Cabbage, Cauliflower, Broccoli, Brussel Sprouts

[Zana]

24 HOUR CABBAGE SLAW

1 large head cabbage

1 onion

1 carrot

1 cup salad oil

1 cup vinegar

1 cup sugar

1 teaspoon salt

1 teaspoon celery seed

1 teaspoon dry mustard

1 tablespoon sugar

Shred cabbage, onion, and carrot fine.

In a bowl, alternate layers of cabbage, onion, and carrot. Cover

with 1 cup sugar

Bring to a rolling boil, vinegar, salad oil, celery seed, dry mustard,

salt, and sugar

Pour rapidly boiling mixture over cabbage very slowly. Refrigerate

for 24 hours

You might also add green bell pepper and/or a rib of celery thinly

sliced. When ready to serve, stir well. This keeps well and gets

better each day.

[Zana]

Cabbage and Onion Marmalade Pizza with Anchovies - ★★★★aladiere

-18g Carbs, 2g Fiber, 4 pts plus/slice

Recipe By: Martha Rose Shulman
Serving Size: 8
Preparation Time: 0:00
Categories:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 pounds onions -- to 1 1/4 pounds, quartered lengthwise and thinly sliced across the grain
1 pound cabbage -- shredded or finely chopped
Salt and freshly ground pepper
3 garlic cloves -- minced
2 teaspoons fresh thyme leaves -- or 1 teaspoon dried thyme
1 tablespoon capers -- drained, rinsed and mashed in a mortar and pestle or finely chopped

For pizza:
1/2 recipe whole-wheat pizza dough
12 anchovy fillets -- soaked in water for 5 minutes, drained, rinsed and dried
on paper towels (optional)
12 Nioise olives -- (optional)

DIRECTIONS
• Heat the olive oil in a large, heavy nonstick skillet over medium heat.
• Add the onions and cabbage with a generous pinch of salt and cook, stirring, until they begin to soften, about 5 minutes.
• Add another generous pinch of salt, cover the pan and turn the heat to low.
• Cook slowly for one hour, stirring often, until the mixture has melted down to a sweet, soft, golden marmalade.
• Add the garlic, thyme, capers, and salt and pepper to taste.
• Cover and cook for another 15 minutes.
• Uncover, and if there is a lot of liquid in the pan, cook until the liquid in the pan has cooked off.

• For pizza, preheat the oven to 450 degrees, preferably with a baking stone in it.
• Roll out the pizza dough and line a 12- to 14-inch pan.
• Brush the remaining tablespoon of oil over the bottom but not the rim of the crust.
• Spread the onion and cabbage mixture over the crust in an even layer.
• Cut the anchovies in half and decorate the top of the crust with them, making 12 small x’s and placing an olive in the middle of each x.
• Place on top of the pizza stone and bake 10 to 15 minutes, until the edges of the crust are brown and the topping is beginning to brown.
• Remove from the heat.
• Serve hot or warm or at room temperature.

Yield: One 12- to 14-inch pizza, 8 slices

Advance preparation:
The onion and cabbage topping will keep for a week in the refrigerator.
Pizza dough can be made several days ahead and held in the refrigerator, or it can be frozen.

Nutritional information per slice: 153 calories (29% fat); 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 4 grams dietary fiber; 225 milligrams sodium (does not include salt to taste); 4 grams protein

I use this to make a riff on ★★★★aladire, the classic Nicoise onion pizza. The cabbage and onion mixture cooks down to a sweet marmalade that makes a perfect pizza topping and would go just as well on a piece of toast.



Whole Wheat Pizza Dough

- 2 crusts

2 teaspoons active dry yeast
1 cup warm water
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil -- plus additional for
brushing the pizza crusts
1 1/4 cups stone ground whole wheat flour
1 1/2 cups unbleached all-purpose flour -- plus additional if necessary for kneading
1 1/4 teaspoons salt

• Combine the yeast and water in a 2-cup Pyrex measuring cup.
• Add the sugar, and stir together.
• Let sit two or three minutes, until the water is cloudy.
• Stir in the olive oil.

• Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade.
• Pulse once or twice.
• Then, with the machine running, pour in the yeast mixture.
• Process until the dough forms a ball on the blades.
• Remove from the processor (the dough will be a little tacky; flour or moisten your hands so it won't stick), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.

• Shape the dough into a ball, pinched at bottom and rounded at top.
• Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up.
• Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours.
• When it is ready, the dough will stretch when it is gently pulled.

• Divide the dough into two equal balls.
• Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes.
• Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days.
• Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a re-sealable plastic bag.
• When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.

• Preheat the oven to 450 degrees.
• Place a pizza stone on the middle rack of the oven.
• Roll or press out the dough to a 12- to 14-inch circle.
• Lightly oil pizza pans, and dust with semolina or cornmeal.
• Place the dough on the pizza pan.
• With your fingers, form a slightly thicker raised rim around edge of the circle.
• Brush everything but the rim with a little olive oil, then top the pizza with the toppings of your choice.

