Category: cabbage

Braised Cabbage (dairy-free, gluten-free)

My mother loved braised cabbage; this was her go-to winter vegetable when she was tired of peas, carrots, green beans or corn.  She always used red cabbage but any cabbage will work.  The onion adds a little tang and the bacon a smoky flavor.  I add pear; my mother always used apple.  Either will add some sweetness to the dish and, when combined with the fat from the olive oil and bacon, give it a full-bodied richness.  Prepare the onion, bacon, and cabbage ahead of time and this takes around 15 minutes to cook.  And it can be a vegan dish if you leave out the bacon.  Makes 4 servings using a 3-4 inch cabbage.

In a large saute pan, add:

  • 1 tablespoon olive oil
  • 1/2 to 3/4 cup chopped uncooked bacon (whatever bacon your family likes works fine) — IF your bacon is very fatty, don’t use the olive oil

Cook until bacon is browned.  If you have more than a couple of tablespoons of fat in the pan, drain some off. Add to the pan:

  • 1 cup chopped onion

Cook until onion is softened.  Add:

  • 4-5 cups chopped cabbage
  • 1/4 cup vinegar (any vinegar works but if white is used, a little less vinegar would probably be good unless your family really loves the taste of vinegar)

Cover and braise 5-7 minutes until cabbage is softened, stir once or twice during cooking.

Add 1 diced apple or pear and cook another minute or two until fruit is soft (the apple may take a few minutes more than the pear).  Drizzle with 1 tablespoon of maple syrup.  Add salt and pepper to taste, stir well, and serve.

You can also add 1 tablespoon caraway seeds.

Cole Slaw Two Ways (dairy-free, egg-free)

 

 

With a small cabbage (I like to use Chinese cabbage), remove outer leaves and cut in slides or wedges.  Put in your food processor and pulse until medium dice (depending on what you like, me I like to taste the cabbage but I know people, like my husband, who like cole slaw finely diced).

Put in a medium to large bowl depending on how much cabbage you have and add:

  • 1/2 cup diced scallion
  • 1/2 cup shredded carrots

To make the dressing, put in a small bowl:

  • 1 cup mayonnaise (see my recipe for egg-free mayonnaise)
  • 1/2 teaspoon celery seeds
  • 1 tablespoon agave nectar

Stir until mixed and add to the cabbage mixture.  Depending on the amount of cabbage you have, you may need a  little more or a little less mayonnaise.  Salt and pepper to taste.

If you’d rather not have a mayonnaise-based cole slaw, here’s a vinaigrette to use instead:

Blend together:

  • 1/2 cup olive oil
  • 1/4 cup of your favorite vinegar
  • 1/4 cup water
  • 2 tablespoons agave nectar
  • 1/2 teaspoon celery seeds
  • 1 tablespoon of your favorite mustard

I use a canning jar and shake it until emulsified.