Cooking with Tammy: Sweetheart or Pointed Head Cabbage
Have you seen the pointed looking cabbage at local produce stand and farmers markets, If not, check out the interesting vegetable at the Farmer’s Market. Pointed, hearted or sweetheart cabbage as it is sometimes known is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste. When buying pointed cabbage look for crisp, bright looking leaves and avoid any that are wilting, yellowing or have discolored patches or holes.
Using the Pointed cabbage is much like the variety you are used to, mostly it is eaten cooked. It can be added to stir-fries or served with butter and black pepper as a side dish. It makes a tasty accompaniment to hearty stews and casseroles as well as grilled chops or steaks.
To get cook ready remove any damaged outer leaves and cut the cabbage in half and then into quarters, cut off the hard core from each quarter at an angle. Slice and wash thoroughly.
The cabbage of course can be steamed, boiled or stir-fried, it is easy to overcook cabbage and spoil its texture and flavor so just cook until tender. To steam cabbage, place in a steamer and cook for 5-10 minutes until tender but still crisp. To boil, bring a pan of water to the boil, add the prepared cabbage and cook for 5 8 minutes until tender but still crisp. To stir-fry cabbage, heat 1 tbsp. oil in a frying pan, add the cabbage and stir fry for 4-5 minutes or until tender but still crisp.
I love cabbage and can eat it almost any way you fix it, this cabbage is no different and can be used in any of your traditional favorite cabbage recipes. Give some of these recipes a try!!
Crisp Tuna-Cabbage Salad
5-ounces tuna, (the best way I have found to buy tuna these days are in the packets, no water)
2 cups finely chopped green or red cabbage, about a 1/4 of a small head of cabbage
1/4 cup minced chives
1 tablespoon mayonnaise
3 tablespoons plain Greek yogurt
Salt and freshly ground black pepper
Shred the tuna with a fork and mix thoroughly with the cabbage. Stir in the chives, mayonnaise, and yogurt. Taste and add salt and pepper to taste. Eat immediately or else refrigerate for up to two days. Yields: 2 1-cup servings
Hot and Sour Mushroom, Cabbage, and Rice Soup
1 tablespoon canola oil
4 ounces mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
One 3-inch lump ginger, grated
1 to 3 limes, zested and juiced
8 cups broth — turkey, chicken, or vegetable
1/2 cup jasmine rice (I use brown rice)
2 tablespoons soy sauce, plus more to serve
1/2 small head green cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve
Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Toss the mushrooms after 5 minutes and cook for an additional 5 minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened.
Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.
Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce. Yields: 8-10 1-cup servings
Festive Spring Cabbage Recipe
1 head cabbage, cored & shredded
3-6 carrots (depending on size, optional), grated
1 – 2 fennel bulbs, thinly sliced or grated
1/2 cup walnuts (optional)
2 Tbsp. lemon juice
1 Tbsp. honey
3 Tbsp. olive oil
1 tsp. salt, or to taste
Pepper to taste
If using walnuts, toast over medium-high heat in a small frying pan, moving frequently to prevent burning. Toast until just brown & tender, about 3-4 minutes. Remove from heat. In the bottom of a large bowl whisk honey, olive oil, salt & lemon juice with whisk or fork until combined. Place cabbage, carrots & fennel in the bowl and top with walnuts. Toss to combine & dress. Serve immediately or chill up to 3 hours.
Savory Cabbage, Carrot and Apple Salad
3 tablespoons apple juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon caraway seeds, lightly crushed
1/2 head cabbage, cored and very thinly sliced (4 cups)
2 large carrots, very thinly julienned (2 cups)
1 Granny Smith apple, quartered, cored, and sliced crosswise 1/8 inch thick
Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.
Unrolled Cabbage Casserole
1 small head green cabbage
Salt
For the Meat
3/4 lb. ground beef
3/4 lb. ground pork (can use all beef if you choose, pick the leanest)
1 teaspoon dried onion flakes
1/2 teaspoon granulated garlic
1 tablespoon paprika
2 teaspoons smoked paprika
1/4 teaspoon cinnamon
salt & pepper
For the Sauce
1 (28 oz.) can crushed tomatoes
2 tablespoons sugar (I cut to 1)
1 teaspoon smoked paprika
1 teaspoon granulated garlic
Preheat your oven to 350ºF. Bring a large pot of salted water to a simmer. Core and cut the cabbage into very thin slices. Toss the cabbage into the water and let cook until soft, about 10 minutes. Strain the water from the cabbage and toss lightly with a bit of salt.
Meanwhile, brown the beef and pork and add in the spices. Once the meat is done, remove from the heat and set aside. For the sauce, mix the tomatoes, sugar and spices.
For the assembly, get out a high-sided casserole dish. Place a layer of cooked cabbage on the bottom, then add a layer of meat, then a layer of tomato sauce. Continue layering until everything is used up. Depending on how deep your casserole dish is, you’ll bake for about 1 to 1½ hours…until the cabbage is completely cooked through, the sides are a bit bubbly and the top tomato layers has turned a tad crusty. This dish needs to rest for about 30 minutes before digging in, as the liquid that was expelled will reabsorb while resting.
