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Cabbage

Baked Cabbage with Tomatoes

1 med. Cabbage
3 lg. Tomatoes, peeled and chopped
1 clove garlic, sliced
1 onion, chopped
¼ tsp each, salt & pepper
1/8 tsp cumin

Preheat oven to 350 F. Quarter the cabbage & boil it for 5 minutes. Drain & put pieces into a baking dish. Combine the remaining ingredients, pour them over the cabbage & bake for 20 minutes.

Cabbage and Sausage Casserole
(thanks to Nela and Keith at SFL for this recipe!)

1 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 green or red cabbage, sliced about ¼” thick
1pkg Simply for Life sausages, thawed and casing removed
(or ½ lb extra lean ground pork)
4 ripe tomatoes, chopped coarsely
2 tbsp in total of your favorite spices (for example: garlic powder, cayenne pepper, cumin, paprika, oregano)
pinch of salt and black pepper

Heat oil in a large skillet or pot. Add sausage meat and cook, breaking it up a bit until cooked through. Add onion and garlic and cook for another minute. Add cabbage, stir, and cook 2 to 3 minutes to wilt it down a bit. Add tomatoes and spices, stir and cover for about 10 minutes. Correct seasoning and serve.

Pot-Stickers
(thanks to Nela and Keith at SFL for this recipe!)

¼ lb lean ground pork (or 2 SFL mild Italian sausages, casing removed)
1 small onion, chopped
1 tbsp minced garlic
1 cup chopped cabbage
½ cup grated carrot
½ cup chopped green onion
1 tbsp grated fresh ginger
1 tsp low sodium soy sauce
1 tsp sesame seed oil
¼ tsp cayenne pepper (optional)
1 egg, lightly beaten
1 package small wonton wrappers
canola oil
water
~ 1 cup low sodium chicken stock (or water)

Cook the ground pork on medium heat in a non-stick sauté pan with a bit of canola oil. Once the meat is cooked, add onions, garlic, cabbage, carrot, garlic, ginger, soy sauce and sesame oil (and cayenne). Cook until vegetables soften. Transfer the mixture to a bowl and let cool a few minutes, then add the egg and mix.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Place 1 Tbsp of the pork mixture in the center of the wrapper. Brush the edges of the wrapper lightly with water. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat until all of the filling is gone.

Heat a large sauté pan over medium heat and lightly brush with canola oil. Add 8 to 10 pot-stickers at a time to the pan and cook for 2 minutes. Then gently add ¼ cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.

Serve immediately with a bit of soy sauce and sesame oil. Makes about 25 pot-stickers.

For a vegetarian option, replace pork with crumbled tofu:
Cut firm tofu in two pieces lengthwise and place on a flat surface over double paper towel. Cover with another paper towel and place a cutting board over it. Add some weight if necessary to drain the liquid from the tofu. Press for about 20 minutes, and then crumble with a fork.

Carrot & Cabbage Slaw
(from Bridget’s Green Living Recipe Book)

2 cups grated carrots (use the bigger holes on your box grater)
2 cups thinly-sliced red cabbage (I use a flat cheese slicer to make my cabbage thin and ribbony)

Toss with this basic dressing:

1/3 cup olive oil
2 tbsp cider vinegar or white wine vinegar
3 tbsp maple syrup
1/2 tsp salt
ground pepper

Before serving, squeeze half a lemon over the slaw and add the zest of one lemon. (Hint: zest before squeezing – it’s much easier.)

Variation:
- sprinkle with walnuts
- add 1/3 cup currants

Cabbage Roll Casserole
(thanks to Keith and Nela at SFL for this recipe!)

1 ½ lb extra lean ground beef
½ cup chopped onions
½ cup chopped red pepper
3 cups shredded cabbage
3 cups canned, crushed tomatoes
1 tsp garlic powder
1 tsp oregano
1 tsp chili powder
½ tsp cayenne pepper
½ tsp salt

Preheat oven to 350°F. Sauté the onions and peppers in a frying pan with olive oil. Add beef and cook, stirring until cooked through. Add tomatoes, garlic, oregano, chili powder, cayenne pepper and salt. Sprinkle a casserole dish with olive oil and line the bottom with shredded cabbage. Pour the beef and tomato mixture over the cabbage but do not stir. Cover and cook in oven for 50 minutes.