Venetian Cabbage
Venetian Cabbage
If you still have some cabbage sitting around after St. Patrick’s Day, you might want to try making Venetian cabbage. This Italian-inspired recipe really elevates the humble cabbage.
I love cabbage in all sorts of dishes. Maybe it’s from my Eastern European roots, but I like cabbage in salads, soups and side dishes. I really love it prepared this way.
Smokiness from the pancetta and a hint of rosemary and garlic really makes this dish sing. We made it in class last night- and everyone loved it. We ended up cooking it for less time than the original recipes says. I think I prefer it less cooked. The cabbage retained some crispness. My best advice is to taste this dish as it cooks to see how “done” you like it.
If you are looking for an easy and tasty way to prepare cabbage, try this recipe for Venetian Cabbage. I think you will be pleased.
Venetian Cabbage
1/2 c. minced pancetta (Italian bacon) or thick bacon
2 cloves garlic, minced
pinch of rosemary, minced- I used a bit more
1 T. olive oil
2 1/2 lbs. green cabbage, trimmed and shredded
1/2 c. chicken stock or white wine
Cook bacon, garlic and rosemary and oil in saucepan until mixture starts to sizzle. Stir in the cabbage, tossing to coat well. Cook, covered, over low heat for an hour, or less, adding the stock or wine a little at a time. Add salt to taste before serving. Serves 6.
Autumn Cabbage with Apples
Autumn Cabbage with Apples
I think cabbage is underrated. It is such a versatile vegetable. Cabbage is good in both hot and cold dishes, it isn’t expensive, and cabbage is good for you. I was looking for a side dish for a duck dinner the other night and I decided to start with cabbage. Since I had a pretty good sized head of green cabbage and just a small piece of red cabbage, I mixed the two together. I added cider vinegar, sugar and seasonings. Then I added apples to round out the dish. It had a sweet and sour flavor that went well with the duck. I’d also serve this as a side dish with ham, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did. Perfect for a Fall dinner.
Autumn Cabbage with Apples
2-3 T. oil
2-3 onions, sliced thin
8 c. chopped cabbage, any color
1 c. stock- chicken or vegetable stock
1/2 c. apple cider vinegar
1/4 c. sugar
1 t. celery seeds
3 apples, peeled , cored and diced
salt and hot pepper sauce to taste
Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.
Cabbage with Apples and Pears
Cabbage with Apples and Pears
I really do like cabbage. I think it gets overshadowed by its botanical cousins like kale and broccoli. Cabbage is loaded with vitamins- including vitamin C – and is so versatile. I could eat cole slaw every day of the week. It also is great in salads, soups and casseroles. Since I was doing a class on cooking with apples and pears I decided to combine these three ingredients together in one dish. I went a little sweet and sour with this one, adding 2 different vinegars and a bit of sugar. You could certainly add bacon or perhaps some hot peppers for variation. I served it as is, but will often stir in some cooked noodles just before serving.
Sweet and Sour Cabbage- with Apples and Pears
2 T. oil
1 large onion, sliced thin
8 c. shredded cabbage
2 c. chopped apples and pears, peeled if desired
½ c. cider vinegar
2 T. balsamic vinegar
¼ sugar, or more to suit your taste
salt and pepper to taste
Sauté onion in oil until golden brown. Add cabbage and fruit and cook over medium high heat, stirring often until cabbage is wilted. Add remaining ingredients and cook until most of the liquid is evaporated. Adjust seasonings. Serves 4-6.
Note: You can serve this dish just as it is or you can add 8 oz. of cooked noodles when you add the vinegar for cabbage and noodles. Some people also like to make this dish with crumbled bacon or diced ham.
Carrot and Cabbage Salad
Carrot and Cabbage Salad
I love a good salad. I also like to make dishes that can travel well when I am visiting with friends. After a conversation with a friend the other day about her having to travel for a family event and bring food along I was inspired to come up with this recipe. Similar to a cole slaw this salad has an equal share of carrots and an herb-infused dressing that gives it a great flavor. It can be made a couple of days ahead, if needed, and is better if you make it the night before.