• Place the pizza pan on the stone.
• Bake as directed.

Yield: Two 12- to 14-inch crusts.

Advance preparation:
• The pizza dough can be refrigerated after the first rise for up to three days (see step 4).
• The rolled out dough can be frozen.
• Transfer directly from the freezer to the oven.

Source: "Recipes for Health, New York Times, May 25, 2009"

Per Serving (excluding unknown items): 79 Calories; 1g Fat (11.5% calories from
fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 168mg
Sodium

Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Source: "Recipes for Health, New York Times, March 20, 2012"
S(Formatted by Chupa Babi): "March 2012"
Yield: "1 pizza"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 141 Calories; 6g Fat (38.7%
calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 5mg
Cholesterol; 332mg Sodium

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates.

[Zana]

Stir Fried Tofu with Cabbage Carrots and Red Peppers

- 14g Carbs, 4g Fiber

Recipe By: Martha Rose Shulman
Serving Size: 4
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces firm tofu -- sliced about 1/4 inch thick
1 tablespoon low-sodium soy sauce -- (more to taste)
1 tablespoon Shao Hsing rice wine -- or dry sherry
2 teaspoons dark Asian sesame oil
1/4 teaspoon salt -- (more to taste)
1/4 teaspoon ground pepper -- preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil -- or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot -- cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)
1 medium red bell pepper -- cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)
1 pound cabbage -- cored and shredded
1/4 cup coarsely chopped cilantro -- (optional)

1. Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.

2. In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.

3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.

4. Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains.

Yield: 4 servings.

Advance preparation:
This is a last minute stir-fry, but you can have your ingredients prepared hours ahead of cooking.

Nutritional information per serving: 208 calories; 13 grams fat; 2 grams saturated fat; 5 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 14 grams carbohydrates; 5 grams dietary fiber; 279 milligrams sodium (does not include salt to taste); 10 grams protein

Variation:
You can substitute chicken breast for the tofu. Slice it thin, across the grain. Add it to the hot wok in one layer and cook one minute without stirring, then stir-fry for another minute or two and remove from the pan. Add it back to the pan after you have stir-fried the vegetables for 1 minute and proceed with the recipe.

This is a beautiful stir-fry using vegetables that are easy to keep on hand, as they all stay fresh for more than a week in the refrigerator.

Cuisine: "Asian"
Source: "Recipes for Health, New York Times, March 20, 2012"
S(Formatted by Chupa Babi): "March 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 202 Calories; 13g Fat (55.7% calories from fat); 9g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 319mg Sodium

Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 2 Fat; 0 Other
Carbohydrates.

[Zana]

Brussels Sprouts Steak

- 8.6g Carbs, 3.5g Fiber, 2.1g Sugar

From: The Vegetarian Paleo Recipe Cookbook: 47 All Natural Gluten-Free Meals and Desserts (The Paleo Recipe Cookbooks)

Whether you love or fear these tiny vegetables, you've got to taste this brussels sprouts steaks.
Serves: 2
Cook Time: 15 min

2 cups Brussels Sprouts
1/4 tsp black pepper
1/2 tsp garlic powder

• Bring a large pan of water to a boil and add the brussels sprouts. Remove from water after 3 minutes. Be careful not to overcook as this will make them bitter.

• Add the brussels sprouts to a blender and pulse for 2 – 3 minutes. Add the spices and incorporate into the mixture.

• Shape the mixture into two rounds (similar to a hamburger).

• Grease a frying pan with olive oil and place over medium heat. Grill the steaks for 2 minutes on each side.

Serves: 2
Nutrition From: www.caloriecount.about.com
Serving Size: 89 g
Nutrition per Serving:
41 Calories, 3 Calories from Fat, 0.3g Total Fat, 0mg Cholesterol,
22mg Sodium, 8.6g Total Carbs, 3.5g Dietary Fiber, 2.1g Sugars, 3.1g Protein
Vitamin A 13%- Vitamin C 125% - Calcium 4% - Iron 7%
Nutrition Grade: A

Good points:
Very low in saturated fat
No cholesterol
Very high in dietary fiber
High in iron
Very high in manganese
High in magnesium
High in phosphorus
Very high in potassium
High in thiamin
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C

Bad points:
High in sugar

[Zana]

Kiseli Kupus - Soured Cabbage Heads
Categories: Vagetable, Croatia, Slavic, Euro, Ethnic
Yield: 1 batch

24 ea Cabbage heads tight & hard
3 1/2 c Non-iodized salt
8 ea Garlic cloves sliced thinly
1 ea Horseradish root 7" long peeled & chopped
3 ea Red peppers 1/4'd & seeded
15 ea Bay leaves
15 ea Red peppers whole & dry
1 ea Wood or plastic barrel or crock large

*NOTE: If you do not have a large enough barrel or crock then your cabbage can be divided among smaller barrels or crocks.

