Cabbage has been one of my go to veggies this year. I just love how versatile it is. I was at a free Farmer’s Market where I heard and saw a lot of people pass over the cabbage because they didn’t know what to do with it. Coleslaw, soups, sauerkraut, cabbage rolls, bierocks, egg rolls, salads, and more!
I have been wanting to add more turmeric in my diet for its anti-inflammatory properties and was excited when I saw a recipe in February’s Food & Wine for Sautéed Cabbage with Cumin Seeds and Turmeric. The recipe is great as is and super simple. Sauté 3 lbs of finely shredded cabbage in 2 Tablespoons of Olive Oil with 1 1/2 teaspoons each of cumin seeds,turmeric and kosher salt until cabbage is soft (about 15-20 minutes).
Always thinking how to make it my own – why not add some ginger root. It is also an anti-inflammatory and I like the brightness it can bring to a dish.
A great side dish or serve with some rice for a meatless Monday dish. Can’t give up the meat? Sauté some chicken to add in or a lean ground meat. This basic dish can be the basis for your own creativity. Next time I am going to add large pieces of carrots to add some texture.
Looking for a new way to use cabbage? This is a quick, easy and budget friendly recipe. I am having difficulties scaling back family size recipes to just the two and half of us but this was even good the next day. It is amazing how much you get from a small head of cabbage. Do all your chopping ahead of time and then you will be ready. I am serving this over rice, so start your rice following your favorite brands directions first. If you don’t have gochujang, no worries, it will still be good. Gochujang will add some smoky heat and a unique flavor. The vegetables are all chopped to approximately 1 inch squares.
1 pound ground beef
1 head of cabbage, chopped
1 medium onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1-2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon gochujang
1/2 teaspoon sesame oil
Salt and freshly cracked pepper
Heat a large skillet or better yet a wok with approximately 1-2 tablespoons of olive oil over medium- high heat. Sauté the onion till almost translucent (2-3 minutes) then add the garlic and ginger. Continue to sauté until fragrant. Add ground beef and brown. Season with salt and freshly cracked ground pepper (to taste).
Once ground beef is browned add the peppers and cabbage. ***hint: I added handfuls of cabbage until I thought it was enough. It was about 6 handfuls and I still had a lot of chopped cabbage left over. Now you can add your seasonings: soy sauce, gochujang and sesame oil. Season with more salt and pepper as needed. As always….taste taste taste and adjust.
Continue to sauté until cabbage is slightly wilted. Serve over rice.
This isn’t a new concept but probably like others I only “roasted” potatoes, carrots, and onions when making a roast, a chicken or a turkey in the oven. Why I never thought of other vegetables I don’t know…but once you try roasting broccoli, cauliflower, brussel sprouts or cabbage you will never cook it another way.
My brother roasted broccoli for dinner one night and since then I was hooked. He said once he made it that way his family wouldn’t let him make any other way. Well I agree!!! I like broccoli but roasting it even made it better, especially with the minced garlic. Roasted garlic is such a treat as it is mellower and sweeter than raw garlic. For the broccoli, cauliflower, brussel sprouts:
- Cut into the florets, add to a bowl (brussel sprouts- half or quarter)
- Add olive oil and mix to coat the veggies
- You don’t want to add to much and the amount varies with the amount of vegetables so basically you want a light shine. You could use spray olive oil too but I like the real thing.
- Now for the seasonings. For the basics add sea salt, fresh cracked pepper and minced garlic. You can always add other seasonings to your liking but you will be amazed how the simple trio for of salt, pepper and garlic will be enough.
- Place on baking sheet and into a 400 degree oven for approximately 20-25 minutes.
For the cabbage:
- By cutting the cabbage different ways it changes the presentation and will make it seem like a new dish.
- Rough cut: If you just do a rough cut on the cabbage making squared or ribbon pieces you can follow the same directions as you would for the broccoli and cauliflower
- Circles/ rounds: This works better with a smaller head of cabbage. Tips on preparing: Place foil on sheet pan and spray with oil or coat with a small amount of olive oil. Place circles down and then spray or drizzle olive oil on top of circles and season. Flip over and season other side. Place on sheet pan with or without a new piece of foil. Alternately, mix your olive oil and seasoning into a bowl and then brush onto each side. Roast in 400 degrees for 2o-25 minutes.
- Presentation: If you are using a larger cabbage place the cabbage on the plate and top the cabbage place your protein.
- Wedges: Cut your cabbage into quarters and then half again if very large. Heat some olive oil in pan on med- high heat and place the wedges into the pan just to get a nice slight browning on each side. Place on baking sheet and season each side. Roast in 400 degrees about 25- 30 minutes.
- For an added twist serve the wedges with a balsamic reduction drizzled over the top.
General Roasting Tips:
- Cut your vegetables roughly the same size for even cooking
- Don’t add too much oil otherwise your vegetables will be soggy
- Don’t overcrowd the vegetables on the baking sheet
- Do stir the vegetables/ or turn over at least once
- Do use a baking sheet with small sides or no sides. Using a vessel with high sides and vegetables with a high water content could result in steaming/braising and end up with softer vegetables.
- Do use high temperatures between 400-450 degrees