the cabbage is moist, adding a spoonful of water if necessary.
Remove studded onion and bay leaf just before serving.
Stir wine and currant jelly into the braised cabbage.
Taste and adjust the seasonings.
Transfer to bowl.
Serve as a side dish with meat.Spiced Cabbage Soup With Rye Croutons(Serves 4)2 thick slices rye bread, cubed
1 teaspoon butter
2 tablespoons olive oil
1 clove garlic, minced
Sea salt and freshly ground black pepper, to taste
For the soup:
Olive oil, for sautéing
1 large leek, white part only, sliced thin
1 medium yellow onion, sliced thin2 cloves garlic, chopped
1 head red or green cabbage, washed, outer leaves and core removed, chopped
Sea salt and freshly ground black pepper, to taste
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
2 large carrots, peeled and shredded
2 tablespoons dark beer, or port
5 cups water, or good-quality vegetable stock
1 bay leaf
Fistful of parsley leaves, chopped, for garnishTo prepare:Melt butter and oil in a skillet over moderate heat.
Add garlic.
Sauté, until aromatic.
Remove garlic with a slotted spoon.
Set aside.
Add bread cubes.
Sauté, until brown and crisp.
Transfer to paper towels.
Mix with garlic.
Reserve.
Coat the bottom of a stockpot with oil.
Place over moderate heat.
Add leeks, onion and garlic.
Sauté briefly, until softened.
Add chopped cabbage.
Continue cooking.
Add salt, pepper, nutmeg, allspice and cloves.
Sauté the vegetables, stirring often, until they are wilted, about 5 minutes.
Cover.
Reduce heat to low.Simmer for 5 minutes.
Add carrots, molasses, port, water or stock, and bay leaves.
Simmer, until the vegetables are tender and soup has a rich flavor, about 1 hour.
Taste and adjust the seasonings.
Discard the bay leaves.
Ladle into warmed soup bowls.
Top with rye croutons and chopped parsley.
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