Posted (Lori) in News


To store fresh cabbage:

In the fridge: Place in a plastic bag with holes in it: it should keep for a week or even several weeks. If the outer leaves brown, just tear them off—the rest will still be fine.

In the freezer:(from HGTV.com—but I often put a head of cabbage in the freezer in a plastic bag; no washing, no blanching. When I thaw it, I wash each leaf. It’s easier to make stuffed cabbage with thawed frozen cabbage)

The first step in freezing cabbage is washing heads. Fresh-from-the-garden cabbage frequently hosts cabbage loopers or other caterpillars beneath outer leaves. Aphids, beetles, or earwigs may also be hiding inside leaves. Give hitchhikers cause to leave by soaking heads in a salt solution. Use 1 to 3 tablespoons of salt per gallon of water, and soak cabbage heads for half an hour. You can also soak heads in plain water for a few hours.
After soaking, rinse heads, and remove old or yellow outer leaves. Cut cabbage into quarters or wedges, or separate leaves. Choose how to cut heads based on your end use. For most cooked dishes, cabbage wedges are handy. Keep the core inside wedges; it helps hold leaves together during blanching.
Freezing cabbage without blanching is possible; you’ll just need to use it within 4 to 8 weeks. For the longest-lasting frozen cabbage, blanch wedges for 90 seconds. Use a colander to drain wedges after removing them from ice water.

Cabbages can be sautéed and stir-fried, braised, boiled, and baked. But in summer, cole slaws and other raw cabbage salads are an easy way to use them. You’ll find a selection of cole slaw recipes in Recipes from America’s Small Farms and a few more below, as well as recipes for cooked cabbage.


Cut the tofu into cubes, and tear the cabbage into bite-size pieces. Drizzle with olive oil and soy sauce; add whatever other vegetables (kohlrabi, greens, squash) that you have on hand, season with salt and pepper.


Serves 4

For the dressing:

3 tablespoons peanut butter

3 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

2 tablespoons freshly-squeezed lemon juice

For the salad:

3 cups cabbage, shredded (from one head of a cabbage)

4 large carrots, grated

4 green onions, sliced thinly

4 large radishes, sliced thinly

1 teaspoon sesame seeds, to top

1/4 cup chopped peanuts, to top

To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.

In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing. Top with sesame seeds and peanuts. Serve immediately or chill before serving. This salad is best the day it’s prepared although it’s just fine the next day if covered and refrigerated.



If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.

Serves 4 to 6 as a side

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin

3 tablespoons olive oil

2 tablespoons lime or lemon juice (I use lime)

Salt and red pepper flakes (I used the mild Aleppo variety) to taste

About 1/2 cup pitted dates, coarsely chopped or sliced

4 ounces feta, crumbled into chunks

1 tablespoon chopped flat-leaf parsley

2 teaspoons well-toasted sesame seeds

Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later.

Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.

Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.

CABBAGE AND PEPPER SALAD(From Natasha’s Kitchen.com)

Salad Ingredients:

1/2 large or 1 small cabbage

1 yellow or orange or  red bell pepper (or 5-6 mini peppers)

1 small head of broccoli

1/2 cup chopped green onion

Dressing Ingredients:

Juice of 1 small lemon

3 tbsp sunflower oil (olive oil works too but sunflower is better)

1 tbsp mayo

1 tbsp sour cream

1 tsp sugar

1/2  tsp minced garlic

1/2 tsp salt

2 heaping tbsp dill (fresh or frozen)

2 heaping tbsp parsley (optional)

For the dressing: In a small bowl mix all the ingredients. Refrigerate dressing and start on the salad.

Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.

Chop 1 small head of broccoli into small peaces.

Cut bell pepper into small strips.

Dice half a bunch of green onions, about ½ cup. Add everything to the mixing bowl.

When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing.

ANDY’S FAVORITE CABBAGE (from Mariquita Farms)

Sliced green cabbage

Sliced onion (red, green or white)

Olive oil



White wine

Sauté the onion and cabbage in oil, then add wine, salt and pepper.  This is a magnificent dish.


Stephanie shared a favorite cabbage recipe.  She says, “I made it many times last year and everyone loved it.  I used the jersey cabbage, the red cabbage, and the green cabbage and all tasted great.  I make a vegetarian version without the pork and have sometimes substituted mayonnaise for sour cream.  It freezes well too.”

You can find the full recipe here, with step-by-step photos. Comments note that chicken can be substituted for the pork and that potatoes can be added in a vegetarian verions


Prep time: 20 mins Cook time: 50 mins

Total time: 1 hour 10 mins

Serving: 10

1 med – large cabbage head

½ lb or up to 1 lb of pork

1 medium onion

2 large carrots

2 Tbsp of sour cream

4 Tbsp of ketchup

1 Tbsp of brown sugar

2 bay leaves

2 tsp of salt

½ tsp of pepper

6 Tbsp of olive oil

Shred the cabbage into thin slices using mandolin or by cutting it in half or into quarters, then finely shredding each piece with the flat end of the cabbage against the counter. Place sliced cabbage into a large mixing bowl. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it.

