Recipes: Cabbage

Cabbage recipes from our Agriculture Supported Communities program.

Cabbage Salad

1/4 cup distilled white vinegar
1 tablespoon soy sauce
1 tablespoon sugar
5 tablespoons safflower oil
6 cups very thinly sliced green cabbage
2 tablespoons chopped fresh mint

Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.


Asian-Style Slaw
Adapted From Keepers by Kathy Brennan & Caroline Campion

2 tablespoons rice vinegar or white wine vinegar
2 tablespoons miso paste
1 teaspoon grated fresh peeled ginger
½ tablespoon mayonnaise
½ tablespoon fresh lemon juice
½ tablespoon honey
3 tablespoons sesame or peanut oil
2 tablespoons vegetable oil
Salt and pepper
6 cups thinly sliced cabbage (about 1 small head)
2 large carrots, thinly sliced
4 large radishes or 2 large kohlrabi thinly sliced
4 scallions (white and pale green parts only), thinly sliced on the diagonal
2 tablespoons toasted sesame seeds (optional)

In a small bowl, whisk together the vinegar, miso, ginger, mayonnaise, lemon juice, and honey. Slowly whisk in the sesame oil until emulsified, then the vegetable oil. Season with salt and pepper and set aside (You can also make the dressing in a blender). The dressing will keep, covered in the refrigerator, for about 4 days. Whisk before using.

In a large bowl, combine the cabbage, carrots, radishes, and scallions. Add a little more than half of the dressing and toss to combine. If the slaw is too dry, add a little more. Check the seasonings, then sprinkle with the sesame seeds and serve.


Napa Cabbage Salad with Buttermilk Dressing
Simple and delicious!

1/2 cup buttermilk, well-shaken
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons shallot, minced
1 tablespoons sugar
3 tablespoons chives, finely chopped
1 pound Napa cabbage (4 cups) cored and thinly sliced crosswise
6 radishes, diced
2 celery ribs thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives. Toss cabbage, radishes, and celery with dressing.


Napa Cabbage Coleslaw with Miso Dressing

1 tablespoon yellow miso
2 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
6 cups thinly sliced Napa cabbage (about 1/2 large head)
3 carrots, grated
4 green onions, sliced
1 (5 ounce) can sliced water chestnuts, rinsed and drained
1/3 cup roasted peanuts or sliced almonds

Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in canola oil and sesame oil until well blended and emulsified. Add cabbage, carrots, green onions, water chestnuts and peanuts and toss to combine. Coleslaw may be made a day ahead, covered and chilled until ready to serve.


Herbed Coleslaw
From The Rodale Whole Foods Cookbook

2 cups shredded cabbage
1 cup diced celery
1 carrot, shredded
2 sprigs fresh dill, chopped
2 tablespoons shredded fresh basil
1/4 teaspoon salt
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 teaspoon poppy seeds (optional)

In a large bowl, combine the cabbage, celery, carrot, dill, and basil. Sprinkle with the salt and toss well. In a small bowl, combine the mayonnaise, vinegar, poppy seeds (if using), and pepper to taste. Add to the vegetables and toss again. Chill for at least 1 hour before serving to allow the flavors to blend. Makes 4 Servings.


Thai Coleslaw with Napa Cabbage
From The Rodale Whole Foods Cookbook
If you don't have fish sauce, use reduced-sodium soy sauce instead. Start with just one tablespoon and taste before adding more.

2 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
3/4 teaspoon sugar
1/4 packed fresh basil leaves, chopped
1/4 cup packed cilantro, chopped
1/2 head napa cabbage (12 ounces), sliced crosswise into thin shreds
1 red or yellow bell pepper, cut into thin matchsticks
1 carrot, cut into thin matchsticks

In a large bowl, whisk together the fish sauce, vinegar, oil, and sugar. Add the basil and cilantro, and toss to combine. Add the cabbage, bell pepper, and carrot and toss well. Refrigerate for 30 minutes before serving for the flavors to combine. Makes 4 to 6 servings.


Stuffed Napa Cabbage
Use this cabbage like a wrap to roll up this simple recipe!

15 leaves of napa cabbage
1 cup cooked brown rice
1 bunch of radishes, diced
1 lb ground beef (replace with turkey, tofu or tempeh)
1 egg
1 tbsp of soy sauce
ginger, garlic, salt and pepper to taste

Preheat oven to 400 F. Remove the Napa leaves and flatten out with a rolling pin. (This will make it easier to roll them up with the stuffing). Mix all other ingredients in a large bowl. Fill each leaf with a hearty spoonful of the stuffing and roll up starting from the stem end. Place with the seam side down snuggly in a 9 x 13 baking dish and pour a cup of water or broth into the pan.  Cover with tinfoil and bake for 35 minutes. Enjoy!


Did you try out one of these recipes? Leave a comment below on how you liked it and whether or not you made adjustments!

One Response to “Recipes: Cabbage”

  1. Virginia Johnson

    I made the Herbed Coleslaw tonight as I had dill and basil in the garden. Did not have celery. Oh, well. It was delicious.

    Liked the Rodale Cookbook so much I got a copy for my newlywed daughter as well as myself. An excellent, all-around cookbook that is healthier than most and has a lot of basic information in it, too.


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