Cabbage

Serves 4 Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy, but more delicate (use either in this recipe), Napa cabbage is more elegant than regular firm-headed green cabbage. Slice the head of Napa lengthwise in half and remove the core. Roughly chop into 2-inch pieces. Then cook the cabbage in a searing hot skillet - high heat is essential - to caramelize the leaves. Saute in two batches so overcrowding doesn’t steam the vegetables.

Serves 4 Veda Ferlazzo Clark of Scituate sent The Recipe Box Project this cabbage, rice, and tomato casserole. "When I was in junior high and high school (40 years ago!), I often had dinner at my best friend, Ann Evans's home. Her mom, Jean, invented this recipe and served it as the main course with salad. I made it before I sent it to you, and it was as good as I remembered. " 2  cups water   Salt, to taste  1  cup long-grain white rice (basmati adds a toasty aroma)

Serves 8 If you're hosting or attending picnics or barbecues over the Fourth, balance the burgers, dogs, potato salad, and pie with a crisp, bright coleslaw made with fennel and cabbage. Fennel adds a slight anise taste to coleslaw, which comes from the Dutch word koolsla, meaning cabbage (kool) salad (sla), according to "The Oxford Companion to Food. " Coleslaw can be infinitely varied, from soft savoy cabbage in a gingery vinaigrette to hard green cabbage with lime juice and cilantro for serving with tacos.

Serves 4 with leftovers 1  corned beef (4 pounds)  4  bay leaves  6  peppercorns  4  allspice berries  1  teaspoon mustard seeds  5  carrots, cut into 3-inch pieces  1/2  large head green cabbage, cut into thin wedges  1  large rutabaga, cut into 2-inch pieces  4  Yukon Gold or Yellow Finn potatoes, quartered   Salt and pepper, to taste  2  tablespoons chopped fresh...

ROASTED PORK WITH STOUT-PRUNE SAUCE Serves 6 Salt and pepper 1 tablespoon minced fresh thyme 1 boneless pork loin roast, preferably blade end (3 pounds) 2 tablespoons vegetable oil ½ small head green cabbage, shredded into 1-inch strips 1 medium onion, thickly sliced 3 garlic cloves, minced 1½ teaspoons ground ginger 1 teaspoon dry mustard ½ teaspoon ground cardamom 1 cup stout ¼ cup chopped fresh parsley ½ cup low-sodium chicken broth 2 teaspoons brown sugar ¾ cup pitted prunes, quartered (about 3½...

Serves 8 Flour (for sprinkling) Pastry dough for a 9-inch two-crust pie 7 eggs 2 teaspoons olive oil 1 large Spanish onion, coarsely chopped 1/2 head green cabbage, coarsely chopped Salt and coarsely ground black pepper, to taste ...

Serves 4 with leftovers 1 large head green cabbage Salt and pepper, to taste 2 tablespoons white wine vinegar 1 tablespoon olive oil 1 bunch scallions, thinly sliced 3 tablespoons chopped fresh parsley 1. Quarter and core the...

Serves 6 Sweet and sour stuffed cabbage is a traditional recipe of Jewish families with Eastern European roots. My mother's was a family favorite, but a fairly labor-intensive project involving blanching a head of cabbage, separating the leaves, and making tiny packets filled with a seasoned meat and rice mixture. Then you have to roll them up and simmer them in sauce for hours. You need patience and plenty of time to make stuffed cabbage. I didn't set out to deconstruct the dish.

The perfect tangy topper for your sandwich, fennel and cabbage slaw is a refreshing change from traditional slaw. 1 small head green cabbage, cored, quartered, and very thinly sliced 1 small head purple cabbage, cored, quartered, and very thinly sliced 1 head fennel, halved and very thinly sliced 3 carrots, grated 1 bunch scallions, sliced ...

Serves 6 Firm heads of green cabbage make fine slaw, and in a skillet, turn into a very sweet and appealing vegetable if cooked long enough. Don’t picture boiled cabbage wedges, but rather chopped leaves stewed in olive oil, with only salt and pepper, for 25 minutes. All the moisture is gone and the cabbage has a candy sweetness. 1 head green cabbage, quartered and cored 2 tablespoons olive oil Salt and pepper, to taste 2 tablespoons chopped fresh parsley 1. ...

