Pot Roast Chicken with Apples and Cider (and optional cabbage)

2 tablespoons butter, divided
3 1/2 to 4 pound chicken
7 ounces (200 grams) bacon, cut into 3/4-inch chunks
2 onions, cut in half-moon slices

1/2 green cabbage, cut into ribbons (optional)
1 cup cider
Salt and pepper
4 sprigs fresh rosemary
3 apples, peeled, cored, and cut into wedges
A little granulated sugar
2/3 cup heavy cream
2 1/2 teaspoons Dijon mustard

Heat the oven to 325 F.

Melt half the butter over medium heat in a Dutch oven or other heavy, oven-safe pot into which the chicken will fit snugly.  Season the chicken and brown it gently on all sides, turning it with two big wooden spoons to keep from piercing the skin.

Carefully remove the chicken from the pot and set it aside.  In the same pot, cook the bacon until golden on all sides, then add the onions and cook for a few minutes more, just to get them nice and buttery.  Add cabbage, if using, and cook for another few minutes.

Put the chicken back in the pot on top of the bacon mixture and add the cider.  Bring to a boil and then remove from heat.  Season with salt and pepper and add the sprigs of rosemary.  Cover the pot.

Cook chicken in the heated oven for 1 1/2 hours.  When it is cooked, the juices between the leg and the main body of the chicken should run clear when pierced at the thickest part.

While waiting for the bird to finish cooking, quickly sauté the apples in the remaining butter until just tender, sprinkling them with a little sugar to give sweetness and help them color.

When the chicken is cooked, carefully remove it from the pot, cover with tin foil, and keep warm in a low oven.  Bring the juices in the pot to boil and add the cream and mustard.  Boil until you have a sauce that will just coat the back of a spoon.  Check the seasoning, and add the cooked apples.  Serve the chicken, either whole or jointed, with the sauce.

Serves 6-8.

From Roast Figs Sugar Snow by Diana Henry, with a few changes

Miso Soup with Napa Cabbage and Udon

1 cup sliced dried shiitake mushrooms (about 1/2 ounce)
2 cups boiling water
Kosher salt
1 tablespoon vegetable oil
1/2 medium yellow onion, thinly sliced
1 tablespoon peeled and finely chopped fresh ginger (from about a 2-inch piece)
2 medium garlic cloves, finely chopped
6 cups low-sodium vegetable or chicken stock
2 tablespoons soy sauce
1 (12-ounce) package udon noodles
1/2 medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces
1/2 cup white miso
4 large eggs (optional)
 
Place the mushrooms in a medium heatproof bowl and add the boiling water. Let sit until the mushrooms have softened, about 12 minutes.
 
Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion, ginger, and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes.

Increase the heat to medium high. Add the stock and soy sauce and stir to combine. Using a slotted spoon, remove the mushrooms from their liquid and add them to the saucepan.  

Measure 1 cup of the mushroom liquid, being careful not to include any sediment from the bottom of the bowl, and add it to the saucepan. Bring to a boil. (Discard the remaining mushroom liquid.)

 
Reduce the heat to low and simmer until the mushrooms are tender, about 15 minutes. Meanwhile, add the udon to the pot of boiling water and cook according to the package directions. Drain in a colander and, while stirring, rinse the noodles with cold water until they’re cooled and no longer sticky. Divide all of the udon among 4 deep soup or noodle bowls; set aside.
 
When the mushrooms are ready, add the cabbage to the pan, stir to combine, and simmer until the cabbage is tender, about 5 minutes. Add the miso and stir to combine. Taste and season with salt as needed. Crack the eggs, if using, into the simmering mixture and cook until the whites are set and the yolks are still runny, about 2 to 3 minutes. Divide the soup and eggs among the bowls of noodles, being careful not to break the egg yolks. Serve immediately.

Serves 4.

