Easy Sesame Ginger Slaw–Cabbage Recipes

SERVES 6 as a side dish

 

INGREDIENTS

For the dressing:

• 1/3 cup rice vinegar
• 1 tablespoon honey
• 1 tablespoon tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon finely grated peeled fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

 

For the slaw:

• 3 cups finely shredded red cabbage
• 3 cups finely shredded green cabbage
• 1 cup shredded carrots
• 4 medium scallions, green parts only, thinly sliced
• 1/2 cup chopped fresh basil leaves, plus more for garnish
• 2 tablespoons black sesame seeds, plus more for garnish

 

INSTRUCTIONS

1. Make the dressing: Place all the ingredients in a large bowl and whisk to combine.

2. Make the slaw: Add the 2 cabbages, carrots, scallions, basil, and sesame seeds to the bowl of dressing and toss to combine. Taste and season with salt and pepper as needed. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Garinsh with the more basil and sesame seeds.

RECIPE NOTES

Make ahead: The dressing can be made a day in advance and stored in an airtight container in the refrigerator. Rewhisk before using.

Storage: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

 

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Easy Kielbasa and Cabbage Skillet–Cabbage Recipes

If you’re new to cooking with cabbage (or cooking for a cabbage skeptic), I encourage you to give this skillet dinner twist on the classic German dish a try. Finish this 30-minute meal with a splash of sweet and tangy apple cider vinegar and a bit of whole-grain mustard, and it tastes just incredibly good.

SERVES 4

PREP TIME: 5 minutes

COOKING TIME: 20 minutes to 24 minutes

 

INGREDIENTS

• 12 to 16 ounces

  kielbasa sausage

• 1/2

  small (2- to 3-pound) head green cabbage

• 2 tablespoons

  unsalted butter or ghee

• 1/4 teaspoon

  caraway seeds

• Pinch red pepper flakes

• 1/4 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

• 1 tablespoon

  whole-grain mustard

• 1 tablespoon

  apple cider vinegar

 

INSTRUCTIONS

1. Halve 12 to 16 ounces kielbasa sausage lengthwise, then cut crosswise into 1/2-inch-wide pieces. Core and chop 1/2 head green cabbage into rough 1-inch pieces (about 8 cups).

2. Melt 2 tablespoons unsalted butter in a large cast iron or regular skillet over medium-high heat. Add 1/4 teaspoon caraway seeds and a pinch red pepper flakes, and cook until fragrant, about 30 seconds. Add the kielbasa and cook until browned, 6 to 8 minutes.

3. Add the cabbage, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until tender and lightly browned, 8 to 10 minutes. Add 1 tablespoon whole-grain mustard and 1 tablespoon apple cider vinegar and toss to combine.

RECIPE NOTES

Make ahead: The sausage and cabbage can be cut and refrigerated separately up to 3 days in advance.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

 

 

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Healthy Weeknight Cabbage Rolls

INGREDIENTS

For the cabbage and sauce:

• 1 large head Savoy cabbage (about 2 1/4 pounds), including outer leaves
• 1 tablespoon olive oil
• 1medium yellow onion, diced
• 1 (28-ounce) can crushed tomatoes and their juices
• 2 tablespoons apple cider vinegar
• 1/4 cup raisins (optional)
• 3 tablespoons packed light brown sugar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

 

For the filling:

• 1/3 cup uncooked long-grain white rice
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 1 clove garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground beef

 

INSTRUCTIONS

1. Prep the cabbage: Bring a large pot of salted water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.) Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Drain and transfer the leaves to a paper towel-lined baking sheet; set aside.

2. Make the sauce: Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the tomatoes, vinegar, raisins if using, brown sugar, salt, and pepper and simmer, stirring occasionally, until the flavors meld, about 15 minutes. Meanwhile, make the filling and stuff the cabbage.

3. Make the filling: Place all the ingredients except the beef in a medium bowl and stir to combine. Add the beef and gently mix it in, making sure not to compact the meat. Divide the mixture into 8 portions (about scant 1/3 cup each), then form each portion into a ball.

   Working with one leaf at a time, place a ball on the center of the leaf. Fold in the sides of the leaf tightly over the filling, completely covering the filling. Place seam-side down on a baking sheet or large plate. Repeat with the remaining leaves, overlapping 2 leaves as needed if they are too small (you will not use all the leaves).

