Tag Archives: cabbage recipe

CABBAGE CHIPS? Well, sure! Why not? (Except I hadn’t thought of it)

I went to the food event at Lifethyme this evening.  Since I was already in Manhattan, and I had to see if I could get my antique Blackberry (I think she’s about 10 years old) fixed (at a strange building on 42nd St. that was like a maze of tiny, dingy one-room  offices), I decided to stay in town until the event started at 6:30. After I walked across 42nd St (wow! that place sure has changed since  when I moved here! No more XXX movie theaters, just lots of glitzy all-American restaurants, a couple of movie theaters, Madame Tussaud’s, Ripley’s Believe It or Not, a Hello Kitty! store, and a couple of theaters for Broadway shows!), I caught a train down to the Village (Since I hadn’t been down to the Village in quite a while, I got off at the other end of the train from where you get off to go to Lifethyme, and took a walk up Sixth Avenue. Wow! The changes! ( I don’t get it – Greenwich Village is a very upscale neighborhood – heck! George Washington once lived there, and now movie stars live there! So, how come Sixth Ave., one of the main drags, is full of tattoo parlors?  Barnes and Noble has left. Even W. 8th St was unrecognizable — it used to be THE street to go to if you just HAD to find a certain shoe – I only saw 2 shoe stores there today! There was a Goodwill – I went in there, and, in comparison with my local Salvation Army, it was really upscale! I got a cute designer collapsible cane WITH a carrying case! for $8.00!)

So, anyway, I finally arrived at Lifethyme early, so I decided to tour the store (now they are selling young coconuts, although, 4 or 5 years ago, they refused to, since young coconuts cannot be guaranteed organic).  They don’t sell “prepared raw food” anymore — they just have a “salad bar” – oh so boring!  What did make this whole event worthwhile was the dehydrated cabbage leaf “chips” I saw in the food case.  They looked like whole cabbage leaves, and the ingredients were just cabbage and salt!

FAST FORWARD, when I came home, instead of doing what I need to be doing, I got on-line and saw that other people are using cabbage for chips, pretty much like you would use kale. Most recommend Savoy cabbage, but the cabbage chips I saw at Lifethyme were just plain old green cabbage.

I’m going to play around with this idea – it’s cheap any time of year!– and I will post my findings.  (Meanwhile, google raw cabbage chips or dehydrated cabbage chips if you are in a hurry for ideas)

SAUERKRAUT & SAUERRUBEN: fermented cabbage and fermented turnips

POST #768

I’m being good this week. I said I was going to make sauerkraut and sauerruben (fermented turnips), and, indeed, I am doing it.  I think it took me about 4 hours last night to do all the work, but I did.   Part of my impetus was that my half-full jar of sauerkraut (made about 4 weeks ago) fell out of the refrigerator and shattered  — big mess, dead jar, no sauerkraut this week!

Some raw foodists are concerned about fermented foods.  I am on the side of people like Ann Wigmore (pretty much the “mother” of raw food), and others, who think that it is useful to supplement pro-biotics (yes, you could go and buy capsules or powders, but wouldn’t it be nice if you could get the same benefit through your food?)  I use New Life All-Flora probiotics to jumpstart my ferments.  Some people object to fermented foods as “rotten”, but I don’t happen to be one of them.  I understand that, when you ferment raw vegetables, nuts, and seeds, you create a food product that is rich in probiotics and good for you.

I had 2 small-ish heads of cabbage in the refrigerator for 2 weeks.  When I dug them out and cut them in half, I found, interestingly, that the center of each was going bad, while the outside (about 3 inches worth all around the center) was perfectly fine.   I cut away and discarded the centers, and shredded the rest.

STEP BY STEP SAUERKRAUT (no video, just do it)