From Chowhound.com

Root Ribbon Salad with Pomegranate

Dressing:
1 heaped teaspoon cumin seeds
1 heaped teaspoon coriander seeds
1 tablespoon rose harissa
3 tablespoons rice wine vinegar
2 to 3 tablespoons honey
Drizzle of extra virgin olive oil
Sea salt flakes and freshly ground black pepper

Salad:
1/2 small white cabbage, finely shredded
1 bunch of scallions, finely sliced diagonally from root to tip
1 1/4 cups dried cranberries (optional)
1 cup toasted cashew nuts (optional)
2 large parsnips, peeled and cut into ribbons with a vegetable peeler
2 large carrots, peeled and cut into ribbons with a vegetable peeler
1/2 small celery root, peeled and cut into ribbons with a vegetable peeler
1/2 cup fresh dill, finely chopped
1/2 cup mint, leaves picked, rolled up tightly, and sliced into ribbons
1 cup pomegranate seeds

Make the dressing:
Toast cumin and coriander seeds in a dry skillet until lightly browned.  Crush them coarsely using a mortar and pestle.  Mix crushed spices together with remaining dressing ingredients in a small bowl and season to taste with salt and pepper.

Make the salad:
Put the cabbage, scallions, and cranberries and cashew nuts if using, into a large mixing bowl.  Add dressing and mix well with your hands.  Add the parsnip, carrot, and celery root ribbons, and mix again.  Now add the herbs and pomegranate seeds and toss through.  Check the seasoning and adjust if necessary, then toss one last time and serve immediately.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor change

Italian Sausage, Cabbage, and White Bean Stew

1 tablespoon extra-virgin olive oil
1 pound chicken sausage (especially sundried tomato), removed from casings and diced
1 large yellow onion, half minced and half sliced
2 garlic cloves, minced
2 15-ounce cans white beans (cannellini, Great Northern, or Navy), drained
1 1/2 cups white wine (or use 1 1/2 cups of the quart of chicken or vegetable stock)
1 quart chicken or vegetable stock
1 large (2 pound) savoy or regular cabbage, quartered, then sliced 1/4-inch thick
1/2 cup finely chopped sundried tomatoes
1 teaspoon salt, or more to taste
2 bay leaves
1 cup chopped parsley
1/2 cup to 1 cup freshly grated Parmesan cheese

Heat the olive oil on medium heat in a large, thick-bottomed pot.  Add the sausage and cook, stirring frequently.  When sausage has cooked on all sides, remove it with a slotted spoon and set aside.

Add the minced onion (reserving the sliced onion for later) and saute for 3-4 minutes, stirring often.  Add the minced garlic and cook for another 1-2 minutes.

Add one can of the beans (reserving the second can for later) and the white wine, and bring to a rolling boil.  Reduce to a simmer.  Cover and cook for 10 minutes.  Using an immersion blender, puree the beans and onions.

Add chicken or vegetable stock, sliced cabbage, sundried tomatoes, reserved sliced onion, remaining can of beans, salt, bay leaves, and browned sausage.  Bring to a boil, then reduce heat to a simmer.  Cover and simmer for 10 minutes, then uncover and continue cooking until cabbage is tender, about another 10 minutes.

To serve, sprinkle with chopped parsley and grated Parmesan cheese.

Serves 8.

From SimplyRecipes.com, with changes

Cabbage and Sausage Soup

1/2 tablespoon olive or vegetable oil

1 pound chicken sausage, cut into 1/4-inch slices

1 tablespoon butter

2 carrots, peeled and thinly sliced

1 medium sweet onion, chopped

2 cloves garlic, minced

1 small head green cabbage, chopped

2 medium potatoes, peeled and cut into 1/2-inch cubes

4 cups chicken broth
1 tablespoon packed brown sugar

1/2 teaspoon black pepper

1/4 teaspoon caraway seeds, optional

1/4 teaspoon dried thyme

1/3 cup heavy cream

Heat oil in a Dutch oven.  Add sausage and cook until browned.  Remove with a slotted spoon and set aside.  

Add butter to the grease in the Dutch oven and cook carrots and onion over medium-heat until soft.  Add garlic and  cook 1 minute.  Add cabbage and cook and stir for a minute or two, until the cabbage wilts somewhat.  

Add potatoes, chicken broth, and brown sugar.  Bring to a simmer, cover and cook until potatoes are soft.  

Add sausage, black pepper, caraway seeds, thyme, and heavy cream.  Bring to a simmer.  Serve.

Serves 4 to 6.

