Recipes for Cooking with Cabbage

Recipes by Maddy Goldberg. You can find her on Instagram.

Roasted BBQ Cabbage

You can this recipe here.

Napa “Dumpling” Burger Patties

Ingredients

For burger patties:

• 2 cups of napa cabbage, very thinly sliced
• ½ tsp fine kosher or sea salt
• ½ lbs ground pork
• 3 scallion, thinly sliced
• 2 tsp ginger, minced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil

Directions

Form the burgers:

1. Place napa cabbage into a large bowl with salt. Toss to coat. Let sit in fridge for 30 minutes, it will release some water.
2. Squeeze the cabbage to release as much water as possible then transfer to a new clean bowl.
3. Add remaining burger ingredients and mix with a fork or your hands. Form into four balls then flatten into patties.

Cook the burgers:

1. Preheat your barbecue or place a large cast iron pan over medium-high heat.
2. If using a pan, add 2 tsp of vegetable oil then the burger patties. If they do not sit flat in the pan, cook them in batches! If using the barbecue, place directly onto grill. Cook for 3 minutes then flip and cook for another 3-5 minutes, or until cooked through.
3. Serve hot with burger buns and your favourite burger toppings!

Purple Cabbage & Caramelized Onion Dip

Ingredients

• 1-2 large Vidalia onions, thinly sliced
• 1/4 purple cabbage, core removed and finely chopped
• 1 head of garlic, roasted
• 2 tbsp red wine vinegar
• 1 tbsp tahini
• Chopped parsley, basil, or chive, for garnish
• Chickpeas, for garnish
• Toasted pita or naan bread, for dipping
• Fine kosher or sea salt
• 2 tbsp vegetable oil

Directions

Caramelize the onion: Place a large sauté pan over medium-low heat. Add 1 tbsp vegetable oil and the onion. Cover pan and cook onion for 25-30 minutes, stirring every couple of minutes. They should release liquid and begin to caramelize. If you notice them browning or sticking before caramelized, add more oil. The onions are done when they are very light brown and soft. Transfer to a blender, keep pan for the cabbage.

Cook the cabbage: In the same pan that you caramelized the onions, add cabbage and just enough water to cover the cabbage completely. Cover the pan with a tight-fitting lid and simmer at low heat for 20 minutes, or until cabbage is very soft. Using a slotted spoon, transfer cabbage to the blender leaving most of the liquid in the pan! KEEP the liquid as you will need it to help you blend.

Blend the dip: In a blender with the caramelized onion and cabbage, add roasted garlic, red wine vinegar, tahini, and 2 tsp salt. Blend on high speed until very smooth. Add more cabbage water until you’ve reached your desired consistency. Cool dip in fridge for at least 1 hour.

To serve: Taste dip once it has cooled and add more salt or red wine vinegar if needed. Transfer some of the dip to a small plate. Use the back of a spoon to spread it around the plate. Drizzle with olive oil and garnish with chopped parsley, basil or chive.

Optional: garnish with cooked chickpeas. Serve with toasted pita, naan bread or whatever your favourite dipper is!

Charred Cabbage “Caesar”

Ingredients

For cabbage:

• 1/2 green cabbage
• 2 tbsp vegetable or canola oil (avocado oil works too!)
• 2 tsp fine kosher or sea salt
• 2 cups chicken or vegetable stock
• 2 tbsp butter

For Caesar:

• 4 cloves garlic, roasted
• 1 tsp anchovy paste
• 3-4 tbsp lemon juice
• 1 1/2 tsp dijon mustard
• 1 1/2 tsp Worcestershire
• 3/4 cup parmesan, finely grated
• 1/2 tsp fine kosher or sea salt
• 1/2-3/4 cup of Greek yogurt

Directions

Char the cabbage:

1. Preheat oven to 375F. Line a 9x13 inch oven-safe dish with parchment. Place a large cast iron pan over high heat for 5 minutes, or until smoking hot.
2. Cut cabbage half into 4 wedges. You do this by cutting the half in half (through the stem) then cut those halves in half again (through the stem!). Using a brush or a spoon, drizzle the oil over the cabbage and rub it around so it is covering all parts of the cabbage quarters.
3. Working in two batches, place the cabbage into the smoking hot pan so it is sitting flat. Use a spatula to press down so the cabbage is being pressed into the hot pan. Sear for 1-2 minutes or until there is a dark brown char on both sides. Flip and repeat on the other side. Transfer to parchment lined dish. Repeat with remaining cabbage. 

Cook the cabbage:

1. In the parchment lined dish with the charred cabbage, add stock and the butter. Place into oven for 25-35 minutes, or until soft enough for a fork to go through.
2. Halfway through cooking it is recommended to flip the cabbage over. 

Prepare the sauce:

1. In a blender add roasted garlic, anchovy paste, 3 tbsp lemon juice, dijon, Worcestershire, parmesan, and salt. Blend on low speed until combined. Add 1 tbsp water if it is not blending. Transfer blended mix into a large bowl. Add 1/2 cup of yogurt. Taste and season with salt or more lemon if needed. If dressing is too strong for your taste, add another 1/4 cup of mayonnaise.

To serve:

1. Place the Caesar sauce onto the bottom of a large flat platter. Place the cabbage on top. Garnish with grated parmesan cheese. Serve warm!
2. Optional: serve with lemon wedges, crushed croutons, chopped up bacon, chives, or anything else you like with your Caesar salad.

Toasted Caraway and Mint Slaw

Ingredients

• 2 cups green cabbage, cut very thin, I recommend using a mandolin
• 1 ½ tbsp caraway seed
• ¼ cup mint leaves, rinsed and roughly chopped
• 1 scallion, thinly sliced
• 1 tbsp red wine vinegar
• ½ tsp fine kosher or sea salt

Directions

1. Place caraway seeds into a dry frying pan and put over medium-high heat. Toast for 2-3 minutes, shaking the pan constantly. They should smell very fragrant!
2. In a large bowl, combine all ingredients and toss until well coated.
3. Transfer to container with a tight fitting lid and place in fridge for at least 20-30 minutes to meld the flavours, can be made ahead and sit in fridge for up to two days!