  • I shredded the cabbage in my wonderful Cuisinart Food Processor.
  • I put all the shredded cabbage in a large bowl, mixed in 1 tablespoon sea salt, and then mooshed/squeezed it all around with my hands, until the cabbage gave up its juice and was reduced in volume by about 1/2.
  • Then I put all of the shredded cabbage and juice into a quart mason jar (I used the wide-mouth funnel of my Champion juicer to get it in neatly), and smooshed it down until there was about 1/2 inch of space above the juice on top of the cabbage.  (The idea is that you want to pack the cabbage very firmly into the jar.  I do it with my fingers — my fist is a little too large to fit inside a quart jar.  The juice rises above the cabbage.  I do this in the sink, because some of the juice -and a little of the cabbage– might seep out.)
  • After I had the cabbage packed into the jar, I emptied 2 capsules of New Chapter All Flora Probiotic Capsules
    into @1 tablespoon of water and mixed well.  Then I poured the probiotic/water mix into the jar, and used a chopstick to make holes down into the cabbage so the probiotics would go down into the cabbage (I don’t know if this is necessary, but it seems logical, so I do it).
  • Then I put the jar in a bowl and set it in a cool corner of my kitchen (cool? ha ha! It is summer in New York City, and we don’t have air-conditioning. Suffice it to say that I put it in the corner of the stove top — we don’t use the stove, anyway.  That is probably the coolest place in the kitchen).  That was about 7  pm last night.

SAUERRUBEN (fermented turnips)

While I was gearing up to make the sauerkraut, I decided to read through Sandor Katz’s book, Wild Fermentation again.  This time, since I had a slew of turnips in the refrigerator, I noticed the “sauerruben” recipe for fermented turnips.  I held back from my irresistible desire to add stuff to a recipe since I’ve never tried to ferment turnips, and since Sandor says that plain fermented turnips are delicious, and I made the straight recipe with just one addition – I added probiotics, which I always add to fermented foods because, when I do,  my product never ever fails.

STEP BY STEP FERMENTED TURNIPS (SAUERRUBEN)  (no video, just do it)

I honestly can’t tell you how many turnips I used.  They were the “Japanese salad turnips” (smallish, all white).  These were medium-sized turnips – large enough to make it worthwhile to peel them.

  • I peeled then chopped the turnips.
  • I shredded the turnips in my food processor
    (with the S blade) (normally when I do turnips, I grind them to a fine texture somewhat similar to applesauce, but this time, I shredded them a little less, to a chunkier texture — but not by much — I hate to chew)
  • I placed the shredded turnips in a large bowl and added 1 tablespoon of sea salt.  I mixed it all around, then squished/mooshed/squeezed all of the turnip/salt mixture, until it yielded a lot of juice and reduced in volume by about half.
  • Then, I placed the turnips in a 1 pint jar.  At first it seemed the turnips would not all fit in, but, after a lot of mooshing/pressing (which I did in the sink, in case of overflow, of which there was some), I got all of the turnips into the 1-pt jar, with a little space at the top.
  • I emptied 2 capsules of New Chapter All-Flora Probiotic
    into @1 tablespoon of water and mixed well.  Then I poured the probiotic/water mix into the jar, and used a chopstick to make holes down into the turnip mix,  so the probiotics would go down into the turnips.
  • Then I put the the 2-part lid  onto the mason jar (I’ve used recycled jars with plain lids, but the two-part lids of the mason jars are traditional, and you do get some feedback if you use them — as the vegetables ferment, some juice seeps out, which lets you know that your product is successful), and I put the jar in a bowl in the coolest corner of the kitchen, beside the sauerkraut jar.

This afternoon, when I came home about 4 pm, I checked the jars, and I was happy to see in that a little less than 24 hours, they had bubbled out about half a bowl-ful of liquid each.  That is a good sign. Actually, I have never seen so much liquid bubble out in one day before — it could be because I used 2 caps of probiotics instead of just one — whatever the cause, I am happy, and I am excited.

I know that my sauerkraut will be ready in 3 days (although I can leave it for longer — I’ve left it for up to 2 weeks.  I suppose I could leave it for longer, but I like the 3-day flavor).

Since this is my first time with fermented turnips, I will go with Sandor’s suggestion of one week of fermentation (although he ferments without probiotics).  I’m sure it will be fine.  (After my first batch, I will understand what I want to do, i.e., what I might like to add, and how long I will need to ferment it.)

After I finish the turnips, I am going to ferment the beets I have in my refrigerator.  I am sure they will work like the turnips, so I will already have something to go on at that time  (I am imagining that I will add garlic and/or something else to beets)  I’m imagining that the beets will turn out to be really delicious.  I can’t wait.

MY BEST SAUERKRAUT RECIPE

This is the same recipe I posted last winter, but I have reworked it to make it a little easier to follow.