Wash cabbage heads then remove any tough outer leaves.
Reserve tjhese trimmed leaves.
Core each cabbage head then fill with salt.
Place 1 layer of cabbage heads, core-side up into your barrel or crock.
Add some of the garlic slices, horseradish, red peppers both fresh & dry & bay leaves.
Place another layer of cabbage heads into your barrel athen another portion of
vegetables.
Continue this until the crock is full.
Cover with reserved cabbage leaves.
Fill barrel with as much water as it will hold without overflowing.
Place a clean cotton or linen cloth on top of cabbage then a clean, untreated
wooden board.
Weigh this covering down with a heavy item or stone to keep the cabbage heads
from rising during fermentation process.
Store this barrel in a cool dark place that does not fall below freezing upon
wooden skids to keep it off floor.
Cabbage will be ready in about 40-45 days.
Keep the brining water clean by skimming the foam off the surface with a slotted
spoon or sieve after 10 days has passed.
Resultsant soured heads may be frozen oror canned.
Before using rinse the leaves.
Chop them for any recipe calling for sauerkraut.

*NOTE: Some people like to add beets to give cabbage a red color.

ORIGIN: Azra Morozivic, Zagreb-Croatia, circa 1998

[Zana]

Celeriac Salad

1 large head celeriac, about 675 g (1 1/2 lb) 1 tbsp chopped dill pickles
1 tbsp fresh lemon juice 1 tbsp finely chopped fresh dill
4 tbsp mayonnaise 1 tbsp snipped fresh chives
1 tbsp extra virgin olive oil 2 tsp finely chopped fresh thyme leaves
2 tsp Champagne vinegar 1 spring onion, thinly sliced
1/2 tsp minced garlic Kosher salt and freshly ground black pepper

* 1
Peel the celeriac and coarsely shred in a food processor or cut in thin matchsticks. Place immediately in a bowl of iced water with the lemon juice added (this will prevent the celery root from browning).
* 2
Mix together the mayonnaise, oil, vinegar, and garlic in a mixing bowl. Stir in the pickles, dill, chives, and thyme. Drain the celery root and pat dry on kitchen paper, then add to the bowl along with the spring onion. Mix gently to coat everything well. Add salt and pepper to taste. Chill until ready to serve, to let the flavours develop.

[sprtsguy76]

Sweet N Savory Brussel Sprouts

2 pounds Brussel Sprouts
8 cloves of Garlic
1/4 cup Olive Oil
1/4 cup of Armaretto
1/2 cup water
salt n pepper

Clean and cut brussel sprouts into quarters. Chop garlic finely. In a large pan pour olive oil first then brussel sprouts and garlic. Saute and carmelize brussel sprouts and garlic together over med-low heat for 20 minutes stirring/mixing every 3-4 minutes. Add salt and pepper to taste and pour in water and Armaretto and cover with lid. Let cook on low heat for another 10-15 minutes.

Damon

[Zana]

Kiseli Kupus - Soured Cabbage Heads
Categories: Vagetable, Croatia, Slavic, Euro, Ethnic
Yield: 1 batch

INGREDIENTS
24 ea Cabbage heads tight & hard
3 1/2 c Non-iodized salt
8 ea Garlic cloves sliced thinly
1 ea Horseradish root 7" long peeled & chopped
3 ea Red peppers 1/4'd & seeded
15 ea Bay leaves
15 ea Red peppers whole & dry
1 ea Wood or plastic barrel or crock large

*NOTE: If you do not have a large enough barrel or crock then your cabbage can be divided among smaller barrels or crocks.

DIRECTIONS
• Wash cabbage heads then remove any tough outer leaves.
• Reserve these trimmed leaves.
• Core each cabbage head then fill with salt.
• Place 1 layer of cabbage heads, core-side up into your barrel or crock.
• Add some of the garlic slices, horseradish, red peppers both fresh & dry & bay leaves.
• Place another layer of cabbage heads into your barrel and then another portion of vegetables.
• Continue this until the crock is full.
• Cover with reserved cabbage leaves.
• Fill barrel with as much water as it will hold without overflowing.
• Place a clean cotton or linen cloth on top of cabbage then a clean, untreated wooden board.
• Weigh this covering down with a heavy item or stone to keep the cabbage heads from rising during fermentation process.
• Store this barrel in a cool dark place that does not fall below freezing upon wooden skids to keep it off floor.
• Cabbage will be ready in about 40-45 days.
• Keep the brining water clean by skimming the foam off the surface with a slotted spoon or sieve after 10 days has passed.
• Results and soured heads may be frozen or canned.
• Before using rinse the leaves.
• Chop them for any recipe calling for sauerkraut.

*NOTE: Some people like to add beets to give cabbage a red color.

ORIGIN: Azra Morozivic, Zagreb-Croatia, circa 1998

Zana’s Note: About 3 years ago I made this. I canned it and processed the litre jars for 15 minutes each. Although some jars I just put in the fridge. Still good….if I could figure out where the jars of it where since the move, I’d go crack one now.

