German Sweet and Sour Red Cabbage

1 head red cabbage, shredded 
1 cup onion, chopped
1 apple, chopped
¼ cup vinegar
2 cups water
3 Tbs sugar
salt

Salt the shredded cabbage and let sit for a half hour. Add remaining ingredients and simmer covered for one hour until cabbage is tender.

Oven-Roasted Cabbage Wedges

From Sarah Voiland, 2015.

Cabbage, one head
1/2 cup or so, water or white wine
Olive oil
Salt and pepper
1 tsp or so Caraway seeds (optional)
1/2 cup grated parmesan (or other) cheese (optional)

Preheat oven to 375. Slice cabbage in half, remove the stem core, and cut into serving-sized wedges. Set wedges standing up (mostly) into a small casserole dish that is just a little taller than the wedges.

Alternatively, you could lay them on their sides on an oiled baking sheet with a rim. Pour a little white wine or water over them so there’s a little liquid in the bottom of the dish to steam them. Sprinkle with olive oil, salt and pepper, a few caraway seeds if you want.

Cover with foil and bake at 375 until a fork goes through all the thicker ribs very easily.

Remove the foil and continue baking to brown a little. You can add grated cheese like parmesan or others now.

Remove from oven when it looks good (cheese melted, with some golden bits), and serve. Leftovers can be added to sandwiches, stirfries, anything.

Radicchio Slaw

1 head radicchio, cored and coarsely chopped or shredded
½ head cabbage
1 cup shredded carrot
1 cup thinly sliced cucumber
1 cup minced fresh cilantro (optional)
¼ cup sliced green onion
4 tablespoons roasted salted peanuts, coarsely chopped

Dressing:
4 tablespoons vegetable oil
1 tablespoon toasted sesame oil
2 tablespoons lime juice
1 tablespoons soy sauce
1 teaspoon maple syrup
2 crushed garlic clove or garlic scapes
1/2 teaspoon crushed red chili flakes

Place radicchio, cabbage, carrot, cucumber and cilantro in large bowl. In a small bowl stir together dressing ingredients until well blended; pour over vegetables and toss thoroughly.
Place slaw in serving bowl and garnish.

Simple Coleslaw with Oil and Vinegar

From Sarah Voiland, 2010

This is the coleslaw my mother makes, and it’s a great side dish– very refreshing tasting alongside heavier winter fare or with keilbasa.

Cabbage
Olive oil to lightly coat cabbage
Vinegar sprinkle to taste (apple cider vinegar is good, but you can try whatever you like or have)
Salt
Pepper
1-2 tsp Caraway seeds (optional)

Other fun additions could be grated carrots, raisins, lemon juice, toasted sunflower seeds, Nayonaise, chopped apples, grated or sliced radish, or anything else you like.

Take the cabbage head and make thin slices, whatever thickness you like, thinner ones soften/wilt more in the dressing, thicker ones retain crunch. Sprinkle on olive oil, vinegar, salt, fresh pepper, and other optional additions, and stir it in and then taste to season further.

Greggie Pie’s Cabbage Pie

1/2 cabbage 
1/2 onion
1/2 -3/4 cup fresh dill (not dried)
3 hard boiled eggs
1/4 cup feta cheese
2 Tbs olive oil/ butter

Other veggies if you like:
carrots
mushrooms
summer squash

Prepare a pie crust (top & bottom) from your favorite recipe or storebought and set aside.
Chop onion into thumbnail size squares and begin to sauté in olive oil or butter. While that is sautéing chop cabbage into ribbons (1/4″ to 1/2″ width) and toss in after onions. Stir around and cover while you chop the carrots into bite size pieces. Toss carrots in and give another good stir.

Chop dill rather finely and add to sautéed mixture in pan. Sauté until everything is lightly cooked (it’ll get cooked again).
Transfer to a bowl where you add the feta and mix well. Cut hard boiled eggs into cubes or into slices, however you prefer.
Add half of sauté/ feta mixture into pie crust, then add the egg as a middle layer, then add the rest of the sauté mixture.
Roll on the pie crust top, cut slits for steam vents and put in oven at 375˚ for 45 min to an hour. Remove when pie crust is a nice brown.

Hearty Asian Noodle Salad

From Jarrett Mann, 2006

1 cabbage, small or medium, shredded or chopped medium fine
2 lb. Grated carrot
1 or 2 grated turnips or daikon
A full bulb garlic, minced or pressed
a large finger sized chunk of ginger, finely grated or minced
4 Tbsp. Sesame oil
3 Tbsp. Rice Vinegar
¼ cup raw or toasted sesame seeds
3-5 cups cooked pasta
2/3 cup soy sauce

The best part about this recipe is that it can be assembled in any order. It requires kind of a large bowl, of course you could always half the recipe (or double it!). The roots do not need to be peeled, only washed.

Cook the pasta until al dente, then strain and rinse thoroughly with cold water before adding to the bowl. The pasta can be of any variety, I have used spaghetti and ziti before: if you use spaghetti cut it up a bit first, so the strands are not so long. I think ginger is best grated through the small side of a cheese grater.

Everything else gets added whenever you want, toss thoroughly and serve chilled or room temp. For added flair, either serve on top of a bed of spinach or mix spinach right in. Try serving it at Thanksgiving, everyone seems to like it.

Irish Cabbage and Bacon

12 strips bacon or other pork equivalent 
1 medium head of cabbage, chopped
6 cloves garlic, chopped
2 carrots, chopped
1 pound potatoes, chopped
Dijon mustard

Add bacon to a pan that will hold all ingredients and cover with salted water. Bring to a boil and add cabbage, potatoes, and garlic; cook until vegetables are tender.

Drain most of liquid except about a cup and set into serving dish. While vegetables are boiling, saute onions in butter or oil on medium heat until browned and caramelized. Set atop cabbage mix and serve with hot, spicy mustard!

For a list of local farms that sell pork, check out www.buylocalfood.org.