Sour cabbage Russian /Kvashenaya Kapusta/.

My Sauerkraut in a Mason Jar!
Russian white cabbage and it’s a bit different from what you can get here in England.
Russian white cabbage is large and juicy so it gives out lots of juice of its own during the pickling (salting) process.
Local cabbage here in Britain is mostly used for slaws, it is small and tight, quite firm and it doesn’t have much juice in it.
Buy the ones that are light in color and not bright green (the light color indicates that it is a "late" in the year cabbage).

900g thinly and long cut raw white cabbage (we used 1 medium heads).
135g grated row carrots
18g sea salt or any natural, not iodised
4.5g sugar
1 tablespoon caraway seeds (optional)
handful of cranberries (optional)

Mix freshly cut cabbage with grated carrots in a large glass or enamelled container (don’t use plastic or metal, don't use aluminum), add evenly salt, sugar and caraway (if you use it) and mix well with hands, squeezing cabbage until juices start to come out.
Now add cranberries if you are using them, mix them in evenly.
Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely.
You want a jar big enough to be filled only about ⅔ full so it has room to expand.
Press the cabbage mix to the bottom of the container tightly, put a plate on top of the cabbage (not the container!).
Top with a small jar of water or whatever else would make a good weight.
The plate should just press the cabbage down as it is being salted.
Also be sure to keep the jar covered at all times with a clean cloth or piece of cheese cloth.
This will allow airflow, but prevent dust or insects from getting into the sauerkraut.

Keep the container with the cabbage mix in a room for the first 3 days.
Every day prickle the cabbage mix down to the bottom of the container with a long wooden sticker (skewer/hand of wooden Spoon).
This will let the gas out which is produced during the fermentation process.
The first day should see your cabbage covered with the juice.
If there is too much juice, do not let it escape the container, just reduce the weight on top.
If there is not enough juice and the cabbage mix is not covered, add some boiled water to cover the cabbage at least for 0,5 cm.
After 3 days move the cabbage into the cold (refrigerator) - keep it with the brine.
You can eat it the next day, it is ready.
The sauerkraut is safe to eat at every stage of the process, so there is no real minimum or maximum fermentation time.
To serve, drain the amount of cabbage that you would like to eat by firmly squeezing out the excess juice with your hands.
Add in your salad ingredients, mix well and serve.
Pickled cabbage usually keeps very well in the refrigerator for 2-3 months or even longer.
Sour red cabbage Russian.
- Sour cabbage Russian recipe (pickled or salted cabbage, Sauerkraut)Russian Food:
calculation of 1 kg thinly and long cut raw white cabbage
150 g largely grated row carrots
20 g (1 tablespoon) fine salt (natural, not iodised!). If you use sea salt by spoon add some more (as it takes more room so weighs less)
5 g (1 teaspoons) sugar
1 tablespoon caraway seeds (optional)
handful of cranberries (optional)

Delicious Cabbage Pie.

My favorite cabbage pie for Christmas!

Guinea fowl with cabbage.

Pintade aux Chou or Guinea fowl with cabbage.
A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker, slightly dryer and gamier tasting flesh.

This recipe is equally suitable for pheasant during the season.
The flesh of guinea fowl is not white, but brown like a game bird.
Its wild nature means that it has always been unsuitable for intensive rearing.

The guinea fowl is the leanest of poultry.
This is a nicely low-fat and well-rounded dish, with vitamins, fibre and minerals from the vegetables, plus the super healthy constituents of cabbage.

Nothing but goodness!

Stuffed Cabbage Leaves.

