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Cabbage Recipes from Chef Richard

BASIC COLESLAW RECIPE

¼ Cup White Vinegar
¼ Cup Sugar
2 teaspoons Dry Mustard
½ teaspoon White Pepper
¼ teaspoon Cayenne Powder
1teaspoon Celery Salt
1 Cup Mayonaise

-Combine Sugar and Vinegar until dissolved, then add remaining spices.
-Add Mayonaise and mix thoroughly.
-Slice finely or grate 1 small head or ½ large head of cabbage, 2 medium carrots grated into a large bowl. Pour Mayonnaise Dressing over the Slaw and combine well.
-Allow to chill in the refrigerator for at least 1 hour, and mix the Coleslaw again before serving.

 

ROASTED GREEN CABBAGE
-Preheat Oven to 400F and place rack at lowest position
-Slice Cabbage into thick rounds or wedges, about 1 to 11/2 inches thick.
-Line a baking pan or cookie sheet with parchment paper or foil and non-stick baking spray.
-Arrange Cabbage slices and drizzle with Olive Oil and Salt & Pepper.
-Bake for 40 minutes, turning over after 20 minutes.
-Cabbage slices should be tender with dark edges and a little crispiness (where the roasted flavor comes from!) Discard outside leaves that may be too charred and papery
Serve as is or dress it up with toasted Pine Nuts & Parmesan Cheese

 

 

BUTTERMILK CABBAGE SALAD IN MASON JAR
Dressing:
½ Cup Buttermilk
¼ Cup Sour Cream
¼ Cup Mayonnaise
¼ teaspoon Black Pepper
¼ teaspoon Garlic Powder
1/8 teaspoon Thyme
1 teaspoon Dried Parsley
1 teaspoon Kosher Salt
1 Tablespoon Sugar

1 # Green Cabbage, coarsely grated*
3 Celery Ribs, sliced crosswise
4 Radishes, diced
1 small bunch of Chives, snipped
1/3 Cup Toasted Walnuts
1/3 Cup Golden Raisins
Combine dressing ingredients and allow to infuse for a couple hours before using. Store in pint size Mason Jar.
In a 2 quart Mason Jar layer the Cabbage, Radish, Celery, Nuts and Raisins.
When ready to serve, pour Buttermilk Dressing (about 6 oz) into the layered Cabbage Salad and shake to combine!

*Takes about 1.5 # before grating

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ASIAN SLAW
2 # Cabbage (about 1 medium head)
2 Medium Carrot
1 Red Bell Pepper
½ small Red Onion
½ bunch Cilantro, leaves picked off stem
Dressing:
¼ Cup Rice Wine Vinegar
¼ Cup Sugar
1 teaspoon Celery Salt
½ teaspoon Dry Mustard Powder
½ teaspoon White Pepper
1 Tablespoon Toasted Coriander Seeds, ground
¼ Cup Grapeseed Oil
Finely slice (1/8” thin) Cabbage. In a colander toss Cabbage with a sprinkling of Kosher Salt and allow juices to run out, about 1 hour. Meanwhile finely slice Bell Pepper, Onion and Carrot.
Combine all dressing ingredients and whisk until Sugar is dissolved.
When ready to serve, use tongs or your hands to combine the vegetables with the dressing. Roughly chop Cilantro leaves and scatter on top of the Slaw.

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ROASTED CABBAGE WEDGE
Pre-heat oven to 450F
Slice Cabbage into wedges no more than 3” wide at the base. Try to keep some of the core intact on each piece. Place on a baking pan lined with parchment paper and drizzle with a little Olive Oil and Salt. Bake at 450F for about 40 minutes- the bottom leaf will be black and crispy and the edges will have some color but it should be still tender inside.
To serve, drizzle with Raspberry Vinegar, Extra Virgin Olive Oil and scatter Blue Cheese, Goat Cheese or Feta Cheese, Cooked & Crumbled Bacon and garnish with Pickled Ramps.

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