MY BEST SAUERKRAUT RECIPE

2 heads cabbage
2 serrano peppers (or jalapeno)
1 T sea salt
2 capsules acidophilus
1/4  C spring water
spring water as needed

  • Grate cabbage in the food processor.
    Thinly slice serrano peppers
    Place cabbage and peppers in a large bowl, add sea salt and toss well.
  • Massage the cabbage/serrano pepper mix until it becomes very juicy (As you massage, the cabbage will begin to release juice, and reduce in volume.  Keep massaging until the volume has reduced by at least 1/3).
  • Place all of the cabbage/serrano pepper mix in a 2 qt. jar with a wide mouth. (I use the funnel from my Champion juicer — it has a wide mouth).
    Once all of the mix is in the jar, push it down with your fist  a few times to make the juice come out more.
  • Empty the acidophilus caps into 1/4 C spring water and mix well, then pour the mix into the jar.
    Add enough spring water to bring the level up to 1 inch from the top of the jar.
  • Cover the jar with the two-part “dome” lid and set aside, in a bowl, to catch the juices which will escape.
    After a day or so, pour off the juices which collect in the bowl.
  • Leave the jar in a cool place in the kitchen for 3 – 4 days, then open and taste test.
  • Once the taste is to you liking, store the jar, tightly closed, in the refrigerator for up to six months (the taste will change over time, as the sauerkraut continues to ferment slowly in the refrigerator)

NOTES:

  • I suggest you wear a bib apron when you open the jar, as the sauerkraut usually pops out of it when you remove the lid.
  • I enjoy the taste after three or four days (and I also enjoy the quick processing time), but I have left jars for up to 3 months before opening.  The taste is different the longer you leave the sauerkraut to sit.  Experiment to find your own favorite flavor.
  • If you use smaller jars, mix 1 cap of acidophilus in 2 -3 T spring water for each jar. Do this separately for each jar to be sure that you get enough acidophilus in the jar.  Use the tamper from your VitaMix, or something strong and at least 1 inch across (I know someone who used a baseball bat) to mash down the cabbage in the smaller jar (your hand probably will not fit).

CABBAGE, CARROT, BEET, & ZUCCHINI RECIPES

CABBAGE SLAW (no mayo)
Cabbage – depending on how much you need
1/2 to 1 onion (to taste)
black pepper (to taste)
red pepper (to taste)
No Salt Spike (or other herb blend) to taste
Garlic powder (or fresh garlic) (to taste)

Finely slice cabbage (or process in food processor to desired texture – I like it slightly coarser than apple sauce)
Remove to a large bowl.
Add remaining ingredients and mix well.

COLESLAW WITH CASHEW MAYONNAISE
CASHEW MAYONNAISE
1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika
2 cloves garlic
1 t onion powder
3 T lemon juice
1/4 C olive oil
2 T water, or as needed

Combine all ingredients in a blender or food processor and process to a creamy consistency.
Store in refrigerator for up to a week.

COLE SLAW
In a food processor, process to a fine texture (or chop finely)
1 lg. cabbage
1/2 lg. onion

Add cashew mayonnaise to taste.
Mix all ingredients thoroughly.

ZUCCHINI/CARROT/CABBAGE SLAW
1 med. zucchini, julienned
1 med. carrot, julienned
1 stalk celery, chopped
!/2 small head white or red Cabbage, finely chopped or finely processed in a food processor
DRESSING
1/2 cup olive oil
2 Tablespoons lemon juice
1 Teaspoon dijon mustard
salt and pepper to taste

Mix dressing ingredients well in a small bowl.
Toss chilled vegetables in a large bowl and mix in dressing.

ZUCCHINI PASTA
1 or more zucchini (or carrots, beets, or kohlrahbi)

Use a spiralizer to process zucchini into spaghetti-like strings.

BEET SALAD
1 – 2 lg. beets (or parsnips or turnips)
1 – 2 T apple cider vinegar, to taste
optional: 1 t extra virgin olive oil
garlic powder to taste

In a food processor, process beets to an “apple-sauce-like” texture.
Add remaining ingredients and mix well.

PASSOVER/HOLIDAY RECIPES

Here is a quick collection of some Passover/Holiday recipes I have amassed over the years. I hope some of them will work for you.

BEET SALAD
2 beets, peeled and grated
1/2 lg head of cabbage, shredded
3 carrots, peeled and grated
1 C of raisins
1 apple, diced
1/4 C lemon juice
1/4 C oil
1/4 C water

Mix all ingredients thoroughly.