Stuffed Cabbage Leaves – Tasty Eats: "There are so many recipes for stuffed cabbage leaves, from all over the world, each is special and tasty, and it’s hard to choose between them all."
Makes: 30 small
Freezing/defrosting the cabbage: 1 day ahead
Prep time: 1 hour
Cooking time: 30 minutes + 2 hours baking
Ingredients:
30 prepared leaves (from 1 large cabbage head, see below for instructions)
For the filling:
1.5 lbs (700 grams) beef chuck, ground
1 large onion, chopped
2 medium carrots, chopped
3 celery sticks, chopped
¼ cup rice (I prefer Basmati)
1 Tbs salt
½ tsp freshly ground black pepper
1 tsp date syrup (or pomegranate syrup, honey or brown sugar)
1 Tbs soy sauce
1 Tbs tomato paste
1 Tbs sweet paprika
½ tsp garlic powder
1 Tbs sumac
½ tsp five spice mix
For the sauce:
¼ cup tomato paste
1 Tbs salt
½ tbs freshly ground black pepper
1 tsp date syrup (or pomegranate syrup, honey or brown sugar)
1 Tbs tamarind paste
4 cups beef stock (preferably homemade)
10 dried yellow plums, or apricots

Prepare the cabbage: core the cabbage base, wrap in plastic bag and place in the freezer overnight.
Take out of the freezer and bring to room temperature.
Once the cabbage thaws, the leaves will look “cooked” and soft.
Separate them carefully.
Line the pot bottom with a few of the outer ones.
Place the rest on a cutting board and remove the tough center, so that you’ll get 2 separate parts of cabbage leaves to fill.

The filling: mix all the ingredients in a large bowl. Let sit for half an hour.

Filling the leaves: place one prepared cabbage leaf on a cutting board, with the cut side up. Add about 2 tbs of the filling, shaped by hand to an oval meatball, near the edge of the leaf. Fold both sides in, and roll tight. Place in the pot. Repeat with the rest of the leaves, tucking them together them tightly.

The sauce: in a bowl, mix the tomato paste with the salt, pepper, date syrup and tamarind paste. Gradually whisk in the stock, to a smooth sauce.

Cooking: add the dried plums or apricots on top and place a large heat proof plate on top, to prevent the stuffed leaves from moving while cooking.
Add the sauce and cover the pot.

Bring to a boil, over a medium-high heat.
Reduce the heat to medium low and cook for 30 minutes.
Taste the sauce and adjust seasoning, if needed.
Preheat the oven to 250F (120C).
Place the covered pot in and bake for an hour.
Carefully, uncover the pot and remove the plate.

Place back in the oven and bake for another hour, or until most of the sauce is absorbed and the top layer caramelized.
Let sit for 15 minutes at room temperature before carefully removing the bundles.
The stuffed rolls can be kept, in an airtight container in the fridge, for up to a week.

OR: - alex’s mom’s stuffed cabbage | smitten kitchen:

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Kohlrabi!

Girl's Gone Child: Eat Well: Kohlrabi!
Absolutely incredibly delicious!

4 kohlrabi, peeled, sliced ¼ inch thick and cut in half
2-3 T olive oil
2 cloves garlic
salt and pepper
grated parmesan cheese

Preheat oven to 220C.
Peel and slice kohlrabi into 1 - 0.5 cm slices.
(Cut kohlrabi in half, if kohlrabies are big, cut in quarters).


Mince garlic. Toss kohlrabi, garlic, and oil in a bowl with salt and pepper.
Spread in a single layer on a baking sheet.
Roast for 15-20 minutes, stirring occasionally, until evenly browned.
Sprinkle with parmesan cheese and return to oven to brown for about 5 minutes.
Serve immediately.

More:
- Cream of Kohlrabi Soup

- Kohlrabi Gratin | JR Organics CSA - Serving San Diego County

Stuffed cabbage.

There are so many recipes for stuffed cabbage leaves, from all over the world, each is special and tasty, and it’s hard to choose between them all.
- italian stuffed cabbage | smitten kitchen:
Italian Stuffed Cabbage [Mondeghini al sugo]
Adapted from Rachel Eats (Rachel Roddy)
- Part and parcel | rachel eats).
- Времена года / Four seasons: Rachel Roddy successful blog.

This dish is a mid-winter delight, budget-minded, not terribly complicated to make, hearty and delicious — wilted cabbage leaves, a tender meatball and a simple, bright sauce. It went instantly into our rotation of favorite cold-weather dishes.