[Zana]

Volume 14 Number 133 US Library of Congress ISSN: 1530-3292
_______________________________________
RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
_______________________________________

Spinach Cauliflower Salad with Lemon Peppercorn Dressing

2 cups torn spinach
1 cup torn curly leaf lettuce
1 cup cauliflower florets
1 cup sliced mushrooms
1/2 cup (2-inch) julienne-cut green bell pepper
1/4 cup vertically sliced onion
2 tablespoons lemon juice
1 1/2 teaspoons sugar
1/2 teaspoon dried thyme
2 teaspoons water
1 1/2 teaspoons olive oil
1/4 teaspoon cracked pepper

• Combine the first 6 ingredients in a large bowl.
• Combine lemon juice and next 5 ingredients (lemon juice through pepper) in a bowl, and stir well.
• Pour over spinach mixture, and toss gently to coat.

Makes 4 servings.

Nutritional Information
Amount per serving
Calories: 49 Calories from fat: 37%
Fat: 2g Saturated fat: 0.3g
Monounsaturated fat: 1.3g Polyunsaturated fat: 0.3g
Protein: 2.1g Carbohydrate: 7.3g
Fiber: 2.5g Cholesterol: 0.0mg
Iron: 1.6mg Sodium: 28mg
Calcium: 43mg
_______________________________________

[Zana]

BACON BRUSSELS SPROUTS

Makes 12 servings.

2 1/2 cups low sodium chicken stock or broth
Kosher salt and black pepper
12 oz bacon or pancetta, cut into 1/4" cubes
1 1/2 cups golden raisins
3 pounds Brussels sprouts, each trimmed and cut in half
1/4 cup olive oil

• In saucepot, heat oil.
• Add bacon and cook 18 min. or until fat is rendered and bacon is golden brown and crisp, transfer bacon to paper towel lined plate.
• Increase heat.

• To saucepot, add Brussels sprouts and 1 1/2 tsp each salt and pepper.
• Cook 7 min. or until lightly browned.
• Add raisins and stock.
• Reduce heat to simmer, cook 10 min. or until sprouts are tender.
• Stir in bacon

[Zana]

BROCCOLI CAULIFLOWER ROASTED

Makes 12 servings.

1 tbs flat leaf parsley leaves, chopped
1 lemon
2 heads cauliflower, cut into florets
5 tbs olive oil
1/4 cup pitted green olives, thinly sliced
1 orange
Salt and Pepper
4 heads broccoli, cut into florets

Heat oven to 450°.

• On 18x12" jelly roll pan, toss broccoli with 2 tbs oil, 1/4 tsp salt and 1/8 tsp pepper.
• On another 18x12" jelly roll pan toss cauliflower with 1 tbs oil, 1/4 tsp salt and 1/8 tsp pepper.
• Roast 35 min. or until vegetables are browned and tender.

• ---From orange, grate 1/2 tsp peel and squeeze 1/4 cup juice into a bowl. Into same bowl, from lemon, grate 1/4 tsp peel and squeeze 2 tbs juice. Whisk in 2 tbs oil, 1/8 tsp salt and pinch pepper.
• Arrange broccoli and cauliflower on serving platter.
• Scatter olives over vegetables.
• Whisk dressing and drizzle all over dish.
• Garnish with parsley, then SERVE...

[Zana]

Curry Fried Cabbage

INGREDIENTS

1 small onion, finely chopped

6 tablespoons oil

1 large tomato, sliced

1/2 teaspoon salt

1/2 teaspoon curry powder (I use traditional, not hot)

1 medium cabbage, shredded

2 carrots, sliced into rounds

1 green bell pepper, chopped

DIRECTIONS
• Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching.
• Add tomatoes, salt and curry powder and continue to stir fry for 3 minutes. Add cabbage, carrots and pepper and mix well.
• Pour in about 1/2 cup water.
• Cover the pot, reduce heat and simmer until the liquid is absorbed and the cabbage is still slightly crunchy

[Zana]

Brussels Sprouts with Pecans and Sweet Potatoes

- 32g Carbs, 6g Fiber

From: The Best Diabetes Cookbook by Katherine E. Younker
Servings: 4

INGREDIENTS
1 1/2 cups cubed peeled sweet potatoes
3/4 lb brussels sprouts, cut in half
1 Tbsp margarine
1/2 cup chopped onion
1 tsp crushed garlic
1/4 cup chicken stock
4 tsp brown sugar or honey
1/4 tsp cinnamon
2 Tbsp pecan pieces, toasted

DIRECTIONS
• In a saucepan of boiling water, cook sweet potatoes until just tender; drain and reserve.
• Repeat with brussels sprouts.
• Set aside.

• In nonstick skillet, melt margarine; saute onion and garlic just until tender.

