Serious Eats - seriouseats.com

A friend of mine made this cabbage and mushroom galette from Smitten Kitchen for a dinner party recently, and it was fantastic.

the galette does look good, but i can't eat shiitakes :(

quick Japanese pickle

cabbage, roughly chopped
fresh ginger, cut into needles
salt
(dried or seasoned kelp, optional)

put in a ziploc bag, and massage the entire bag
let it sit in a fridge for 2-3 hours.

you can add carrots and/or cucumbers too...

I have used Ina Garten's braised cabbage recipe with great success - can't find my recipe, but it was made with savoy cabbage, chiffonaded and braised in butter, S & P and celery seed. Someone might have it.

Here is one of Jamie Oliver's:-

"Braised white cabbage with bacon and thyme" serves 4-6. 1 pint chicken or vegetable stock, 6 slices bacon, 6 twigs fresh thyme leaves (he calls for 1/2 a handful - what is that?), 1 cabbage with outer leaves discarded, halved and very finely sliced, 2 "knobs" butter (I reckon up to two tablespoons), extra virgin olive oil, sea salt and freshly ground pepper.

Place stock, bacon and thyme in a pan and bring to boil, then sprinkle in finely slice cabbage. Mix up, put the lid on and boil for five minutes. Turn heat down to a simmer & continue to cook until cabbage is a pleasure to eat. Top up stock if you feel it is reducing too much. Add butter, a "glug" of extra virgin olive oil, season to tast with S & P and serve immediately.

After typing this up, it seems more like a Winter recipe, but it might be good with some cold chicken, or ham. Good luck! Sorry about measurements, Jamie tends to "not measure!"

I know- no slaw....ramen noodle slaw?
-----
Pickled Cabbage & Cucumber

Thinly slice: 1 large cucumber, 1/4 small cabbage, 1/2 red onion.
Bring to a boil: 1/2 cup rice vinegar, 1/3 cup sugar, 1/4 cup water & 2 teaspoons salt.

Pour hot mixture over veggies and let stand 10 minutes. Serve chilled.

Serves 2
-----

Kimchi- you control how hot you want it.

5 cups green cabbage, cut into bite-size pieces
6 tablespoons salt
2 tablespoons sugar
1 to 2 tablespoons crushed red pepper flakes (according to taste)
1/4 teaspoon fresh ginger root, finely chopped
1 clove garlic, peeled and finely chopped
2 green onions, finely chopped

In a large colander, mix cabbage with 5 tablespoons of the salt. Let sit for 3 hours. Rinse cabbage thoroughly 2 or 3 times. Gently squeeze out excess liquid with your hands. Place the drained cabbage in a large glass bowl and let sit at room temperature for 24 hours. Chill before serving. Store in the refrigerator for up to 1 week.

Makes 5 cups.
--------
Cabbage, Cilantro & Red Pepper Salad

8 cups cabbage, chopped finely
1 medium sweet red pepper, chopped
1 bunch fresh cilantro, chopped
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons seasoned rice vinegar
1 teaspoon seasoned salt

Prepare vegetables and place them in salad bowl. Toss olive oil through the vegetable to coat them.

Add rice vinegar & salt. Toss gently and serve.

--------
Hot Cabbage Slaw

2 strips cooked bacon, chopped
1 tablespoon vegetable oil (or bacon drippings)
1/2 cup chopped onion
6 cups shredded cabbage
Chopped fresh dill, to taste
Pinch of sugar
Salt and pepper, to taste
1 tablespoon vinegar

Heat oil and add onion. Sauté until soft, about 5 minutes. Add 2 tablespoons water, cabbage, dill, sugar, salt and pepper; cover and simmer until wilted but still crunchy, Add bacon and vinegar and toss.

Serves 3 to 4.
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition

Most of the recipes I have or make with cabbage are fall-winter appropriate except the "slaw-salads".

An easy idea would be to roughly chop some cabbge add sliced onion (mushrooms or green pepper, herbs if you'd like too), Place in foil with a little salt and pepper, a few dabs of butter, a splash of water, white wine or stock and seal the edges with a tight crimp. Pop it on the grill until the cabbage is tender.

Here's a fresh sounding salad from: http://www.cheriestihler.com/recipes/salads.html

Chicken, Cabbage & Corn Salad

Serves: 4

1 tablespoon olive oil
2 medium-size onions
2 medium-size red and/or green bell peppers
1/2 teaspoon salt
3 cups bite-size strips cooked chicken
3 cups finely shredded Napa cabbage
(Chinese cabbage)
1 cup fresh, drained canned, or thawed frozen-corn kernels
1/2 cup packed cilantro leaves, chopped

Dressing:
2 tablespoons balsamic vinegar or
cider vinegar
1 tablespoon olive oil
1 tablespoon water

1. Heat oil in a large skillet. Add onions and cook about 3 minutes, stirring often, until softened. Add bell peppers and stir-fry 2 minutes. Reduce heat to medium-low, add salt, cover, and cook 4 to 5 minutes, stirring once, until peppers are crisp-tender. Spread mixture on a plate, cool briefly, then refrigerate while preparing remaining salad ingredients.

2. Whisk Dressing ingredients in a large serving bowl until blended. Add pepper mixture, chicken and remaining ingredients and toss to mix and coat.

How about making Mu Shu Pork?

Chinese chicken salad. I know this is more of a warm weather dish but I could eat this anytime, bubbles and squeak. I also like mixing cabbage into the filling for potstickers.