For the bread, you can use white bread (as originally called for) or whatever you have around.
If necessary, the bread can be soaked in water instead of milk.
Chicken sausage could probably replace the pork nicely.
And if you’re like me, and totally forgot to get fresh herbs, and skip them, nothing terrible happens since the sausage should already be well-seasoned.
Cabbage rolls are typically formed like an egg roll.
Any shape will work.

Makes approximately 12 cabbage rolls; a serving can range from 2 (petitely) to 3 per person.

1 large savoy cabbage
200-gram hunk of bread, crusts cut away, torn into small scraps (you’ll have about 3 loose cups of scraps)
2/3 cup (approximately 150 ml) whole milk
400 grams or approximately 4 plain pork sausages, casings removed
1 small sprig of sage, finely chopped
1 small sprig of rosemary, finely chopped
2 tablespoons grated parmesan
Salt and freshly ground black pepper, to taste
1 can peeled plum tomatoes
2 tablespoons (30 ml) olive oil
1 clove garlic, peeled and minced

Prepare cabbage:
Bring a large pot of salted water to boil.
Discard any messy or broken outer cabbage leaves and carefully peel 12 nice, large leaves. (I think the cabbage can tell if you’re in a rush, and will tear more easily. Work carefully. That said, a torn leaf will hardly ruin the dish.)
Blanch leaves for about 30 seconds to 1 minute (you can do a few at at time), until wilted, and spread out on towels so that they dry and cool.

Make filling: Place bread scraps in bottom of large bowl and pour milk over.
Let sit for a few minutes, then mash it gently with a spoon until something close to a paste forms.
Mix with sausage meat, herbs, parmesan and a pinch or two of salt and black pepper; I find this easiest with a fork or bare hands.

Make the cabbage rolls:
Lay your first cabbage leaf on the counter.
If it doesn’t want to lay flat, pare away some of the thickest stalk (with a paring knife or vegetable peeler) to make it easier.
Form some of the filling mixture into a golf ball-sized round.
Wrap cabbage leaf around it (see Note about shape up top) and pin at the top with a toothpick.
Repeat with remaining leaves and mixture.

Make the sauce:
To prepare your tomatoes, either break them up with your hands (for bigger chunks), run them through a food mill or roughly chop them right in their can with scissors (what I did here).
In a heavy saute pan with a lid or a medium Dutch oven, heat olive oil over medium heat.
Add the garlic and saute for about 30 seconds (just until golden, not a moment longer) then add the tomatoes, bringing the sauce to a gently boil.
Season with salt if needed.
Add cabbage packages, arranging them carefully in the pan so they all fit, cover the pot and gently simmer them for 25 minutes.
Remove the toothpicks and carefully turn the rolls over, cooking them for another 25.
Remove the lid and simmer for another 10 minutes to cook off some of the wetness.
They’re all cooked now, but if you can rest them for another 15 minutes before eating them, the flavors settle and they become even better.

More:
- Braised Stuffed Cabbage With Savoy Cabbage Soup • bananakitchen:

- Potato and Apple Stuffed Cabbage Rolls with Walnut Butter and Gruyère : eat in my kitchen

- Stuffed Cabbage Leaves | Tasty Eats:

- Kohlrouladen: cabbage leaves stuffed with beef (recipe) - A Sausage Has Two

- Stuffed Cabbage: Russian-Style alex’s mom’s stuffed cabbage | smitten kitchen

- cabbage and sausage casserole | smitten kitchen

Cabbage. Smothered Cabbage, Venetian Style.

Weeknight Cabbage Recipes
- Marcella Hazan's Rice and Smothered Cabbage Soup Recipe on Food52
Once you've turned diced onion a deep golden-brown on the stovetop, you'll add a heap of finely shredded cabbage, 1 tablespoon of wine vinegar, salt, and pepper, and then cover the pan and leave it to cook for longer than seems reasonable: 1 1/2 hours (and that's the minimum).

Smothered Cabbage, Venetian Style
The technique involves cooking in a covered pan over low heat with a small amount of liquid, and can be seen as a form of stove-top braising.

