Pretty enough to paint, the savoy cabbage is a specialty variety that adds texture to the meal.
Packed with nutritional goodness, we all know that we should all be eating more cabbage. (In case you want more inspiration go here
). Even so, when a good-sized head arrives in the CSA box, creativity beyond coleslaw might be lacking. Here are 3 cabbage recipes to inspire you to use that entire nutrition-packed member of the cole family before your next box arrives:
Perfect for gluten-free diets, and delicious enough for all palates, try this alternative to a noodle based lasagna
Preheat oven to 350. Grease lasagna pan. Assemble 1 head cabbage, 1 lb ricotta cheese, 1 egg, pesto, 2 cups grated sharp cheddar, grated romano cheese, 1 quart pasta sauce or meat sauce ( brown ground sausage or beef and then mix with tomato sauce)
Slice your head of cabbage lengthwise, though the stem. Carefully make 4 or 5 one inch slices.
Arrange these in the bottom of a greased casserole pan.
Spoon 2/3 tomato sauce over the cabbage layer
Place ricotta cheese in food processor with egg and 1/4 cup of pesto, and 3/4 cup cheddar. Blend well. Gentle spread on top of tomato sauce layer.
Place another layer of cabbage rounds on top of ricotta layer. Top with remaining tomato sauce, and then remaining cheddar. Sprinkle top with romano cheese. Cover loosely with foil and bake 1 hour. Remove foil and bake an additional 10 minutes. Remove pan from oven and let sit 15 minutes before serving. This makes marvelous leftovers.
Full of beneficial bacteria for a healthy gut, sauerkraut is a favorite served with pork and applesauce. I like it even better as a salad topping. If you use a super fresh cabbage, you won’t believe how much better home-made is vs the stuff you buy in a bag.
Stuffed Cabbage Leaves
The first time I made this I used the recipe in Moosewood Cookbook. There are lots of variations out there. The dish is fabulously delicious, although it does take a little time. Steaming your cabbage leaves in advance helps.