18. Cabbage Soup with Roquefort

Another cabbage and blue cheese combo from "san Francisco Chronicles Cookbook Volume II" Edited by Michael Bauer and Fran Irwin. This one is from "The San This one they got from Marlena Spieler and apparently it is a recipe originally from the Auvergne region in France.




4 slices of bread cup 1/4" thick (croutons)
2 tbsp butter
1 onion chopped
1 carrot diced
1 celery stalk diced
1/2 green cabbage finely sliced
1 tbsp flour
4 cups of stock
3 garlic cloves sliced
3 tbsp whipping cream
3 ounces of blue cheese (Roquefort they say) crumbled
Salt and pepper

Preheat oven to 375 degree. bake bread slices for 20 minutes until golden brown. Set aside.

Melt butter, add onion + carrot + celery and cook for 8 to 10 minutes until mix is soft and golden. Add cabbage, cover and cook for 10 to 15 minutes untl cabbage is soft.

Sprinkle flour over veggies, stir and cook for 2 to 3 minutes then stir in stock. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.

Add garlic and simmer for another 10 minutes. Stir in cream and blue cheese and season as needed.

Serve with croutons.

17. Wilted Cabbage salad with Bacom and Blue Cheese

I am still trying to find recipes as varied as possible because I know that I will grow tired of eating hte same food over and over again. Amazingly enough Tas (my homeopath) was telling me that an average family uses 10 recipes, just ten which they make over and over again.
This one is from "The San Francisco Chronicles Cookbook Volume II" Edited by Michael Bauer and Fran Irwin. They, themselves got the recipe from Kerry Hefferman of Autumn Moon in Oakland.







Dressing
7 ounces bacon cut into 2" pieces
2 tbsp olive oil
1 garlic clove chopped
1 small onion sliced
3 tbsp apple cider vinegar
salt and pepper

Salad
2 tbsp olive oil
1 head of cabbage thick rib removed and thinly sliced
1 carrot julienned
a little parsley
1/2 head radicchio thinly sliced
1/2 cup crumbled blue cheese

Make dressing: saute bacon in oil until bacon is crisp. remove bacon and drain.
Add garlic and onion to pan and saute for 1 minute. Remove from heat and carefully add vinegar to pan. Scrape bits and pieces off bottom of pan and mix well. Season as needed.

Make salad:
Heat oil. Add cabbage and carrot all at once. Cook stirring for about 2 minutes. until cabbage wilts. Transfer to large bowl. Add parsley + radicchio + bacon + cheese to warm cabbage. Toss with dressing. Serve.

16. Pickled Ginger

I know it is a cabbage site but ginger is good against cancer too. So here it is. This one is from "Ginger" by Lou Seibert Pappas. (Sorry no photos I cannot find one.)
It is a very simple recipe and I am thinking that using this recipe I could be enticed into making some ginger and eating it!

4 ounces fresh young ginger peeled
1/4 cup sugar
1 cup rice vinegar
1 tsp salt

Using a sharp knife slice ginger (against the grain so as to cut the fiber) as thin as possible. Place in bowl, pour boiling water to cover. Let stand for 2 minutes and drain.

In saucepan bring sugar with vinegar and salt to a boil. Stir and take off heat as soon as sugar has dissolved. Pour over giger. Let cool and transfer to glass jar.

Refrigerate for one day before using. Can keep for several months.

15. Stir-fried cabbage with dried chilies and ginger

I get this one from "Hot Sour Salty Sweet - A Culinary Journey through Southeast Asia" by Jeffrey Alford and Noami Duguid. Any body into cookbooks will know of them.

The authors point out the key part here is to cook the cabbage until wilted but still a little crunchy.

