Ode to the glories of cabbage: Polish stew and a spicy stir-fry
Even as the calendar edges toward spring, I still crave the flavors coaxed from winter vegetables. Root vegetables, such as turnips and parsnips, easily transform into roasted sides, soups and mashes. Potatoes offer exquisite comfort in any form. Cabbage, one of the world’s most versatile vegetables, singlehandedly eliminates boredom in the kitchen and at the table.
A recent trip to a large supermarket revealed more than a half-dozen types of cabbage — from simple tight green heads to burgundy wine-colored orbs, to curly edged savoy to the oblong head of pale napa cabbage. To say nothing of its family members including Brussels sprouts, collards, kale, turnips, radishes, broccoli and cauliflower. The cruciferous family also includes such wonders as arugula, bok choy and watercress.
This winter, I’ve looked for big, bold flavors to perk up spirits. A cabbage and red chile stirfry comes to mind, with tongue-tingling Szechwan peppercorns and lots of hot chile oil flowing over very crunchy cabbage leaves.
Friends from Mielec, Poland, introduced us to bigos, a hearty, tangy, satisfying dish suited for cold winter nights. Some version of this pork and cabbage stew is enjoyed throughout Poland, where it is considered the national dish.
Cabbage is low in calories and has high nutritional value, including vitamin C and K and glutamine (an amino acid with anti-inflammatory properties). It’s also versatile enough to prevent kitchen boredom for the cook as well as for her eaters — even the doubting husband.
Cabbage and Chile Crisp Stir-Fry
Prep: 10 minutes
Cook: 10 minutes
Makes:
4 servings
I like the Lao Gan Ma brand of spicy chile crisp imported from China; Trader Joe’s version tastes good and does not contain preservatives. Chinese black bean garlic sauce, Indonesian sambal oelek and Moroccan harissa sauces work well here, too. Just know your penchant for heat, and add the sauce judiciously to start.
1 small head (about 2 pounds) savoy or green cabbage or napa cabbage
1/4 cup spicy chile crisp or Chinese black bean garlic sauce or sambal
olek or harissa
1 tablespoon each: soy sauce, unseasoned rice vinegar
1 teaspoon dark sesame
oil
4 large cloves garlic,
crushed
2 tablespoons vegetable oil for high heat cooking (not olive oil)
Chopped fresh cilantro 1/2 cup chopped roasted salted peanuts, optional
Cooked jasmine rice, optional
Cut cabbage in half, and remove core. Cut into quarters. Cut each quarter into large chunks. You will have about 8 generous cups. Mix chile crisp, soy sauce, vinegar, sesame oil and garlic in a small dish.
Heat a very large deep, nonstick skillet (or use 2 smaller skillets) over medium until a drop of water sizzles on contact. Add vegetable oil and cabbage. Using a splatter guard, cook, stirring often, until cabbage is bright green and crisp-tender, 6 to 8 minutes. (Napa cabbage will cook the fastest; green cabbage will take the longest. Taste a piece to determine the texture you’ll enjoy.)
Stir in chile crisp mixture. Cook and stir to coat the cabbage well, about 1 minute. Transfer to a large serving platter. Sprinkle with cilantro and peanuts, if using. Serve with rice, if you like.
Nutrition information per serving: 234 calories, 19 grams fat, 2 grams saturated fat, zero cholesterol, 14 grams carbohydrates,
5 grams sugar, 5 grams protein, 440 milligrams sodium, 7 grams fiber.
Smoky Pork Stew With Melted Cabbage and Sauerkraut
Prep: 30 minutes
Cook: 6 1/2 hours in slow-cooker
Makes: 6 servings The sauerkraut mellows beautifully when simmered with the meat. However, you can skip the sauerkraut and instead, make the stew with all fresh cabbage; use 1 small whole head of cabbage. Adjust seasonings with a couple of teaspoons apple cider vinegar, if you like. Smoked turkey or chicken can sub for the ham, if you prefer, but add those along with the sausage near the end of the cooking.
1 to 2 tablespoons expeller-pressed vegetable oil or bacon fat
2 pounds boneless pork country ribs or pork shoulder, in 2-inch chunks
1/2 ounce dried porcini or dried mixed mushrooms
2 medium (total 8 ounces) yellow onions, roughly chopped
1/2 small head green cabbage, quartered, cored, roughly chopped (or a combination of red and green cabbages), 4 to 5 cups total (8 ounces)
2 large cloves garlic,
crushed
1 cup sliced fresh
mushrooms
1/2 cup pilsner-style beer
1/4 cup tomato paste 1/2 teaspoon each: black pepper, caraway seeds, salt
1 1/2 cups drained refrigerated or delicounter sauerkraut, 8 ounces
4 to 6 ounces smoked ham, Canadian bacon or smoked pork butt, cut in large chunks
10 to 12 ounces cooked smoked Polish sausages, pork or chicken kielbasa, sliced 1/2 inch thick
For serving:
Small golden potatoes, boiled whole and buttered
Hearty rye bread and soft
butter
Creamy horseradish sauce or spicy brown mustard
Slow-cooker version: Heat oil in large nonstick skillet over medium heat. Working in batches, brown the pork on all sides, about 10 minutes per batch. Transfer to a 4-quart slow cooker.
Meanwhile, cover porcini mushrooms with 1 cup very hot water; let stand until rehydrated, about 20 minutes. Strain the soaking liquid to remove any grit. Stir mushrooms and strained liquid into the slow cooker.
Stir onions into pan drippings in skillet. Cook and stir until brown, 5 minutes. Add cabbage; cook and stir about 4 minutes. Stir in garlic; cook, 1 minute. Stir in fresh mushrooms, beer, tomato paste, black pepper, caraway seeds, salt and
1/3 cup water. Mix well, then transfer to slow cooker.
Add sauerkraut and ham chunks to slow cooker. Cover tightly. Slow-cook on low, stirring occasionally, until fresh pork is fork-tender, about 6 hours. Add the sausage slices during the last 30 minutes. Taste, and adjust salt and pepper.
Serve with boiled potatoes, bread and horseradish sauce or mustard.
Nutrition information per serving: 580 calories, 40 grams fat, 14 grams saturated fat, 138 milligrams cholesterol, 15 grams carbohydrates, 6 grams sugar, 40 grams protein, 1,316 milligrams sodium, 4 grams fiber.
Oven version: Do all the browning in a 4- to 5-quart Dutch oven. Then combine all ingredients (except the sausage) in the Dutch oven, adding an additional 1/2 cup water. Cover tightly. Bake at 350 degrees, stirring once or twice, until pork is fork-tender, about 1 1/2 hours. Add sausage. Bake until sausage is heated through about 15 minutes.