From Spicy Southern Kitchen blog

Marinated Tofu Wrap with Spicy Cabbage Slaw

For tofu:

8 ounces extra-firm tofu

3 tablespoons olive oil

1/4 cup low-sodium tamari

3 teaspoons minced garlic

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

2 cups cooked basmati rice

For slaw:

1 pound red cabbage, finely shredded

1/2 pound carrots, grated

1/2 small white onion
3 tablespoons olive oil

3 tablespoons apple cider vinegar

1 teaspoon whole brown mustard seeds

1 teaspoon crushed red chili flakes

1 tablespoon fresh ginger, minced

3/4 teaspoon sugar

1/4 teaspoon sea salt

For dressing:

2/3 cup mayonnaise

1 tablespoon sriracha

4 10-inch whole wheat tortillas

1 ounce arugula leaves or micro greens

Cut tofu in half length-wise and width-wise. Place on paper towels and allow to drain for 10 minutes to remove excess water. In a small bowl, whisk together 3 tablespoons olive oil, tamari, 3 teaspoons minced garlic, chili powder and ground black pepper to make the tofu marinade. Place the tofu in a shallow dish and pour the marinade over it. Marinate for at least one hour, turning the tofu halfway through.

Cook the rice.

Combine red cabbage, carrot and onion in a bowl and set aside.  Combine 3 tablespoons olive oil with the apple cider vinegar, mustard seeds, chili flakes, ginger, sugar and salt in a small sauce pan and bring to a boil. Pour the hot dressing over cabbage mixture and toss. Allow to cool, tossing occasionally.

In a small bowl, whisk together the mayonnaise and sriracha.

In a medium sauté pan, heat 2 tablespoons olive oil over medium heat, place marinated tofu in the pan and cook for 3 minutes per side or until tofu is golden in color. Remove and slice into 1/4-inch strips.

Assemble the wraps by placing equal portions of basmati rice, spicy slaw, tofu and arugula in the middle third of each tortilla. Top with the sriracha mayonnaise and fold the tortilla over the filling.

Serves 4.

From StrongerTogether.coop

Stir-Fried Nigella Cabbage

1 tablespoon mustard or vegetable oil
Small pinch asafoetida
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds
1/2 teaspoon dried red chili flakes
2 teaspoons urad dal
1-2 tablespoons peanuts, chopped
10-15 curry leaves, sliced
1/2 green cabbage, very thinly sliced
Salt to taste

Heat the oil in a large skillet or wok.  Add the asafoetida, mustard, and nigella seeds and fry for 30 seconds or until they pop.  Add the chili flakes, dal, and peanuts.  Turn the heat down and fry until the lentils begin to color, then add the curry leaves, cabbage, and salt to taste.

Stir fry for 3 minutes, then cover the pan and cook on low heat for further 6-7 minutes or until the cabbage has wilted but still retains some bite.

Serves 2.

From Indian Food Made Easy by Anjum Anand, with minor changes

Roasted Vegetable Soup

2 to 3 parsnips, peeled, quartered lengthwise, and chopped

4 carrots, peeled, quartered lengthwise, and chopped

1 large red onion, chopped

1 head Savoy cabbage, cored and cut into eighths

8 fresh plum tomatoes, or canned

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 garlic cloves, minced

2 celery stalks, finely chopped

2 cups cooked white cannellini beans, rinsed and drained

6 cups chicken or vegetable stock

1 bunch leaf spinach, well washed and chopped

Shaved Parmesan cheese, for garnish

Heat oven to 375°F.

Place the parsnips, carrots, onion, cabbage, and tomatoes, in separate piles on a large roasting pan and drizzle with 1 tablespoon of oil.  Sprinkle with salt and pepper.

Place the pan in the oven and roast for about 45 minutes, checking occasionally and removing any vegetables as they brown.  Do not allow them to burn.

Place a large stockpot over medium heat and, when it is hot, add the remaining 1 tablespoon oil.  Add the garlic and celery and cook until they are golden, about 3 minutes.

Roughly chop the cabbage and tomatoes and add them to the stockpot.  Add the remaining vegetables, beans, and chicken or vegetable stock.  Bring to a boil.  Lower the heat and simmer, uncovered, for 20 minutes. 

Add the spinach.

Serve immediately, garnished with the shaved Parmesan cheese, or cover and refrigerate for up to 2 days.