Carrot and Cabbage Salad
1 lb. carrots, peeled and shredded
1 lb. shredded cabbage- you can use the cole slaw mixes sold in stores
Dressing:
2/3 c. apple cider vinegar or herb flavored vinegar
1/2 c. oil
1/4 c. sugar, or to taste
1 T. salad and vegetable seasoning-recipe follows- or 1 T. dried herbs of your choice
Salt and pepper to taste
Combine veggies in a bowl. Combine dressing ingredients in a jar with a tight-fitting lid and shake well to combine. Adjust seasonings. Pour dressing over the veggies and stir to mix well. Cover and chill for several hours or overnight. Serves 10-12.
Salad and Vegetable Seasoning
½ c. dried parsley
¼ c. dried minced onion
1 T. dried thyme
1-T. celery seeds
2 t. dried oregano
1 t. dried marjoram
1-t. dill seeds
Combine all ingredients and store in a cool, dry, dark place. Makes about a cup. Use in salad dressings or on cooked veggies and in soups and stews.
Sweet and Sour Cabbage with Apples
Sweet and Sour Cabbage with Apples
I think cabbage is under rated. It is such a versatile vegetable. It’s good in both hot and cold dishes, it isn’t expensive and cabbage is good for you. I was looking for a side dish for a duck dinner with friends the other night and I decided on sweet and sour cabbage. Since I had a pretty good sized head of green cabbage and just a small piece of red cabbage I mixed the two together. I added cider vinegar, sugar and apples to round out the dish. It came out this pretty light pink color and had a flavor that went well with the duck. I’d also serve this as a side dish with ham, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did.
Sweet and Sour Cabbage with Apples
2-3 T. oil
2-3 onions, sliced thin
8 c. chopped cabbage, any color
1 c. stock- chicken or vegetable stock
1/2 c. apple cider vinegar
1/4 c. sugar
1 t. celery seeds
3 apples, peeled , cored and diced
salt and hot pepper sauce to taste
Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.
Venetian Cabbage
Venetian Cabbage
I love cabbage in all sorts of dishes. Maybe it’s from my Eastern European roots but I like cabbage in salads, soups and side dishes. I really love it prepared this way. Smokiness from the bacon and a hint of rosemary and garlic. If you are looking for an easy and tasty way to prepare cabbage try this recipe for Venetian Cabbage. I think you will be pleased.
Venetian Cabbage
1/2 c. minced pancetta (Italian bacon) or thick bacon
2 cloves garlic, minced
pinch of rosemary, minced- I used a bit more
1 T. olive oil
2 1/2 lbs. green cabbage, trimmed and shredded
1/2 c. chicken stock or white wine
Cook bacon, garlic and rosemary and oil in saucepan until mixture starts to sizzle. Stir in the cabbage, tossing to coat well. Cook, covered, over low heat for an hour adding the stock or wine a little at a time. Add salt to taste before serving. Serves 6.
Polynesian Cole Slaw
Polynesian Cole Slaw
I got this recipe from a friend many years ago. We made it in class the other night. It’s a nice variation on a salad I enjoy a lot of different ways. The crunch of the cabbage goes well with the sweetness of the fruit. Since cabbage is on sale everywhere lately I thought I would share the recipe with you.
Polynesian Cole Slaw
4 c. shredded cabbage
1 (11oz.) can mandarin oranges, drained or 2 mandarin oranges, peeled and separated
1 (8 oz.) can pineapple tidbits, drained, reserving 2 T. of the juice
1/4 c. mayonnaise
1/2 t. fresh grated ginger
1/4 t. each nutmeg and white pepper
Combine cabbage with fruit and set aside. Combine remaining ingredients including reserved juice to make dressing and pour over cabbage mixture, tossing gently to coat. Chill several hours or overnight before serving. Serves 8.
