Purple Cabbage SoupYou will need:
1 head purple cabbage
3 tablespoons olive, grapeseed or sunflower oil
1 tablespoon mustard
1 teaspoon each: thyme and coriander
salt and pepper to taste
Chop onions into thin crescent moons.
Heat oil in the bottom of a soup pot.
Add onions, stir briefly with spatula, turn burner down to medium-low, and cover. Simmer for 10 minutes.
Add mustard and spices and simmer for 15 more minutes.
Meanwhile, chop rutabega and turnips into small chunks.
Chop 1 medium red cabbage into threads, removing the hard inner core.
Add vegetables to the pot and add enough water to cover vegetables. Bring both to a boil, reduce to simmer, and cook with the lid on until vegetables are soft.
Purée with a blender or immersion blender.
Enjoy with a dollop of unsweetened yogurt or sour cream!
Comforting Cabbage and NoodlesThis is adapted from a traditional Slovakian recipe, Haluski.
You will need:
1 package wide egg noodles or gluten-free noodles
3 tablespoons butter
1 yellow onion
½ head green cabbage, chopped (about 5 cups)
Salt and pepper to taste
Cook the egg noodles according to the package directions (boil until tender) and then drain in a colander.
While the noodles are cooking, thinly slice the onion. Remove any dirty or damaged outer leaves of the cabbage.
Cut the cabbage into wedges, remove the core, then slice thinly.
After draining the noodles, add 1 tablespoon of the butter and the sliced onions to the pot used to cook the noodles. Sauté the onions over medium heat just until they begin to soften (about 3 minutes). Add the cabbage and continue to cook until the cabbage is tender (5-7 minutes).
Return the drained noodles to the pot with the cabbage and onion. Add the remaining butter and stir until the butter is melted and everything is evenly coated. Season the cabbage and noodles liberally with salt and freshly cracked pepper. Serve warm.
You can scramble an egg and serve that over it to add protein to your meal!
Savory Cabbage FrittersThis is adapted from a traditional Japanese recipe, Okonomiyaki.
You will need:
½ cup water
1 tablespoon soy sauce or wheat-free tamari
1 tablespoon sesame oil
1 cup all-purpose flour
4-5 cups shredded green cabbage
3 green onions
¼ cup mayonnaise
2 tablespoons hot sauce or sriracha
Cut the cabbage into quarters and remove the core. Thinly slice the cabbage until you have 4-5 cups.
Peel the carrot and shred it using a large-holed cheese grater.
Slice the green onions.
In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth.
Begin whisking in the flour, ¼ cup at a time, until it forms a thick, smooth batter.
Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
Heat ½ tablespoon of oil in a non-stick or cast iron skillet over medium heat. Once hot, add ¾ cup of the vegetable and batter mixture.
Press it down into the hot skillet to form a circle, about 6 inches in diameter and ½ inch thick.
Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks.
Cook the pancake until golden brown on the bottom (about 5 minutes), then flip and cook until golden brown on the second side.
Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
To prepare the spicy mayo, mix together the mayo and hot sauce.
Drizzle over each pancake just before serving.