Cabbage is having a second. Like different members of the brassica household — cauliflower, kale, Brussels sprouts — cabbage is making an look on restaurant menus, whether or not it is crunchy and briny or clean and buttery with charred edges.
Cabbage grows nicely in Alberta, and it is nonetheless cheap in contrast with different recent produce, with extra storage energy.
Should you’re new to cooking with cabbage, we explored a pair methods you may make the vegetable sing on the Calgary Eyeopener Tuesday.
We frequently check with Brussels sprouts as tiny cabbages. When you think about how adored roasted Brussels sprouts are usually, it is easy to think about roasted wedges of cabbage as equally scrumptious.
Deal with them in the same method: drizzle or toss wedges of cabbage in oil and unfold out on a parchment-lined sheet, sprinkle with salt and roast between 350 to 425 F till tender and charred on the sides. Cooking time will rely in your oven temperature, the kind of cabbage you employ and the thickness of your wedges.
You can even prepare dinner cabbage in the same method on the stovetop: warmth a beneficiant drizzle of oil in a big, heavy skillet (forged iron is right) and prepare dinner wedges or cross-sections of cabbage till golden on the underside.
Flip and canopy with foil. This can entice the moisture and assist them steam via.
A straightforward solution to put together your cabbage is to toss it right into a forged iron skillet and prepare dinner till golden. (Julie Van Rosendaal)
Cook dinner till simply tender and golden on the opposite aspect. In case your cabbage is thick and dense, it’s possible you’ll wish to add a splash of water or inventory earlier than overlaying to assist it steam via, then proceed to prepare dinner till the moisture evaporates.
Eat your oven or pan-roasted cabbage as-is, or chop and add to mashed potatoes or use as the bottom of a salad. We posted the recipe for the much-loved charred cabbage with Mimolette from Pigeonhole final summer time.
I not too long ago added an enormous pour of coconut milk, a spoonful of peanut butter, some ginger, garlic, soy sauce and a few crimson chili flakes to the recent skillet and introduced it to a simmer, then served the nice and cozy peanut sauce over the cabbage with chopped salted peanuts. Divine!
Okonomiyaki
Okonomiyaki is an enormous, savoury Japanese pancake loaded with chopped cabbage. It is also typically served with chopped scallions, shrimp, pork stomach, bacon, noodles, fried noodles or tempura bits — relying on the area and prepare dinner — and cooked on a griddle.
Prime it with okonomi sauce (make your personal with equal components soy sauce, Worcestershire sauce and ketchup), Japanese Kewpie mayonnaise, seaweed flakes, bonito flakes and/or pickled ginger, and serve it in wedges or squares.
This model is tailored from Chef Michael Olson.
Okonomiyaki may be loved with a wide range of toppings, resembling mayonnaise, seaweed flakes or pickled ginger. (Julie Van Rosendaal)
Components
Batter:
1 cup all-purpose flour
1 tsp sugar
1 tsp baking powder
½ tsp salt
1 cup water
2 eggs
2 tbsp beer (or extra water)
2 cups finely chopped or coarsely grated inexperienced cabbage
canola or different vegetable oil, for cooking
6 slices bacon, cooked (elective)
Toppings:
common or Kewpie mayonnaise
okonomi sauce (in Asian grocery shops, or stir collectively equal components soy sauce, Worschestershire and ketchup)
seaweed flakes, bonito flakes and/or pickled ginger (elective)
In a big bowl, whisk collectively the flour, sugar, baking powder and salt. Whisk within the water, eggs and beer. Cowl and refrigerate half-hour to permit the batter to relaxation.
Add the cabbage to the batter and stir to coat.
Warmth a beneficiant drizzle of oil (or use bacon drippings you probably have them) in a 10-inch skillet set over medium warmth, and scrape within the batter.
Bookmark cbc.ca/juliesrecipes to maintain up with all of Julie Van Rosendaal’s dishes.
Cook dinner for 4-6 minutes till the underside begins to brown slightly and the pancake begins to rise and agency up on the edges.
Shake the pan often to loosen the pancake. Should you’re utilizing it, crumble the cooked bacon excessive of the cooking pancake.
