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:
- Toss all vegetables together.
- Mix salt, pepper and parsley into the mayonnaise.
- Gently mix mayonnaise mixture into the vegetable mix.
- Cover and chill in the refrigerator.
- 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:
- Preheat oven to 375F.
- Heat the fat in a large pan over medium heat.
- Add the cabbage and onion (and/or garlic) to the hot fat and sautee until getting tender.
- Add onion, salt and paprika and stir in well.
- Cover and simmer on low for 5 minutes.
- Place the cabbage into a greased casserole or baking dish.
- Mix together the sour cream and regular cream.
- Pour cream over the cabbage and bake in the oven for 20 minutes.
- Let cool 10 minutes. Enjoy.