A new favorite

When my parents came down for thanksgiving, they brought a car full of goodies for me, including some cabbage.  And some cabbage this was, it probably took it's own seat!  I failed to get a picture of the 9.5lb cabbage, but believe you me, it was bigger than my head :)   What do you do with that much cabbage so you don't get sick of it?  Try some new recipes!

Creamy Cabbage Soup

I made two different soups, my favorite of the two being a Creamy Cabbage Soup w/Gruyere.  I made this in two steps, the first day cooking it until just before you add the dairy, then finished it up the day I wanted to serve it.  The only change I made was to use  ~3oz of cave-aged gruyere, as that's what we had.  Everyone enjoyed it!

Napa Slaw w/Apple Butter Vinaigrette

After falling in love with my apple butter vinaigrette, I tried another one with Alexandra's Napa Cabbage w/Apple Butter Vinaigrette.  I added some leftover turkey to make it a delicious lunch :)  I may have decreased the oil in the vinaigrette just a tad, or maybe just didn't measure...  I know I know, I need to get better about that!


The best of the bunch was Molly's Braised Cabbage with Onions and Carrots, hands down.   Quite the unassuming dish, it is so simple and I can't wait to make again!!    Surprising, as when I went to put it in the oven, I thought to myself, "I'm not going to like this" and didn't take a picture.  Seriously delicious,  I wanted to eat the entire pan when it came out of the oven.   No joke, I can't say enough about this recipe :)

Braised Cabbage w/Onions & Carrots
very slightly adapted from Orangette
Serves 2

2lbs of cabbage, trimmed, cored and cut into wedges
1 lg onion, cut into  ~1/2" thick slices
1 lg carrot, sliced into ~1/3" coins
1/4c + 2T homemade turkey stock (you can also use chicken stock or water)
2T extra virgin olive oil
coarse salt
freshly ground pepper
1/8t crushed red pepper flakes

Preheat oven to 325.

Put cabbage wedges in a roasting pan (or other 9x13 pan), keeping them to a single layer.  Add carrot and onions over the cabbage.  Season with salt, pepper & red pepper flakes (I just sprinkled these over the pan). 

Measure out stock and add oil.  Whisk together and then pour over cabbage.  Cover dish tightly with foil and bake for 1-1.5hrs.  Check the cabbage after this time, turning it over with tongs, adding more stock/water if it has dried out, and then return the dish to the oven, tightly covered in foil for another 1-1.5hrs.

After this time, the veggies should be very tender (if not, cook some more!).  Take off foil, turn the oven to 400deg and place back in the oven.  Cook for another 15min or so, until the edges of the cabbage and onions start to brown and caramelize.

Serve warm, as a side to some hearty protein, or rather simply, topped with a poached egg like Molly suggests!



Are you a cabbage lover?  Any favorite things do do with it?    I've got some cookies coming up, so get ready for some sugar :)