1 kg green, red, or Savoy cabbage
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
Salt
Black pepper, ground fresh from the mill
1 tablespoon wine vinegar, white or red

Detach and discard the first few outer leaves of the cabbage.
The remaining head of leaves must be shredded very fine.
If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head.
Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded.
If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.

Put the onion and olive oil into a large sauté pan, and turn the heat on to medium.
Cook and stir the onion until it becomes colored a deep gold, then add the garlic.
When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage.
Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.

Add salt, pepper, and the vinegar.
Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly.
Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time.
If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed.
When done, taste and correct for salt and pepper.
Allow it to settle a few minutes off heat before serving.
Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here.
It also freezes well.

Rice and Smothered Cabbage Soup

The Smothered Cabbage, from above
3 cups homemade meat broth (we used beef here, but chicken is also good), or 1 cup canned beef broth, diluted with 2 cups water
2/3 cup rice, preferably Italian Arborio rice
2 tablespoons butter
1/3 cup freshly grated parmigiano-reggiano cheese, plus more for serving
Salt
Black pepper, ground fresh from the mill

Put the cabbage and broth into a soup pot, and turn on the heat to medium.
When the broth comes to a boil, add the rice.
Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done.
It must be tender, but firm to the bite, and should take around 20 minutes.
If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth.
If you are not using homemade broth, just add water.
Remember that when finished, the soup should be rather dense, but there should still be some liquid.
When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly.
Taste and correct for salt, and add a few grindings of black pepper.
Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving.
Serve with more grated Parmesan.

Bok Choy/pak choi.

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine:
- the Pekinensis Group (napa cabbage) and
- the Chinensis Group (bok choy).

If you’ve never cooked with bok choy, and you think your life has been fine, I’m here to tell you, as gently as I can, that it hasn’t.
It hasn’t been fine at all.
There is something missing, and that thing is bok choy.
Among Chinese cabbages, the bok choi varieties really stand apart; their texture can be as crunchy as that of celery if cooking times are short, but if you leave them in the pan a little longer, they develop a creamy texture that is unique among greens.
For my money, their flavor is superior to that of any other cabbage.
- Baby Bok Choy with Garlic & Ginger Recipe on Food52

- Baby Bok Choy and Beef Noodle Soup with Warm Spices | Williams-Sonoma

- Meat Lite: Soba Noodle Soup With Chicken, Tofu, and Bok Choy | Serious Eats

- Wok-Seared Baby Bok Choy with Chili Oil and Garlic | Williams-Sonoma

Goulash Soup with Cabbage.

Kalyn's Kitchen®:
(Makes 4-6 servings, recipe created by Kalyn)

2 onions, cut half both ways, then in thick slivers
2 tsp finely minced garlic
1 tablespoon olive oil
2 tsp sweet Hungarian Paprika (I recommend Penzeys)
1 tsp hot Hungarian Paprika (I recommend Penzeys)
1/2 tsp crushed caraway seed (optional: caraway and cumin are two different seeds, but they do almost look the same - cumin is a lot stonger taste than caraway. You would need more caraway to get the same strength in taste)
4 cups homemade beef stock
3 cups roasted tomatoes or 2 cans diced tomatoes
2 cups finely diced cabbage
500 grams lean ground beef
1 jar roasted red peppers, diced into 1 inch pieces
sour cream for serving

Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color.
Add garlic and saute 2 minutes more, then add paprika and caraway if using and saute 1 minute more.

Put onion/spice mixture into large soup pot.
Deglaze pan with 1 cup of beef stock, then add that and rest of beef stock to soup pot.
Add roasted tomatoes, cabbage and 2 cups water to soup pot and start to simmer.

Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks.
When browned add to soup pot.
Let simmer on very low heat one hour. (Taste for seasoning and add more paprika if desired. I personally think you can never have too much paprika in a soup like this.)

After one hour, add diced red peppers and simmer one hour more.
Serve hot, garnished with sour cream.
This freezes very well.

* tsp is an abbreviation for teaspoon.
The abbreviation is never capitalized because a capital letter is customarily reserved for the larger tablespoon - “T”.