• Add sweet potatoes, Brussels sprouts, stock, sugar, cinnamon and pecans; cook for 3 minute or until vegetables are tender.

Servings: 4

Nutrition per Serving:
186 Calories, 6g Fat, 0mg Cholesterol, 152mg Sodium, 32g Carbs, 6g Fiber, 6g Protein

Diabetic Exchanges:
1 Starch, 1 Vegetable, 1/3 Other Carbohydrate, 1 Fat

[Zana]

Sauerkraut and Apples Recipe

The apple tree, originally from Eastern Europe and southwestern Asia, is today common in most temperate regions of the world in more than 7,000 varieties.

Apples can be found in everything from sweet to savory Eastern European recipes, and they are a particular favorite with pork.

Makes 6 servings of Sauerkraut and Apples

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes

Ingredients:
2 tablespoons bacon drippings or butter
1 large chopped onion
2 red apples, cored but unpeeled and coarsely chopped
1 pound sauerkraut, drained and rinsed or unrinsed as you prefer, but not squeezed dry
1/2 cup water
2 tablespoons packed brown sugar
1 tablespoon Dijon or regular mustard
1 or more teaspoons caraway seeds
1 1/2 cups applesauce
Salt and pepper

Preparation:
• Place bacon drippings or butter in Dutch oven.
• Add onions and sauté until translucent.
• Add apples and caramelize slightly.
• Add sauerkraut, water, brown sugar, mustard and caraway seeds, and mix well.

• If baking, heat oven to 325 degrees.
• Cover and bake (or simmer on the stovetop) for 50 minutes.
• Stir occasionally, adding water if necessary.
• Mix applesauce with kraut, cover and return to oven (or simmer) for 10 minutes.
• Serve as a side dish with pork, sausage, beef or poultry.

[Zana]

Cabbage is King at Saucon Valley recipe contest
Crowd spends morning tasting foods made with the cruciferous vegetable

This sweet and sour stuffed cabbage dish was made by Shelley Goldberg, who is chairwoman of the Saucon Valley Farmer's Market. The recipe resembles Goldberg's (Harry Fisher, THE MORNING CALL /October 17, 2012)

By Diane W. Stoneback, Of The Morning Call
7:00 P.M. EDT, OCTOBER 23, 2012

It was a cold and dreary, bacon-and-eggs morning, hours before most people would eat sauerkraut salad, cabbage slaw or cabbage lasagna, let alone red cabbage cake with cream cheese icing. But the 9 a.m. start for the Saucon Valley Farmers Market Cabbage Recipe Contest didn't stop dedicated cabbage fans from tasting these dishes and more.

Hugh Gallagher, a Hellertown resident and a member of the early bird cruciferous crowd, downs a bowl of ham, cabbage and potatoes at 9:30 a.m., when he reveals, "I've already finished tasting the Southwestern Coleslaw. Spending $3 to taste all the entries is the best deal going."

Although Gallagher admits cabbage breakfasts aren't in his normal morning routine, he adds, "My stomach doesn't have a clock."

Cabbage can be a breakfast food at Fountain Hill resident Diane Repasch's home. Sampling a cabbage-cheese-and-raisin filled phyllo-cup appetizer that also was sweet enough to be a dessert, she says, "These are very good." She reveals she warmed up for the farmers market by having a Reuben with sauerkraut at 7 a.m.

Even more amazing is that Repasch's children also are cabbage lovers. When Repasch told her daughter she was hungry for filled cabbage and was going to make some, the Lehigh University junior announced, "I'll be home for dinner tonight."

"When I was growing up," Repasch says, "I loved the smell of cabbage cooking on the stove. My grandmother often made cabbage and noodles. My mother-in-law makes it, too, but mine never tastes as good as theirs."

Ken Bloss, president of the Saucon Valley Alumni Association, has no trouble coaxing the crowd to taste his organization's Cabbage and Noodles — a fundraising food the group uses to support student scholarships and Hellertown community projects. As members heat up 10-pound bags of the classic Slovak dish, Bloss distributes samples. He declares, "We're the only ones who make it right."

The Rodney Dangerfield of vegetables, cabbage usually doesn't get the respect of star ingredients like chocolate and garlic. But Shelley Goldberg, manager of the Saucon Valley market, spearheaded the move to give cabbage its day in the sun. Organizing what may have been the Lehigh Valley's first-ever cabbage recipe contest, she spends the day in a cabbage costume.

The event's top winners didn't stick to strict recipes. Meg Yelk, of Rush Apiaries, produced a first-prize, cheese-loaded lasagna, substituting cabbage for the pasta. One of the other keys to her victory — using Vic Rush's honey-sweetened homemade tomato sauce. Rush, owner of the apiaries, won second place for his simple dish of mild Italian sausage chunks cooked in homemade, crock-cured sauerkraut.

