Not Your Average Cabbage

Southern Living, Mar 2004 by Poellnitz, Vicki A, Kimmey, Sandra, Kennedy, Caroline W, Stafford, Betty Mae

From sides to one-dish meals, this simple, adaptable vegetable covers it all.

If you remember cabbage as an overcooked, smelly side dish from your childhood, take another look. With these easy, flavorful recipes, cabbage may even become a family favorite. Short cooking times help reduce odor and retain nutrients such as vitamins C and A, calcium, magnesium, and iron. Both green and red cabbages are found year-round in the grocery produce department and can be used interchangeably in recipes. Look for well-rounded, even-colored spheres that are heavy for their size. Packages of shredded or chopped cabbage are great alternatives to whole heads and save time too. VICKI A. POELLNITZ

CABBAGE STIR-FRY

MAKES 4 TO 6 SERVINGS

PREP: 20 MIN., COOK: 10 MIN.

The beautiful color and fresh flavor of this dish will entice even picky eaters.

2 tablespoons vegetable oil

� red cabbage, thinly sliced

1 green bell pepper, thinly sliced

1 small onion, thinly sliced

� cup chopped fresh cilantro

1 tablespoon lime juice

1 teaspoon salt

� teaspoon pepper

HEAT oil in large skillet or wok at high heat 3 to 4 minutes. Add cabbage, bell pepper, and onion, and stir-fry 7 to 10 minutes or until crisp-tender or to desired degree of doneness. Stir in cilantro and remaining ingredients.

SPICY CABBAGE STIR-FRY: Stir in 3 tablespoons jalapeno jelly with cabbage, bell pepper, and onion. Proceed as directed.

CABBAGE WITH GARLIC

MAKES 4 TO 5 SERVINGS

PREP: 5 MIN., COOK: 10 MIN., BAKE: 25 MIN.

1 small cabbage (about 2 pounds)

6 garlic cloves, finely sliced

3 tablespoons olive oil

� cup chicken broth

1 teaspoon coarse or kosher salt

Freshly ground pepper to taste

REMOVE outside leaves and stalk from cabbage; cut into 4 wedges.

SAUTE garlic in hot oil in an ovenproof skillet over medium heat 1 to 2 minutes or until golden. Add cabbage to skillet, cut sides down; cook 5 minutes. Turn to other cut sides, and cook 2 to 3 minutes. Stir in broth, and sprinkle evenly with salt.

BAKE at 350� for 20 to 25 minutes or until crisp-tender. Sprinkle evenly with pepper. Serve immediately.

SPICY CHICKEN SALAD WITH CABBAGE WRAPS

MAKES 4 TO 6 SERVINGS

PREP: 20 MIN., COOK: 10 MIN., CHILL: 30 MIN.

Cabbage leaves are a great substitute for bread to hold the chicken salad.

1 pound skinned and boned chicken breasts, cut into large cubes

1 � tablespoons thinly sliced fresh ginger

� red onion, thinly sliced

4 green onions, thinly sliced

3 � tablespoons Asian fish sauce

1 teaspoon grated lime rind

� cup fresh lime juice

1 small jalapeno pepper, minced

2 teaspoons sesame oil

� teaspoon ground red pepper

� cup dry-roasted unsalted peanuts, coarsely chopped

1 small green cabbage, cut into wedges

Toppings: baby carrot slices, cucumber slices, radish slices

PROCESS chicken in a food processor until the consistency of ground beef.

COOK chicken in a lightly greased large skillet over medium-high heat 10 minutes or until done, stirring often. Drain and place in a large bowl.

CUT sliced ginger into thin strips.

STIR ginger and next 8 ingredients into chicken. Cover and chill 15 to 30 minutes or until ready to serve, stirring in peanuts during last 5 minutes.

SPOON chicken salad onto individual cabbage wedge leaves. Serve with desired toppings.

SPICY COLESLAW REUBENS

MAKES 6 SERVINGS

PREP: 15 MIN., COOK: 13 MIN.

1 (10-ounce) package finely shredded cabbage

4 green onions, sliced

1 teaspoon olive oil

� cup Thousand Island dressing

3 tablespoons spicy brown mustard

12 sourdough sandwich bread slices

6 (1-ounce) Monterey Jack cheese with peppers slices

16 ounces thinly sliced corned beef

SAUTE cabbage and green onions in hot oil in a large nonstick skillet over medium-high heat 3 to 5 minutes or until cabbage is wilted. Remove from heat, and stir in dressing.

SPREAD mustard evenly on 1 side of 6 bread slices. Layer evenly with cheese slices, corned beef, and cabbage mixture. Top with remaining bread slices.

COOK sandwiches on a lightly greased nonstick griddle or skillet 3 to 4 minutes on each side or until golden brown.

SANDRA KIMMEY

KERRVILLE, TEXAS

CAROLINE W. KENNEDY

LIGHTHOUSE POINT, FLORIDA

BETTY MAE STAFFORD

GULFPORT, MISSISSIPPI