Cabbage

Cabbage (Green or Red)

Angela Smith

Braised Red Cabbage and Fennel // Uses Fennel, Onion, Red Cabbage // Vegetarian

Buddha Bowl // Uses Carrots, Kale, Red Cabbage, Sweet Potatoes, Watermelon Radishes // Vegetarian

Cabbage, Bacon, and Egg Noodles // Uses Green Cabbage , Onion
From Women’s Day cookbook (I usually double this recipe)

4 ounces medium-wide egg noodles
2 slices bacon, diced
1 tablespoon butter
1 tablespoon olive oil
1 medium-sized onion, sliced thin
1/2 teaspoon minced garlic
1/4 cup chicken or veggie broth
1/4 dry white wine or additional chicken/veggie broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds (9 cups) shredded green cabbage
1 teaspoon poppy seeds

  1. Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Drain well.
  2. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Wipe the skillet clean.
  3. In the same skillet, melt the butter over medium heat. Add the onion and cook, stirring often, for 6 to 7 minutes, or until the onion is softened. Add the garlic and cook, stirring often, for 1 minute.
  4. Add the broth, wine, salt, and pepper. Bring to a boil and boil for 1 minute.
  5. Add the cabbage. Stir over medium-heat for 3 to 5 minutes, or until crisp-tender.
  6. Stir in the bacon, then the noodles and poppy seeds. Cook just until the noodles are heated through. Serve right away.

Cabbage, Potato, and Leek Soup // Uses Cabbage, Garlic, Leeks, Potatoes (substitute ours for Russets), Thyme // Can Be Vegetarian or Not

Fresh Cabbage and Carrot Slaw // Uses Cabbage, Carrots, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian

Green Cabbage Cucumber Salad // Uses Cabbage, Cucumbers, Dill, Scallions (called Green Onions in this recipe) // Vegetarian

Perfect Roasted Cabbage // Uses Green Cabbage // Vegetarian

Stir-Fried Quinoa with Eggplant and Cabbage // Uses Cabbage, Cilantro, Eggplant, Garlic, Onion // Vegetarian

Sweet and Tangy No Mayo Coleslaw with Celery Seed and Mustard // Uses Green Cabbage, Sweet Onion // Vegetarian

Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce // Uses Cilantro, Garlic, Green Cabbage, Red Peppers, Scallions (called Green Onions in this recipe) // Vegetarian

Vegan Poke Bowl // Uses Carrots, Cucumbers, Edamame, Red Cabbage // Vegan

Vegetable Dumplings // Uses Cabbage, Carrots, Garlic Chives, Onions // Vegetarian