Red Cabbage with Apples and Cloves

This sweet tasting cabbage dish tastes more like dessert than a side-dish.
From: Sarah Brown’s World Vegetarian Cookbook
 
Serves 4-6

Ingredients:
1lb red cabbage
1 TBSP vegetable oil
1 large onion, chopped
2 sweet apples, peeled and finely chopped
3-4 cloves, ground with a mortar & pestle
1 teaspoon cinnamon
1 teaspoon sugar
2 TBSP cider vinegar
salt

Directions

1. Shred the cabbage.
2. In a large pot, heat the oil over low-medium heat and fry the onion until just soft.
3. Increase the heat and add the cabbage and apples. Mix well. Then add the remaining ingredients.
4. Cover the pan and simmer mixture for 35 – 40 minutes, until the cabbage is really soft.
5. Serve hot & ENJOY!

Roasted Lemon Cabbage

INGREDIENTS

1 head of green cabbage
2 Tbspextra virgin olive oil
2 Tbsp lemon juice
Sea salt and ground black pepper, to taste
Lemon slices, for serving cabbage (optional)

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit.

Cut the head of cabbage into 8 equal wedges, cutting through the core and stem end. Carefully trim the thick core and stem from each wedge and arrange wedges in a single layer on a non-stick cookie sheet.

Whisk together the olive oil and lemon juice, then use a pastry brush to brush the top sides of each cabbage wedge with the mixture. Season generously with sea salt and pepper. Carefully turn the wedges over, then brush the other side with the olive oil/lemon juice mixture and season with more salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Turn the wedges and roast for another 10 to 15 minutes, until the cabbage is nicely browned and cooked through. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Spring Time Vegan Coleslaw

Contributed by Leigh, Green Earth Organics member and The Tasty Vegan blogger. Check out her website for more delicious vegan recipes.

Did you get a huge head of cabbage in your veg-box and now can't figure out how to convince the kids to eat it? Coleslaw has the magic ability to hide all kinds of nutritious things without anyone even noticing so whip up some of this springtime vegan coleslaw and, voila! that cabbage, bag of carrots, and plethora of apples will be gobbled up in no time.

A food processor with a shredder, or a mandolin or grater will make things a lot easier when making coleslaw so dig yours out of the back of the cupboard now if necessary.

15 minutes preparation (if you have a food processor it's so simple!).

INGREDIENTS

1/2 head of cabbage
3 reasonably sized carrots, topped and tailed
2 small apples or one large one, cored
4 Tbsp Earth Island Organic Vegenaise
Raisins or dried cranberries (optional)
1 1/2 tsp Simply Natural Dijon Mustard
Juice of 1/2 fresh lemon (or 1 tsp lemon juice)
Sea salt

DIRECTIONS

Feed the cabbage, carrots, and apples into the food processor until shredded or sliced to desired thickness. Test a little first to make sure your blade won't just turn them to mush... change the chopping setting if that happens!

Transfer the shredded vegetables and fruit to a large bowl and throw in the raisins or cranberries if using along with the rest of the ingredients and mix thoroughly. Add a dash of salt to taste.

Easy! Now serve with freshly baked bread, piled high on baked potatoes, or use as a sandwich filling for the kids' lunches.

Simple Coleslaw

INGREDIENTS

1/2 cup white wine vinegar
6 Tbsp extra virgin olive oil
1 tsp sea salt
Freshly ground pepper, to taste
1 head green cabbage, grated
2 or 3 carrots, grated

DIRECTIONS

Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage and carrots, and toss. Cover and refrigerate for at least 5 hours (or overnight) to allow the flavours to meld.

Roasted Cabbage and Apples

Roasting cabbage gives it additional flavour (and won't stink up the house.) The addition of apples lends a sweetness that blends beautifully with the cabbage.

INGREDIENTS

1 head green cabbage, cored and cut into eight wedges
3 firm apples (Gala, Fuji, or similar), cored and cut into 16 wedges each
3/4 tsp sea salt
1/4 tsp ground pepper

DIRECTIONS

Heat oven to 450 degrees F.

Separate cabbage leaves and spread evenly on a cookie sheet with sides. Cover tightly with foil. Cook 20 minutes, or until tender.

Remove foil and add apple slices. Sprinkle with salt and pepper. Cook about 30 minutes more, mixing gently occasionally, until some of the cabbage has begun to brown and the apples are tender.

Borscht

INGREDIENTS

1 Tbsp butter
1 Tbsp extra virgin olive oil
1/2 medium onion, chopped fine
2 stalks celery, diced small
1 cups shredded green cabbage
3 carrots, peeled and chopped small
3 large beets, peeled and shredded or diced medium
Other vegetables (such as potatoes, beans, corn, turnip, parsnip) if desired, diced
1/4 cup tomato paste
6 cups vegetable broth
2 bay leaves, whole
Sea salt and black pepper to taste
Sour cream

DIRECTIONS

Heat the butter and oil in a large pan over medium heat. Add onions and celery, and cook for 5 minutes until tender.

Add the cabbage, carrots, beets, other vegetables if using, tomato paste, vegetable broth, and bay leaves. Cover pot and cook on very low heat for between 60-90 minutes or until vegetables are tender.

Remove bay leaves. Season with salt and pepper to taste.

Ladle hot borscht into bowls and top with a heaping spoon of sour cream. Serve with crusty bread.

Serves 8.

Cabbage Wedges

INGREDIENTS

1 head cabbage
1 Tbsp butter
2 1/2 Tbsp flour
1 Tbsp mustard
3/4 tsp sea salt
1/4 tsp paprika
1 egg yolk
3/4 cup milk
1 Tbsp lemon juice

DIRECTIONS

Cut cabbage into 6 wedges. Cook until tender in boiling salted water.

In top of double boiler over hot water, combine butter, flour, mustard, salt and paprika. Remove from heat. Blend in egg yolk and milk. Return to heat and cook until thickened, stirring constantly. Add lemon juice and pour over hot cooked cabbage wedges.

Serves 6.

Russian Borscht

INGREDIENTS

6 or 7 beets
2 onions
4 or 5 carrots
1 head cabbage
5 or 6 vegetable bouillon cubes
6 to 8 cups water
1 cup white wine

DIRECTIONS

Grate the beets, onions, carrots, and cabbage. In a large pot over medium heat, dissolve the bouillon cubes in the water. Add the wine and grated vegetables, stir well, and simmer a few hours.

Serve hot with sour cream and rye bread.