USING YOUR HEAD

Three ways to take delicious advantage of that giant cabbage

It’s easy to pass over purchasing cabbage at the store. Those large heads can be intimidating — will buying this mean eating coleslaw for days? Here are three delicious ways to help you fall in love with the inexpensive and humble cabbage again.

Cabbage Rolls are a classic comfort food. In our version, we amp up the flavour with bacon, and a combination of beef and pork in the filling.

Our Chinese Vegetable Soup is the perfect way to warm up on a chilly fall day. Use vegetable stock for a vegetarian or vegan-friendly meal.

Braising green cabbage cooks down crisp cabbage to a soft and flavourful side dish. In our Braised Green Cabbage, we use apple juice and ginger to bring out the vegetable’s natural sweetness.

CABBAGE ROLLS

½ lb (0.25 kg) bacon, diced 1½ cups (375 mL) finely chopped onions ½ lb (0.25 kg) lean ground beef ½ lb (0.25 kg) lean ground pork 2 cups (500 mL) cooked rice ¼ tsp (1 mL) freshly ground pepper Salt 1 head of cabbage, blanched 1 can (28 oz/794 g) crushed tomatoes Preheat oven to 350 F (175 C). To prepare filling, cook bacon in a large nonstick frypan over medium heat until crisp. Remove bacon with a slotted spoon; drain bacon on paper towels. Add onions and saute for 3 – 4 minutes. Add beef and pork; cook, stirring, to break up meat, until browned, about 7 – 10 minutes. Drain off excess fat. Combine bacon, meat mixture, rice and pepper. Season to taste with salt. Carefully trim the outer portion of the thick centre rib on each cabbage leaf by cutting parallel to the rib. This procedure makes the cabbage leaf easier to roll. Spoon about 1/2 cup (125 mL), of filling into each trimmed leaf. Smaller leaves will require less filling. Fold sides toward centre and roll up leaves jelly-roll fashion. Place rolls, seam side down, in a single layer in a greased 9x13-inch (23x33-cm), baking dish. Pour tomatoes over top. Bake, covered, for 1 1/2 – 2 hours or until cabbage is tender. Serves 6 - 8. Cook’s Note: To blanch a head of cabbage, cut out the core and then place the cabbage head, core side down, in a Dutch oven. Add about 2 inches (5 cm), of water to Dutch oven. Simmer, covered, removing cabbage leaves as they soften and become pliable. Use a 3 lb (1.5 kg) green cabbage or napa cabbage. Alternatively, sour cabbage leaves may be used; these do not require blanching.

CHINESE VEGETABLE SOUP

6 cups (1.5 L) chicken stock 3 cups (750 mL) shredded Chinese cabbage ½ cup (125 mL) diced tofu ½ cup (125 mL) sliced mushrooms ½ cup (125 mL) sliced water chestnuts ¼ cup (60 mL) sliced carrot 12 snow peas, quartered ½ tsp (2.5 mL) ginger ½ tsp (2.5 mL) freshly ground pepper ¼ tsp (1 mL) salt Dash hot pepper sauce Cooked short grain rice Combine all ingredients except rice in a large saucepan. Simmer 20 minutes. Ladle into soup bowls and serve with a spoonful of rice. Serves 4.

BRAISED GREEN CABBAGE

¼ cup (60 mL) butter ½ cup (125 mL) finely chopped onion 8 cups (2 L) thinly sliced green cabbage 1 cup (250 mL) shredded carrots 1 cup (250 mL) apple juice ¼ cup (60 mL) apple cider vinegar 1 tbsp (15 mL) grated fresh ginger ¼ tsp (1 mL) salt ¼ tsp (1 mL) freshly ground pepper 1/8 tsp (0.5 mL) red pepper flakes

Melt butter in a Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add cabbage and sauté until it starts to soften. Stir in remaining ingredients (carrots through red pepper flakes). Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 12 - 15 minutes. Uncover and simmer, stirring occasionally, for 10 - 15 minutes or until cabbage is tender and most of liquid is evaporated. Serves 6 - 8.