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Cabbage Recipes


Savoy Cabbage with Bacon

Savoy cabbage is delicious, delicate cabbage. Braised with bacon, white beans and sage it makes a wonderful Sunday night supper with crusty bread. It’s also terrific served with roast duck or lamb for a great fall dinner party. High-quality smoked ham or sausage can be substituted for the bacon.

  • 3 thick slices bacon, preferably applewood-smoked
  • 2 large cloves garlic, minced
  • 2 small tender leeks, split, rinsed, thinly sliced
  • 1 lg. Savoy cabbage, core removed, thinly sliced
  • 1 cup chicken stock or broth
  • 1/4 cup dry white wine
  • 1 1/4 cups cooked white beans or 1 (15.8 oz.) can rinsed and drained
  • 1 Tbsp. finely julienned fresh sage
  • 1 Tbsp. finely julienned snipped chives
  • Freshly ground pepper

Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.

Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately. Makes 4 main-course servings.

Red Cabbage

  • 2-3 lbs. Red cabbage
  • 1 apple
  • 1/4 lbs. bacon
  • 1 onion
  • ½ cup raisins
  • 2-3 bay leaves
  • 6-8 juniper berries
  • 2 Tbsp. flour
  • ½ cup red wine
  • 1-4 whole cloves
  • 2-6 Tbsp. sugar
  • salt & pepper

Wash & coarsely shred the cabbage. Coarsely dice the bacon & the peeled onion. Saute in a large pot the bacon & onion. Add a little vegetable oil as necessary. After the diced onion is light golden in color, add large handfuls of the shredded cabbage. Stir as the cabbage glazes. (Careful-Do not let it burn!) When all cabbage has been added and is glazed (about ½ volume from the starting amount of the cabbage); add raisins, bay leaves, juniper berries, cloves, wine, sugar, and enough water to cover. Peel & shred the apple, and add into pot.

Simmer until tender (1-2 hours). Add salt & pepper to taste. Add additional sugar & wine to taste. Mix flour with a little cold water and add to thicken.

Chinese Cabbage and Cheese

  • 1 lb. Napa Cabbage (Chinese Cabbage)
  • 4 clove Garlic
  • 3 cubes Bean Curd, Fermented
  • 3 Tbsp. Oil, vegetable (not olive)
  • 3/4 cup boiling water

Since the usual Napa Cabbage head is about 2 lbs. Cut it in half length-wise and reserve the other half. Slice cabbage diagonally, keeping stems from “leaves”.

Peel and smash garlic (don’t chop). Heat 3/4 cup of water to boiling in a separate container. Heat Wok. Add oil. When hot, add garlic and cubes of bean curd and mash it up. Add cabbage stems and stir fry 30 seconds. Add boiling water, and when mixture comes to a boil, lower flame, cover and simmer for 2 minutes. Add cabbage leaves, cover and simmer another 2 minutes. Number of Servings: 4


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NCDA&CS Markets Division, Tom Slade, Director
Mailing Address: 1020 Mail Service Center, Raleigh NC 27699-1020
Physical Address: 2 W. Edenton Street, Room 402, Raleigh NC 27601
Phone: (919) 707-3100; FAX: (919) 733-0999