two cabbage recipes to try

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This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don’t be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.

Recipes for Health

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

1 small head of red cabbage, cut in 8 wedges, core intact so that the wedges stay together

3 tablespoons extra virgin olive oil (more as needed)

Salt and freshly ground pepper

1. Heat the oil over medium-high heat in a heavy cast iron or nonstick frying pan. When it is very hot, place as many cabbage wedges as will fit in one layer in the pan. Cook for three to five minutes until golden brown on one side. Using tongs or a spatula, turn over and cook on the other side until tender, nicely browned and crispy on the edges, about five minutes. Season generously with salt and pepper, and serve hot.

Yield: Serves six to eight.

Advance preparation: Make this just before serving for the best results.

Martha Rose Shulman can be reached at martha-rose-shulman.com.


Greens and Red Cabbage Gratin

I thought this Provençal gratin served six, but it’s so good that recently four of us made a meal of it with no trouble. It’s a great vegetarian main dish. Serve a green salad on the side.

1 pound greens, such as chard, beet greens or kale, stemmed and cleaned in two changes of water

1 pound red cabbage, finely chopped

3 tablespoons olive oil

1 medium onion, finely chopped

2 large garlic cloves, minced or pressed

Salt and freshly ground pepper

2 eggs

1/4 cup chopped flat leaf parsley

1/2 cup rice, preferably a short grain rice like arborio, cooked

2 ounces Gruyère cheese, grated (1/2 cup)

2 tablespoons breadcrumbs

1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch for about two minutes, until tender and bright green. Transfer to the ice water, then drain and squeeze out water. Chop coarsely.

2. Preheat the oven to 375 degrees. Oil a 2-quart gratin. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic and cook for another minute, until fragrant. Stir in the cabbage and about 1/2 teaspoon salt. Cook, stirring, for 10 minutes, until the cabbage is tender and fragrant but still has some texture and color. Stir in the chopped blanched greens. Add salt and pepper to taste.

3. Beat the eggs in a bowl, and stir in the cooked vegetables, parsley, rice and cheese. Stir together well and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 30 to 40 minutes, until firm and browned on the top. Serve hot or warm.


Written by orata

February 4, 2010 at 10:46 am

Posted in Uncategorized

Tagged with , , , ,

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