Slow Roast Belly Pork and Red Cabbage.

whatstherecipetoday.com » Slow Roast Belly Pork and Red Cabbage
Serves 6

INGREDIENTS:
1.2kg belly pork rashers
salt and ground black pepper
1 – 2 tsp (5- 10 ml) five spice powder
2 tbsp (30ml) oil or dripping

1 large onion, chopped
500g red cabbage, finely shredded
1 eating apple, peeled, cored and chopped
1 star anise
230ml red wine
3 tbsp (45ml) redcurrant jelly

METHOD:
Preheat the oven to 160C/F/Gas 3.

Season well with salt and pepper and rub all over with the five spice powder.
Heat 1 tbsp (15ml) of the oil or dripping in a large flameproof casserole dish and fry the onions until lightly browned.
Add the cabbage, wine, apples and star anise and cook simmer for ten minutes, until the cabbage starts to soften.
Stir in half of the redcurrant jelly and season to taste with salt and pepper.
Bring to the boil, cover and simmer for 5 minutes.

Meanwhile heat the remaining oil or dripping in a large frying pan over a high heat.
When hot fry the meat in batches until nicely browned.
Return all the meat to the pan and stir in the remaining redcurrant jelly, turning the meat to coat.
Continue to cook the meat over a high heat until the redcurrant sauce boils down and the meat is glazed and deeply browned.
Arrange the pork over the cabbage. Deglaze the frying pan with a little boiling water and pour over the pork.
Cover the pan tightly and bake in the oven for 1 ¾ -2 hours until the pork is really tender.

Serve or allow to cool and freeze.

Stuffed cabbage leaves.

Eight delicious, rich and nourishing recipes from Ukraine and beyond | Life and style | The Guardian
Olia Hercules. Her favourite childhood dishes.
BurySpy.com - BookSpy reviews: Mamushka by Olia Hercules
Stuffed cabbage leaves /cabbage roll /baked cabbage parcels.
Traditionally, we use firm white cabbage leaves here, so if you want more of a traditional taste, please use those instead of the Savoy.
They may need to be blanched for three minutes instead of two.
My grandmother used to make a version without tomatoes and using whole sauerkraut leaves and pork belly.
The combination of sharp cabbage and luscious pork is incredible.
I add barberries to my holubtsi to achieve that sour note, but you don’t have to if they are hard to find.

Serves 6 (makes 12 parcels)
sunflower oil 2 tbsp
onion 1 large, finely diced
carrot 1, peeled and grated
caster sugar 1 tsp
tomato purée 1 tbsp
fresh bay leaf 1
chopped tomatoes 400g tin
water 400ml
Savoy cabbage 1, 12 leaves, separated
minced beef and minced pork 250g each
white long-grain rice 160g, parboiled for 5 minutes and drained
barberries 40g (optional)

To serve
dill ½ small bunch, finely chopped
soured cream 100ml
sourdough bread

Make the sauce first.
Heat the sunflower oil in a heavy-based flameproof casserole dish.
Fry half the onion and all the grated carrot over a medium heat for 5-10 minutes until soft.
Add the sugar and tomato purée and cook for 1 minute.
Add the bay leaf, tomatoes and the 400ml water.
Season well with salt and pepper.

Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper.

Mix the minced meats, rice, the barberries, if using, some salt and pepper and the remaining diced onion in a bowl.
Place 50g of the filling on to each cabbage leaf and fold up into parcels.

Place the parcels on top of the sauce, folded side down, tucking them next to each other snugly so they don’t unravel.
Cook over a low heat for about 45 minutes or until cooked through.

Serve with the chopped dill, a dollop of soured cream on the side and sourdough bread.

Suspiciously delicious cabbage.

Cabbage for cabbage haters:
When you look at the list of ingredients, this dish doesn't seem like much.
But the resulting dish is creamy, infused with the flavours of onion, garlic, and ginger, and amazingly addictive.
So very much more than the sum of its parts.

Serves 2-4
2 tbsp butter

1 medium onion, finely chopped
2 garlic cloves, minced
1 heaped tbsp grated fresh ginger
1 medium green cabbage, cored and thinly sliced

200ml double cream

Salt and black pepper to taste

1 In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little.
Stir in the onion and garlic and cook for about 5 minutes, until softened.

