Cabbage, for St. Patrick’s Day or Any Day

Feb. 11, 2010 - PRLog -- Brassica oleracea, or as we call it, cabbage, is native to both East and West cultures.  It’s been discovered in pots dating back to 4,000 BC in China, mentioned in Greek mythology and was supposedly spread throughout Europe by nomadic Celts around 600 BC, eventually becoming a popular Irish staple.

Cabbage had many uses then as it does now, such as in coleslaws, soups and stews or pickled into sauerkraut.  It’s even considered a lucky prosperity charm by some cultures.   Cabbage comes in many varieties and is good for you, too; chock full of vitamin K and C, iron and fiber, it also promotes gastrointestinal health.

Cabbage can be incorporated into almost any recipe, taking on whatever seasoning it’s paired with and is delicious sautéed, braised, baked, pickled or steamed.  So, to enjoy on the day when everyone is Irish, here’s an authentic Irish Cabbage & Bacon Soup plus two dishes using cabbage in less ordinary ways.  Marinating cabbage in honey-based vinegar adds delicate bite and sweetness; the vinegar’s acidity also helps to harmonize the sweet-savory flavors tastefully.  Combining cabbage with a nutty cheese like Jarlsberg on a Reuben sandwich is another sure way to tantalize the taste buds!

IRISH CABBAGE & BACON SOUP

Small bunch parsley
Bay leaf
6 slices thick-cut Irish bacon, diced
2 medium onions, sliced
2 clean cubed potatoes
1 peeled turnip, sliced
2 peeled chopped carrots
6 cups chicken stock
1 head green cabbage, shredded

Bundle parsley and bay leaf to make a bouquet garni (for seasoning soup).  In a heavy 6 quart Dutch oven, cook bacon until crisp and remove with a slotted spoon and reserve.  Remove all but 2 tablespoons bacon fat from Dutch oven and sauté onions, potatoes, turnip and carrots for about 10 minutes over medium heat.  Add stock, cabbage, garni and bring to boil for about 5 minutes then lower heat and simmer, partially covered, for 30 minutes or until all ingredients have softened.  Remove garni and season with salt and pepper to taste.   Pour into hot soup bowls and garnish with reserved bacon.  Serve with cheddar scones or Jarlsberg New Age Reuben.



SPICY CHOPPED NAPA PASTRAMI-CHEESE SALAD

1 bunch red radishes, thinly sliced
3 cups Napa cabbage sliced crosswise, then chopped
Small head Romaine lettuce, sliced crosswise and chopped
2 cups diced Jarlsberg or Jarlsberg Lite cheese
8 ounces thick sliced lean turkey pastrami or smoked turkey cut in strips (or, if you prefer, diced)
2 cups peeled, chopped jicama
2 mangoes, peeled, pitted and coarsely chopped
¾ cup sliced green onions or scallions, green and white parts
Soak radishes, cabbage and Romaine in very cold water in refrigerator, 1 hour to crisp.  Spin dry or drain in colander and dry on paper towels.  In large bowl, gently toss all ingredients.  Refrigerate until ready to serve and toss with dressing.  Serves 4 – 6.

Dressing:
¼ cup fresh lime juice
1 tablespoon Orange Blossom honey, to taste
2 tablespoons Balsamic Honey Vinegar*
1 – 2 tablespoons seeded, minced jalapeno pepper, to taste
1 teaspoon minced garlic
¼ cup good quality olive oil

Whisk together first 5 ingredients.  Add olive oil while whisking to thicken.  Season to taste with coarse salt and freshly ground black pepper.  Dressing can be made a day ahead, placed in screw top jar and refrigerated.  Shake well before serving.

JARLSBERG NEW AGE REUBEN

½ head thinly shredded green, red, Savoy or Napa cabbage
About ½ cup marinade (below)
1 tablespoon grainy mustard and 2 tablespoons mayonnaise, mixed
1 pound thinly sliced pastrami, corned beef or lean turkey pastrami
1 pound deli sliced Jarlsberg or Jarlsberg Lite cheese
8 slices of rye bread

In re-sealable plastic bag, combine cabbage with marinade.  Refrigerate 1 hour or overnight.  If you’d like after marinating, sauté cabbage to wilt.  Split mustard-mayo, pastrami, cheese and cabbage between 4 bread slices.  Top with remaining bread.  Wrap sandwiches in foil and heat in 300o oven, 20 minutes, OR, grill in non-stick skillet, with some butter.

Marinade:  Whisk together 1-1/2 tablespoons Balsamic Honey Vinegar* with ¼ cup extra virgin olive oil, a combination of fresh thyme and oregano (about 2 tablespoons, minced), 2 teaspoons minced garlic and 1 tablespoon fresh lemon juice, salt and pepper, to taste.

*Honey Ridge Farms Balsamic Honey Vinegar is sulfite-free balsamic-style aged vinegar, made completely with honey.  For more information, visit www.honeyridgefarms.com