   When the sauce is ready, place the stuffed cabbage seam-side down in single layer in the sauce. Spoon some of the sauce over the top of the stuffed cabbage so that they're covered. Cover and simmer over medium-low heat undisturbed until the rice in the filling is cooked through, about 35 minutes.

RECIPE NOTES

Make ahead: The sauce can be made and the cabbage stuffed and stored in the refrigerator up to 1 day ahead. Store separately and bring the sauce to a simmer before adding the stuffed cabbage to the pan.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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#Pot Braised Cabbage with Bacon

 

Cabbage is pretty simple, as vegetables go. It’s a beautiful, tightly bound ball of green-yellow leaves with a distinct pungent scent and taste. But when chopped up and left to melt and brown in salty, savory bacon fat, cabbage transforms into a pot of soft, mellow vegetable magic that soothes the soul.

Southern cooks know this magic well. Here’s how to bring all of that cabbage magic into your own kitchen.

 

 

INGREDIENTS

• 5thick-cut slices bacon, cut crosswise into 1/3-inch-thick pieces

• Olive oil, if needed

• 5 cloves garlic, finely chopped
• 1 medium green cabbage (about 2 pounds), cut through the core into 1/4-inch-thick wedges
• 1 cup low-sodium chicken broth
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1 1/2 tablespoons apple cider vinegar

• Kosher salt

• Freshly ground black pepper

 

INSTRUCTIONS

1. Heat a 5-quart or larger Dutch oven on medium-high heat. Add the bacon and cook, stirring occasionally, until crispy and most of the fat is rendered, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Take the pot off the heat and let cool a few minutes. If you have less than 3 tablespoons of grease in the pot, add olive oil to make up the difference.

2. Place the Dutch oven back over medium-high heat; add the garlic and stir. Place the cabbage wedges cut-side down in the pot (they will not sit in one layer). Cook undisturbed until the cabbage pieces on the bottom begin to slightly brown, 4 to 5 minutes. Using a wooden spoon, bring up the cabbage sitting on the bottom to rotate the pieces on the top to the bottom of the pot. Continue cooking until the cabbage slightly wilts and more pieces brown on the edges, 7 to 8 minutes.

3. Reduce the heat to medium. Add the broth, bay leaf, and salt. Simmer, stirring every few minutes, until the cabbage is tender and all the liquid is evaporated, 20 to 25 minutes.

4. Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed. Scatter the crispy bacon on top and serve immediately.

RECIPE NOTES

Bacon substitute: Black pepper pastrami can be substituted for the bacon.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Easy Cabbage and Apple Slaw with Honey-Lime Dressing

• Nutrition Fact :
• Calories 213
• Fat 16.1 g (24.7%)
• Saturated 2.1 g (10.5%)
• Carbs 18.3 g (6.1%)
• Fiber 3.1 g (12.4%)
• Sugars 12.9 g
• Protein 1.9 g (3.7%)
• Sodium 314.6 mg (13.1%)

 

•  

SERVES 8

INGREDIENTS

• 1/2 small red cabbage (about 1 pound), cored, quartered, and thinly shredded
• 2 teaspoons kosher salt
• 1 small Granny Smith apple, cored, quartered and cut into matchsticks (about 1 cup)
• 1 bunch scallions (white and tender green parts), chopped (about 1/2 cup)
• 1/2 cup mayonnaise
• 1/4 cup honey
• 3 tablespoons whole-grain Dijon mustard

• Freshly grated zest of 1 medium lime

• Juice of 1 medium lime

• 1 teaspoon poppy seeds

• Freshly ground black pepper

• 1/2 cup pecan pieces, toasted if desired

 

INSTRUCTIONS

1. Toss together the cabbage and salt in a colander. Place over a large bowl to collect the liquid and let stand for 1 hour at room temperature. Discard the accumulated liquid, wipe out the bowl, and transfer the cabbage into it.

2. Core and cut the apple into matchsticks and add to the cabbage. Chop the scallions into small pieces and add to the cabbage. Toss to combine.

3. Place the mayonnaise, honey, mustard, lime zest, lime juice, and poppy seeds in a small bowl and whisk to combine. Pour over the cabbage mixture and toss thoroughly. Taste and season with pepper as needed. Serve immediately or cover and refrigerate. Stir in the pecans just before serving.

4.  

RECIPE NOTES

Pre-shredded cabbage: You can use pre-shredded cabbage in this recipe; you will need 4 cups.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 4 days.

