Tag Archives: cabbage

Simple Cabbage Soup (and winner of the giveaway!)

I have a confession to make. It might come as a surprise to some of you. After all, there are many flashier, sexier, and more impressive foods out there in the world.

You ready?

Here goes.

 I love cabbage.

I really do. Many times, I forget that I love it, casting it aside for more colorful, fancier, more elegant vegetables. But when cabbage and I reunite, it’s like reconnecting with a long lost friend. There’s no small talk. There’s no false airs, and there’s no subtext. It’s just cabbage and me. And besides. Cabbage goes great with butter. How could you go wrong?

Of course, today’s recipe does not use butter. (I know what you’re thinking – Why are you teasing me? You mention butter, and now you’re withholding?) Honestly, you won’t miss it. This vegetarian (vegan if you omit the cheese) soup packs such flavor, such comfort, that it needs no buttery adornment. I love the somewhat-generous helping of Parmesan on top, but that’s it. This soup is happy just being its simple self, filling my belly.

Want to know another secret? Okay, this one’s not such a secret. This soup is cheap. Really cheap. Cabbage usually sells for 50 cents a pound (sometimes 33 cents a pound!) at the grocery. A bit more if you go organic, but still…it’s one of the cheapest vegetables out there. Same goes for potatoes, carrots, and onions. I opted for a can of white beans out of convenience, but if you really want to be economical, buy dried. I used homemade stock, so it was essentially “free”, but stock (or buillion) can be purchased for little. Even with premium Parmesan, this whole meal can be made for under $5. (It cost about $3 for me.) Take that, KFC Family Meal Challenge!

Now, to the giveaway! I am excited about this giveaway, honestly. The Where Delicious Meets Nutritious cookbook is a treat. I already use agave nectar in some recipes, but I was excited to learn more. I love to bake, and have been wanting to learn to bake using agave. The Xagave nectar is really great for baking – and this book pointed me in the right direction (with their delectable recipes!). I can’t wait to continue baking from it – and I hope the winner enjoys it as much as I have.

And the winner is… Kristen of Flexy Fare! If that’s you, please contact me with your mailing info. Congratulations!

 

Simple Cabbage Soup, adapted from 101 Cookbooks

1 T olive oil

1 medium Yukon Gold potato (or other white potato), skin on, diced

1/2 large yellow onion, sliced

1 large carrot, peeled and sliced thinly

4 cloves garlic, chopped finely

1/2 t fresh thyme leaves, chopped

6 cups vegetable stock

1 15-0z can white beans, drained and rinsed (or 1 1/2 cups cooked white beans, such as navy)

1/2 medium cabbage, cored and sliced into 1/4 inch ribbons

Salt and pepper to taste

1/2 c Parmesan cheese, freshly grated

Place a large, heavy stockpot over medium heat. Add the olive oil and swirl around to heat. Once oil is shimmering, add potatoes. Cover and cook until they are a bit tender, and starting to brown a bit, about 5 minutes, stirring a few times during cooking. Stir in the onions and carrots and cook for another minute, and add in the garlic. Cook for an additional minute, and add the stock and the beans. Bring the stock to a simmer and stir in the cabbage. Cook for 4-5 minutes or until cabbage starts to become soft. Taste and add seasoning as needed. (This will vary depending on what kind of stock you used.) Serve with a good amount of Parmesan sprinkled on top.

Serves 4-6.

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Filed under Budget-Friendly, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Soups, Vegetarian

Memorial Day and Southwestern Coleslaw

Food 1700

What comes to your mind when Memorial Day comes around? For many of us (myself included), Memorial Day marks the beginning of summer. This means flip-flops, barbequing hamburgers and hot dogs, picnics, homemade ice cream, and ice cold buckets of beer. For most American children, it means that school is almost out. And of course, for many of us, it is a three-day weekend that we spend with our friends and families.

Over time, many of these holidays seem to lose their meaning and importance for a lot of people. Of course, I enjoy all of the above-mentioned aspects of Memorial Day as much as the next person. But Memorial Day holds a lot more meaning than that. Memorial Day is a day of reflection and of rememberance. It is a day to honor those who have given their lives defending the freedoms that we as Americans enjoy every day, and sometimes even fighting for those freedoms for people in other countries. Regardless of political views on war, we are all so profoundly indebted to these soldiers. In honor of their sacrifice, Memorial Day should give us an opportunity to reflect on the most sacred of human ideals: family, faith, honor, commitment, and heroism.

There are a lot of traditions that accompany this day. Parades often are held. A “National Moment of Rememberance” is held at 3 p.m., giving Americans a chance to pause and think about the true meaning of the day, and for Taps to be played. The graves of our fallen heroes are decorated and visited. According to the U.S. Department of Veterans Affairs, flags are to be flown at half-staff from sunrise until noon, and then briskly raised to the top of the staff until sunset, in order to honor our nation’s battle heroes. Artificial poppies, produced by veterans at Department of Veterans Affairs medical facilities and veterans homes,  are distributed throughout the country. Donations received for these artificial poppies are to help veterans and their widows, widowers, and orphans.

However you choose to celebrate Memorial Day, whether it’s with a beer in hand, grilling a hamburger, or enjoying a picnic with your family or friends, take a moment to remember its true meaning, and honor those who have given their lives for our country.

