Too many people wrinkle their noses at the mention of cabbage. Some varieties, like Brussels sprouts, can be a little funky (in a good way as far as Jackie and I are concerned), but there’s a sweet delicacy to others, notably Savoy cabbage, with its beautiful crinkly leaves. This simple butter- and caraway-scented side dish came about as a surrogate for braised sauerkraut to be served with roast duck. You’d think fresh and fermented cabbage would have little in common apart from their DNA, but sauerkraut, even after cooking with aromatics, wine and stock, retains its identity. So, using the fresh vegetable turns out to be a good choice – especially when it is liberally sprinkled with caraway seeds, giving it a distinct Central European personality: just right for an old-fashioned crisp-skinned roast duck.In this dish, do not use the tougher dark green outer leaves; at this time of year, in the dead of winter, they may have already been stripped off the Savoy cabbages you’ll find in the market. They can, of course, be eaten but will need longer cooking – and the allure of today’s recipe is that it takes almost no time to prepare. Consider using the tougher leaves for stuffed cabbage or for any longer-cooked application, even a soup. (Or yes, you can put them into the compost bin.)If you have leftovers – or choose to make a larger batch – they can be combined with roughly mashed or crushed boiled potatoes and fried in butter as a new side dish or a meal in itself (with the addition of black pepper, and possibly topped with a fried or poached egg or two). Or they can form the cabbage element of this hearty northern Italian dish of buckwheat (or ordinary) pasta.
Maybe we all have an inner Alsatian peasant longing for a dish just like this. As nights get colder and colder, the fruits of autumn — newly dried prunes, cabbage, and a harvested hog — are woven together with the wild piney flavor of juniper berries. Dried berries work very well, but ripe, juicy juniper berries lend a hint of sweetness that elevates this pork loin dish. Freeze any extra-ripe berries. They freeze beautifully.
Adapted from "The Wild Table" by Connie Green and Sarah Scott.
Seasoned strips of flaky tilapia provide a tasty alternative to traditional tacos. Topped with a light, crunchy walnut slaw with sweet mango, these make the perfect meal any day of the week.This recipe is provided by California Walnuts.
This colorful salad is perfect for brightening up a gloomy winter day. In Los Angeles, we have access to amazing fennel and citrus at this time of year, and this salad was created to highlight the seasonal flavors and texture. At Picnic LA, we use exceptional J.J.’s Lone Daughter Ranch Valencia oranges and Underwood Family Farms sweet fennel. Savoy cabbage adds a satisfying crunch, while citrus juice bursts through with tons of flavor.— Executive Chef Alex Resnick
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this braised cabbage recipe.
“I love cabbage, and this is my favorite way to cook it. The flavors of these spices and the addition of tomato and jalapeño make it addictive. I have eaten a bowl of this on its own; I have paired it with chicken; I have even put a mound of it on a turkey sandwich instead of regular coleslaw. While I appreciate the romance of using fresh tomatoes in most cases, I actually welcome the juices from the can in this recipe. It’s almost as if the tomatoes sink in and become a part of the cabbage party much faster this way. This is not a dish that needs to cook forever because you develop deep flavors as you go along, especially when you toast the spices in the beginning to wake them from their deep sleep in your kitchen cabinet.” — Alex Guarnaschelli, Old-School Comfort Food: The Way I Learned to Cook
Click here for more Dish with Diane: Chef Inspired Healthy with Alex Guarnaschelli. Or click here to watch the video.
This classic antipasto recipe is southern Italian comfort food at its best. This is one of the most popular items on the menu at Il Gattopardo in New York City, and it's sure to be a hit at home, too.
Click here to see Just Stuff It — 10 Stuffed Vegetable Recipes.
This spicy slaw-like salad comes from One Lucky Duck in the Chelsea Market Cookbook. Instead of the usual lettuce base, this recipe is made up of sliced Savoy cabbage and carrots. Jicama adds some crunch to the base and beets brighten up the whole thing.
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If there's corned beef, then why not corned salmon? The term "corned" apparently comes from when salt looked more like corn kernels. Wherever the term originated, corned beef has become a longstanding tradition in Irish-American cuisine. This is a delicious and flavorful twist on a familiar favorite.
As with all of these recipes, it’s important to pay attention to the quality of ingredients... this is a simple recipe and the quality of ingredients should shine through. The potatoes are ideal accompaniments to the cabbage and salmon and are best enjoyed with the full flavor of the delicate and mineral-laden skin.
Click here to see 6 Inspired Takes on Corned Beef and Cabbage.
There’s one dish that we’ll enjoy whether it’s football season or the Fourth of July, and that dish is pulled pork. This recipe, featuring a South Carolina version of it, makes it easy to enjoy the barbecue classic in taco form, and it's topped with a refreshing cabbage slaw. From the barbecue sauce and rub to the slaw, you’ll keep going back to this recipe over and over again, no matter what time of year it is.
Admittedly, it’s not the prettiest vegetable dish. But, I swear to you, it tastes and smells a lot better than it looks. I guess the dried red kidney bean was sort of an unfortunate choice (color-wise), so feel free to substitute another kind of dried bean for this soup if purplish-brown doesn’t do it for you.
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