Faye Levy is the author of Feast from the Mideast and of the award-winning book, Faye Levy’s International Vegetable Cookbook.CHINESE CABBAGE, TOFU AND MUSHROOM SOUPThis recipe is from Wild About Greens. Author Nava Atlas writes that it is an easy rendition of traditional Chinese cabbage and bean curd soup. “Once the flavorful mushroom broth is ready, the rest of the soup comes together in a flash.”In addition to the customary Chinese cabbage, Atlas adds a splash of extra green from spinach or tatsoi, a type of Asian cabbage with attractive, round deep-green leaves that can be ordered in Israel from specialty growers.Makes 4 to 6 servings1 small onion, finely chopped 2 garlic cloves, minced 8 to 10 dried shiitake mushrooms 2 Tbsp. soy sauce, preferably reduced-sodium, or to taste 1⁄4 cup dry white wine or cooking sherry 1⁄2 head Chinese cabbage, cut into short ribbons (about 6 cups) 1 cup small fresh mushrooms, stemmed and thinly sliced 225 gr. (8 ounces) tofu, cut into 1-cm (1⁄2-inch) dice 2 big handfuls baby spinach 2 to 3 green onions, green part only, thinly sliced Salt and freshly ground pepper to tasteTo make the mushroom broth, combine the onion, garlic, dried mushrooms, soy sauce and wine in a small soup pot with 6 cups of water and bring to a slow boil. Lower the heat, cover and simmer gently for 20 minutes. Scoop the mushrooms out with a slotted spoon. Cut away and discard the stems and slice the caps; return them to the broth.Add the Chinese cabbage and fresh mushrooms to the broth and return to a gentle boil; then lower the heat, cover and cook for 2 to 3 minutes, or until the cabbage and mushrooms have softened. Stir in the tofu, spinach and green onions and cook just until the greens are wilted. Remove from heat, season with salt and pepper and serve at once.CABBAGE AND RICE WITH TOMATOES AND CURRY SPICESServe this satisfying dish as a healthy accompaniment for fish, chicken or meat. You can also make it the center of a lunch or supper and serve it with yogurt, feta cheese or hard-boiled eggs. If you’d like to serve the cabbage with rice as a room-temperature salad, sprinkle it at the last minute with chopped parsley, fresh coriander or green onion.For meatless meals, you can use butter instead of olive oil. If you like, prepare the dish with brown rice, following the variation.Makes 4 main course or 6 to 8 side-dish servings2 or 3 Tbsp. extra-virgin olive oil or vegetable oil 2 medium onions, quartered and sliced thin 1 small head cabbage (454 to 500 grams or 1 to 11⁄4 pounds), shredded, or 8 to 10 cups packaged shredded cabbage 2 cups long-grain rice 6 large garlic cloves, chopped 1 tsp. ground coriander 2 tsp. ground cumin 1⁄2 tsp. turmeric pinch of ground cloves 1 liter (1 quart) vegetable broth, chicken broth (for nondairy meals) or water Salt and freshly ground pepper A 400-gr. (15-ounce) can tomatoes, drained and diced, or 1 to 2 cups peeled, diced ripe tomatoesHeat 2 or 3 Tbsp oil in a stew pan. Add the onions and saute over medium heat, stirring often, for 7 minutes or until softened. Add the cabbage and a pinch of salt, cover and cook over low heat, stirring often, for 7 minutes. Add the garlic, coriander, cumin, turmeric, cloves and rice and mix well. Saute, stirring, for 1 minute. Add the broth and pepper; if using unsalted broth or water, add 1 to 11⁄2 tsp salt. Stir and bring to boil. Cover and cook over low heat, without stirring, for 10 minutes.Sprinkle the tomatoes over the cabbage and rice mixture. Cover and cook for 7 to 10 minutes or until the rice is tender. Let stand, covered, for about 10 minutes. If you like, add another Tbsp olive oil. Toss gently with a fork. Taste and adjust seasoning. Serve the rice hot or at room temperature.VARIATION - Cabbage with Brown Rice: To make this dish with brown rice, use the same proportions. Cook the rice for 30 minutes before adding the tomatoes.