Jackie VonBoskerck of Aunt Jack's Baking won third prize for her cabbage cake — a takeoff on carrot cake that uses both red cabbage and carrots. She deserves an award for attracting the most tasters. Like yellow jackets, cabbage fans swarmed her trays of cake samples.

A single head of cabbage, purchased so Goldberg could re-create her mother and aunt's raisin-studded, sweet-and-sour stuffed cabbage recipe, is at the root of this unusual cooking contest. "That cabbage went a long way and the recipe turned out well. I packed it into containers and shared it with friends. In return, they gave me their favorite recipes for cabbage and noodles and halupke and shared childhood memories of cabbage dishes."

"I realized there's good reason for cabbage being at the core of so many ethnic cuisines. It's inexpensive, tasty and nutritious. It deserves its own contest," Goldberg says.

Contestants drew from time-tested family recipes and a church cookbook as well as web-based resources for inspiration. Karen Drake, who owns Tombler's Bakery with her husband, Skip, says her cabbage-and-cheese-filled phyllo nibbles were a variation on her grandmother's cabbage strudel.

Cindy McNabb, who sells her homemade Mrs. McNabb's baked beans at the Saucon and Macungie farmers markets, reproduced her grandmother Ethel Jacoby's homey cabbage, ham and potatoes in broth. Some of the other market shoppers are so impressed with their samples that they return to buy full servings. But McNabb's husband, Brent, dishing up samples, says he won't taste a single drop of it. Surrounded by cabbage lovers, he dares to say, "I won't eat cabbage in any form. I'm strictly a meat-and-potatoes man."

Hellertown resident Elaine Kantor, a member of Lower Saucon United Church of Christ's cooking team, reports,
"Two young ladies tasted our sauerkraut salad at 10 a.m." Other cabbage fans line up a little later for samples of Pearl Martin's dish from the church's cookbook. "Whenever I make it for our salad bar at our church spaghetti suppers, people ask for the recipe. That's why I've made it for the contest," Kantor says.

Chris Lurch, a Breinigsville resident and owner of the market's Spice Up Your Life stand, admits she's a recent cabbage convert. Her Low-Sodium Southwestern Coleslaw, made with several of the spice combos she sells, has added just enough heat to makes the slaw distinctive and different from more traditional versions.

As she dishes a sample, she explains, "Cabbage has become part of our family's lifestyle transformation. We've shifted our focus to vegetables, cooking from scratch and cutting our sodium intake with salt-free or low-sodium spices, herbs and seasonings."

She notes cabbage's Vitamin C (more than oranges) and antioxidant contents, along with ongoing research, that have convinced her to add it to her diet. She credits it as one of the dietary changes that have helped her family collectively lose 120 pounds and helped her control her blood pressure without medications. Cabbage's potential? To her, the humble cabbage is a possible "miracle" food.

Recipes with cabbage: lasagana, cake, salsa, coleslaw and more
By Diane W. Stoneback, Of The Morning Call
7:00 P.M. EDT, OCTOBER 23, 2012

Contestants in the Saucon Valley Farmers Market's first Cabbage Festival and Contest shared recipes that do justice to cabbage.

In the following free-form recipe, Meg Yelk skips the noodles and uses cabbage leaves instead. She isn't certain of the ingredient amounts she used to fill her lasagna pan. Although she used a single layer of cabbage leaves on the bottom, you could use a few more. She added about 1 1/2 pounds of meat, but you could use more or less. She also used about 2 pounds of grated cheese, or possibly, even more. Again, you could use more or less.

MEG YELK'S CABBAGE LASAGNA

1/2 large cabbage, cored and steamed
1/4 lb. ground pork
1/4 lb. ground lamb
1 lb. ground beef
2 lbs grated cheese including colby, asiago, mozzarella, Parmesan and Monterey jack, mixed
2 qts. homemade spaghetti sauce or brand of your choice

• Steam the cabbage until tender.
• Brown the ground meats in a small amount of oil and then blend with 2 quarts of homemade spaghetti sauce.
• Line the lasagna pan with cabbage leaves, then cover with half the meat mixture.
• Add a layer of grated cheese.
• Repeat until pan is full, ending with a layer of cheese.

• Preheat oven to 350 degrees and bake for 45 minutes, until sauce is bubbling around the edges and the cheese on top has melted.

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AUNT JACK'S RED CABBAGE CAKE WITH CREAM CHEESE ICING

2 1/4 cups all-purpose flour
1 3/4 cups sugar
2 tsps. baking soda
1 tsp. baking powder
2 tsps. cinnamon
1/4 tsp. nutmeg
1/4 tsp. kosher salt
3 eggs
3/4 cup buttermilk
1 cup canola oil
3 tsps. vanilla extract
1/2 cup shredded carrots
3/4 cup shredded (like for coleslaw) red cabbage, rough-chopped, too
1/4 cup raisins
3/4 cup chopped pecans and an additional 1/4 cup chopped pecans for topping
1 cup Breakstone's sour cream

For the cream cheese icing:
2 8-oz. pkgs. cream cheese, softened
3/4 cup butter
2 Tbsps. whipping cream or milk
1 1/2 Tbsps. vanilla extract
7 cups confectioners' sugar

For the cake:
• Preheat oven to 350 degrees and prepare three 9-inch round cake pans with nonstick baking spray.
• In a medium bowl sift together flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt and set aside.

