Cabbage Recipes

Far East Shredded Salad

Fresh vegetables for the base, about 5-6 cups total, to serve 3 or 4 as a main course:
Any combination of green and red cabbage, kale, chard, arugula, or other hearty leafy greens, shredded or chopped
Carrots, grated, julienned, spiraled, or use carrot peeler to make long curls
Cucumbers, cut in chunks or thin slices
Summer squash, cut in chunks or thin slices
Sweet pepper, cut in chunks or tin slices
Red onion, chopped or thin slices
Chives, regular or garlic, mince
Radish, any variety, thinly sliced

For the toppings:
1/2 c. Peanuts, roasted, no salt
1-2 Eggs, boiled and sliced or scrambled, OR cooked chicken or other meat
2 T. Basil, chopped
2 T. Cilantro, chopped
2 T. Mint, chopped
1 Hot pepper, chopped, or red pepper flakes to taste

For the toppings:
1 T. Toasted sesame seed oil
1 1/2 T. Lime juice
1 1/2 t. Rice vinegar
1 T. Fish Sauce (Vietnamese, preferably containing only anchovies, salt, sugar)
1 Garlic clove, minced
1 t. Sugar

1. Combine the chopped or shredded vegetables in a large bowl.

2. Combine the dressing ingredients in a lidded jar, shake to mix.

3. Add dressing to salad base, to taste.

4. Add toppings as you wish, or serve toppings on the side.
-- Recipe by Janet Osborn


Czech Style Sweet-Sour Cabbage


1 head of cabbage, chopped
Dried dill to taste
(For rue) 1 onion, chopped
(For rue) A couple tablespoons flour
(For rue) 2 Tbsp fat (butter or oil)
Sugar and vinegar to taste
1 tsp salt (or to taste)


1. Put the chopped cabbage in a large pot on the stove. Sprinkle on about a teaspoon of salt (you can add more later if you like). Add about 2 inches or so of water to the pot. Add dried dill to the pot and mix it all together.

2. Cover and cook slowly for about 45 minutes. Depending on the size of the head of cabbage, you might need more time. Once the cabbage starts cooking, let the gases out by opening the lid partially.

3. While the cabbage is cooking, prepare the sugar/vinegar mixture. We use about 2 cups of vinegar to 4 Tbsp sugar, but if you like your sweet-sour cabbage on the sweeter side, add more sugar to your liking.

4. Once the cabbage is cooked and you can easily pierce it with a fork, empty out the water from the pot. Put the pot with the cabbage back on the stovetop, and add the sugar/vinegar mixture. Partially cover with a lid and boil at a low heat for about 20 minutes.

3. While the cabbage is cooking, make the rue. Sauté the chopped onion in fat (we use butter), and add about 2 Tbsp flour to the pan. Fry until onion is lightly browned.

4. Once the cabbage has finished cooking, let it cool a bit and remove the dried dill as best you can. Combine the rue and the cabbage. Traditionally served with roast duck and potato dumplings.

-- Recipe by Sandy Pernecky, adapted from The Best Czech Cooking and Collected Recipes of Helen Fiala, 1993, General Publishing and Binding, Inc.

Traditional Saurkraut

Ceramic crock or food-grade plastic bucket, 1-gallon/4-liter capacity or greater
Plate that fits inside crock or bucket
1 gallon/4-liter jug filled with water
Cloth cover

Ingredients (for 1 gallon/4 liters):
5 pounds/2 kilograms cabbage
3 tablespoons/45 milliliters sea salt

1. Chop or grate cabbage, finely or coarsely. Place in a large bowl. Sprinkle salt on the cabbage as you go.

2. Add other vegetables if you like (e.g. carrots, onions, garlic, greens, Brussels sprouts, turnips, etc.). You can also add herbs and spices (caraway seeds, dill seeds, celery seeds, etc.) - Mike loves caraway seeds in his Kraut.

3. Mix ingredients together and pack into crock. Tamp down the cabbage hard, either with fists, or any other sturdy kitchen implement, to help force water out of the cabbage.

4. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (such as a glass jug filled with water) on the cover. Cover the whole thing with a cloth.

5. Press down on the weight every so often (every few hours) until the brine rises above the cover. This can take up to 24 hours.

6. Leave the kraut to ferment. Check it every day or two. Enjoy the kraut as its flavor evolves over time.

-- Recipe adapted from "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods" by Sandor Ellix Katz, pg. 41 (2003).

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