Makes about 10 cups.

From The Figs Table by Todd English and Sally Sampson

Bubble-and-Squeak Cakes with Beet Relish

Beet relish:
2 cooked beets, peeled and diced
2 tablespoons finely chopped onions
1 tablespoon honey
1 tablespoon cider vinegar

Cakes:
2 pounds of potatoes, peeled and cut into even-size pieces
3 tablespoons butter
1 cabbage, shredded
6 scallions, finely chopped
2 to 3 tablespoons whole wheat flour
Olive oil

To make the relish: Put the diced beets into a bowl.  Stir in the onion, honey, and cider vinegar, and season with salt and pepper.  Set aside for at least 30 minutes, until needed - this relish improves with keeping.  Relish can be made several hours in advance if convenient.

Meanwhile, cover the potato pieces in boiling water and cook for about 20 minutes, or until tender.  Drain and mash with the butter.

Put the cabbage in 1 inch of boiling water, cover, and cook until tender - about 6 minutes.  Drain well, then add the cabbage to the potatoes, along with the scallions and some salt and pepper.

Form the mixture into 4 large, flat cakes.  Just before you want to serve the cakes, coat them all over in flour, then immediately pan-fry in sizzling hot olive oil until browned and crisp on both sides, flipping them over to cook on the second side.

Serve at once, topping each one with a spoonful of beet relish.


Serves 4.

From Veggie Chic by Rose Elliot

Farro and Bean Stew

1 pound red beans, soaked for at least 4 hours, preferably overnight, then drained, plus 10 cups water
or 1-2 cans red beans, rinsed and drained, plus 5 to 6 cups vegetable broth

3 tablespoons olive oil
1 medium onion, chopped
28-ounce can chopped tomatoes
2 medium carrots, chopped
1/2 pound potatoes, peeled and chopped
1 cup pearled farro
1/2 head savoy, napa, or green cabbage, chopped

Parmesan and olive oil to serve

Cook the soaked beans in a large pot with 10 cups of water.  When the beans are cooked, remove a generous scoop of them from the pot, place in a bowl and mash them well.  Return mashed beans to the pot.  (If using canned beans, mash some and then mix mashed and whole beans with vegetable broth.)

In a separate pan, saute the onion in olive oil over medium-high heat.  When onion begins to color, add to the bean broth.  Stir in the tomatoes, carrots, potatoes, and farro.  Bring to a boil again, then turn the heat down to medium-low.  Simmer, stirring occasionally, until the farro is cooked through, about 20 to 30 minutes.  Be sure the vegetables are cooked through as well.  Stir in the cabbage and cook for a few minutes more, until soft.  Add more water or broth as needed, one cup at a time, to reach desired consistency.  Salt to taste, starting with 1 teaspoon.

Serve topped with grated Parmesan and a drizzle of olive oil.


Serves 12.

From 101 Cookbooks blog

Green Cabbage Soup with Potatoes and Sour Cream

1 small green cabbage, preferably Savoy (about 1 pound)
2 to 3 tablespoons butter
1 large leek, white part only, quartered lengthwise, chopped and rinsed
1 large Yukon gold or russet potato, peeled and roughly cubed
Sea salt and freshly ground pepper
Sour cream or yogurt
Minced parsley or dill

Quarter the cabbage, remove the cores, and thinly slice the wedges crosswise.  You should have 5 to 6 cups.  Bring 3 quarts water to a boil, add the cabbage, cook for 1 minute, then drain.

Melt the butter in a soup pot.  Add the leek and potato, give them a stir, and cook for a minute or two, then add the cabbage and 1 teaspoon salt.  Pour over 5 cups of water, bring to a boil, then lower the heat and simmer, covered, for 20 minutes or until the potato is tender.  Season to taste with salt and pepper.

Ladle the soup into bowls, the add to each a dollop of sour cream, a sprinkling of parsley, and a final grinding of pepper.

Makes 7 to 8 cups


From Vegetable Soups by Deborah Madison

Okonomiyaki

4 cups cabbage, finely shredded
2 to 3 leeks, washed and chopped
2/3 cup whole wheat or all-purpose flour
1 teaspoon kosher salt or fine-grain sea salt
4 eggs, beaten
Olive oil

Combine the cabbage, leeks, flour, and salt in a bowl.  Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.  