BUTTERNUT SQUASH COOKIES

4 C butternut squash, peeled and chopped
1 C raisins
1 orange, juiced
1/2 t nutmeg
1 t cinnamon
3 T raw honey

• Process squash in food processor. Remove to a separate bowl..
• In the food processor, process raisins and orange juice.
• Add raisin/orange mixture, nutmeg, cinnamon, and honey to the squash, and mix thoroughly..
• Spoon mixture onto a dehydrator tray with screen.
• Mash each cookie to a 1/2 in. thickness.
• Set the dehydrator at 145 degrees, and dehydrate for one hour.
• Reduce heat to 100 degrees, flip cookies, and continue to dehydrate to desired consistency (10 – 12 hours)

CREAM OF CELERY SOUP

1 bunch celery, chopped
4 C water
1/4 C olive oil
1/4 C lemon juice
1 avocado
1 tomato, sliced
½ – 1 T honey
salt and pepper to taste

Blend all ingredients.

DOUBLE STUFFED TOMATOES
Reminiscent of baked tomatoes.
Remember to soak the seeds and sundried tomatoes the day before you want to eat this dish.

4 beefsteak (or other large) tomatoes
3 C sunflower seeds, soaked, drained, and chopped
1 C sundried tomatoes, soaked and drained
1/2 t paprika
handful fresh basil
1 clove garlic
5 black olives, pitted

• Cut off tomato tops and reserve.
• Remove seeds and interior flesh from tomatoes. (Reserve for other recipes)
• Process remaining ingredients to a cream.
• Fill tomatoes with mixture, to overflowing.
• Garnish with basil leaves
• Finish assembly by placing reserved tomato tops

ISRAELI SALAD

6 lg tomatoes, diced
6 cucumbers, diced
1/2 c scallions, chopped
2 lg carrots, grated
2 or 3 (or more) radishes, finely sliced
4 T olive oil
2 T lemon juice (or vinegar)
1 C parsley, chopped
2 T dill (optional)
2 t celery seed (optional)
salt & pepper to taste

• Mix first five ingredients in a bowl.
• Blend remaining ingredients for dressing.
• Toss salad and dressing.

ASHKENAZI STYLE TSIMMES
1/2 lb. prunes and raisins, pitted and soaked overnight in orange juice
1 lg sweet potato
1/2 lb. carrots
1 sm. butternut squash)
1 sm. turnip
1 sm. sweet apple, cored and chopped (optional)
1/3 C freshly squeezed orange juice
5 dates, pitted and chopped (optional)
1-1/2 t ground cinnamon (or to taste)
1/2 t ground ginger, or to taste

• Process sweet potatoes, squash, carrots, parsnip, turnip, squash, and parsnip, through Champion juicer fitted with blank plate (or process finely in a food processor) and set aside.

• Process soaked raisins and prunes to the consistency of a thick sauce, in a food processor to the
• add 1/4 of dates.
• Add cinnamon and ginger to the sauce.
• Mix sauce and vegetables as needed.

• Add chopped apple, and remaining soaked fruit.
• Mix thoroughly.
• Taste and adjust seasonings, if needed.

MACAROONS

2 C shredded coconut
4 ripe bananas, peeled and mashed
1/4 C raw carob powder (optional)

• make the mashed bananas into little balls.
• roll the balls in shredded coconut,
• then in carob powder

KIBBUTZ-STYLE CHAROSET

1/2 C walnuts
3 med. apples, peeled and chopped
1 t honey, or to taste
1/2 t ground cinnamon
1/4 C grape juice

In a food processor, process everything to desired consistency.

RAW GEFILTEFISH

1 C cashews, soaked overnight
1 C almonds, soaked overnight
1 C pine nuts, soaked overnight
1 sm. carrot
1 C green onion, or chives, finely minced
1 bunch parsley or fresh dill
1/2 C lemon juice
1 clove fresh garlic, or to taste
1 T kelp granules (or to taste) this gives the fishy, salty flavor

In a Champion juicer, fitted with the blank plate, process soaked nuts, and carrot. (Alternatively, process in a food processor.)
Combine carrot/nut mixture with lemon juice, kelp, and a water to a wet paté texture.
Add the onions, parsley, and garlic.
Adjust seasonings for flavor.

Form balls or patties, and let stand to develop flavor.
Serve on lettuce leaves with freshly grated
horseradish.