STEAMED SAVOY CABBAGE AND MUSTARD GREENS WITH BACON (epicurious.com)
This recipe can be prepared in 45 minutes or less.

3/4 pound sliced bacon
1 large head Savoy cabbage (about 2 pounds)
2 bunches mustard greens (about 2 1/2 pounds total)
6 large garlic cloves
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil

Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.
Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.
Transfer vegetables to a serving dish and serve topped with bacon.
Serves 8.

Spicy Cabbage Soup (allrecipes.com)
The unusual combination of vegetables in this healthy soup are brought together beautifully with the spices. The Healthy Sauté cooking method makes it light and healthier without heating oils or compromising flavor. Feel free to add more spices and chili pepper if you like it spicier. If you have the time, let this soup simmer for a little longer for a richer taste.
Prep and Cook Time: 45 minutes


1 medium sized onion, quartered and sliced thinly
3 medium cloves garlic, chopped
1-2 tsp minced fresh red chili pepper (serrano, or jalapeno)
2 tsp ground coriander
1 TBS dry mustard
5 cups + 1 TBS chicken or vegetable broth
2 TBS fresh lemon juice
2 medium sized red potatoes cut in ½ inch cubes, about two cups
1 15oz can diced tomatoes
3 cups thinly sliced Savoy or green cabbage,
salt and black pepper to taste

Heat 1 TBS broth in a medium soup pot. Sauté sliced onion over medium heat for about 5 minutes in broth. Stir in garlic and minced chili pepper. Continue to sauté for another minute.

Stir in dried coriander and mustard, and add broth, and rest of ingredients except cabbage, salt and pepper. Simmer for about 20 minutes, uncovered, or until potatoes are tender.
Add cabbage, and cook for another 5 minutes. Season with salt and pepper to taste.

Sesame Braised Chicken & Cabbage (allrecipes.com)

This highly nutritious cabbage and kale dish is easily made and is very fresh tasting. It is a meal in one dish that is very satisfying and delicious with the chicken. By using a "Healthy Sauté" and stovetop braising techniques you get a healthier dish without heated oils that is still full of flavor.
Prep and Cook Time: 30 minutes Serves 4


2 boneless, skinless chicken breasts cut into 1 inch pieces.
4 cups green cabbage sliced thin,
4 cups finely chopped kale, stems removed
1 medium sized onion cut in half & sliced thin
1 TBS minced fresh ginger
2 medium cloves garlic, minced
½ cup + 1 TBS chicken broth
1 tsp turmeric
1 tsp ground coriander
1 15 oz can diced tomatoes, drained
2 TBS rice vinegar
1 TBS extra virgin olive oil
¼ cup chopped scallion tops
1 TBS sesame seeds
salt and white pepper to taste

Heat 1 TBS broth in a stainless steel wok or large skillet. Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, ginger and continue to sauté for another minute.
Add chicken pieces and cook for a couple of minutes. Add turmeric, coriander, and mix with chicken. Add kale. Sauté for another couple of minutes, stirring constantly.
Add ½ cup broth and bring to a boil on high heat Reduce heat and simmer over low heat covered for about 3 minutes stirring occasionally.
Add cabbage, diced tomatoes, vinegar and simmer for another 4 minutes. Remove from heat, toss with olive oil, salt and pepper.
Serve sprinkled with minced scallion and sesame seeds.

Healthy Cooking Tips: Make sure the cabbage does not cook more than about 4 minutes. If it cooks beyond that it will start releasing liquid and dilute the flavor of your dish. By slicing it thin, it allows it to cook in a short amount of time, ending with a fresh tasting dish with a lot of flavor.

Shredded Chicken Salad

2 fresh hot red chiles (thai or serrano)
3 minced peeled cloves garlic
2 tablespoon sugar
1 tablespoon rice wine vinegar
3 tablespoon fresh lime juice
3 tablespoon Vietnamese fish sauce (nuó'c mam)
3 tablespoon vegetable oil
1 onion, thinly sliced and peeled
2 cups shredded cooked chicken
4 cups white cabbage, shredded
2 carrots, julienned peeled
1/2 cup fresh mint, julienned
Freshly ground black pepper
Cilantro

  Seed red chiles, then mince. (It is always best to wear rubber gloves when working with chiles.) Place chiles in a large bowl. Add garlic, sugar, rice wine vinegar, fresh lime juice, Vietnamese fish sauce, vegetable oil, and onion. Mix until sugar dissolves. Add shredded chicken, shredded white cabbage, carrots, and fresh mint. Season with freshly ground black pepper, mix, and garnish with cilantro.

I Can’t Believe It’s Just Cabbage (rawfamily.com)

1 head white cabbage
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1 Tablespoon nutritional yeast

Mix all ingredients in a bowl and decorate with your favorite herb. Serves 5

SAUSAGE SMOTHERED IN RED CABBAGE (allrecipes.com)
Excellent dish for sauerkraut lovers. Serve this with mashed potatoes, mustard pickle and pumpernickel bread. 5 servings Prep Time: 30 Minutes Cook Time: 30 Minutes

1 small head red cabbage, shredded
1 apple, cored and diced
3 teaspoons salt, divided
1 tablespoon lemon juice
1/2 cup water
1 tablespoon butter
1 small onion, chopped
1/8 teaspoon ground black pepper
1 tablespoon wine vinegar
1 pound kielbasa sausage cut into 1 inch pieces (turkey sausage can be subbed for less fat),

Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally. In hot butter, sauté the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.

