Cabbage - In addition to coleslaw and part of green salads, cabbage is great in stir-fries and soups. One of my favorite cabbage soups:
Borscht, from the Moosewood Cookbook
- 1.5 cups thinly sliced potato
- 1 cup thinly sliced beets
- 4 cups water
- 1 to 2 Tbsp butter
- 1.5 cups chopped onion
- 1 scant tsp caraway seeds
- 1.5 tsp salt (or more, to taste)
- 1 stalk celery or half a celeriac, if available
- 1 medium sized carrot, sliced
- freshly ground black pepper
- 1 tsp dill, plus extra for garnish
- 1 to 2 Tbsp cider vinegar
- 1 to 2 Tbsp brown sugar or honey
- 1 cup tomato puree
Toppings: sour cream or yogurt, extra dill
1. Place potatoes, beets, and water in a medium-sized saucepan. Cover, and cook over medium heat until tender (20 to 30 minutes).
2. Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes).
3. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8 to 10 minutes).
4. Add the remaining ingredients (including all the potato and beet water), cover, and summer for at least 15 more minutes. Taste to correct seasonings and serve hot, topped with sour cream or yogurt and a light dusting of dill.