Older Bolder Life

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cabbage

the Older Bolder Life Vegetable Wednesday: Turmeric Cabbage Coconut Stir Fry

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Perhaps it has something to do with the fact my lovely wife and I grew up in the South, eating slaws and chow chows prepared lovingly by matronly grandmothers and diner / greasy spoon cooks during our childhoods – but I’ve confessed before that we enjoy cabbage prepared in a variety of ways.

We typically enjoy a simple cabbage slaw with this Chile Lime Vinaigrette at least once a week and add a bit of cabbage to many of our favorite salads. Though we don’t savor fish tacos as often as we once did, who doesn’t love a spicy fish taco inspired slaw (we have several in the rotation), and I’ve stockpiled a number of cooked and sautéed cabbage recipes over the years as well.

This Turmeric Cabbage Coconut Stir Fry has become one of our favorites this spring and early summer as it’s a little different than many cooked cabbage recipes we’ve seen, and when cooked for just a few minutes the cabbage maintains a delightful crunchiness.

Though optional (recipes are made to be adjusted to your own palate and interests anyway) the poblano chiles and fresh peas add a splash of color and interest as well, as do the coconut flakes and the sautéed mustard seeds.

1/4 cup unsweetened coconut flakes
2 tbsp avocado or coconut oil
2 tsp yellow or black (or both) mustard seeds
1 small-medium cabbage, trimmed and thinly sliced/chopped
1 poblano chile, stemmed, seeded, cut into thin strips or small dice
1-2 dried de arbol chiles, roughly crushed OR 1-2 tsp red chile flakes
1 tsp good salt
1/2 tsp ground turmeric
2-3 tbsp chopped cilantro
1 tbsp fresh lemon juice
Optional: 1/2 cup fresh or frozen peas

Heat the oil in a large skillet over medium heat until hot; add the mustard seeds, cover, and shake gently until they begin to pop.

When the popping slows, add the poblano and / or the dried red chiles, sauté for a minute, then add the cabbage, salt, and turmeric. Stir to mix well, then cook over medium heat for 3-4 minutes until the cabbage begins to wilt but still has some tooth (crunch). Add the coconut and peas if using, mix well, and cook another minute or so until heated through.

Remove from the heat, then stir in the cilantro and lemon juice; taste and adjust seasonings as needed (usually salt and lemon juice).

Enjoy.

the Older Bolder Life Veg Tuesday: Slow Roasted and Grill Finished Cabbage

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We’re big cabbage fans around our camp; cabbage is incredibly versatile, can either be a supporting player or the star of the show, is hardy, stores well, and readily available for most of us around the country.

When this recipe popped up in Garden and Gun’s feed a few months back, I have to admit I was a bit skeptical at first, though finishing vegetables on the grill, or just plain grilling vegetables is pretty much always a great prep, and done right, wins over even the pickiest eaters.

We cooked this up yesterday afternoon, and it was amazing to say the least. We’re real-wood fire people in our grill and smoker worlds, and using a very good butter also pushes this dish over the top.

1 medium-sized cabbage, loose outer leaves removed, stem trimmed flat
2-3 tbsp good butter
1 medium lemon, quartered

Optional toppings
Finely chopped chives or thinly sliced green onions
Toasted pepitas or sunflower seeds
Your favorite spice mix

Preheat the oven to 300, then roast the cabbage whole on a foil-lined baking sheet until a small knife can easily penetrate to the core, roughly 2 hours.

Remove from the oven, fire your grill, and melt the butter.

When the cabbage is cool enough to handle, peel away the dark outer leaves until down to less-brown layers, cut into quarters, brush with the butter and dust with any spice or spice mix you’re using, and grill until slightly charred and well marked (won’t take long).

Pull from the grill, brush once more with the butter, spritz with the lemon, and go to it.

Enjoy.

the Older Bolder Life Vegetable Wednesday 16 January: Grilled Cabbage, Jalapeno, and Onions

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For the next several days here in North Texas we’re about to enjoy a reprieve from winter (such as it is down this far South); we’re adjusting our menu accordingly, breaking out the grill and pondering several nifty grilled protein options.

One of the things my lovely wife asked for was this Grilled Cabbage, Jalapeno, and Onion dish; you could call it a side, a salad, or probably even a slaw.

