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.