Recipe Page: White Cabbage

Coleslaw with White Cabbage

Duration: 1 hour 10 minutes

A super tasty coleslaw made with white cabbage.

Utensils

  • Large bowl
  • Small bowl
  • Grater

Ingredients

  • 1/2 head of white cabbage, thinly sliced
  • 2 carrots, grated
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or sugar
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. In a large bowl, combine thinly sliced white cabbage and grated carrots.
  2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt, and black pepper to make the dressing.
  3. Pour the dressing over the cabbage and carrots. Toss until well coated.
  4. Cover the coleslaw and refrigerate for at least 1 hour to allow the flavors to meld.
  5. Before serving, garnish with fresh parsley or chives if desired.
  6. Serve the coleslaw with white cabbage as a side dish or topping for sandwiches and burgers.

Stuffed White Cabbage Rolls

Duration: 50 minutes

Tasty and simple stuffed cabbage rolls.

Utensils

  • Large pot
  • Skillet
  • Baking dish

Ingredients

  • 1 head of white cabbage
  • 1 cup cooked rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1/2 cup tomato sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Olive oil for cooking
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes until softened.
  3. Remove and set aside.
  4. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  5. Add grated carrot to the skillet and cook for another 2-3 minutes.
  6. Stir in cooked rice, tomato sauce, dried thyme, paprika, salt, and black pepper. Cook for 2-3 minutes to combine the flavors.
  7. Place a spoonful of the rice mixture onto each blanched cabbage leaf and roll up, tucking in the sides. Place the stuffed cabbage rolls seam-side down in a baking dish.
  8. Bake in the preheated oven for 25-30 minutes, or until heated through.
  9. Garnish with chopped fresh parsley if desired.
  10. Serve the stuffed white cabbage rolls hot, with additional tomato sauce if desired.

Stir-Fried White Cabbage with Tofu

Duration: 30 minutes

A simple and delicious stir-fry.

Utensils

  • Skillet or wok

Ingredients

  • 1/2 head of white cabbage, thinly sliced
  • 1 block firm tofu, drained and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 green onions, sliced
  • Sesame seeds for garnish (optional)

Instructions

  1. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup (or agave nectar), and sesame oil to make the sauce.
  2. Heat some oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.
  3. In the same skillet, add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
  4. Add thinly sliced white cabbage to the skillet and stir-fry for 3-4 minutes until slightly softened.
  5. Return the cooked tofu to the skillet. Pour the sauce over the cabbage and tofu mixture.
  6. Stir-fry for another 2-3 minutes, tossing to coat everything evenly with the sauce.
  7. Stir in sliced green onions and cook for an additional minute.
  8. Remove from heat and transfer to a serving dish.
  9. Garnish with sesame seeds if desired.
  10. Serve the stir-fried white cabbage with tofu hot, over cooked rice or noodles.