A Recipe for St. Patrick’s Day – Cream-Braised Cabbage

If you are at all skeptical about how delicious cabbage can be, I have the recipe for you.  And just in time for St. Patrick’s day.  I actually made this last week after coming across the recipe on the blog Bon Appetempt.  You see, I had half a head of cabbage that was threatening to waste away in the bottom of my refrigerator.  I was having trouble becoming inspired enough to make it into my favorite coleslaw or sauerkraut…and this recipe changed my plans entirely.  I ended up skimping a bit on the cream compared with the original recipe because I realized that I was probably going to eat the entire pan in one sitting, which I did.  It was still plenty decadent for me, but you could always bump it up a notch if you plan on more reasonable serving sizes than I did.

Excellent.

Sorry for the short post today.  I’m wrapping up the school term and so it’s been a doozy of a week…good but busy!

Cream-Braised Cabbage
serves 2-3
adapted from Bon Appetempt

Ingredients
– 1/2 a head of green cabbage (cut lengthwise)
– 2 Tbsp butter
– a pinch of salt, plus more to taste
– 2 Tbsp heavy cream, more if you like
– a squeeze of fresh lemon juice

Cut your cabbage into 4 pieces, slicing lengthwise so that each piece will retain a bit of the core.  This will help keep the pieces together as you cook them.

Melt the butter in a large skillet over medium-high heat.  Add the cabbage slices and cook for 5-8 minutes, until the bottoms are starting to turn a nice golden-brown.  Gently turn the wedges to the other side and allow to brown again.  Add the salt and the cream and cover the pan with a lid.  Reduce heat to medium and allow to cook until everything is nice and tender, about 15 minutes.

Squeeze lemon juice over cabbage and serve.  Understand just how mouthwatering cabbage can be.
 

Asian Sesame Slaw (Vegan, Gluten-free)

Good morning!  How are everyone’s New Year’s resolutions going?  We’re almost a week into the new year and so I hope they’re still going strong!  My resolutions are about the same every year, which should give you an idea of about how successful I am at keeping them.  🙂  I like to think that I’m inching closer to my goals, though.  For example, when I make a resolution to “eat healthy food”, I have an image of myself always choosing broccoli over ice cream and never, ever stuffing myself with pizza to the point that I just want to go lay down.  That image is just not my reality and may not ever be.  But I do think that I’m doing better than last year and believe I can do even better than this year.  Maybe it’s best to just think of resolutions as friendly reminders rather than commandments set in stone.  Just a thought…how do you make your resolutions useful?

Well, because eating healthy food usually involves some vegetables (or LOTS of vegetables), here’s a recipe to help extend those healthy resolutions into another week of 2012.  This Asian Sesame Slaw contains a good deal of cabbage, a lovely cruciferous vegetable that has been found to have anti-cancer properties when eaten raw.  Since different varieties of cabbage contain different cancer-figthing compounds (called glucosinolates) you’ll maximize your health benefits by eating a variety of cabbage types.  This recipe uses red cabbage and savoy cabbage so your bases will be covered.

Eat up for a healthy new year!

Asian Sesame Slaw
serves at least 10
adapted from My New Roots 

Ingredients
– 3 cups red cabbage, thinly sliced or shredded (I used the slicer blade on my food processor and got the perfect “slaw” consistency)
– 1 cup savoy cabbage, thinly sliced or shredded
– about 5 leaves lacinato kale, thinly sliced
– 2 carrots, thinly sliced or shredded
– 2 scallions, finely sliced
– 1 cup flat leaf parsley, chopped
– 1/2 cup toasted sesame seeds
– 2 Tbs olive oil
– 1 Tbs lemon juice
– 2 Tbs rice vinegar
– 1 Tbs honey
– 1/3 cup tahini
– a few pinches of salt, to taste

1. In a large bowl, combine cabbage, kale, carrots, scallions, parsley, and sesame seeds.

2. In a smaller bowl, whisk together olive oil, lemon juice vinegar, honey, tahini, and salt.

3. Pour dressing over salad and toss.  Alternatively, you can plate the salad and add the dressing afterward.  This will help the leftovers to stay crunchy in the fridge for a few days.

* This post is part of this week’s Whole Foods Wednesday, Fight Back Friday, Lunchbox Love, Wellness WeekendFresh Bites Friday, Real Food 101, and Monday Mania.