In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.
Test Kitchen tipsIf you’re in a rush, use prepared coleslaw mix.The apple and raisins add a natural sweetness, so there’s only a small amount of added sugar.
2 pounds savoy cabbage (or green, red) 1/2 cup chopped onion 1/2 cup extra virgin olive oil 1 tablespoon chopped garlic salt & black pepper (ground fresh from the mill) 1 tablespoon wine vinegar 3 cups veggie broth 1 cup veggie broth 2/3 cup rice (preferably Italian Arborio rice) 2 tablespoons butter 1/3 cup parmigiano reggiano cheese (freshly grated, plus more for serving)
Detach and discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.
Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
Add salt, pepper, and the vinegar. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving. Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.
Put the cabbage and broth into a soup pot, and turn on the heat to medium.
When the broth comes to a boil, add the rice. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly. Taste and correct for salt, and add a few grindings of black pepper. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving. Serve with more grated Parmesan.
In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with cheese.You may need to use fresh lasagna sheets cut into noodles (buckwheat noodles can be hard to find) and bake them in a gratin dish with a crispy bread crumb topping.
1 stick unsalted butter
2 tablespoons chopped sage
1 teaspoon poppy seeds
1/2 teaspoon caraway seeds
One 1/2-pound baking potato, peeled and cut into 1/2-inch pieces
1 pound fresh lasagna sheets, cut into 6-by-1 1/2-inch strips, or fresh pappardelle
1 small head of Napa cabbage, thinly sliced (6 packed cups)
Salt & ground pepper
5 ounces imported Fontina cheese, shredded
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup dry bread crumbs
2 tablespoons chopped flat-leaf parsley
Step 1 Preheat the oven to 350°. In a small skillet, melt 6 tablespoons of the butter with the sage, poppy seeds and caraway seeds and cook over moderate heat, stirring, until nutty and fragrant, about 5 minutes. Transfer to a bowl.
Step 2 Meanwhile, bring a large pot of salted water to a boil. Add the potato and cook until tender, about 5 minutes. Using a slotted spoon, transfer the potato to a bowl. Add the pasta to the pot and cook, stirring, until al dente, about 2 minutes. Using a slotted spoon, transfer the pasta to a colander. Add the cabbage to the pot and cook until just wilted, about 3 minutes. Drain the cabbage and shake out the excess water. Pour off the water and return the cabbage to the pot, along with the pasta and potato. Add the browned butter, season with salt and pepper and toss well. Stir in 1 cup of the Fontina and half of the Parmigiano and transfer the mixture to a 9-by-13-inch baking dish.
Step 3 In the small skillet, melt the remaining 2 tablespoons of butter. Add the bread crumbs and parsley and cook over moderate heat, stirring, until golden and toasted, 3 minutes. Stir in the remaining Fontina and Parmigiano and sprinkle over the pasta. Bake for 35 minutes, or until golden brown on top. Serve hot. Serves : 8
The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking.
1/4 teaspoon freshly ground black pepper, plus more
1 (12-ounce) can pale lager
2 cups homemade or store-bought barbecue sauce (preferably Kraft Original Barbecue Sauce), divided
1/2 large white onion, cut into 1/2″ rings
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 teaspoon honey
1 medium carrot (about 6 ounces), coarsely grated using the grater disk on a food processor or the largest holes on a box grater
1/4 cup finely chopped red onion
6 seeded Kaiser rolls or sturdy hamburger buns
12 slices cheddar cheese
Sliced pickled jalapeños (for serving)
Prepare a grill for medium-high heat. Cut a 3×3″ square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3″–deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45–50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4″ strips. Coarsely chopwhite onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.
notes: I made a few changes due to what was in the kitchen. Less cottage cheese though close to 1.5 c. that was all I had, more cabbage than 4 c. but not much more, 1/2 c sour cream as it’s full fat and I would have felt guilty using a whole cup, no sunflower seeds as mine were dead, was going to use 1/2 c of ricotta but it was 6 months out of date. I sprinkled paprika over the top even though I’m not a big fan.
4 Medium Potatoes
4 Packed Cups Shredded Green Cabbage
1½ cups Chopped Onion
3 Tbsp Butter
1½ tsp Salt
½ tsp Dill Weed
¼ cup Sunflower Seeds, divided
1½ cups Cottage Cheese
½ cup Sour Cream
½ cup ricotta
2 Tbsp Cider Vinegar
Scrub, don’t peel, the potatoes and cut them into small pieces. Boil until mashable. Drain and mash, while still hot, with cottage cheese, sour cream and yogurt. Saute onions in butter with 1/2 tsp. salt. After 5 minutes, add cabbage and remaining salt. Saute until cabbage is tender. Combine with potato mixture, and add everything except 2 tablespoons of the sunflower seeds and the paprika. Taste to correct seasonings. Spread into a deep, buttered casserole and top with paprika and remaining sunflower seeds. Bake at 350 degrees, uncovered for 35-40 minutes.
The creaminess and tang of cottage cheese and mayonnaise offset the edge of onion and the crispness of cabbage.
1 (2 1/2-lb) green cabbage, outer leaves discarded
1 medium onion, halved lengthwise, then thinly sliced crosswise
2 tablespoons chopped fresh flat-leaf parsley
2 cups 4% cottage cheese (preferably small-curd; 16 oz)
1/2 cup plus 2 tablespoons mayonnaise
1 tbsp fresh lemon juice, or to taste
1 teaspoon salt
1/2 teaspoon black pepper
Cut cabbage into 2-inch wedges and core, then very thinly slice crosswise. Transfer to a large bowl. Add remaining ingredients and toss to coat. Let stand 15 minutes (or chill up to 2 hours) to allow flavors to meld.