Posts Tagged ‘cabbage’

Cabbage and Potato Gratin

Cabbage and Potato Gratin         serves 4-6

This recipe mixes cabbage and potatoes, a most natural combination.  The amounts of ingredients used is flexible and the recipe is quite forgiving to changes and/or creativity.  The recipe is from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison.

1 pound potatoes
1½ pounds green cabbage
sea salt and freshly ground pepper
4 TBS unsalted butter
3 TBS chopped sage
1 garlic clove, chopped
1 1/3 cups milk
3 eggs
½ cup freshly ground Parmesan cheese
1/3 cup all-purpose flour

Preheat the oven to 350ºF.  Lightly butter an 8 x 12-inch gratin dish.  Bring a gallon of water to a boil while you prepare the vegetables: Peel and slice the potatoes ¼-inch thick; slice the cabbage into 1-inch ribbons.

Add 1 TBS salt to the water, add the potatoes, and boil until nearly tender, about 6 minutes.  Scoop them into a colander, then add the cabbage to the pot and cook for 5 minutes.  The water may not return to a boil.  Drain, rinse under cool water, then twist in a kitchen towel to remove excess moisture.  Get it as dry as you can.  Combine the cabbage and potatoes in a bowl.

Melt the butter in small skillet with the sage and garlic.  Cook for about 1 minute without letting the garlic brown.  Pour it over the cabbage and potatoes.  Toss well, taste for salt, and season with pepper.  Transfer to the baking dish.
Whisk the remaining ingredients together, pour them over the vegetables, and bake until firm and lightly browned, about 50 minutes.  Let cool for at least 10 minutes, then cut into pieces and serve.

Pot Stickers (Chinese dumplings)

makes approx 40 dumplings

Whenever we have Chinese cabbage or Bok Choi at the farm, I think of pot stickers (fried Chinese dumplings).  These are usually served as appetizers in Chinese restaurants, but I have fond memories of eating whole plate-fuls in the night market in Taiwan.  I like to make these during a party when there are enough hands around to make assembly short work.

This is my recipe for them.  They can be fried, boiled, or steamed (only the fried ones are called pot stickers).  I’ve included recipes for two fillings, one with meat and the other vegetarian.  You can use whatever ingredients you have on hand, though they are best if there is a base of Chinese cabbage. Bok Choi or other greens.  I’ve also included my recipe for the dough skins, but you can also use pre-made eggroll or wonton wrappers from the grocery store – buy round ones.

Wrappers:
2 ½ cups All-purpose flour
2/3 cups boiling water
1/3 cups cold water

Add boiling water to flour, mix, then add cold water.  Knead it very well (about 5 minutes) and let stand for at least 15 minutes, covered.

Meat filling:
3/4 lb. lean ground pork
10 oz bok choi or Chinese cabbage, finely chopped (about 2 cups)(or can use regular cabbage if you blanch it first)
4 oz shelled shrimp (optional)
3 dried black mushrooms, soaked and chopped
1 TBS green onion, chopped
2 cloves garlic, chopped
2 tsp fresh ginger, minced
2 TBS soy sauce
2 tsp toasted sesame oil
¼ tsp freshly-ground black pepper
½ tsp salt

Vegetarian filling:
10 dried black or shitake mushrooms, soaked and minced
¼ lb. fresh mushrooms
12 oz. bok choi or Chinese cabbage, finely chopped (about 2 cups)(or can use regular cabbage if you blanch it first)
1 med. rib celery, trimmed peeled and finely chopped
1 TBS green onion, chopped
2 cloves garlic, chopped
2 tsp fresh ginger, minced
2 TBS soy sauce
2 tsp toasted sesame oil
2 TBS canola oil
¼ tsp freshly-ground black pepper
½ tsp salt

Directions:

Filling: Combine all filling ingredients in a bowl, mix well, and refrigerate for at least 1 hour.

