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Cabbage: Salads, Slaws & Stirfries… Oh My!

by Alisa Rutherford-Fortunati on November 28, 2011

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Have you heard about the antioxidant-rich, low-calorie cancer-fighter: cabbage? If so, and if you’re interested in the health benefits, you’re in luck! We’ve included salads, slaws, stir fries and more to help you incorporate cabbage into your weekly menu…

Enjoy!

Cabbage Salads

Simple Cabbage Salad

1 small head cabbage, shredded
2 Tbsp. fresh lemon juice
1/4 sweet onion (optional)
sea salt or substitute, to taste
3–4 Tbsp. raw tahini
a dash of water

Mix tahini with water and lemon juice, then add to remaining ingredients. Let chill for a few hours or serve immediately.

Cabbage, Carrot and Jicama Salad
serves 4–6

1/4 cup cilantro or mint leaves
1/2 cup fresh lime juice
1/4 cup maple syrup
1/2 tsp. sea salt
1/4 tsp. crushed red pepper
5–6 carrots, grated
1 small head green cabbage, shredded
1 medium jicama, peeled, cut into 1/8” thick sticks
1/2 red bell pepper, cored & seeded, cut into 1/8” thick slices
2 Tbsp. sunflower seeds

1.    In large bowl, mix chopped cilantro, lime juice, maple syrup, salt and crushed red pepper.
2.    Add carrots, cabbage, jicama and bell pepper. Toss.
3.    Cover and refrigerate unless serving right away. Garnish with seeds.

Oriental Cabbage Salad
serves 5

1 small head cabbage, grated
1/4 cup purple cabbage, grated
2–3 carrots, grated
1 scallion, diced
3 stalks celery, diced
2 cloves garlic, diced
2 Tbsp. fresh ginger, diced
2 Tbsp. miso (blonde)
sea salt/Bragg™ Liquid Aminos, to taste
2 tsp. raw apple cider vinegar
1 Tbsp. date sugar (or 2–3 dates, soaked)
4 Tbsp. water (or more if needed)

1.    Prepare vegetables and mix together in a bowl.
2.    In a blender, whiz the garlic and ginger with the miso, sea salt, vinegar, sweetener and water. Be sure to thoroughly blend the ginger and garlic.
3.    Pour the mixture over the vegetables and mix well. Marinate and chill for an hour before serving.

Cabbage ‘Slaws

I used to think that coleslaw was simply a soppy mess you politely attempted to eat at picnics, but no more! I now enjoy this tasty version of cabbage salad on a regular basis. Below I’ve included a traditional, vegan and oh so yummy coleslaw along with two other raw vegan varieties to enjoy!

Creamy Cole Slaw
yields 1 large bowl

1 head green cabbage, shredded
2 cups carrots, shredded
1/4 cup sweet onion, grated
3/4 cup celery, diced
1/2 cup oil
1/2 cup apple cider vinegar
5 Tbsp. sweetener (fructose helps it to remain light in color)*
1/2 Tbsp. tamari
1/4 tsp. dill weed
1/2 Tbsp. herb seasoning
a squeeze of lemon juice
1 1/8 cups soft tofu

1.    In a large bowl, mix together the cabbage, carrots, onion and celery.
2.    Rinse and drain tofu. Mash and blend with remaining ingredients in a blender. Pour over the vegetables, stir well, and allow to marinate for an hour before serving.

* I often leave this ingredient out.

Raw ‘Slaws

Creamy Coleslaw
serves 4

1 head cabbage, shredded
1 cup water
1/2 cup raw tahini
1/8 cup raw apple cider vinegar
1–2 tsp. sea salt, to taste
3 tsp. onion powder
1/4 cup fresh lemon juice
2 tsp. stoneground mustard (optional)

1.    Shred the cabbage finely and set aside in a bowl.
2.    Place remaining ingredients in a blender and blend thoroughly. Pour over shredded cabbage, mix well and allow to marinate.

Spicy Raw Slaw
serves 4–5

1 small head cabbage, shredded
2 cups beet, grated
1/4 cup onion, diced
2 Tbsp. raw tahini
1 Tbsp. raw apple cider vinegar
sea salt or substitute, to taste
1/2 tsp. mild curry powder
1/4 tsp. cumin powder
1 Tbsp. water

Mix all ingredients together in a bowl. Marinate for an hour before serving.

