Cooking With Cabbage

Cabbage and Roots Slaw Recipe

A little bit of turnip adds an interesting flavour twist to this slaw, along with a little extra nutrition.

What You’ll Need:

  • 2 cups cabbage, finely shredded
  • 1 cup turnip, shredded
  • 1 cup carrot, shredded
  • 1/3 cup onion, chopped fine
  • 1/4 cup parsley, chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 3 Tablespoons mayonnaise

What To Do:

  1. Toss all vegetables together.
  2. Mix salt, pepper and parsley into the mayonnaise.
  3. Gently mix mayonnaise mixture into the vegetable mix.
  4. Cover and chill in the refrigerator.
  5. Serve chilled.

Variation:   You can substitute kohlrabi or extra carrots for the turnip.

Sauteed Cabbage

A perfect accompaniment to grilled steak or roast beef on a cold winter’s day. Any leftovers can be packaged in an air tight container and frozen for a few weeks to use later.

This recipe makes about 4 servings, depending on the size of the cabbage you have on hand.

What You’ll Need:

  • 1 small head of cabbage, shredded
  • 1 Tablespoon bacon drippings, or butter
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1 medium onion, finely chopped
  • 1 cup sour cream
  • 1 cup regular cream

What To Do:

  1. Preheat oven to 375F.
  2. Heat the fat in a large pan over medium heat.
  3. Add the cabbage and onion (and/or garlic) to the hot fat and sautee until getting tender.
  4. Add onion, salt and paprika and stir in well.
  5. Cover and simmer on low for 5 minutes.
  6. Place the cabbage into a greased casserole or baking dish.
  7. Mix together the sour cream and regular cream.
  8. Pour cream over the cabbage and bake in the oven for 20 minutes.
  9. Let cool 10 minutes. Enjoy.

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