Wrappers: Remove dough to a floured board, knead again until smooth.  Divide off ¼ of the dough and roll it into a sausage shape, about 1 inch in diameter (set the reminder aside in a covered bowl) .  Then divide it into 10 pieces.  Flatten each piece with hand and then roll into a 2 ½” round thin wrapper with a rolling pin and a little flour.  Put about 1 TBS of filling in the center; moisten ½ of the circumference (the half towards you) of the wrapper with water and then fold over to make a half circle – pinch edges together.  I usually fold pleats on the upper layer of the wrapper when folding (3 on each side for a total of 6), but this is mainly for looks.  Carefully stretch the dumpling to make it a little longer (do this only if your are going to fry the dumplings).  Set finished dumpling on a floured surface or pastry cloth – if they stick to your surface they will rip open when you try to pick them up.

Cooking: Heat a frying pan until very hot, add 1 TBS peanut oil.  Add enough dumplings to cover bottom of pan without touching each other (about 10-12).  Fry dumplings until bottoms are golden (about 1 minute), then add about 1/3 cup water, cover and cook until the water has evaporated.  Fry one more minute, then place on a serving plate.  Now cook the rest of them!

Serving: Serve on a platter with dipping sauce and enjoy!  I usually offer two dipping sauces, one with hot pepper and one without.

Dipping Sauce:
6 TBS soy sauce
3 TBS rice wine vinegar
1 TBS toasted sesame oil
2 TBS minced scallions
2 tsp hot pepper oil or chili paste (optional)

Quick Salad Slaw

Laurie’s mom uses any of the season’s crunchy veggies to make this slaw.  Stored in an airtight bag, it keeps for several days, ready to eat at a moment’s notice.

Cabbage (green and/or red)

Broccoli (use the peeled stem too)

Kohlrabi

Carrots

Onions

Garlic

Parsley

Green or Red Pepper

Celery

Cucumber

Zucchini and/or Summer Squash

Fennel

Using the thin slicing blade on a food processor,  process the cabbage, broccoli and fennel – place into large bowl.

Then with shredding blade, process carrots, cucumber, pepper, onion, zucchini, kohlrabi – add to bowl.

With chopping blade, process garlic, parsley, celery (young leaves and stems) – add to bowl.

Stir gently to mix and store in airtight bags in refrigerator.  Dress at time of serving.

Cabbage

We grow a number of varieties of cabbage, both red and green.  The earliest maturing green cabbage is a variety called Gonzales–a dense, uniform, sweetly spicy round mini head, from 4-6″ in diameter.

Gonzales

Coleslaw

6-8 portions

From “The Way to Cook” by Julia Child.
1 fine fresh cabbage weighing about 1½ pounds
2/3 cup diced celery
1/2 cup grated carrot
1/4 cup diced scallions or mild yellow onion
1/2 cup finely diced green bell pepper
1 small apple, peeled, cored, and finely diced
1 medium cucumber, peeled, halved lengthwise, seeded, and diced
3 to 4 TBS chopped fresh parsley
Preliminary flavoring:
1/2 TBS Dijon-type prepared mustard
2 TBS wine (or cider) vinegar
1/2 tsp salt
1 tsp sugar
1/4 tsp caraway or cumin seeds
1/4 tsp ground bay leaf (if available)
1/4 tsp celery seeds
several grinds of fresh black pepper
1/3 cup sour cream mixed with 1/2 cup mayonnaise, plus more if desired
Preliminary flavoring: Wash and shred the cabbage. Toss the cabbage in a large mixing bowl with the celery, carrot, scallions, green pepper, apple, cucumber, and parsley. Mix together the mustard, vinegar, salt, and sugar. Toss vegetables with the mustard mixture, caraway or cumin, and seasonings. Toss several times, tasting and adding a little more salt or vinegar if you think it needed. Let stand 20 to 30 minutes to let lquids exude. Toss again and drain.
Serving: Drain again, and correct seasoning. Either toss with
the mayonnaise/sour cream mixture or serve as is and pass the
mayonnaise/sour cream separately.

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