CABBAGE

[Atticus Pizzaballa]

OH I LOVE CABBAGE SO HERE GOES:



Grilled Cabbage


TOTAL TIME: Prep/Total Time: 30 min.

YIELD: 8 servings.


Ingredients


1 medium head cabbage (about 1-1/2 pounds)

1/3 cup butter, softened

1/4 cup chopped onion

1/2 teaspoon garlic salt

1/4 teaspoon pepper


Directions


1. Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides of cabbage with butter. Sprinkle with onion, garlic salt and pepper.

2. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape.

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[Atticus Pizzaballa]

Roasted Cabbage & Onions


TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing

YIELD: 6 servings.



Ingredients


1 medium head cabbage (about 2 pounds), coarsely chopped

2 large onions, chopped

1/4 cup olive oil

3/4 teaspoon salt

3/4 teaspoon pepper

3 tablespoons minced fresh chives

3 tablespoons minced fresh tarragon

DRESSING:

2 tablespoons white balsamic vinegar or white wine vinegar

2 tablespoons olive oil

2 tablespoons Dijon mustard

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper


Directions

1. Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway.


2. Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.


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[Atticus Pizzaballa]

Southern Vinegar Slaw

TOTAL TIME: Prep: 20 min. + chilling

YIELD: 16 servings.



Ingredients


12 cups shredded cabbage (1 medium head)

1 green pepper, chopped

1 large sweet onion, chopped

2 carrots, shredded


DRESSING


1 cup sugar

1 cup white vinegar

3/4 cup canola oil

1 teaspoon salt

1 teaspoon celery seed

1 teaspoon ground mustard


Directions


1. In a large bowl, combine the first 4 ingredients. In a small saucepan, combine dressing ingredients; bring to a boil. Cook and stir until sugar is dissolved. Pour over cabbage mixture; toss to coat. Cover and refrigerate until chilled, 2-3 hours. Stir well before serving. Serve with a slotted spoon.

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[BHU]

All those recipes look good. Will definately try.