Heat a large skillet over medium heat and add a generous splash of olive oil.  Scoop the cabbage mixture into the pan and, using a metal spatula, press it into a round pancake shape, as flat as you can get it.  Cook for 4 to 5 minutes, or until the bottom is golden.  To flip the okonomiyaki, slide it out of the skillet onto a plate.  Place another plate on top and flip both over together.  Put a bit more oil in the skillet, then slide the okonomiyaki back into the skillet.  Again press down a bit with the spatula and cook until golden on this side, another 3 to 5 minutes.

Serves 2 to 4.


From 101 Cookbooks blog, with a few changes

Sesame Napa Cabbage Slaw

2 tablespoons mayonnaise
2 teaspoons rice vinegar
1 teaspoon Asian sesame oil
1/2 teaspoon honey
2 cups finely shredded Napa cabbage
1/2 cup finely shredded carrot
2 scallions, finely chopped

In a bowl, whisk together mayonnaise, vinegar, oil, and honey, and add cabbage, carrot, and scallions.  Toss vegetables well to coat and season with salt and pepper.

Serves 4.


From Epicurious/ Gourmet

Kouftikes de Prasa Sandwiches

Spicy cabbage:
2 cups finely shredded red cabbage (use slicing blade, not grating blade, of food processor)
1/2 teaspoon kosher salt
1/4 cup white vinegar
Juice from half a lemon
2 teaspoons harissa or sriracha (chili sauce)

Leek fritters:
2 large leeks, white and light green parts only (about 12 ounces)
2 tablespoons vegetable oil
3/4 teaspoon kosher salt
4 large eggs, beaten
1/2 cup bread crumbs
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of ground cinnamon
Vegetable oil, for shallow frying
Flaky sea salt

4 pita breads, lightly toasted or grilled
20 thin half-moons of cucumber
1/2 cup thick Greek yogurt or labneh
Ground sumac
Handful of fresh mint or cilantro leaves, torn

For the spicy cabbage:
Thoroughly toss together the cabbage, salt, vinegar, lemon juice, and chili sauce.  Cover and refrigerate for at least 2 hours and up to 24 hours.  Allow to return to room temperature before serving.

For the leek fritters:
Cut the leeks in half lengthwise and then into 1/4-inch-thick half moons.  Wash in 3 changes of water and dry thoroughly (a salad spinner works well for this).

Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat.  Add the leeks and sauté until tender, about 5 minutes.  Transfer to a mixing bowl.  (You can use the same skillet to fry the leek fritters in a minute.)

Thoroughly mix the leeks, salt, eggs, bread crumbs, cumin, paprika, and cinnamon.

Heat about 1/8 inch vegetable oil in the skillet over medium-high heat.  When the oil is shimmering, drop in 1/4 cup leek batter with a measuring cup, and use the back of the cup to smooth the batter into a circle about 4 inches in diameter.  Repeat with the remaining batter, making 8 fritters total (fry them in 2 batches if necessary, adding a bit more oil as needed).  Fry each fritter until golden brown, about 3 minutes per side.  Transfer to paper towels and season with flaky sea salt. 

Place 2 leek fritters on a pita.  Top with a handful of the spicy cabbage, 5 cucumber slices, and 2 tablespoons Greek yogurt.  Sprinkle a little sumac on the yogurt and scatter a few mint or cilantro leaves over the whole sandwich.  Repeat with the remaining ingredients.  Fold the pita over to eat as a sandwich.  Serve immediately.
Makes 4 sandwiches.


From Herbivoracious by Michael Natkin

Rustic Cabbage Soup

1 tablespoon olive oil
A big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
1 clove garlic, chopped
1 large sweet onion, thinly sliced
5 cups vegetable stock
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
Extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Heat the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for about 10 more minutes. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting.  Serve drizzled with a bit of olive oil and a generous dusting of cheese.

Serves 4.


From 101 Cookbooks blog, with minor changes

Napa Cabbage Salad with Buttermilk Dressing

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 carrots, grated

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and carrots with dressing.

Serves 4.

Adapted from Gourmet, via Smitten Kitchen blog