 

 

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Easy Unstuffed Cabbage Casserole

 

INGREDIENTS

For the oven-braised cabbage:

• Cooking spray or vegetable oil

• 1 large green cabbage (about 2 1/2 pounds)
• 1/4 cup low-sodium chicken broth or water
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
•  

For the sauce and serving:

• 1 tablespoon vegetable oil
• 1 medium yellow onion, diced (about 2 cups)

• Kosher salt

• 2 pounds lean ground beef or ground dark turkey
• 3 (15-ounce) cans crushed tomatoes
• 3 tablespoons raisins
• 3 tablespoons packed light brown sugar
• 1 teaspoon ground cinnamon

• Finely grated zest of 1 medium lemon

• Juice of 1 lemon lemon (about 3 tablespoons)

• Freshly ground black pepper

• 6 cups hot, cooked white rice, for serving (optional)

 

INSTRUCTIONS

For the cabbage:

1. Arrange a rack in the middle of the oven and heat to 325°F. Coat a 9x13-inch baking dish with cooking spray or oil; set aside.

2. Quarter the cabbage through the core. Cut each quarter in half, leaving a piece of the core attached to each wedge to hold it together, for a total of 8 wedges.

3. Arrange the wedges in a single layer in the baking dish, tucking them in tightly, if necessary. Pour the broth or water over the wedges and season with the salt and pepper. Cover tightly with aluminum foil and bake until the cabbage is tender but not falling apart, about 45 minutes. Meanwhile, make the sauce.

4.  

For the sauce:

1. Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and a pinch of salt and cook until softened, stirring often, about 5 minutes. Add the ground meat and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

2. Stir in the tomatoes, raisins, brown sugar, and cinnamon. Simmer for 15 minutes, stirring occasionally. Keep warm over very low heat until the cabbage is ready. Just before serving, stir the lemon zest and juice into the sauce. Taste and season with salt and pepper as needed.

3. To serve, spoon rice onto serving plates. Top with a wedge of cabbage and ladle the sauce over the top.

4.  

RECIPE NOTES

Make ahead: The sauce can be made up to 1 day ahead. Cool, cover, and refrigerate. Cook the cabbage fresh because it does not reheat well.

Variation: Instead of braising the cabbage, grill it! Heat a gas or charcoal grill (or grill pan) to medium. Lightly brush the cut sides of the wedges with vegetable oil. Arrange them cut-side down in a single layer on the grate. Cover and cook until the cabbage begins to wilt and soften and the leafy edges blacken a bit, 6 to 8 minutes. Flip each wedge over, cover, and cook the other side. Charred and crisp-tender are delicious, but burnt and raw hold no charm, so reduce the heat or move the wedges to the cool side of the grill as needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

 

 

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Healthy Cabbage Slaw with Ginger Tahini Dressing

While we love making this no-cook dish in the summer, it is worth making any time of year. The bright ginger dressing and the crunch of two types of cabbage can almost make you think the weather outside is delightful.

 

SERVES 4

INGREDIENTS

For the ginger-tahini dressing:

• 3 scallions, white and light green parts only, minced
• 1/4 cup low-sodium tamari or soy sauce
• 1/4 cup water
• 2 tablespoons tahini
• 1 tablespoon fresh lime juice
• 1 tablespoon rice wine vinegar
• 1 tablespoon pure maple syrup
• 1 1/2 tablespoons freshly grated ginger
• 1/2 teaspoon crushed red pepper flakes

For the salad:

• 2 cups shredded red cabbage
• 1/2 cup shredded napa cabbage
• 2 carrots, coarsely grated
• 1 medium-sized beet, coarsely grated
• 1 cup cilantro, finely chopped
• 1 jalapeño pepper, seeded and cut into thin slivers
• 1 cup cooked, shelled edamame
• 1/2 cup peanuts
• 1/2 cup raisins
• 2 tablespoons sesame seeds

INSTRUCTIONS

1. Prepare the dressing by whisking all of the ingredients together until smooth and well-combined. This works best with an immersion blender but a hand whisk is fine too. Taste the dressing and adjust seasonings if needed.

2. Place the red cabbage, napa cabbage, carrots, beets, edemame, cilantro and jalapeño in a large bowl. Stir to combine. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Add the peanuts, raisins, and sesame seeds. Serve chilled or at room temperature.

RECIPE NOTES

This salad can be prepared a day in advance. Keep the chopped veggies and salad dressing separate in the fridge and toss everything together when ready to serve.

The dressing will keep in the fridge for up to 5 days.

 

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