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Submitted by ypm on Tue, 07/28/2009 - 09:37

YOUR PRODUCE MAN’S
Celebrated Cabbage Recipes


CABBAGE AND TURNIP SOUP

Ingredients

18 slices Bacon (chopped)

2 TBS Butter

1 TBS Vegetable Oil

1 ea Onion (chopped)

3 lb Cabbage (coarsely chopped)

4 ea Carrots (quartered)

3 ea Turnips (quartered)

3 ea Peppercorns (crushed)

8 cup Chicken Stock (or broth)

1/2 cup Heavy Cream

2 ea Egg Yolks

to taste Salt & Pepper

Instructions

  • In a large stockpot, sauté the bacon in butter and oil over medium heat for 3 minutes. Add the onion and sauté about 3 minutes more, until translucent.

  • Add the Cabbage, Carrots, Turnips and Peppercorns.

  • Add the Chicken stock and bring to a boil over high heat. Reduce the heat and simmer about 1½ hours, until the vegetables are soft and the turnips are dissolved.

  • Just before serving, whisk together the cream and egg yolks in a small bowl, until velvety smooth.

  • Stir the mixture into the hot soup. Do not bring to a boil again. Season with salt and pepper to taste.


SPICED PEPPER SLAW
Ingredients

4 cups Cabbage (finely shredded)

1 TBS Salt

1 1/2 cups Bell Peppers (finely chopped)

1/2 tsp Red Pepper Flakes

1 1/2 slices Bacon (chopped)

1 ea Green Onion (finely chopped)

2 TBS Red Wine Vinegar

1 TBS Parsley (finely chopped)

1 1/2 tsp Whole-grain Mustard

1/2 tsp Cayenne pepper

1/4 tsp Sugar

1/4 cup Olive Oil

to taste Salt & Pepper

Instructions

  • Place the shredded cabbage in a large mixing bowl and sprinkle with 1 TBS of salt. Cover with plastic wrap and refrigerate about 1 1/2 hours to remove excess water in the cabbage.

  • Rinse and drain the cabbage, pressing lightly to remove the water. Return it to the mixing bowl and stir in the Bell Peppers and Red Pepper flakes.

  • In a small saucepan, cook the bacon over medium heat for 3 minutes, until crisp.

  • Remove the bacon from the pan and drain on paper towels. Reserve the grease.

  • In a small skillet, cook the Green Onions in the bacon drippings for 1 minute, until lightly brown.

  • Add the vinegar to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Remove from the heat.

  • In a medium mixing bowl, combine the parsley, mustard, cayenne, sugar and the hot vinegar mixture.

  • Slowly add the Olive Oil, whisking constantly.

  • Add the warm dressing immediately to the cabbage mixture. Toss to mix.

  • Season with salt and pepper to taste. Sprinkle the reserved bacon on top of the salad before serving.


SWEET & SOUR RED CABBAGE
Ingredients

1 ea Green Onion (chopped)

1 clove Garlic (chopped)

2 TBS Butter

10 cup Red Cabbage (shredded)

1/2 cup Red Burgundy wine

1 1/4 cup Balsamic Vinegar

1/2 cup Sugar

to taste Salt & Pepper

Instructions

  • In a large skillet, sauté the shallots and garlic in the butter, over medium heat for 1 minute, until golden brown.

  • Add the Shredded Red Cabbage.

  • Add the Wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon.

  • Stir in the vinegar and sugar. Season with salt and pepper to taste.

  • Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning.

  • Reduce the heat and simmer about 10 minutes, until the liquid is reduced by about 75%.

CABBAGE SALAD
Ingredients

9 slices Bacon (chopped)

7 TBS Olive Oil

2 TBS Butter

4 TBS White Wine Vinegar

8 cups Cabbage (thinly sliced)

1 TBS Dijon Mustard

2 clove Garlic (finely chopped)

1 bunch Parsley (chopped)

to taste Salt & Pepper

Instructions

  • In a large skillet, sauté the bacon in 1 TBS of the Olive Oil and all the butter over medium heat for 3 minutes, until crisp.

  • Add 2 TBS of Vinegar, then the Cabbage.

  • Increase the heat to high and cook for 3 minutes, until the cabbage begins to wilt. Remove from heat.

  • In a large bowl, combine the mustard, the remaining 2 TBS Vinegar and the remaining 6 TBS of oil

  • Pour the mustard mixture over the cabbage mixture. Toss to coat.

  • Season with salt and pepper to taste.

  • Just before serving, add the garlic and parsley. Toss to mix.

 

These recipes are from the City Tavern Cookbook, courtesy of Walter Steib, owner and executive chef at the City Tavern Restaurant in Philadelphia.

City Tavern

138 South 2nd Street

Philadelphia, PA 19106

Phone: 215-413-1443

Fax: 215-413-3043

E-mail: citytav@axs2000.net

www.citytavern.com

City Tavern Cookbook 200 Years of Classic Recipes from America’s First Gourmet Restaurant