To flip it, slide the pancake from the pan onto a dinner plate after which fastidiously invert the recent pan onto the plate and thoroughly invert the recent pan over the plate and flip it again, letting the pancake fall onto it, lifting up the plate in order that the opposite aspect can now prepare dinner one other 4-6 minutes, or till golden and agency.
Brush the mayonnaise over the floor or drizzle it over together with the okonomi sauce and serve heat.
Serves: About 8.
Cabbage Schnitzel
I have been seeing plenty of images of the cabbage schnitzel at Prime Seafood Palace in Toronto — wedges of tender cabbage in a crisp, golden crumb coat, sitting in a pool of herby-citrusy sauce.
At the very least two individuals whose style I love have mentioned it was the most effective issues they’ve ever eaten, so I believed I might give it a go. I am sure it is not as divine as theirs, nevertheless it’s a tasty solution to eat cabbage.
You possibly can serve it in every kind of the way with any variety of sauces: a herby inexperienced sauce, romesco, mayo, gravy … you identify it.
Cabbage schnitzel particularly is having a second, with completely different varieties for the dish popping up on social media. (Julie Van Rosendaal)
Components
1 small to medium inexperienced or savoy cabbage
all-purpose flour
salt and pepper
egg (or JUST Egg)
panko or different dry breadcrumbs
canola or different vegetable oil, for cooking
romesco, a herby inexperienced sauce, smoky roasted crimson pepper dip, mayo, mustard-dill sauce or gravy, for serving
chopped parsley, for garnish
lemon wedges
Reduce your cabbage vertically into 1 to 1 ½-inch wedges or steaks, maintaining the core intact in order that the items do not crumble.
Convey a pot of salted water to a boil (sufficient to accommodate your cabbage) and prepare dinner for 3-4 minutes, or till simply barely tender.
Drain, cool, and in the event you like, refrigerate till you are prepared for it.
Whenever you’re able to prepare dinner, put some flour right into a shallow dish and generously season it with salt and pepper. Crack an egg right into a second shallow dish and stir it up with a fork (or pour in some JUST Egg), and put some panko into a 3rd.
LISTEN | Julie Van Rosendaal shares how she cooks with cabbage:
Calgary Eyeopener 7:56 Julie van Rosendaal on cabbage Our meals information Julie van Rosendaal joins us to speak about one of many international “it” meals of this 12 months – cabbage!
Douse every bit of cabbage within the flour to coat, after which within the egg after which the panko.
Whilst you’re doing this, warmth a beneficiant pour of oil in a heavy skillet, or warmth half an inch to an inch in a deep skillet or Dutch oven. Cook dinner the wedges, turning till they’re golden throughout.
Serve with the sauce of your selection, a scattering of parsley and a lemon wedge for squeezing.
Serves: As many as you want.
Flemish-style Braised Purple Cabbage
It is a pretty small batch of braised cabbage.
Historically, it is made utilizing a big head of cabbage, plus 3-4 chopped apples, made tangy with vinegar and candy with crimson currant jelly or honey, and it retains within the fridge or freezes nicely.
Be at liberty so as to add chopped rhubarb and/or bitter cherries instead of (or in addition to) the apples, and double or triple this amount if you’d like a bigger batch.
You possibly can add a wide range of fruits to enrich the braised crimson cabbage, like bitter cherries, apples or rhubarb. (Julie Van Rosendaal)
Components
1-2 tbsp butter or vegetable oil
1 small onion or massive shallot, halved and thinly sliced
1 small or ½ massive crimson cabbage, quartered lengthwise and thinly sliced
1 tart apple, peeled, cored and chopped
salt and pepper, to style
3 tbsp brown sugar or honey (or a combo)
2 tbsp apple cider or balsamic vinegar
1 cinnamon stick
Warmth the butter in a big saucepan or small pot over medium-high warmth and because it begins to foam, add the chopped onion, cabbage and apple.
Season with salt and pepper, add the brown sugar or honey, vinegar and a cinnamon stick and stir to mix every little thing nicely.
Cut back the warmth to low, cowl and let it prepare dinner for about half-hour, stirring a few times once you consider it.
Let cool and in the event you can, refrigerate it for a day — the flavour can be even higher the following day. Reheat within the microwave or on the stovetop.
Makes: About 4 cups.
