Cabbage Cooking Frenzy!

What does one do when you have 12 cabbages of varying sizes and colors? The answer is - go on a cabbage cooking frenzy! Yes, we gave some to family and friends; however, we also had to try our hand at several new cabbage recipes.

We were not sure if our cabbages would continue to grow after getting a series of cold nights, but they did. Our final harvest of 2011, brought us to have an overabundance of cabbages. We decided to clear out the cabbage rows and harvest all of them, small and large, because the deer had started to poke their heads through our row cover and nibble on a few cabbages. Apparently, the winter makes the deer extra desperate for food; therefore, they eat vegetables they normally would not care about - like our cabbages.

I was excited to try new cabbage recipes beyond the Galumpki, or meat stuffed cabbage roll, recipe we have enjoyed several times last year. I am not a fan of sauerkraut, so I wanted to try recipes beyond the traditional German fare. Damian made and canned Spicy Chow Chow - which is a cabbage based relish popular in the south. I found my three other fabulous new cabbage recipes that I thought I would share - cabbage borsch, sweet and sour cabbage, and kimchi.

Cabbage borsch was a wonderful winter soup that has three distinct flavors - sausage, lemony cabbage, and tomatoes. Sweet and sour cabbage is a wonderful alternative and taste is 1 million times better than any canned sauerkraut from the store. Lastly, the kimchi is a spicy Korean cabbage side dish. After making the recipe, I realize that I may need to decrease the chili powder amount in the next batch because it packs a powerful chili powder punch to the tongue. Be ready if you try it! :) I have included pictures and recipes below!

Cabbage Borsch

Sweet and sour cabbage

Kimchi

Cabbage Borsch

• 52 oz. of diced tomatoes
• 8 cups coarsely shredded cabbage
• 6 cups low sodium chicken broth
• 1 package of turkey smoked sausage
• 2 cups chopped onions
• 1 cup chopped apple
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/8 teaspoon pepper

Directions:

1.       Saute onions, apples, and smoked sausage for 5-7 minutes.

2.       Add remaining ingredients and bring to a boil.

3.       Reduce heat and simmer for 30-45 minutes

Sweet & Sour Cabbage

·         2 tbls butter or oil

·         3/4 cup chopped onions

·         6 cups thinly sliced red cabbage

·         1 Granny Smith or other tart apple, diced

·         3/4 cup apple juice or cider

·         1/2 tsp salt

·         Black pepper to taste

·         1 tsp dried dill

·         1 tsp whole fennel seeds

·         1/4 cup raisins (optional)

·         1 tsp caraway seeds

·         3 tbls cider vinegar

·         1 tbls honey

Directions:

1.      Saute onions in oil or butter until lightly browned.

2.      Add cabbage and continue to saute for 5-10 minutes.

3.      Add rest of ingredients except honey.

4.      Cook on low heat, covered, for about 30 minutes, stirring occasionally. Cabbage will be greatly reduced in volume. Cabbage and onions become sweeter the longer they simmer, so taste first, then add the honey and more vinegar if needed

Kimchi

·         1 large head Napa cabbage, cut into 2-inch pieces

·         5 tsp. kosher salt

·         ½ cup of Korean chili powder (may substitute American chili powder in smaller quantities)

·         1/3 cup of sugar

·         ¼ cup of fish sauce

·         ¼ cup of low sodium soy sauce

·         20 medium garlic cloves

·         6 tsp. of ginger

·         1 tbs. of canned mini shrimp

·         2 bunches of scallions, julienned

·         1 large leek, julienned

·         1 medium carrot, julienned

Directions:

1.      In a large bowl, toss salt and cabbage together. Refrigerate overnight. Drain water. Squeeze cabbage. Transfer cabbage to a new bowl and combine with scallions, leeks and carrots.

2.      Puree remaining ingredients in food processor and mix with cabbage and vegetables.

3.      Wait for 4 days up to 2 weeks to eat.