Cabbage Recipes

Hearty vegetable miso soup

¼ head of green cabbage, thinly sliced
½ a daikon radish, thinly sliced into half moons
1-2 carrots, sliced into rounds or half moons
1 medium onion, chopped
2 garlic cloves, minced
1 small bunch kale, cut into thin ribbons
2 tbs. olive oil
4-6 c. water
¼ c. miso
¼ c. soysauce or tamari
½ tsp. red pepper flakes
1 c. cooked brown rice (optional)
1 c. cooked chick peas (optional)

Heat the oil in a large soup pot. Saute the onion until transluscent. Add the garlic, carrots and daikon and saute 1 minute more.

Add the water and red pepper flakes and bring to a boil. Simmer for 5 minutes, then add the cabbage and kale (and the rice and chickpeas if using). You can add a little more water if desired. Return to a boil and cook 2-3 minutes more, until all vegetables are tender.

Turn off the heat and allow soup to cool a few minutes. Ladle out 1 c. of liquid from the soup and mix it with the miso until well combined. Add the miso mixture and the soy sauce or tamari to the soup and stir well. Add more tamari to taste if desired. Serves 4-6.

Stir fried vegetables with chicken or tofu

½ a head of cabbage, thinly sliced
2-3 carrots, sliced
1 bunch kale, cut into ribbons
1 onion, chopped
2 garlic cloves, minced
1 tbs. grated ginger root
2 tbs. vegetable oil
2 tsp. toasted sesame oil
1 lb. tofu or chicken breast
2 tbs. tamari or soy sauce
1 tbs. rice wine vinegar

Cut the tofu into rectangles about ¼ inch thick, or the chicken into thin slices. Heat 1 tbs. oil and 1 tsp. sesame oil in a medium skillet. Add chicken or tofu and brown until fully cooked. Add tamari or soy sauce to taste and set aside.

Heat the remaining oil in another skillet. Add the onion and sauté until translucent. Add the carrots, cabbage, kale, garlic and ginger and sauté until all the vegetable are tender, about 10 minutes. Add the tamari, vinegar, chicken or tofu and stir well. Serve with rice. Serves 3-4.

Red and Green Cabbage Salad with Carrots

This simple, healthy, crunchy salad is especially good to make in the late fall and winter when the vegetables are sweetened by the cold weather

1/2 of a medium sized green cabbage, finely sliced
1/2 of a medium sized red cabbage, finely sliced
4 carrots, grated
1 Tbs. olive oil
1 Tbs. lemon juice
1/4 c. toasted pumpkin or sunflower seeds
1 tsp. salt
1 tsp. ground black pepper

Place vegetables in a medium sized bowl and combine. Sprinkle on oil, lemon juice, salt, pepper and toasted seeds. Mix well. Taste and adjust seasonings as desired. Serves 6-8.