Katie’s Kitchen – Celebrating the Cabbage

Cabbages tend to keep us Vermonters company for the duration of the long winter. Sometimes they are pickled in kimchi or sauerkraut, providing a bright, salty crispness to heavy meals. Sometimes they appear as a fresh head, harvested in the fall and still crisp beneath the outer layers months later. Try one of the recipes below to dress up those winter cabbages.

Creamy Cabbage Soup

(based on a recipe from Moosewood Restaurant Daily Special)

Serve this comforting soup with some buttery garlic bread and watch the snowflakes fall.

  • 1 green or savoy cabbage, roughly chopped (about 5-6 cups)
  • 1 large onion, chopped
  • 3 medium potatoes, cubed
  • 3-4 cups water or broth
  • 1 T. dried dill, or a handful of fresh dill, chopped
  • 1 t. caraway seeds, ground
  • ½ block of softened cream cheese
  • Olive oil, for sautéing
  • Salt and pepper, to taste

Heat some oil in a large soup pan and add the onions, and cook until soft and clear. Add the cabbage, caraway seeds, potatoes, and water or broth. Bring to a boil, reduce heat to a simmer, and cook until potatoes are soft, about 20 minutes.

Cut the cream cheese into large cubes and add it to your soup pot with the dill. Puree until smooth in a blender and return to the soup pot. Add salt and pepper as needed.

Mexican Slaw

This tangy slaw is really good with tacos or burritos instead of lettuce. Use any type of cabbage, or a mix. Red cabbage is especially lovely with the orange carrots.

Vegetables

  • 5-6 cups chopped or thinly sliced cabbage
  • 2-3 scallions, finely chopped, or a small red onion, thinly sliced and diced
  • 2 medium carrots, shredded
  • 2-3 T. of fresh cilantro, chopped (optional)

Dressing

  • 1/3 cup mayo or plain yogurt or a mix of both (or more for a creamier slaw)
  • Juice from 1-2 limes
  • ¼ t. cayenne pepper or hot sauce to taste
  • Salt and pepper, to taste
  • 1 can of black beans (optional)

Combine dressing ingredients in a bowl. Add to vegetables and mix. Season with salt and pepper if needed. Add the optional black beans. Serve alongside or on top of your dinner!

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One Response to Katie’s Kitchen – Celebrating the Cabbage

  1. jay says:

    I love cabbage and have always had good luck in planting it,but have never had luck making saurekrate any helpful hints

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