NEW RECIPES FOR 2009

SAVOY CABBAGE & FENNEL W/ PARSLEY LEMON BUTTER  
Local Flavors, Deborah Madison
Serves 4

½ small head of Savoy or other Green cabbage
1 large fennel bulb, quartered
1 large leek, white part only
4 T unsalted butter
sea salt & pepper
juice & zest of 1 lemon
3 T chervil or parsley leaves

Cut cabbage, fennel & leek into very thin slices & wash, but don’t dry. Melt 1 T butter in a large wide skillet. Add vegetables & sprinkle with ½ t salt. Cover pan & cook gently for 10 minutes. Check after 5 minutes to make sure there’s a little moisture so veggies steam & don’t brown. Meanwhile, simmer lemon juice in a small skillet until only 1 T remains. Remove from heat & whisk in remaining butter. Finely chop lemon zest with herb. Stir half into butter/lemon mix and add the other half to the veggies. Toss well, and taste for salt & season with pepper. This can be tossed with egg noodles or used as a bed for fish.

WARM CABBAGE WITH BACON AND GORGONZOLA
Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002
This is a wonderful wintertime side dish and a great way to glorify the humble cabbage. It would go well with lean grilled sausages (lean because this is a relatively heavy side dish), pork chops, or Chicken.
2 servings

3 thick slices bacon, about 3 ounces
6 tablespoons dry white wine
1/2 small shallot, minced
1/2 tablespoon drained bottled green peppercorns
Kosher salt
6 tablespoons heavy cream
1/2 small green cabbage, halved, cored, and sliced about 1/4-inch thick (about 6 cups shredded cabbage)
Freshly grated black pepper
1 1/2 ounces Gorgonzola, crumbled (about 1/3 cup)
1/2 tablespoon finely chopped fresh parsley leaves

Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and crumble. Reserve 1 1/2 tablespoons of the fat in the skillet. Combine the wine, shallot, peppercorns, and a pinch of salt in a small saucepan. Bring to a boil over high heat, reduce the heat to medium-high, and simmer until reduced to about 1 tablespoon. Pour in the cream and simmer until reduced by half. Heat the large skillet with the reserved bacon fat over medium-high heat. Add half the cabbage and season with salt and pepper. Cook, stirring often, until it begins to wilt, about 5 minutes. Transfer the cabbage to a bowl and cook the remaining cabbage in the same manner. Return all the cabbage to the skillet and pour in the cream mixture. Cook, stirring often, until the cabbage is very tender yet still crisp, 5 to 7 minutes. Stir in the Gorgonzola and the parsley. Season with salt and pepper and cook, stirring, until the cheese has melted. Sprinkle each portion with the crumbled bacon.

BRAISED CABBAGE
Recipe courtesy Emeril Lagasse
Yield: 5 cups

2 tablespoons extra-virgin olive oil
6 slices bacon, cut into 1-inch strips
1 small onion, sliced
2 bay leaves
Salt and freshly ground black pepper
1 large head cabbage, cored and thinly sliced or shredded
1 bottle beer

In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes. Remove the bay leaves and serve immediately.

FRESH CABBAGE SALAD
Recipes courtesy Cheryl Smith, Food Network
4 to 6 servings

1/4 cup white wine vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar
Kosher salt
Fresh ground pepper
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1/2 cup julienned carrot
1/2 cup julienned red pepper
1/4 cup finely slivered red onion
1 small bunch chives, cut into 2-inch lengths

In a bowl whisk together the vinegar, oil, Dijon, sugar, and season with salt and pepper. Set aside. In another bowl, toss the cabbage, carrot, red pepper, red onion, and chives together lightly. Drizzle the salad with the vinaigrette, and toss to coat.

RED CABBAGE SLAW WITH FRESH BASIL DRESSING
Bobby Flay, Food Network

1/2 cup red wine vinegar
2 tablespoons chopped red onion
2 cloves garlic, finely chopped
1 tablespoons best quality mayonnaise
1 tablespoon Dijon mustard
1/4 cup packed chopped fresh basil leaves
3/4 cup olive oil
Salt and freshly ground pepper
1 large head red cabbage, finely shredded
2 carrots, finely shredded

Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste. Combine the cabbage and carrots in a large bowl. Pour the vinaigrette over and mix to combine. Season with salt and pepper and let sit 10 minutes before serving.

COLESLAW WITH CUMIN-LIME VINAIGRETTE
Recipe courtesy Bobby Flay
8 servings

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
Few dashes Bobby Flay's Hot Sauce, or your favorite
1/2 cup olive oil

Place all ingredients in a blender and blend until smooth.

3 carrots, peeled and shredded
1 medium head green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper

Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.