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3 good reasons to champion the cause of weeks-old cabbage

Arthi Subramaniam, Pittsburgh Post-Gazette on

Published in Entertaining

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 teaspoon smoked paprika

1 medium green cabbage, shredded

1 cup sauerkraut

2 tablespoons finely chopped fresh dill

Preheat a large Dutch oven pot or cast-iron pan over medium-high heat and add a small amount of oil.

Once the pot is hot, add the chicken thighs and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the chicken for 5 to 6 minutes, until it is well browned all over. Transfer chicken to a medium bowl and set it aside.

Reduce heat to medium. Add the butter and allow it to melt. Add carrots, bell pepper, mushrooms, onion and garlic. Saute the vegetables for 5 to 7 minutes, until the onion is tender and translucent but not brown.

Return chicken to the pot and season the mixture with the remaining 1 1/2 teaspoons of salt, 1/4 teaspoon of black pepper, cumin, coriander and paprika.

Cook for 1 minute, then add the cabbage and sauerkraut. Using a large spatula, toss all the ingredients together. Taste and add more salt if needed.

Reduce the heat to medium-low. Cover the braising pan with a lid and cook for 20 minutes, stirring every 5 minutes.

Serve the braised cabbage warm sprinkled with dill.

Yields 6 to 8 servings.

— Adapted from “Beyond Borscht: Old-World Recipes From Eastern Europe” by Tatyana Nesteruk (Page Street Publishing; March 31, 2020)

CABBAGE AND CUCUMBER SALAD

PG tested

This is a simple salad but the flavor lingers. Thank the dill.

1 small head green cabbage, thinly sliced

1 large English cucumber, thinly sliced

3 green onions, diced

2 tablespoons finely chopped fresh dill

1/4 cup slivered almonds, toasted

1/4 cup extra-virgin olive oil

2 tablespoons distilled white vinegar

Salt as needed

 

Place the cabbage in a large bowl. Add the cucumbers, green onions, dill and almonds. Pour the oil and vinegar over the salad.

Season with salt and toss.

Yields 8 to 10 cups.

— Adapted from “Beyond Borscht: Old-World Recipes From Eastern Europe” by Tatyana Nesteruk (Page Street Publishing; March 31, 2020)

CABBAGE SLAW WITH ROASTED CORN

PG tested

It is best to let the slaw rest for a few hours in the refrigerator so that the flavors meld together.

3 cups frozen corn kernels, thawed

5 tablespoons neutral oil, divided

1 medium head green cabbage, cored and shredded

1 (5-ounce) bag baby spinach

1/2 cup mayonnaise

1/4 cup pickled sweet and spicy pepper rings, finely chopped

2 teaspoons Dijon mustard

1/4 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

Salt to taste

Squeeze out the excess moisture from the thawed corn kernels.

Heat 2 tablespoons of oil in a cast-iron pan over medium-high heat and then add the kernels. Let them sit for about 6 to 8 minutes, and then stir them. Let them again sit for about 2 to 3 minutes, then stir them again. Turn the heat off and set pan aside for the kernels to cool.

In a large bowl, combine the roasted corn, the remaining 3 tablespoons of oil, cabbage, spinach, mayonnaise, diced pickled peppers, mustard, cayenne and nutmeg.

Taste and season with salt and black pepper.

Cover and chill for several hours before serving.

Makes 5 servings.

— Arthi Subramaniam