City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

6 Quick Ways with CABBAGE
6 Qucik Ways with CABBAGE.html

Cabbage is an under-appreciated vegetable that’s plentiful in the fall in Alberta. In fact, it’s plentiful all year. We like cabbage because it lends itself to many preparations, both raw and cooked.

1. Stir-Fried Coleslaw

From Eat Greens, by Barbara Scott-Goodman and Liz Trovato. Delish with barbecued chicken or ribs.

Put 6 c. shredded green cabbage into a large bowl and sprinkle it with 1 t. salt. For the stir-fry sauce, in a small bowl, whisk together 2 T. light soy sauce, 2 T. sugar, 3 T. rice wine vinegar and a pinch of red pepper flakes, and set aside. Drain the cabbage and pat dry. Heat 2 T. oil over high heat in a large skillet. Add 2 T. minced fresh ginger and stir-fry about 10 seconds. Add 1 each, medium red and yellow bell peppers, seeded, deveined and thinly sliced, and toss for 2 minutes. Add the cabbage and 2-1/2 c. shredded carrot and toss another 2 minutes. Add 2 T. sake, cover, reduce heat to medium and cook until the veg are tender, about 2 minutes. Stir in the stir-fry sauce for 1 minute. Transfer to a serving bowl and garnish with 2 T. minced scallions. Serves 6 to 8.

2. Asian Slaw

From Barbecue Secrets DELUXE! by Rockin’ Ronnie Shewchuk.

To make the dressing, whisk together 1/4 c. creamy peanut butter, 2 T. each soy sauce and rice vinegar, 1-1/2 t. finely minced fresh ginger, 1 t. each toasted sesame oil, Vietnamese chile sauce and sugar, and 1-2 t. water, if needed. You want a smooth, fairly thick liquid. Combine in a large bowl 2 c. shredded savoy or napa cabbage, 1 c. shredded red cabbage, 1 grated carrot, 1 chopped green onion, 1 julienned small red bell pepper and 1/4 c. fresh bean sprouts. Add the dressing and toss to coat. Serve garnished with 1/4 c. chopped dry-roasted peanuts and chopped fresh cilantro. Serves 4 to 6.

3. Simmered Sweet and Sour Cabbage

From Quick Cuisine, by Dee Hobsbawn-Smith.

Cook 2 diced slices of smoked bacon in a large sauté pan over medium heat until crisp. Discard most of the bacon fat, leaving about 2 T. in the pan with the bacon. Add 1 sliced onion, 6-8 sliced garlic cloves and 2 fresh rosemary sprigs, minced leaves only. Cook until the veg are tender. Add 1 finely sliced napa or savoy cabbage and 1 T. mustard seeds. Cook and stir until the cabbage is wilted and tender, about 10 minutes. Stir in 1 diced tart apple, 1/4 c. brown sugar, juice and zest of 1 lime, 1 - 2 T. red wine vinegar, 1/4 c. raisins or dried cranberries and salt and pepper to taste. Simmer until the apples are tender and serve hot. Serves 6 to 8.

4. Simmered Sweet and Sour Cabbage, Haddock and Winter Vegetable Casserole

From Everyone Can Cook Seafood by Eric Akis, scooped from The Ocean Wise Cookbook, edited by Jane Mundy.

Preheat oven to 450°F. Grease a 9"x13” casserole dish with butter. Cook 2 carrots, halved lengthwise and sliced diagonally, and 4 medium red-skinned potatoes, cut into wedges, in a pot of boiling water until tender but still firm. Add 2 c. chopped green cabbage and cook until the cabbage brightens in colour, about 2 minutes. Drain the veg and put them in the casserole dish. Set four 5-oz. haddock filets on top of the vegetables and season with salt and pepper. Whisk 2 T. melted butter with 1/2 c. dry white wine, 1/2 c. fish, chicken or vegetable stock and 2 minced garlic cloves, then pour the mixture over the haddock and vegetables. Sprinkle with 1/2 c. frozen peas then cover the casserole and bake it for 20 minutes, or until the haddock is cooked through. Sprinkle the dish with chopped parsley and serve. Serves 4.

5. Red Cabbage

From The Best of Bridge Cookbooks’ The Rest of the Best and More.

Shred 3 lbs. of red cabbage and place it in a large saucepan with 2 green apples, peeled and chopped, 1 onion, finely chopped, 1/4 c. white sugar, 1/4 c. vinegar, 2 T. bacon fat, 1 t. salt, freshly ground pepper and 1/2 c. boiling water. Bring to a boil, reduce the heat, cover and simmer for 1 hour. Stir occasionally. Excellent with fowl and a must with wild game. Serves 6 to 8. (Though the recipe doesn’t say this, it’s a good idea. If you don’t have bacon fat sitting around in the fridge, cook some bacon, use the fat, then when you serve the cabbage, crumble the bacon overtop.)

6. Sweet and Spicy Slaw

From Atco’s Blue Flame Kitchen cookbook, From the Grill, Our 100 Favourites.

To prepare the dressing, whisk together 1/2 c. light sour cream, 1 T. orange marmalade, 1 T. rice vinegar, 1/4 t. ground chipotle chile pepper and 1/4 t. salt until well-blended. Place 4 c. coleslaw mix – which is mostly cabbage – into a bowl, add the dressing and toss. Cover and refrigerate for up to two hours, then serve. Serves 6. (If you’re a coleslaw purist, you might want to shred your
own green cabbage. Shred some carrot, too.)