2 Stir in the ginger and cook for about a minute.
Then, add the cabbage, stirring well to coat it with the butter and other flavours.
Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.

3 Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom.
Cover and continue to cook over a low heat for about 10 minutes.
Uncover, add salt and pepper to taste.
Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate.
Adjust the seasonings as desired and serve.

More recipe cabbage:
- The 10 best cabbage recipes | Life and style | The Guardian:

Braised green cabbage.

Manger:

(you can prepare this side dish the day before)

Ingredients:

1 Savoy cabbage
1 onion, sliced
1 shallot, sliced
1 large carrot, sliced
1 slice unsmoked pancetta, sliced into chunky match sticks
1 glass white wine
A few grains of juniper, coriander and cumin
Salt and freshly ground black pepper

Blanch the cabbage leaves in simmering water.
Remove the spines and cut up the leaves coarsely. In a pot sauté an onion, a shallot, carrots and a dice up a generous slice of unsmoked pancetta.
Add the cabbage and a glass of white wine. Put in a few grains of juniper, coriander and cumin. Add an onion pierced with 3 cloves and grate a bit of nutmeg.
Stir everything, cover and leave to cook gently on the stove for 20 to 30 minutes.
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How to make perfect coleslaw.

Felicity Cloake is determined to make coleslaw cool again.
Or, at least, nice. How do you make yours?

Felicity's perfect coleslaw.
Sometime in the last decade, coleslaw, so familiar a fixture of every Boxing Day buffet and summer picnic, has been rebranded. And every time I see a "slaw" sitting chirpily on the menu, a grumpy, Victor Meldrew-like surge of irritation courses through me. The Berni Inn salad bar never called it slaw. My dad never put ham and slaw sandwiches in our picnics. If it doesn't have cabbage in it then it's not coleslaw: it's a salad. End of rant.
Making myself even more comfortable in pedants' corner, coleslaw is a corruption of the Dutch koolsla, meaning cabbage salad, and arrived here via the USA. Cabbage was, according to the Oxford Encylopedia of Food and Drink in America, a popular crop "throughout the colonies", and Dutch settlers, who grew it "extensively along the Hudson River" liked to serve it in the familiar, old-country way: the first mention of coleslaw in the USA dates from 1785.
Early versions seem only to have used a vinaigrette, but mayonnaise now seems to be the standard dressing, in Britain at least – preferably the gloopy sugary kind that smothers all other flavours, leaving you unsure whether you're eating cabbage or carrot. The occasional chunks of raw onion, however, usually make themselves known. Perhaps, thinking about it, this explains the rebranding exercise. But I'm determined to make coleslaw cool again. Or, at least, nice.

Basic White Cabbage Salad.

Pots and Frills: Basic White Cabbage Salad--Polish Cuisine Classic:

Ingredients:

6 cups white,tiny shredded cabbage( about half a medium head),

2 medium carrots, cut julienne or on a large whole grater,

1/2 medium onion, cut in half and then finely sliced,

1/4 cup fresh, chopped dill,

1/4 flat leaves, Italian parsley ,chopped,

2 tbsp lemon juice or apple cider vinegar,

3 tbsp grape seed or rice bran oil (or any light vegetable oil),

1 tbsp sugar,

1 tsp salt,

freshly ground pepper to taste.

Red Cabbage and Apple Salad With Ginger Vinaigrette

Ingredients
3 tablespoons apple cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon minced garlic
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 cups packed shredded red cabbage
2 cups packed shredded Napa cabbage
2 cups thinly sliced Granny Smith apple
2 teaspoons fresh lemon juice
1/4 cup golden raisins, plumped in hot water
1/4 cup toasted, unsalted sunflower seeds
Preparation
1. Whisk together first 5 ingredients (through garlic) in a small bowl.
Whisk in olive oil, salt, and pepper; set aside.

2. Toss cabbages together in a large serving bowl.
Toss apple slices with lemon juice to keep from browning.

3. Add apple, raisins, and half the sunflower seeds to cabbage.
Toss with the dressing.
Garnish servings with remaining seeds.