If you’re looking for a dish to bring to a celebration, why not coleslaw? This isn’t just “any ol'” coleslaw, however. I was inspired by Elise’s Southwestern Coleslaw at Simply Recipes and decided I’d make a similar version. I changed it up a bit by using red cabbage, and made a mayonnaise-based dressing. The dressing actually is quite light on this coleslaw. (I hate coleslaws where the mayo overwhelms the dish!) I also added some fresh sweet corn, cut right from the cob. The garlic greens came from my garden, (I didn’t have a green onion handy, and thought this would make a tasty substitute) but I’m sure you can find green onions much more easily in the grocery.  I was so happy with this rendition of coleslaw, I plan to make it several times throughout the summer. It was a breeze to put together, and was so bright with flavors, thanks to the cilantro and hint of lime, and so deliciously crunchy! I couldn’t stop eating it as soon as I tossed the ingredients together!

4 c thinly sliced red cabbage

2 carrots, grated

2 radishes, thinly sliced and quartered

Kernels from one cob of fresh corn

1 green stalk from garlic (or green onion), sliced

¼ c cilantro, chopped

3 T mayonnaise

¼ t chipotle chili powder

½ t sugar

Juice from one lime

Freshly ground black pepper

 Place cabbage, carrots, radishes, corn, garlic greens, and cilantro in a large bowl and toss to mix. In a separate bowl, mix mayonnaise, chipotle powder, sugar, and lime juice. Toss cabbage mixture with dressing, and season to taste with black pepper.

 Serves 4-6.

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Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Salads, Side Dishes, Vegetarian

Corned Beef and Cabbage

corned-beef-and-cabbageI am not Irish, but I appreciate the simplicity (and inexpensive nature) of this dish. So, I’ll pretend I’m Irish for a day, and prepare an Irish dinner, since St. Patrick’s Day is around the corner and all. Actually, much of what I have read has stated that corned beef and cabbage, although it is eaten in Ireland from time to time, is not nearly as popular there as it is here in the United States around this time of year. Well, perhaps it’s not an “Irish National Dish”, but it’s still enjoyable to me. An added bonus: it is easy to make. Relatively little preparation or stand-up time in the kitchen makes this a good meal to serve when you have other weekend chores to attend to, or just want to relax a bit.

What is corned beef, exactly? Corned beef is a beef brisket that has been “corned”, meaning that it has been cured or pickled with a seasoned brine. The “corning” means that it has coarse grains of salt and peppercorns on it. This curing process will make for a yummy broth.

3-4 lb corned beef

7-8 carrots, peeled and cut into 2-inch chunks, divided

1 large onion, quartered

1 t dry mustard

1 large sprig fresh thyme and 3-4 parsley stalks, tied together

1 turnip, peeled and cut into chunks

6-7 small Yukon gold or red potatoes, scrubbed

1 cabbage, cored and cut into 8 wedges

Freshly ground black pepper

 

 

Place the corned beef, half of the carrots, the onion, dry mustard, the herbs and dry mustard in a large stockpot and cover with water. Bring to a boil, reduce to low, and simmer, covered, for 2 hours.

 

Add the remaining carrots, turnip, potatoes, and cabbage. Add additional water to cover if necessary. Cook for another 45 minutes to an hour or until the meat and vegetables are tender.

 

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with coarse-grained mustard.

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Filed under Beef, Budget-Friendly, Dairy-Free, Gluten-Free, Main Dishes

Sweet and Sour Braised Red Cabbage

food-7491In the winter months, I begin to crave vibrant, colorful vegetables. Something to take the drab, gray, boringness from the sky. So, what could be more colorful than red cabbage? Cabbage is a vegetable that I always forget about. I love it, though I only make it a few times a year, in spite of the fact that it’s one of the most economical vegetables available. This is one delicious, easy way to make red cabbage, and is based on a recipe from Tom Colicchio’s “Think Like A Chef.” It is also diabetic-friendly, as I used agave nectar instead of sugar. Agave nectar is significantly lower on the glycemic index than other sweeteners, and makes an excellent substitute. You can find agave nectar at a lot of specialty shops (I bought mine at Sprouts), or purchase it online at http://www.vitaminshoppe.com/store/en/browse/sku_detail.jsp?id=M6-1001&source=CJM61001&PID=2612168. (Learn more about agave nectar at http://www.allaboutagave.com/.) 

I served it with some polish sausages (simmered in beer, onions, and caraway seeds, and then pan-fried), and oven-roasted red potatoes. However, it dawned on me, halfway through dinner, that this cabbage recipe would be splendid with a simple pan-fried pork chop. It has a delicious flavor…I couldn’t stop munching on it even as I was putting away leftovers. Guess I’ll have to make this more often!

Update: I ate leftovers with a sauteed pork chop! Tasty, I highly recommend it!

¼ c (1/2 stick) unsalted butter

2 lbs red cabbage, sliced thinly

1 t caraway seed

Salt and pepper

6 T balsamic vinegar

3 T agave syrup or sugar

 

In a medium-large saucepan over medium heat, melt the butter. Add a handful or two of the cabbage, and stir to wilt. Add a bit of salt and pepper. After a few seconds, add another handful, and stir to wilt. Add another bit of salt and pepper. Repeat until all of the cabbage is in the saucepan. Wilt for 3-4 more minutes, stirring occasionally. Add caraway seed, and stir and cook for another minute. Add balsamic vinegar and stir, and finally stir in agave syrup or sugar. Simmer on medium-low, partially covered, for 30-40 minutes or until cabbage is tender. Taste and adjust seasoning as necessary.

 

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Filed under Budget-Friendly, Gluten-Free, Quick and Easy, Side Dishes, Vegetarian