~ Beans ~ Pasta ~ Indian ~ Ethnic ~ Thai ~ Vegetarian -
Season: Summer, Autumn, Winter
Description: Cabbage’s tightly layered leaves form a compact head surrounded by darker outer leaves. Common cabbage varieties include green, red, crinkly Savoy, Chinese, bok choy, and Napa. Cabbages are generally interchangeable in recipes, although Chinese cabbages cook in less time.
Selection: Choose vividly-colored, tightly closed heads that appear unblemished and feel crisp and heavy for their size.
Storage and handling: Refrigerate in a loosely sealed plastic bag. Cabbage heads stay fresh 1-2 weeks; sliced cabbage keeps 5-6 days. Cabbage can also be root cellared.
Preparation: Remove tough or dry outer leaves and cut head into four wedges through the stem end. Cut the hard, white core off each wedge and chop or thinly slice the rest of the wedge if desired. Stir-fry tender (Chinese) cabbages. Steam wedges of cabbage 6-9 minutes, slices 5-6 minutes. Boil wedges in small amount of water 6-9 minutes.
Serving suggestions: Toss shredded raw cabbage with
a vinaigrette or creamy dressing to make coleslaw or add to tossed green
salads. Season cooked cabbage with butter or herbs, or bake in a cream
sauce (SIS, p. 250). Make sauerkraut (SIS, p. 277).
Source: Simply in Season by Menonites
1 kg (2 1/4 lb) mutton or beef, 200g (7 oz) rice, 1 head of cabbage, 1 egg, 4 onions, 3 tomatoes, pinch of black pepper and red chili pepper, salt to taste.
Put the meat through a meat-grinder and combine well with rice, chopped onions, juice from sliced tomatoes, raw egg. salt and black pepper. Place head of cabbage in large pot with boiling water. Blanch about 5 minutes, remove from pot and arrange individual leave on your work surface. Put a fair amount of the meat filling on each leaf and roll up. Boil bones in soup kettle, adding salt, and a whole dried chili for seasoning. Pour strained broth just covering cabbage rolls, cover and cook about 30 minutes.
You can make sour cabbage for sauerkraut or for use in stuffed cabbage rolls.
To Make Sauerkraut: Use the same method as above, but shred cabbage and then place shredded cabbage in barrel. When done, fill sterile preserving jars with sauerkraut and half-fill each jar with the sauerkraut juice. Seal.
Source: Ukrainian Kitchen site administrated by Olga Drodzd
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