Whole roasted cabbage and its uses

Brust cleaned cabbage with olive oil.  Roast at 300 deg F for 3 hours.  Cool and use as desired.

Slice into wedges, leaving some core intact to hold the wedges together, and either grill or pan-fry to get some color on them, and serve hot with a drizzle of butter or olive oil and squeeze of lemon, or a punchy herb salsa verde.
Shred into a cooked slaw and dress with a light vinaigrette and toss with toasted almond slivers and fresh grated carrot.
Chop coarsely and garnish with a Japanese-style sesame dressing, like for Go-mae, and serve chilled.
Chop finely and make cabbage fried rice.
Cut into large chunks and put underneath a spatchcocked chicken while roasting, to soak up all the chicken fat and juices and brown and melt a bit under the chicken.
Slice and layer with fresh sliced tomatoes and thin sliced onions and bake in a 350 oven for 40 minutes with a toasted buttered breadcrumb topping for a great fast side dish.
Chop and pan fry with potatoes for a riff on a classic bubble and squeak.

 

 

Stuffed Cabbage

This recipe comes from Hizney’s family recipes.

3 lbs ground beef

3 eggs

1.5 cups cooked rice

Sauteed chopped onions, garlic and pepper (green, I assume)

Salt and pepper to taste

Cabbage leaves, blanched until soft (cut a “wedge” of the heavy core part out if too much)

Sauerkraut, split into two portions

1 quart tomato juice

1 can condensed tomato soup

1-2 pounds of kielbasa

 

1. Mix together the beef, eggs, rice, onions, garlic and peppers with the seasonings.
2. Fill cabbage leaves with the beef mixture and roll up in the cabbage leaves using about 1/4 cup filling
3. Place 1/2 of the sauerkraut in bottom of roaster pan.  Layer cabbage rolls on top of the sauerkraut.
4. Mix together the tomato juice and tomato soup and pour over the cabbage rolls.
5. Top the rolls with the remaining sauerkraut.
6. Sprinkle with a thin coating of brown sugar.
7. Top with the kielbasa sausages.
8. Cover and bake at 350 degree for 3 hours.

 

 

Oven Braised Cabbage

This is so very good.  It is wonderful during the winter with a beef or pork roast.  This recipe is from Molly Stevens who is a fabulous cookbook writer.

Ingredients:

1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces)
3-6 garlic cloves, peeled
4-5 large carrots, cut into 1/4 inch rounds (cut on a diagonal for a prettier vegetable slice)
1/4 cup chicken, beef, or vegetable broth, or water
1/4 cup extra-virgin olive oil
Coarse salt (optional) and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste

Directions:

1. Heat the oven to 325. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).
2. Trimming the cabbage: Remove any outer leaves of the cabbage that is bruised or ragged. If your cabbage is more than 2 pounds, cut off some of the cabbage to make it two pounds for best braising.  Cut the cabbage into 8 wedges and then lay in the baking dish. They can overlay slightly, and still cook, but try to do as much of a single layer as possible.
3. The Braise: Scatter over the cabbage the onion, garlic, and carrots. Then pour over the vegetables, evenly, the oil and the broth or water.  Season liberally with salt, pepper, and the pepper flakes. Cover the pan tightly with foil, and place in the middle of the oven.
4. Braise until the vegetables are completely tender, about two hours. Then turn the wedges over (they may fall apart a bit when you do this, and that’s okay. If the dish is getting dry, add a couple more tablespoons of water or broth.*
5. The finish: Once the cabbage is completely cooked and tender (a fork should pierce it easily), remove the foil, and increase the oven heat to 400f. Roast until the vegetables start to brown (about 15 minutes).

*Molly Stevens recommends adding a splash of basalmic vinegar before the next step of roasting.

Serves: 6-8