Cabbage Dish With Root Vegetables Recipes

SAUTéED CABBAGE

Steps:

• Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
• Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
• Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL

Steps:

• In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs.

CABBAGE DISH WITH ROOT VEGETABLES

Steps:

• Trim and chop the cabbage as desired; washed and pat dry.
• Sauté the onion, leek or green onions with 4 tablespoons of oil and ¼ cup of water until tender (5 minutes).
• Add to the onion ¼ cup of water, garlic, ginger, turmeric. Stir for 5 minutes.
• Add potatoes, carrots and cabbage to the sauce. Stir for 5 minutes.
• Add Italian seasoning, salt and black pepper. Stir well. Cook it for 20 minutes.
• Add sliced hot green peppers. Mix well. Remove from heat.
• Serve it cold or warm, with Injera or rice.
• P.S. You may substitute the turmeric with one tablespoon of tomato paste or ½ teaspoon of curry powder.