• Next, in your stand mixer bowl, on medium speed, mix together eggs, buttermilk, oil and vanilla.
• When it is mixed well, add the dry flour mixture to the wet mixture.
• Start mixer on low and then scrape sides and beat on medium high until creamy, about 30 seconds to 1 minute or so.
• Then add the sour cream and mix until creamy (20 to 40 seconds) on medium high.

• Next, by hand, mix in carrots, cabbage and 3/4 cup chopped pecans and raisins.
• Mix well.
• Pour batter into three round, 9-inch cake pans and bake 25 to 35 minutes, until cake is done to your liking.

• Remove from oven and let stand in pans for about 10 minutes.
• Then, turn out on cooling racks and cool completely.
• Ice with cream cheese icing and the remaining 1/4 cup of chopped pecans.

To make the cream cheese icing:
• In a mixer, cream together cream cheese and butter.
• Then add whipping cream and mix on high for about 30 seconds.
• Reduce mixer speed to low and add vanilla and confectioners' sugar until the icing is creamy and spreadable.

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Shelley Goldberg, market manager, got a good price on a head of cabbage and called her mother and aunt for their advice on using it to make their Sweet and Sour Stuffed Cabbage recipe. Shelley notes, "You can use any kind of jelly to make the recipe, which also gets additional sweetness from the raisins."

SHELLEY GOLDBERG'S SWEET AND SOUR STUFFED CABBAGE

1 large head green cabbage
1 large onion, diced
1 24-oz. jar of tomato sauce
3 lbs. lean ground turkey or beef
1 cup raisins
1 8-oz. jar of jelly
1 15-oz. can diced tomatoes
4 Tbsps. lemon juice or juice of 1 lemon
2 cups cooked white rice

• Take core out of cabbage head and place cabbage head in pot of water. Boil until leaves are slightly softened.
• Let cool slightly and remove leaves.
• Repeat until you have 14-16 leaves.
• Mix ground turkey, cooked rice and diced onion until well combined.
• Prepare the cabbage by shaving a slice off the large vein in the center of the leaves.
• Place a heaping spoonful of the filling in the center of the leaf.
• Fold in the left and right edges and roll up the leaf from the bottom, forming a tight ball.
• Place tomato sauce, raisins, jelly, lemon juice and diced tomatoes in pot. Stir and heat on low.
• Add the stuffed cabbage, seam side down.
• Cook on low for 2 hours, basting every 20 minutes.

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Cooking for a crowd? The following recipe will feed plenty of hungry eaters. It filled an 18-quart electric roaster and supplied both samples and main-dish portions to market-goers.

CINDY McNABB'S CABBAGE, HAM AND POTATOES

3 large cans chicken broth
5 lbs. of potatoes, peeled and cubed
3 lbs. of carrots, peeled and cut
3 large onions, peeled and chopped
1 large head of cabbage, cored and shredded
5 lbs. ham (precooked), cut into cubes
Salt, pepper, parsley and oregano, to taste

• Peel, wash and cube potatoes, carrots and onions and cook in chicken broth until soft in 18-quart electric roaster.
• Cut the cabbage and add to other veggies and broth in the roaster.
• Cook until it is soft.
• Finally, cut ham into chunks and add to the mix.
• Cook until done to your liking (about 3 hours).
• Add seasonings to taste.

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KAREN DRAKE'S CABBAGE PHYLLO CUPS

For the filling:
1 medium head of cabbage, finely diced
1 Tbsp. olive oil
1 cup white raisins
1/4 cup brown sugar or honey (or less, according to your taste)
1/2 tsp. salt
A dash of lemon juice
For a separate layer, inside bottom of phyllo cups:
About 2 cups of ricotta cheese
For the phyllo cups:
1 box of phyllo pastry sheets
1/2 to 1 cup melted butter

To make the filling:
• In a medium saucepan, saute cabbage with olive oil over medium heat until slightly translucent and tender.
• Add raisins and cook about 5 more minutes.
• Cover with lid to steam ingredients for a while.
• Add brown sugar or honey, lemon juice and salt and cook until just barely golden brown, about 5 more minutes.
• If there is any liquid in the bottom of the pan, saute a bit longer at a higher temperature to evaporate water (but stir constantly, so mixture does not burn.)
• Remove from heat and prepare phyllo cups.