Lamb shanks with chickpeas, fennel and apricots.

Lamb shanks with chickpeas, fennel and apricots, plus beetroot, carrot and red cabbage slaw recipe | Yotam Ottolenghi | Life and style | The Guardian:
Lamb shanks with chickpeas, fennel and apricots

These take a while to cook, but are worth the wait. Add the salt at the start, or the chickpeas may turn to mush. It's also essential to skim off the fat. Serves four.

Cazzola - pork stew with cabbage.

The Cassoeula,sometimes Cazzuola or Cazzola (Italian).

To make cazzola, preboil the various parts of the animal in salted water for an hour, then drain, pat dry with kitchen towel, and gently sear in a pan in some olive oil, along with the salami, if using.
The pig pieces should be left intact and whole, so the snout, ears, etc, are easily discernible.
In other words, this is not a dish for the squeamish.

Once you have cooked the meat, put it in a large casserole, add carrots, celery and onions, two tablespoons of tomato purée and white wine to cover, then cook, covered, for an hour.
Once the hour has passed, steam the savoy cabbage leaves, and add them to the pot.
Carry on cooking over very low heat for two and a half hours.
Cazzola is best (and traditionally) served with polenta.
Note: If the stew in the oven for 2 hours, the result is much better than on the stove.

- Giorgio Locatelli: Cazzola | Life and style | The Guardian: "Cazzola"

- Classic Italian Cassoeula- Bottagio alla Milanese Recipe on Food52

- Porcini Chronicles: Cassoeula:

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Cabbage Pie!

Recipe:
Take any dough, ready from any shop.
I'm doing this way:
- 1 pack of butter (200 gr)
- 1 cup milk
- 1 pack of dry yeast (7-11 g)
- 1 teaspoon coarse salt
- 4-6 teaspoons of sugar
- Flour 2cup+2 cup

A pack of butter soft but not melted (not from the refrigerator).
Put the butter in a large bowl, rub together with 2 cups of flour then mix with the dry yeast (by hands).
Warm the milk - to a warm temperatures, add the salt and sugar, stir.

Pour the milk into the bowl, with the butter+flour+yeast, stir (by hands), add more flour (2 cups, probably), so that lagged behind their hands, but if still want to add a spoonful of flour, but you do not add! -but do not overdo it with flour!
Knead the dough well.
Leave in a warm place in the bowl under a towel for 1hour.

Now filling.
Better to do it in advance, so the dough will rise faster than you can cook this stuffing!
A head of cabbage cut into small squares
On slices first and then crosswise into small squares.
Do not chop it too finely.
Cut patiently, in small squares.

Pour a tablespoon of salt into the cabbage, stir and grind until the first juice.

Pour over the cabbage boiling water so that water covers the cabbage.
Allow to stand.
When the water has cooled to lukewarm (and if you have time, and more), drain through a colander and squeeze out a little.
When cabbage becomes more or less dry, put in a pan mixture of butter and olive oil, place the cabbage, and half a cup of milk and simmer it, covered occasionally, constantly stirring and turning.
If the milk has evaporated and the cabbage is not ready - add more milk.
If it is too much milk - to merge the milk.
When cabbage becomes quite dry and begin to try to fry - it is ready.
Once again, check the salt.

Meanwhile hard-boil 2-4 eggs.

When the dough has risen, divide it into two parts.
Grease a baking sheet with oil.
Sprinkle flour on the board and on a rolling pin.
Roll the dough.
With a rolling pin to transfer the dough on a baking sheet.
To spread with hands to the shape of the bottom pan and sides.
Pour the cabbage and crumble the egg and close by the lid of the second half of the dough.
Coat the dough with beaten raw egg.
This is for a beautiful sheen and crisp.
Puncture the cover with a fork - to allow steam to escape.

Leave the pie to stand for 5-15 minutes before putting in a well-heated oven - 160 degrees Celsius.
Time in the oven - 15-20 minutes, although it should go 35 min.

Капустный пирог!