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Brussel Sprouts and Cabbage

APPLE-CIDER BRAISED CABBAGE

Ingredients:

  • 2 tbsp. olive oil
  • 1 head of cabbage, cut through the core into 6 wedges
  • ½ cup chopped bacon
  • 1 medium onion, thinly sliced
  • ½ cup apple cider vinegar
  • 2 cups apple cider
  • 1 tbsp. butter
  • Salt and pepper

Directions:

  1. In a large skillet heat the olive oil, add in the cabbage wedges cut side down and cook over moderate heat, turning once, until browned 6-8 minutes. Transfer to a plate.
  2. Add the bacon to the skillet and cook over moderate heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion and a generous pinch of salt and cook until softened, about 10 minutes.
  3. Stir in the vinegar and simmer over moderately high heat until reduced by half, about 3 minutes. Add the cider and bring to a boil Nestle the cabbage wedges in the skillet, cover and braise over moderately low heat, turning once, until tender, about 20 minutes. Transfer the cabbage to a platter. 
  4. Boil the sauce over moderately high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and pepper; spoon over the braised cabbage and serve.

BALSAMIC ROASTED BRUSSLES SPROUTS

Ingredients:

  • 2 tbsp. balsamic vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. maple syrup
  • ½ tsp. dried thyme
  • 4 cups brussels sprouts, trimmed and halved
  • 6 carrots cut into 1 ½ inch think slices
  • ¼ cup dried cranberries
  • Salt and pepper

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil baking sheet.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup and thyme; set aside.
  3. Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper to taste.
  4. Place int eh oven and bake until browned and tender, about 20-25 minutes. Serve immediately with cranberries.

NAPPA CABBAGE GRATIN

Ingredients:

  • 1 medium napa cabbage
  • ½ onion
  • ½ garlic clove
  • 1 tbsp. vegetable oil
  • ½ cup oats
  • 1 ½ oz. grated emmentaler cheese
  • 4 tbsp. whipping cream
  • ½ cup vegetable broth
  • 1 tbsp. freshly chopped parsley
  • Salt and pepper

Directions:

  1. Halve each cabbage and remove stalks. Blanch in boiling salted water for about 3 minutes. Drain and rinse in cold water, drain well.
  2. Preheat the oven to 350°F
  3. Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic for a few minutes. Add oats and saute for 1 minute. Add cheese and season with salt and pepper
  4. Arrange cabbage halves in baking pan, cut side up. Whisk cream and vegetable broth and pour over cabbage. Spread with cheese mixture.
  5. Bake in preheated oven at 350 degree oven for about 25 minutes. Garnish with parsley and serve. 

ROASTED BRUSSELS SPROUTS

Ingredients:

  • 4 cups brussels sprouts
  • 3 tbsp. olive oil
  • Salt and pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut off the brown ends of the brussels sprouts and pull of any old or yellow outer leaves.
  3. In a bowl mix the brussels sprouts with olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

SAUTEED CABBAGE

Ingredients:

  • 1 small head white cabbage, including outer green leaves
  • 2 tbsp. unsalted butter
  • 1 ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper

Directions:

  1. Cut the cabbage in half and with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
  2. Melt the butter in a large sauté pan or heavy bottomed pot over medium-high heat. Add the cabbage, salt, and pepper, and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season to taste and serve warm.

STEAMED BRUSSELS SPROUTS

Ingredients:

  • 4 cups small or medium brussels sprouts, trimmed
  • 1 tbsp. unsalted butter, softened
  • 1 tbsp. chopped chives
  • Salt and pepper

Directions:

  1. Fit a large pot with a steamer insert; fill with water to the bottom of insert.
  2. Cover and bring to a boil. Add brussels sprouts and season with salt; steam for 6 to 8 minutes until bright green and tender.
  3. Transfer to a bowl, season with salt and pepper, and toss with butter and chives.

VEGAN STUFFED CABBAGE ROLLS

Ingredients:

  • 2 tbsp. olive oil
  • 1 cup vegan ground crumbles
  • 1 medium cabbage
  • ½ cup shitake mushrooms, finely chopped
  • 1 onion, diced
  • 28 oz. can tomato sauce
  • 1 cup instant brown rice, uncooked
  • Salt and pepper

Directions:

  1. Cook rice per instructions. And pre-heat an oven to 400 °F.
  2. Bring a large saucepan of lightly salted water to a boil. Separate cabbage leaves until you have 16 to 18 leaves good for rolling. Add cabbage leaves to the boiling water and cook for 2 to 4 minutes until softened; drain.
  3. In a large sauté pan on high heat, add olive oil. Add diced onion and shitake mushrooms cook until caramelized, then add the ground crumbles, rice, and 2 tbsp. of tomato sauce. Season with salt and pepper.
  4. Divide the mixture evenly among the cabbage leaves. Roll the cabbage leaves and then place in a baking dish. Pour the remaining tomato sauce over the cabbage rolls and place in the oven for 10 to 12 minutes.