To make the phyllo cups:
• Follow directions on box of phyllo dough for working with the dough.
• Layer 5 phyllo sheets (one sheet at a time) on work table, brushing each sheet with melted butter.
• Cut the stack of five, buttered layered sheets with pastry cutter into 3-inch squares.
• Gently press squares into mini muffin pan cups, being careful not to break.
• It is not necessary to have the complete shape of the muffin cup.
• Put about 1 teaspoon of ricotta cheese into bottom of each cup.
• On top of cheese in phyllo cups, put about 1 tablespoon of the cabbage mixture.
• Bake in preheated oven at 375 degrees for 10 to 12 minutes.
• Repeat, making, filling and baking more phyllo cups until the filling is gone.

Note: Due to the nature of cabbage, these puffs do not hold up well. They should be eaten shortly after they're baked for best taste and texture. They can be appetizers or as a not-so-sweet dessert!

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The following recipe, from the church's cookbook, was contributed by Pearl Martin.

LOWER SAUCON UNITED CHURCH OF CHRIST KRAUT SALAD

1 large can sauerkraut, drained
2 cups chopped celery
2 onions, chopped
1 green pepper, chopped
1 jar chopped pimentos
For the dressing:
1/4 cup salad oil
1 cup vinegar
2 cups sugar

• Mix salad dressing ingredients.
• Pour over sauerkraut mixture. Let stand overnight.
• Refrigerate.

It's best if the dish is made several days ahead of when you want to serve it.

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The following recipe, from http://www.food.com, is one of Jen Jarson's and Wayne Miller's favorite ways to use the cabbage from their garden.

EPIC ACRE FARMS FAVORITE SALSA

8 plum tomatoes, diced into small pieces
1/2 red onion, diced
3 Tbsps. chopped fresh cilantro
1/2 head red cabbage or 1/2 head green cabbage, cut into small pieces
1 clove garlic, minced
1 jalapeno pepper, diced
2 limes, juiced. Use juice, discard fruit
1 tsp. salt
1/2 tsp. sugar

• Combine all ingredients.
• Chill for a few hours.
• Serve with tortilla chips.


With roots in Spain, the following red cabbage dish from the Lombarda region often is made at Christmas and is served by the owners of the Lemon Crushers' stand at the Saucon Valley Farmers Market.

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LEMON CRUSHERS' RED CABBAGE LOMBARDA

1/4 cup brandy
1 cup raisins
2 ripe but firm pears
Juice of 1 lemon,
1 red cabbage, shredded
1/2 cup cider vinegar
3 chorizo sausages, crumbled
1 Tbsp. olive oil
2 bay leaves
1 Tbsp. thyme
Kosher salt
Ground pepper

• Soak the raisins in the brandy and let stand until needed.
• Soak pears with lemon juice and set aside.
• Mix shredded cabbage with 1/4 cider vinegar and let stand 15 minutes.
• Boil water with salt and stir cabbage in boiled water for 2 minutes.
• Then drain and plunge the cabbage into ice water to stop the cooking and drain off as much of the water as you can.
• In a skillet, crumble chorizo in oil and add bay leaves.
• Cover and cook until chorizo releases fat.
• Add the raisins.
• Let brandy evaporate.
• Then add pears and thyme and toss to cover with the fat.
• Stir in the cabbage.
• Season with salt and pepper and sprinkle with remaining vinegar.
• Toss and cook for an additional 15 minutes.
• Discard the bay leaves.

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SPICE UP YOUR LIFE'S LOW-SODIUM SOUTHWESTERN COLESLAW

2/3 cup fat-free sour cream (use mayonnaise or yogurt, if you prefer)
1 Tbsp. fresh lime juice
2 tsps. honey
1/2 tsp. honey chipotle rub (available from Spice Up Your Life)
1/2 tsp. habanero mango seasoning (available from Spice Up Your Life)
1/2 tsp. taco seasoning (available from Spice Up Your Life)
3 cups shredded green cabbage
3/4 cup whole kernel corn
3/4 cup chopped red sweet pepper
1/3 cup thinly sliced red onion
1/3 cup chopped cilantro

• In a small bowl, combine sour cream, lime juice, honey, honey chipotle rub, mango seasoning and taco seasoning.
• In a large bowl, combine cabbage, sweet pepper, cilantro, onion and corn. Add the sour cream mixture to the cabbage mix.
• Toss to coat.
• Serve immediately or chill up to 24 hours before serving.

Serves 6.

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SAUCON VALLEY ALUMNI ASSOCIATION CABBAGE AND NOODLES

1 box of bow tie noodles
1 large head of cabbage (cut up in small pieces or slivered, using a food processor)
1 large onion, chopped
6 Tbsps. butter
6 Tbsps. olive oil
To taste: salt, pepper (white or black), paprika, garlic salt

• Saute fresh onion with olive oil and butter to soften the onions.
• Start adding the cabbage to soften and add the seasonings.
• Continue adding cabbage and more condiments until all the cabbage is used.
• It is all right if some of the cabbage gets a little brown.
• In the meantime, cook the noodles.
• After the noodles are cooked and drained, combine with cabbage mixture.

Optional: Top each portion with spoonful of sour cream.