Grilled vegetables are ridiculously tasty and in reality shockingly easy to prepare; you might not have grilled much cabbage before, if not, this recipe will be one you’ll come back to again and again.

There’s nothing overly fancy about the simple lime, onion/shallot, cilantro, and oil “dressing” here, you could of course substitute any favorite vinaigrette in here (maybe a warm vinaigrette with bacon…).

As always, consider this a starting point; it would probably be great with grilled endive or radicchio, a quarter of red cabbage, different peppers, and even grilled avocados…

1 medium head of green cabbage, core intact, quartered
2 medium sweet onions, halved, root end intact
3-4 jalapeno peppers, stem intact
1-2 bunches green onions, trimmed
6 tbsp avocado oil (or EVOO)
Kosher salt, fresh ground pepper

1/3 C fresh lime juice (or more)
1/4 to 1/2 small red onion or large shallot, finely chopped
2-3 tbsp fresh cilantro, chopped
1 tsp fresh ground pepper
Kosher salt to taste

Fire your trusty grill (or heat a grill pan over medium-high heat).

Prep the cabbage, sweet onions, jalapenos, and green onions, then drizzle with 4 tbsp of the oil and sprinkle with salt and pepper. Grill until well marked/charred, 3-4 minutes for scallions, 5-7 for the peppers, and 10-12 for the cabbage. Remove from the grill when done, and cool slightly.

Now cut the peppers, green onions, and sweet onions into bite-sized pieces; core the cabbage quarters and cut into bite-sized pieces, place everything in a large bowl.

Toss to combine the vegetables, then add the red onion (shallot), lime juice, 2 remaining tbsp of oil (may want more), and cilantro. Season to taste with salt and pepper, stir to combine well.

Serve immediately or hold in the fridge for a few hours.

Enjoy.

the Older Bolder Life Salad Sunday 30 December: Blue Cheese Pecan Slaw

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Many of the revered smokehouse and barbeque joints around Texas and the South serve some version of a Blue Cheese Pecan Slaw; this is the version we’ve come to adopt as our favorite.

We’re big fans of great slaws and salads around our camp, and have often taken to incorporating a head of radicchio into our slaws of late, along with the occasional parsnip and grated or shredded beet.

The combination of sour cream and avocado oil mayo as the dressing base is a great one, just tart enough, and of course there’s a bit of vinegar, hot sauce, and celery seeds thrown in.

The pecans and blue cheese add a tasty crunch and salty, funky flavor that only blue cheese can bring to the table and are a wonderful change of pace from simpler slaws and salads. By the way, you’ll often see this served with sweetened dried cranberries mixed in; for those moderating their carb intake, those little sweetened carb-bombs cross the line, though unsweetened dried cranberries add a burst of fruity tart flavor and a bit of color during the holidays.

1 head green cabbage, cored and shredded
Up to 1/2 head purple cabbage, cored and shredded
1 large carrot, shredded
1 large head radicchio, cored and shredded
1 bunch green onions, trimmed, white and green parts thinly sliced
Optional: 1 parsnip, peeled and shredded
Optional: 1 golden beet, peeled and shredded

1/2 cup (or more) toasted pecan pieces

Dressing
1 and 1/2 cups crumbled blue cheese, divided
1 cup sour cream
1/2 cup avocado or olive oil mayo (use this recipe)
1/4 cup apple cider or distilled white vinegar
2-3 jalapeno hot sauce (we use Green Tabasco here)
2 tsp good salt
1-2 tsp celery seeds
1-2 tsp fresh ground pepper

Toast the pecans in a 300 degree oven for 10-15 minutes; set aside.

Meanwhile, prep and combine the cabbage(s), carrot, radicchio, green onions, and other vegetables of choice in a large bowl; toss gently to mix well. Throw the bowl in the fridge if you’re not using right off the bat.

Mix 1 cup of the crumbled blue cheese with the remainder of the dressing ingredients, combine well. When ready to serve, pour over the cabbage mixture, add the toasted pecans, and toss gently (use your hands here) to coat the vegetables well.

If using a serving bowl at the table, transfer the dressed slaw, then sprinkle with the remaining blue cheese.

Enjoy.