Cabbage for springtime
To many, cabbage salad means coleslaw, but there are plenty more options.
Faye Levy is the author of Feast from the Mideast and of the award-winning book, Faye Levy’s International Vegetable Cookbook.CHINESE CABBAGE, TOFU AND MUSHROOM SOUPThis recipe is from Wild About Greens. Author Nava Atlas writes that it is an easy rendition of traditional Chinese cabbage and bean curd soup. “Once the flavorful mushroom broth is ready, the rest of the soup comes together in a flash.”In addition to the customary Chinese cabbage, Atlas adds a splash of extra green from spinach or tatsoi, a type of Asian cabbage with attractive, round deep-green leaves that can be ordered in Israel from specialty growers.Makes 4 to 6 servings1 small onion, finely chopped 2 garlic cloves, minced 8 to 10 dried shiitake mushrooms 2 Tbsp. soy sauce, preferably reduced-sodium, or to taste 1⁄4 cup dry white wine or cooking sherry 1⁄2 head Chinese cabbage, cut into short ribbons (about 6 cups) 1 cup small fresh mushrooms, stemmed and thinly sliced 225 gr. (8 ounces) tofu, cut into 1-cm (1⁄2-inch) dice 2 big handfuls baby spinach 2 to 3 green onions, green part only, thinly sliced Salt and freshly ground pepper to tasteTo make the mushroom broth, combine the onion, garlic, dried mushrooms, soy sauce and wine in a small soup pot with 6 cups of water and bring to a slow boil. Lower the heat, cover and simmer gently for 20 minutes. Scoop the mushrooms out with a slotted spoon. Cut away and discard the stems and slice the caps; return them to the broth.Add the Chinese cabbage and fresh mushrooms to the broth and return to a gentle boil; then lower the heat, cover and cook for 2 to 3 minutes, or until the cabbage and mushrooms have softened. Stir in the tofu, spinach and green onions and cook just until the greens are wilted. Remove from heat, season with salt and pepper and serve at once.CABBAGE AND RICE WITH TOMATOES AND CURRY SPICESServe this satisfying dish as a healthy accompaniment for fish, chicken or meat. You can also make it the center of a lunch or supper and serve it with yogurt, feta cheese or hard-boiled eggs. If you’d like to serve the cabbage with rice as a room-temperature salad, sprinkle it at the last minute with chopped parsley, fresh coriander or green onion.For meatless meals, you can use butter instead of olive oil. If you like, prepare the dish with brown rice, following the variation.Makes 4 main course or 6 to 8 side-dish servings2 or 3 Tbsp. extra-virgin olive oil or vegetable oil 2 medium onions, quartered and sliced thin 1 small head cabbage (454 to 500 grams or 1 to 11⁄4 pounds), shredded, or 8 to 10 cups packaged shredded cabbage 2 cups long-grain rice 6 large garlic cloves, chopped 1 tsp. ground coriander 2 tsp. ground cumin 1⁄2 tsp. turmeric pinch of ground cloves 1 liter (1 quart) vegetable broth, chicken broth (for nondairy meals) or water Salt and freshly ground pepper A 400-gr. (15-ounce) can tomatoes, drained and diced, or 1 to 2 cups peeled, diced ripe tomatoesHeat 2 or 3 Tbsp oil in a stew pan. Add the onions and saute over medium heat, stirring often, for 7 minutes or until softened. Add the cabbage and a pinch of salt, cover and cook over low heat, stirring often, for 7 minutes. Add the garlic, coriander, cumin, turmeric, cloves and rice and mix well. Saute, stirring, for 1 minute. Add the broth and pepper; if using unsalted broth or water, add 1 to 11⁄2 tsp salt. Stir and bring to boil. Cover and cook over low heat, without stirring, for 10 minutes.Sprinkle the tomatoes over the cabbage and rice mixture. Cover and cook for 7 to 10 minutes or until the rice is tender. Let stand, covered, for about 10 minutes. If you like, add another Tbsp olive oil. Toss gently with a fork. Taste and adjust seasoning. Serve the rice hot or at room temperature.VARIATION - Cabbage with Brown Rice: To make this dish with brown rice, use the same proportions. Cook the rice for 30 minutes before adding the tomatoes.