Cabbage Side Dishes and Appetizers

Cabbage makes a great addition to any stir fry, curry and pasta dishes. Here are some tasty simply recipes to get you started.

Tofu Caraway Cabbage
serves 4

2 Tbsp. caraway seeds
1 Tbsp. oil
3 cloves garlic, diced
1 large onion, diced
2 Tbsp. water
2 Tbsp. tamari or substitute
2 Tbsp. apple cider vinegar
1 large head cabbage, sliced
1/2 lb. (1 cup) soft tofu, rinsed & drained
2 Tbsp. fresh lemon juice
1/4 tsp. sea salt
black pepper, to taste (fresh ground)
1/4 cup fresh parsley

1.    In a skillet, heat caraway seeds until they start to pop. Add oil and garlic and sauté. Add diced onion and cook until soft. Add water, tamari, and vinegar and stir well. Add the cabbage, cover, and simmer for 10–15 minutes or until cabbage is tender.
2.    In a blender, combine tofu, lemon juice and salt. Blend until smooth. Pour over cabbage and heat for one more minute. Season with pepper and garnish with parsley.

Cabbage & Onion Sauté
serves 5

1 Tbsp. oil
4 cloves garlic, diced
2 onions, diced
3 Tbsp. tamari or substitute
3 Tbsp. nutritional yeast
1 head cabbage, shredded or sliced thinly
3/4 tsp. garlic powder
1 tsp. dill weed

1.    Sauté the diced garlic in a frying pan with oil. Add onions and sauté until tender. Add a portion of the tamari and yeast to the cooking onions.
2.    Add cabbage to the pan with remaining seasonings. Stir-fry until soft.

[This recipe is super simple, but very yummy and easy to add to!]

Cabbage Entrée!

This recipe is a bit more complicated and calls for some specialty ingredients, but it’s a fun dish if you feel like experimenting!

Hungarian Sweet & Sour Stuffed Cabbage
yields 1 large casserole

1 large head cabbage
2 cups seitan, ground
2 cups cooked rice
1 cup cooked quinoa or millet
1 cup texturized vegetable protein
1 clove garlic, diced finely
1 onion, diced finely
1 Tbsp. oil
1 (12 oz.) can tomato paste

Tofu Mixture
1/2 lb. tofu, rinsed & drained
2 tsp. herb seasoning
1/4 cup water
4 Tbsp. nutritional yeast
2 Tbsp. tamari or substitute
1 tsp. sea salt
1/4 tsp. parsley
1/2 tsp. oregano
1/2 tsp. garlic powder
12 oz. can tomato paste, & water (to thin)
sweetener, to taste
fresh lemon juice, to taste

1.    Boil water in a large pot. In the pot, place one head of cabbage (remove core to reduce cooking time).
2.    While cabbage is cooking, grind the seitan in a food processor, using the “S” shaped blade. Cook the rice and quinoa (see page 12). Pour boiling water over the T.V.P. and let it absorb the water.
3.    Stir-fry garlic and onion in one tablespoon oil.
4.    In a large mixing bowl, place grains, seitan, T.V.P, garlic powder, onion powder and one can of tomato paste.
5.    In a food processor, blend the tofu mixture ingredients and add to the mixing bowl. Mix well.
6.    Carefully remove cabbage leaves and let cool for five minutes. Put 1–2 tablespoons of batter in each and roll up, making sure batter is completely covered with the leaf.
7.    Mix tomato paste, sweetener and lemon juice. Cover the bottom of a baking dish with this mixture. Place rolls on top of mixture. Before adding second layer, spread more mixture on top of rolls. End with the tomato paste sauce on top of rolls. (Add a little water while baking, if necessary.) Bake in a pre-heated oven at 350° for one hour.

Cool a little before serving.

• Stuffed cabbage stores well in the freezer.

* All recipes have been reproduced from Incredibly Delicious: Recipes for a New Paradigm by Gentle World, which includes over 500 recipes and all sorts of tips to help make the transition to veganism easy and delicious.

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