Consider Cabbage, The Black Sheep Of The Cruciferous Clan - 27 East

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Consider Cabbage, The Black Sheep Of The Cruciferous Clan

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For free, we can witness extraordinary talent in the holiday windows along Fifth Avenue, Madison Avenue and Lexington. MARSHALL WATSON

For free, we can witness extraordinary talent in the holiday windows along Fifth Avenue, Madison Avenue and Lexington. MARSHALL WATSON

Pistqchio Pesto Roasted Cabbage (Before Roasting). BY JANEEN SARLIN

Pistqchio Pesto Roasted Cabbage (Before Roasting). BY JANEEN SARLIN

Pistachio Pesto Roasted Cabbage (After Roasting). BY JANEEN SARLIN

Pistachio Pesto Roasted Cabbage (After Roasting). BY JANEEN SARLIN

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Seasonal Chef

  • Publication: Food & Drink
  • Published on: Mar 12, 2019
  • Columnist: Janeen Sarlin

Cabbage is the humble member of the cruciferous family that includes broccoli, cauliflower, Brussels sprouts and kale, the faves of the clan. Savoy cabbage and Chinese cabbage is considered superior to the smooth compact heads of waxy cabbage. Cabbage, whether eaten raw, cooked, or fermented, contains potassium, folic acid and vitamins A and C. Look for cabbage with fresh, crisp looking leaves that are firmly packed. The head should feel heavy for its size.

Wrap cabbage tightly in plastic wrap and store it in the refrigerator. My grandmother wrapped heads of cabbage in newspaper and stored them in a large crock in the cool basement for the winter months when no fresh greens were available in Minnesota. Mom followed the same storage procedure. One of my favorite dishes was scalloped cabbage (steamed cabbage blanketed with a béchamel sauce, topped with crumbled buttery bread crumbs.)

I offer three healthier recipes showcasing economical and versatile cabbage, an often forgotten vegetable during the winter.

Bon appétit!

Seared Chicken 
And Apple Sausages 
With Savoy Cabbage(Serves 4)4 smoked chicken and apple sausages, preferably organic

Olive oil, as needed

6 whole cloves garlic, peeled

1 carrot, peeled and diced

1 bunch scallions, trimmed and chopped

1/2 head green savoy cabbage, cored and sliced

Sea salt and freshly ground black pepper to taste

Pinch or two red pepper flakes to taste

About 1/4 cup dry vermouth or white wine

About 1/4 cup vegetable stock or water

About a handful of flat leaf parsley leavesTo prepare:Cut about 6 or 7 slits in each sausage. In a dry, heavy non-reactive saucepan with a lid over moderate high heat, add the sausages and sauté they are browned on all sides, about 5 minutes. Reduce the heat, add approximately 1 tablespoon of oil, garlic, carrot, and scallions and sauté until the vegetables glisten, about 4 minutes. Stir in the cabbage, salt, black and red pepper, vermouth and stock, and cover the pan. Simmer over low heat until the vegetables soften and the cabbage is wilted. Add parsley leaves, taste and adjust the seasonings. Serve with crusty whole wheat bread or over mashed potatoes.Pistachio Pesto Roasted Cabbage(Serves 4)

1 onion, halved and sliced

1 head cabbage, (green, red, or savoy) outer leaves discarded, halved, core removed and cut into wedges

About 2 tablespoons extra virgin olive oil for drizzling

Sea salt and freshly ground black pepper to taste

About 4 tablespoons pistachio pesto

8 to 12 grape tomatoes cut in half

1 small orange or yellow bell pepper, cored and dicedTo prepare:Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle olive oil over the paper.

Cut the cabbage into even-size wedges. Scatter onion on the baking sheet, and then arrange the cabbage in a single layer on the onion. Sprinkle with salt and pepper and with a table knife, smear pesto sauce over each wedge, scatter tomatoes and diced pepper over the cabbage. Drizzle olive oil over the vegetables.

Place in the oven and roast until fork tender and the edges are browned, about 15 minutes. Transfer to a dinner plates and serve with roast chicken or fish.Coleslaw With Dates, Apples, And Almonds(Serves 4)1/4 cup almonds, roughly chopped (or pecans)

1 small head red cabbage, washed, cored and thinly sliced on a benriner or mandoline (about 8 generous cups of sliced cabbage)

2 Fuji apples, cored and cut into matchsticks

About 1/2 cup chopped pitted dates

1/3 cup chopped fresh cilantro or flat leaf parsley

1 large shallot, sliced paper thinFor the dressing:1/4 cup olive oil

1/4 cup freshly squeezed lemon or lime juice

2 tablespoons honey

Sea salt and freshly ground black pepper, to tasteTo prepare:In a skillet over medium-low heat, toast the almonds, stirring often until browned and fragrant, about 10 minutes. Set aside.

Quarter the cabbage, remove the core and slice it as thin as possible (if using a mandoline or benriner, set it over a bowl).

Core and cut apples into matchsticks and drizzle with lemon juice to prevent discoloration.

In a small bowl, whisk the oil, lemon juice, honey, salt and pepper together. Taste and adjust the seasonings.

In a large mixing bowl, toss cabbage with shallot, apples, dates and cilantro until blended. Pour the dressing over the salad and toss.

Just before serving, sprinkle almonds on top.

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