So Much Cabbage!

I am a huge fan of cabbage. In one of my previous posts (here), I went on about how cabbage is not only nutrient-rich, but also extremely cheap, versatile and great during the fall and winter months.  That being said, cabbage can be kind of overwhelming when you get a huge head of it and have no idea what to do. Even I've been stumped and have had get pretty creative with how I prepare cabbage after buying a GIGANTIC head of it for only $2 (score!) at the market a few weeks ago. Below are three different ways to prepare cabbage- the first two are really simple raw cabbage/coleslaw-like recipes, and the third is a cooked version with pork. I am hoping to finish the last of my cabbage leftovers for today or tomorrow, and though I've thoroughly enjoyed using every last bit of that enormous cabbage in creative ways, I think I may go on a cabbage hiatus for a while. How did that crazy cabbage soup fad diet ever catch on??

CLASSIC (MAYO-FREE) COLESLAW

Ingredients: 

4 cups chopped or shredded cabbage

1 cup shredded carrots

1/2 cup thinly sliced or diced onion

For the dressing- a simple dijon vinaigrette:

(Don't worry about exact proportions- this is about how I like it, but adjust the oil to vinegar ratio as you like it!)

2 tblsp dijon mustard

1/3 cup apple cider vinegar

drizzle of honey or agave syrup

1 tblsp olive oil

salt/pepper

Directions:

1. Combine the shredded cabbage, carrots and onions into a large bowl. 

2. In a small bowl, use a fork or whisk to mix together the dressing ingredients until well-combined. 

3. Pour over the coleslaw and mix well. This coleslaw is a great dish to take to a party and can keep well in the fridge for a few days. Enjoy!

CABBAGE WITH PEANUT SAUCE

This is hands-down my favorite go-to way to prepare cabbage - very simply with shredded cabbage and a deliciously rich and creamy peanut sauce. The sauce, which is so lip-smackingly good, can easily be made ahead, stored in the fridge and used in a variety of other ways. 

 

For the peanut sauce: 

2 tblsp creamy peanut butter (softened for a few seconds in the microwave)
2 tblsp soy sauce, preferably low-sodium
2 tblsp rice vinegar
the juice of 1/2 lime
1 tsp toasted sesame oil
pinch of grated ginger
a touch of siracha (a spicy red chili hot sauce... use at your own risk!)
a little bit of water to thin it out

Directions:
1. In a small bowl, mix together all the ingredients for the peanut sauce with a fork or whisk until well-combined.

2. Pour just enough sauce to cover your cabbage, but don't drench it. Save the extra sauce in the fridge for later use.

SAGE-MUSTARD PORK CHOP WITH SAUTEED CABBAGE AND ONIONS

Ingredients:

2 pork chops, preferably local, organic, and/or humanely raised

Sage mustard sauce (I found this awesome sauce at my local market, but if you don't have anything like this, than you can use a dijon or honey mustard instead and just add dried sage) 

Salt/pepper

Dried sage

4 cups cabbage, shredded

1 medium onion, chopped

sherry vinegar (or red wine vinegar)

Directions:

1. Marinate the pork chops with mustard sauce overnight or at least of few hours in the refrigerator.

2. In a pan, heat the olive oil over med-high heat. While the oil is heating, sprinkle some salt, pepper and sage on both sides of the pork, push down and then place on the pan. 

3. Cook about 5 minutes on the first side (until golden brown, try not to move it once it's on the pan) then flip over and cook another 5-10 minutes on the second side, lowering the heat and covering the pan with a lid until the pork is cooked through. 

4. While the pork is cooking, place the chopped onions in a new pan with some olive oil and cook for a few minutes until soft. 

5. Add in the cabbage and continuing cooking just until the cabbage begins to soften, but try not to overcook. Finish the cabbage off with a splash of the same vinegar used on the pork for the last 30 seconds of cooking. 

6. Once the pork is done, deglaze the pan with a few splashes of sherry vinegar to create a nice thick sauce for the pork.

7. Serve the cabbage on a plate, top with the finished pork chop and drizzle with extra sauce. Enjoy!