1 small green cabbage (1 lb)
2 tbsp oil
1 ounce pork butt with its fat sliced, or 2 slices bacon cut into 1" length
4 cloves garlic minced
3 thai chilies
3 1/4" slices of ginger
1 star anise broken into two
2 tbsp of soy sauce


thinly slice cabbage and chop once over.
Heat large wok to med heat. Add oil and toss n pork and garlic for 2 min until garlic changes colour and pork melts. Make sure wok is NOT too hot. Add chilies + ginger + anis and cook for 2 minutes. Turn heat to high and stir in cabbage. Add salt and continue stir-frying until cabbage wilt (5 minutes in a hot wok when pressing cabbage against side of wok). Add soy sauce and stir -fry for one minute. Serve hot.

I have to admit that it sounds delicious. I don't have a wok but I am sure I can figure a way to cook this some way I like.

14. Vegetable stir fry with spices

A recipe from Bangladesh (locally called Banda kopir tarkari as opposed to stir fry blah blah blah). I get it from "The world in Your Kitchen - Vegetarian recipes from Africa, Asia and Latin America..." by Troth Wells. It is a book published by The New Internationalist.

1/2 tsp tumeric
1/2 lb potatoes chopped into small cubes
1 onion finely chopped
1 bat leaf
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp chili powder
4 tomatoes chopped
1 cup cabbage finely sliced
1/2 cup peas
oil
salt

heat oil and put in tumeric and salt. Add potatoes and stir so they are evenly covered with tumeric. Cook for 5 - 10 minutes and then remove potatoes and set aside (they'll finish cooking later on)
Adding more oil if needed saute onion until soft. Add bay leaf, cumin, ginger and chili powder. Stir well and put in tomatoes. When they have begun to break down, add the cabbage bit by bit stirring it no well. Cover and cook gently for 3-5 minutes.
Finally put in peas and half cooked potatoes. Mix well. Cover and cook until potatoes are ready

13. Basmati Rice with Spiced Cauliflower

Not cabbage per say but rice with cauliflower (I am thinking that if I put in more cauliflower it probably can count as one portion of cabbage-family veg. Also it has Tumeric and ginger in it which are also two ingredients recommended in the fight against cancer.

This is another one from : " Easy Indian Cooking" by Suneeta Vaswani.
2 1/2 cup of basmati rice
3 tbsp oil
2 1/2 cup chopped onion
1 tbsp minced peeled ginger
1 tbsp minced garlic
1 tbsp Asian hot sauce (sambal olek)
3/4 tsp black pepper corn
6 whole cloves
2 bay leaves
4 cups cauliflower florets
2 cups chopped roma tomatoes
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
3/4 tsp tumeric
2 1/2 tsp salt

Rinse rice and soak for 15 minutes to 2 hours.

In large pan with a lid heat oil over med heat. Stir in onions and saute until dark brown.

Add ginger + garlic + chili paste + pepper corn + cloves and bay leaves. Cokk for 2 min. Add cauliflower and tomatoes. Cook for 2 minutes. Add coriander + cumin + garam masala + tumeric and salt. Mix well.

Drain rice and stir into veggies. Pour 4 cups of water. COver and bring to boil over igh heat. Reduce heat as low as possible an cok, covered, fr 25 minutes without opening lid.

Remove from heat and set lid slightly ajar so steam can escape. Let rest for 5 minutes. Fluff rice and serve.

12. Gujarati-style Cabbage and Peas Stir-fry

another one from "India's vegetarian Cooking - a Regional Guide" by Monisha Bharadwaj.

2 fresh green chilies
1 tsp grated fresh ginger
2 tbsp oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
pinch asafoetida
1 tbsp tumeric
300g cabbage finely shredded
150g fresh or frozen peas
salt
2 tbsp grated coconut




Crush ginger and chilies to a paste.

heat oil. Add mustard seeds andlet them pop. Add cumin seeds, asafoetida and chilies/ginger paste and stir for a few seconds. add tumeric powder and add cabbage and peas at once. season with salt. Cook ans stir until the cabbage starts to turn translucent. ADd a few tbsp of water. Reduce heat and cook, adding a little water when/if needed. Serve hot sprinkled with coconut.