Recipes using green cabbage

I found this recipe for Caramelized Sauteed Cabbage online on the food network.  It is an Ina Garten recipe.  I was trying out plant based recipes after coming home from Lebanon and getting ready to go to Slovakia, where cabbage is a BIG deal.  :)

1 small head white cabbage (about 2 1.2 pounds)
2 Tb. unsalted butter
1 1/2 tsp. salt
1/2 tsp. fresh ground pepper

Cut the cabbage in half and with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw.   Discard the core.

Melt the butter in a cast iron skillet.  Add the cabbage, salt and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.  Season, to taste, and serve warm.



Bayrische Wintergemuesesuppe
white cabbage, carrots, leeks, onion, parsnip, celery, bay leaf, salt, marjoram,  peppercorns

Mary Ann's (the Realtor's) Green and Red Cabbage Soup

1 green cabbage
1/2 red cabbage
3 stalks of celery, chopped
16 oz. can of tomatoes
2 packages onion soup
salt and pepper to taste

if you add kidney beans and zucchini and tomatoes it can be like a minestrone

Green and red cabbage salad 

8 oz. each green and red cabbage
3 scallions, sliced
1 cucumbers, peeled, seeded
1 grated carrot
3 Tbsp. rice wine vinegar
2 Tbsp. olive oi
1 Tbsp. grated orange zest
1/2 tsp salt

In a large bowl, combine cabbage, scallions, cucumber and carrot.  In small bowl, whisk together vinegar, oil, orange zest and salt.  Add dressing to vegetable mixture and toss to coat evenly.  Cover; let stand 30 minutes to allow flavors to fully develop.


German Coleslaw
I like Kate's coleslaw recipe because it doesn't use mayonnaise.
Kate was one of my students at Vineyard High School in Livermore, CA.  This recipe is from 2009.

1 medium head green cabbage, finely shredded
3 green onions, sliced

3/4 cup sugar
3/4 cup vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. salt

3/4 cup vegetable oil

In a large bowl, combine cabbage and onions.  In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil.  Add oil; return to boiling and cook until sugar dissolves.  Pour over cabbage; toss gently.  Chill.

Pickled Cabbage

2 1/2 cups shredded cabbage
1/2 medium green pepper, diced
1 celery rib, diced
3/4 cup sugar
1/2 cups vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp pepper

In a large bowl, combine all ingredients.  Toss to coat.  Cover and refrigerate at least one hour before serving.  This recipe is from a web site called Taste of Home.  It caught my attention because of the story behind the recipe.  The author said that her mom picked up this recipe in Pennsylvania and always seemed to have this "slaw" in the fridge.  She now keeps her own slaw in an old stoneware butter crock in the fridge.  That sounds inviting and "gemutlich."