I learned to prepare this dish, which combines the ingredients of stuffed cabbage, into a fast, easy entree, from my Yemen-born mother- in-law. Make it with ground beef, chicken or turkey, or, for a meatless meal, use soy ground meat or add cooked or canned chickpeas.Alternatively, omit the meat and serve the spiced cabbage and rice topped with hard-boiled eggs for a quick, satisfying supper dish.Makes 5 or 6 servings2 Tbsp. vegetable oil or olive oil 2 onions, sliced 340 gr. to 450 gr. ground beef, chicken or turkey 1 small head cabbage (450 gr. to 500 gr.), shredded (about 7 or 8 cups) 2 cups long-grain white rice4 large garlic cloves, chopped 11⁄2 tsp. ground cumin 1 tsp. paprika 1⁄2 tsp turmeric salt (optional) and freshly ground pepper to taste 41⁄2 cups chicken or vegetable broth or waterHeat oil in a large stew pan. Add onions and saute over medium heat for 5 minutes until softened. Add meat and sauté, stirring to separate it into small pieces. Add cabbage, cover and cook over low heat, stirring often, for 5 minutes.Add garlic, cumin, paprika, turmeric and rice and sauté for 2 minutes. Add broth, and pepper; add a pinch of salt if using water instead of broth. Stir and bring to boil. Cover and cook over low heat, without stirring, for 20 minutes or until rice is tender. Taste and adjust seasoning. Fluff lightly with a fork. Serve hot.CABBAGE SAUTE WITH WALNUTS AND ROQUEFORT CHEESE Serve this sauté as a side dish or a warm salad. Instead of Roquefort, you can use any blue cheese, or substitute feta or goat cheese. Pecans are a good alternative to the walnuts.Makes 4 servings.800 gr. green cabbage, quartered and cored 6 Tbsp. extra virgin olive oil, vegetable oil, or some of each Salt and freshly ground pepper 3 Tbsp. mild white wine vinegar (5 percent acidity) 1⁄2 to 2⁄3 cup coarsely crumbled Roquefort or goat cheese 3 to 4 Tbsp. walnuts, toasted (see Note below)Shred cabbage with a sharp heavy knife or in a food processor fitted with a shredding disk. You will have about 10 or 11 cups of shredded cabbage.Heat half the oil in a large heavy skillet over medium heat. Add cabbage, sprinkle with salt and pepper, and sauté, tossing often, for 5 minutes, or until barely tender. Transfer cabbage to a large bowl. Cover and keep warm. Repeat with remaining oil and remaining cabbage.Combine both batches of cabbage and add vinegar. Toss well. Add half the cheese and a pinch of pepper and toss again. Taste and adjust seasoning. Serve hot or warm, topped with walnuts and remaining cheese.Note: To toast walnuts, put them on a tray and bake in a 175º oven for 5 to 7 minutes or until aromatic. Transfer them to a plate.
Speedy cabbage sautés
A few simple flavorings make even plain boiled cabbage taste good.
I learned to prepare this dish, which combines the ingredients of stuffed cabbage, into a fast, easy entree, from my Yemen-born mother- in-law. Make it with ground beef, chicken or turkey, or, for a meatless meal, use soy ground meat or add cooked or canned chickpeas.Alternatively, omit the meat and serve the spiced cabbage and rice topped with hard-boiled eggs for a quick, satisfying supper dish.Makes 5 or 6 servings2 Tbsp. vegetable oil or olive oil 2 onions, sliced 340 gr. to 450 gr. ground beef, chicken or turkey 1 small head cabbage (450 gr. to 500 gr.), shredded (about 7 or 8 cups) 2 cups long-grain white rice4 large garlic cloves, chopped 11⁄2 tsp. ground cumin 1 tsp. paprika 1⁄2 tsp turmeric salt (optional) and freshly ground pepper to taste 41⁄2 cups chicken or vegetable broth or waterHeat oil in a large stew pan. Add onions and saute over medium heat for 5 minutes until softened. Add meat and sauté, stirring to separate it into small pieces. Add cabbage, cover and cook over low heat, stirring often, for 5 minutes.Add garlic, cumin, paprika, turmeric and rice and sauté for 2 minutes. Add broth, and pepper; add a pinch of salt if using water instead of broth. Stir and bring to boil. Cover and cook over low heat, without stirring, for 20 minutes or until rice is tender. Taste and adjust seasoning. Fluff lightly with a fork. Serve hot.CABBAGE SAUTE WITH WALNUTS AND ROQUEFORT CHEESE Serve this sauté as a side dish or a warm salad. Instead of Roquefort, you can use any blue cheese, or substitute feta or goat cheese. Pecans are a good alternative to the walnuts.Makes 4 servings.800 gr. green cabbage, quartered and cored 6 Tbsp. extra virgin olive oil, vegetable oil, or some of each Salt and freshly ground pepper 3 Tbsp. mild white wine vinegar (5 percent acidity) 1⁄2 to 2⁄3 cup coarsely crumbled Roquefort or goat cheese 3 to 4 Tbsp. walnuts, toasted (see Note below)Shred cabbage with a sharp heavy knife or in a food processor fitted with a shredding disk. You will have about 10 or 11 cups of shredded cabbage.Heat half the oil in a large heavy skillet over medium heat. Add cabbage, sprinkle with salt and pepper, and sauté, tossing often, for 5 minutes, or until barely tender. Transfer cabbage to a large bowl. Cover and keep warm. Repeat with remaining oil and remaining cabbage.Combine both batches of cabbage and add vinegar. Toss well. Add half the cheese and a pinch of pepper and toss again. Taste and adjust seasoning. Serve hot or warm, topped with walnuts and remaining cheese.Note: To toast walnuts, put them on a tray and bake in a 175º oven for 5 to 7 minutes or until aromatic. Transfer them to a plate.