ROASTED PORK WITH STOUT-PRUNE SAUCE Serves 6 Salt and pepper 1 tablespoon minced fresh thyme 1 boneless pork loin roast, preferably blade end (3 pounds) 2 tablespoons vegetable oil ½ small head green cabbage, shredded into 1-inch strips 1 medium onion, thickly sliced 3 garlic cloves, minced 1½ teaspoons ground ginger 1 teaspoon dry mustard ½ teaspoon ground cardamom 1 cup stout ¼ cup chopped fresh parsley ½ cup low-sodium chicken broth 2 teaspoons brown sugar ¾ cup pitted prunes, quartered (about 3½...

There is nothing quite like a thick pork chop, pink in the center, caramelized at the edges, so succulent right at the bone that you have to pick it up with your hands to gnaw on every last scrap. Boneless loin chops have nothing on their bone-in brethren, except perhaps convenience. Stick with the bony variety. Brown them in the same pan in which you render bacon (you get both fresh and smoked flavors in this dish), and simmer a pot of white beans with tomatoes. Dried beans soaked overnight are superior to canned, but use what time allows.

Serves 4 PORK AND BEANS 2  cups dried cannellini beans, soaked overnight or 4 cans (15 ounces each) white beans  4  slices thick-cut bacon, cut into 1-inch pieces  6  thick pork loin chops on the bone   Salt and pepper, to taste  1  large onion, chopped  1  can (1 pound) whole tomatoes, crushed in a bowl  1 1/2  quarts water  1. Have on hand a rimmed baking sheet. 2. Drain and rinse the beans. 3. In a large flameproof casserole, cook the bacon, stirring often, for 5 minutes or until it is golden.

Serves 4 Vegetarian dishes in Morocco are wonderfully spicy and flavorful. Tagines, especially, render delicious stewed mixtures that make great entrees or side dishes. This one combines potatoes, carrots, and cabbage in a ginger-coriander sauce. If you do have a traditional tagine, saute the onions, add the spices and 1 1/4 cups water (you need less water in a tagine), and place the cabbage, halved, in the center of the pan. Arrange the carrots and potatoes around it. Cover and cook for 40 to 45 minutes.

Makes about 30 Once you get the knack of pinching them together, authentic Chinese dumplings are easier to make than you might think. 1  cup ground pork  1/4  bunch fresh garlic chives, finely chopped  1  small onion, finely chopped  3  cloves garlic, chopped  1/4  cup chopped tian jian cabbage (available in a jar in Asian markets)   Splash of Thai fish sauce   Pepper, to taste  1  cup chicken stock   1/4  cup duck or chicken fat   1  package round Shanghai-style dumpling wrappers (one package...

A chilly night turns a lot cozier with a hearty dish of pork chops and cabbage bubbling on the stove. This is supper with few demands. Brown thick center-cut pork loin chops and simmer them in a mixture of red cabbage, apples, maple syrup, and apple cider vinegar. The syrup and vinegar add a sweet and sour element to the dish. Save some cabbage and a couple of pork chops for a filling red cabbage and vegetable soup. First cook celery, potatoes, and tomatoes in chicken stock, then add the leftover cabbage and the pork, now boned and coarsely chopped, and the first meal's warming aromas will...

Serves 4 The cabbage in this dish, which is flavored with ginger, should be sliced thinly into shreds, as for coleslaw. 1 tablespoon vegetable oil 1 piece (2 inches) fresh ginger, cut into fine matchsticks 1 head Chinese cabbage, quartered, cored, and very thinly sliced 1 carrot, cut into thin matchsticks 1/2 teaspoon salt 1. In a wok, heat the oil. When it is hot, cook the ginger, stirring constantly, for 1...

Serves 4 SAUCE 1 tablespoon olive oil 2 cloves garlic, finely chopped 1 can (28 ounces) diced tomatoes, with juices 1 cup water, or more, if necessary Salt and pepper, to taste 1. In a large skillet over medium heat, heat the oil. Add the garlic and cook, stirring, for 1 minute. 2. Add the tomatoes, water, salt, and pepper.

Serves 4 2   tablespoons olive oil   3   stalks celery, chopped   4   carrots, coarsely chopped     Salt and pepper, to taste   4   Yukon Gold or Yellow Finn potatoes, cut into ½-inch dice   1   can (15 ounces) diced tomatoes   1   quart chicken stock   3   cups leftover red cabbage mixture   2   cooked pork chops, bones discarded and meat coarsely chopped   1. In a soup pot over medium heat, heat the oil. Add the celery, carrots, salt, and pepper.