Tag Archives: cabbage

Anyway You Slice It

I eat a lot of salads.  I never tire of the crunch factor.  The winter is a great time to step outside the box and look for salads that don’t rely on lettuce as the main ingredient.  I usually look for seasonal, stable vegetables; and brassicas are an easy solution.  Every thing from cauliflower, to broccoli, to cabbage offer creative and healthy options for salads with a seasonal flare.

Another thing to keep in mind is to include a variety of textures, color and flavor profiles.  Sweet against salty, is one I often use to help keep it interesting.  This salad has all the elements that I enjoy.  It’s colorful, crunchy, sweet and salty all at the same time.  It has great staying power and lasts for several days in the refrigerator.

Red Cabbage Salad with Dates and Feta

INGREDIENTS:

  • 1 small red cabbage (or half of a large one), halved, cored, then quartered and sliced very thin
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • Sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon Aleppo pepper flakes
  • 1/2 cup pitted Medjool dates, coarsely chopped
  • 4 ounces feta, crumbled
  • 2 tablespoons flat-leaf parley, chopped
  • 1/4 cup slivered almonds, toasted

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INSTRUCTIONS:

  1.  In a large bowl, toss the cabbage with olive oil, lime juice, salt and pepper to taste.  Taste and adjust with more lime juice and salt.  It should taste well seasoned.  Let macerate on counter for 30-45 minutes, to slightly soften cabbage.
  2. Toss dressed cabbage with half of the dates. and feta.  Arrange in a bowl or on a platter, and sprinkle the rest of the dates and feta on top.  Garnish with parsley and toasted almonds.

Serves 4-6

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 “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.””

 

Cabbage Rolls Revisited

Once in a while I like to re-post a blog that seems particularly timely.  This originated back in 2011.  We currently have in our possession a large head of cabbage that was begging to be used in something tasty.  This is it.

I love cabbage rolls.  My mother-in-law Elsa made them for me the first time in the early 80’s.  she mixed beef and pork together with onions and rice, placed them in cabbage leaves and tied them with thread.  She called this peasant-food.  Her son John and I called it heaven.  The first time I tried making cabbage rolls I was surprise just how bad I was at getting the leaves separated from the head in one piece.  I kept saying, “It can’t be that hard!”  I decided to get out of the box and approach it differently.  Why not turn it into a casserole I thought?  It would be less time-consuming and we could enjoy it more often.  While I was getting out of the box, I decided to use ground lamb, different spices and feta for a different take on it completely.

3049

Assembling the ingredients

Doing the cabbage ‘rolls’ as a casserole allowed me to follow my own whimsy.  I could shake it up a bit with non-traditional spices and be able to enjoy more cabbage in the process.

Lots more cabbage!

Lots more cabbage!

Cabbage and Lamb Casserole:

  • 1 medium head green cabbage (about 2 lbs), core removed, halved and sliced into 1/2 inch sections
  • 1 lb grass-fed ground lamb
  • 1 large yellow onion, finely chopped
  • 1 large farm-fresh egg
  • 8 oz (1 cup) crumbled local feta
  • 1/2 cup short-grain rice, such as Arborio
  • 1 Tbsp fresh oregano, finely chopped (11/2 tsp dried)
  • 1/2 cup fresh Italian parsley, chopped
  • 1 Tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp fennel seeds, crushed
  • Salt and freshly ground black pepper to taste
  • 1 15 oz can diced tomatoes (I use our own canned tomatoes)
  • 1 cup chicken stock (I also used homemade)
  1. Preheat oven to 400 degrees F.  Grease a 13×9 inch casserole dish with ghee.
  2. Cut cabbage in half, core, then slice in 1/2 inch wedges.  Place the wedges in casserole dish so they overlap each other in two rows.
  3. In a large bowl, use your hand to combine the lamb, onion, egg, rice, parsley, oregano, lemon juice, feta, cumin, fennel, salt and pepper.  Place mixture on top of cabbage, leaving a 1 inch space round the sides of the casserole so that the cabbage shows through.
  4. Combine the tomatoes and chicken broth in a medium bowl, then pour the mixture over the meat.  Cover with foil (shiny side down).
  5. Bake covered for 45 minutes.  Uncover and bake an additional 30 minutes.  Let stand 15 minutes.

Serves 6

Ready for the oven

Ready for the oven

New Traditions!

New Traditions!

“A smiling face is half the meal.”  —Latvian quote

Cabbage Rolls Revisited

I love cabbage rolls.  My mother-in-law Elsa made them for me the first time in the early 80’s.  she mixed beef and pork together with onions and rice, placed them in cabbage leaves and tied them with thread.  She called this peasant-food.  Her son John and I called it heaven.  The first time I tried making cabbage rolls I was surprise just how bad I was at getting the leaves separated from the head in one piece.  I kept saying, “It can’t be that hard!”  I decided to get out of the box and approach it differently.  Why not turn it into a casserole I thought?  It would be less time-consuming and we could enjoy it more often.  While I was getting out of the box, I decided to use ground lamb, different spices and feta for a different take on it completely.

3049

Assembling the ingredients

Doing the cabbage ‘rolls’ as a casserole allowed me to follow my own whimsy.  I could shake it up a bit with non-traditional spices and be able to enjoy more cabbage in the process.

Lots more cabbage!

Lots more cabbage!

Cabbage and Lamb Casserole:

  • 1 medium head green cabbage (about 2 lbs), core removed, halved and sliced into 1/2 inch sections
  • 1 lb grass-fed ground lamb
  • 1 large yellow onion, finely chopped
  • 1 large farm-fresh egg
  • 8 oz (1 cup) crumbled local feta
  • 1/2 cup short-grain rice, such as Arborio
  • 1 Tbsp fresh oregano, finely chopped (11/2 tsp dried)
  • 1/2 cup fresh Italian parsley, chopped
  • 1 Tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp fennel seeds, crushed
  • Salt and freshly ground black pepper to taste
  • 1 15 oz can diced tomatoes (I use our own canned tomatoes)
  • 1 cup chicken stock (I also used homemade)
  1. Preheat oven to 400 degrees F.  Grease a 13×9 inch casserole dish with ghee.
  2. Cut cabbage in half, core, then slice in 1/2 inch wedges.  Place the wedges in casserole dish so they overlap each other in two rows.
  3. In a large bowl, use your hand to combine the lamb, onion, egg, rice, parsley, oregano, lemon juice, feta, cumin, fennel, salt and pepper.  Place mixture on top of cabbage, leaving a 1 inch space round the sides of the casserole so that the cabbage shows through.
  4. Combine the tomatoes and chicken broth in a medium bowl, then pour the mixture over the meat.  Cover with foil (shiny side down).
  5. Bake covered for 45 minutes.  Uncover and bake an additional 30 minutes.  Let stand 15 minutes.

Serves 6

Ready for the oven

Ready for the oven

New Traditions!

New Traditions!

“A smiling face is half the meal.”  —Latvian quote