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I realize that cabbage is not an unusual vegetable, but it is a staple of the winter kitchen. Of course, many of us have been served up soggy heaps of boiled cabbage that make the house smell awful, but here are two ways of preparing it that are refreshing and delicious.
I've been missing the crunch that comes with a fresh salad, and Mark Bittman came to my rescue with his recipe for a coleslaw style cabbage salad. I really enjoyed this, and I still have a bowl of salted, but undressed cabbage on my counter that I've been eating like a snack.
I used savoy cabbage, rather than a white cabbage, and it worked perfectly. The actual salad preparation takes only a few minutes, but you will need an hour or two to let the cabbage sit in the salt. Cabbage Salad
Yields at least 4 servings
1 small head white cabbage, about 1 pound, cored and shredded
1/2 small head red cabbage, about 1/2 pound, cored and shredded
1 or 2 carrots, peeled, trimmed and shredded
Salt as needed
Extra virgin olive oil to taste
Vinegar or lemon juice to taste
Black pepper to taste
Chopped fresh parsley leaves, optional.
1. In a colander, combine cabbages and carrots. Toss with at least 1 tbs salt, enough so that leaves exude moisture within 10 or 15 minutes. If they do not, add a little more salt. Let sit an hour or two, pressing out moisture out with your hands once or twice.
2. Taste, and if mixture is too salty, rinse and dry. Toss with oil, vinegar or lemon juice, and pepper; you may even need a little salt. Serve, garnished with parsley if you like.
From the January 23, 2008 edition of The New York Times
This second recipe is a more sophisticated wine braised cabbage. It was very good the first night and was even better the next day. My savoy cabbage was so huge I only used half of it for this recipe and I still had leftovers.
Wine-Braised Cabbage
Serves 4
1 head green or Savoy cabbage
4 cloves garlic, smashed
3 tbs butter
2/3 cup white wine
Salt and pepper
Freshly grated Parmesan cheese
1. Take the outer leaves off the cabbage and rinse it. Cut it into quarters and core it, then slice each quarter into ribbons.
2. Heat the butter in a large, heavy pot over medium heat. When it has melted, add the garlic and cook until golden and soft. Add the cabbage and stir until the cabbage is coated in butter. Cook, stirring frequently, over medium heat until the cabbage is translucent and beginning to brown a little, about 5-8 minutes.
2. Add the wine and bring to a light boil, then reduce the heat to low, cover, and cook for about 15 minutes, or until the cabbage is tender. Season with salt and pepper and serve with fresh Parmesan.
From The Kitchn
Difficulty level: Easy
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