Dice the onion and grate both carrots.

Preheat a large skillet or dutch oven over medium-high heat. Add 2 Tbsp of olive oil. Saute onions and carrots for 5 min, mixing frequently. When almost done, mix in 2 Tbsp of sour cream. Empty contents of the skillet into mixing bowl with the cabbage.

Cut pork into small cubes.

Using the same skillet, add 2 Tbsp of olive oil and cook pork for 5 min over medium-high heat, stirring occasionally. When cooked through, add it to the mixing bowl with cabbage, carrots and onion.

Add 1 Tbsp of brown sugar, 1 tsp of salt, ½ tsp of pepper, 4 Tbsp of ketchup and mix all contents of the bowl together.

Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture and set the heat to medium. Add 2 bay leaves.

Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.


Cooking time may vary – if not using a dutch oven, you may need to add an extra 5 minutes if cabbage is not soft enough.


Serves 2-4

2 tbsp butter

1 medium onion, finely chopped

2 garlic cloves, minced (or 1 finely choppe garlicscape)

1 heaped tbsp grated fresh ginger

1 medium green cabbage, cored and thinly sliced

3/4 cup heavy cream (or less, half-and-half also works)

Salt and black pepper to taste

In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.

Stir in the ginger and cook for about a minute. Then, add the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.

Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom. Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings as desired and serve.



1 green cabbage, cut into 1” thick slices;

3 tbsp. extra-virgin olive oil or melted ghee;

5 large garlic cloves, minced; or 3 tbs minced garlicscape

Sea salt and freshly ground black pepper to taste

Preheat your oven to 400 F.

Brush both sides of each cabbage slice with the olive oil or ghee.

Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper.

Roast in your oven for 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.


12 ounces firm or extra firm organic tofu, cut into dominoes

1/2 cup vegetable broth

2 tablespoons tamari or soy sauce, divided

1 tablespoon seasoned rice wine vinegar

2 tablespoons sesame oil, divided

5 cups shredded cabbage or about 1/2 cabbage (red, green or both)

1 red bell pepper, julienned (or squash, cut into matchsticks)

3 green onions, sliced (reserve one green onion for garnish)

1 tablespoon fresh ginger, minced

2 large garlic cloves, minced (or a tablespoon of chopped scapes)

pinch or two red pepper flakes

himalayn salt & cracked pepper to taste

sesame seeds as garnish

soba or ramen noodles or quinoafor serving; cook while you stir-fry.

Start your quinoa or rice and set aside.

Cut the tofu into dominoes (mine are double domino size) and press between paper towels or dish cloth (there won’t be too much water so this will go quick). In a small bowl or measuring cup combine the stock, 1 tablespoon tamari and rice wine vinegar.

Heat a large wok or large skillet over med. high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the sesame oil and swirl to coat, add tofu and stir-fry until golden, about 3 – 4 minutes on each side. Add remaining tablespoon tamari/soy sauce, toss together for a few seconds and transfer to a plate.

Swirl in the remaining 1 tablespoon oil, add the garlic and ginger to the wok/skillet and stir-fry for a no longer than 10 seconds, you want to just start to smell the fragrance. Add red bell pepper and stir-fry for 1 – 2 minutes, or until it begins to soften. Add cabbage, stir-fry for 1 minute, add salt, pepper and red pepper flakes, stir-fry another 1 to 2 minutes, or until crisp-tender. Return the tofu and add 2/3 of the green onions to the vegetable mixture, stir in stock/tamari mixture and stir-fry for another minute or, until it has just about evaporated. Remove from heat and serve with quinoa, rice or noodles of choice. Garnish with sesame seeds, green onions and/or cilantro.

Serves 3 generously.

Notes: If you don’t have seasoned rice wine vinegar, simply add a pinch of sugar or teaspoon of maple syrup.


From DinnerwithJulie.com

adapted from Sheila Lukins’ All Around the World Cookbook


2 Tbsp. butter

1 small red cabbage, cored and thinly sliced

1 cup dried cherries

1/4 cup red wine

2 Tbsp. apple cider vinegar

1/4 cup apple juice

1/4 cup honey

1 cinnamon stick

salt and coarsely ground pepper to taste


Preheat the oven to 325F.

Set a large heavy saucepan or Dutch oven over medium heat and heat the butter until it melts. When the foaming subsides, add the rest of the ingredients and cook over low heat until warmed through, then put the lid on and pop it into the oven for an hour or two – closer to two. The cabbage will be cooked through, and the liquid thickened a bit. Taste and add a little more honey and/or vinegar as you like to suit your taste (or apple juice if it needs a bit more liquid) and bake a little longer or simmer on the stovetop with the lid off if you want to cook it down a bit.

It’s better after a day or two in the fridge; serve immediately or cool and refrigerate until you’re ready for it.

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