Corned Beef and Cabbage

In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling spice is a blend of cardamom, bay leaves, ginger, peppercorns, and other flavorings; look for it in the spice aisle of your grocery store.

• 5 large cloves garlic, smashed
• 4 large sprigs fresh thyme  
• 3 Tbs. pickling spice
• 2 dried bay leaves  
• 1 Tbs. black peppercorns 
• 1 4- to 5-lb. corned beef brisket 
• 4 medium red potatoes (about 1-1/2 lb.), scrubbed and quartered
• 4 large carrots (about 1 lb.), peeled and cut into 2-inch lengths  
• 2 large yellow onions (about 1 lb.), quartered 
• 2 large celery stalks, cut into 2-inch lengths 
• 1 large head green cabbage (about 3 lb.), outer leaves discarded, quartered 
• 3 oz. (6 Tbs.) unsalted butter 
• Kosher salt and freshly ground black pepper
• Malt vinegar, for drizzling (optional) 

Cut a 5-inch square of cheese cloth and lay it on a flat work surface. Put 4 of the garlic cloves, the thyme, pickling spice, bay leaves, and peppercorns in the center of the cloth. Tie the opposite corners together, creating a pouch.

Put the brisket and the spice pouch in a 12-quart stock pot and add enough cold water to cover the brisket by 4 inches. Bring to a boil over high heat and then reduce the heat to maintain a simmer, cover, and cook until the beef is nearly fork-tender, about 3-1/2 hours. 

Add the potatoes, carrots, onions, celery, and cabbage. Simmer until the meat is fork-tender and the vegetables are just tender, about 30 minutes more. With tongs, transfer the meat to a cutting board, tent with foil, and let rest for 15 minutes. 

Using a wire skimmer or slotted spoon, transfer the vegetables to a foil-lined baking sheet. Reserve the cooking liquid and discard the spice pouch. 

In a 1-quart saucepan, melt the butter over medium-low heat and add the remaining garlic clove. Cook until the garlic is lightly browned, about 5 minutes. Discard the garlic.

Meanwhile, position a rack in the center of the oven and heat the broiler on high. Drizzle the butter over the vegetables and broil until lightly browned, about 5 minutes. 

Slice the corned beef and arrange on a serving platter, surrounded by the vegetables. Drizzle some of the cooking liquid over the meat and pass the remaining liquid and malt vinegar (if using) on the side. Serve hot.

Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

• 2-1/2 Tbs. rice vinegar
• 2 Tbs. mayonnaise
• 1-1/2 Tbs. extra-virgin olive oil
• 1 Tbs. soy sauce
• 1 Tbs. granulated sugar
• 1 Tbs. peeled and finely grated fresh ginger
• 1 serrano chile, stemmed, seeded, and minced
• Kosher salt and freshly ground black pepper
• 2-1/2 cups thinly sliced radicchio (about one-half head)
• 2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
• 2 cups thinly sliced red cabbage (about one-quarter small head)
• 1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
• 2 medium scallions (white and light-green parts only), thinly sliced on the diagonal

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Stir-Fried Napa Cabbage with Garlic, Fresh Chile & Basil

Try this with roasted chicken, sautéed chicken thighs, or pan-seared fish fillets.

• 1 medium-small head napa cabbage (about 1-3/4 lb.)
• 1 Tbs. canola oil
• 3 medium cloves garlic, coarsely chopped (about 1 Tbs.)
• 1 Tbs. fish sauce
• 1-1/2 tsp. granulated sugar
• 1/4 tsp. kosher salt
• 1/2 medium serrano chile, coarsely chopped (don’t seed)
• 1/4 cup roughly torn fresh basil leaves
• 2 to 3 tsp. fresh lime juice
• 2 medium scallions, thinly sliced on an extreme diagonal, for garnish

Tip:

Look for medium-size cabbages that feel heavy for their size and have plenty of light-green leaves. You can cut napa cabbage any way you would cut green cabbage.

Slice the cabbage in half lengthwise. Position one half cut side up and slice it across the middle at the point where the ruffled, leafy top gives way to white stem. Remove the core, slice the stem end lengthwise into 1-1/2-inch-thick wedges, and cut the wedges crosswise into 1-1/2-inch pieces (the leaves will separate). Cut the leafy half in the same way. Keep the leaves and stems separate. Repeat with the remaining half cabbage. You should have about 5 cups stems and 4 cups leaves.

Heat a wok or a 12-inch skillet over high heat for about 45 seconds and then add the oil, swirling it to coat the pan. When the oil is hot and shimmering, add the garlic and the white stems. Stir-fry until the stems brown lightly in spots and begin to release some liquid, about 2 minutes. Add the fish sauce, sugar, salt, and chile and toss. Continue to stir-fry until the stems are barely tender, about 2-1/2 minutes.

Add the cabbage leaves, stirring quickly to move them to the bottom of the pan. As soon as the stems are just tender and the tops are barely wilted, 30 to 40 seconds more, remove from the heat and stir in the basil and 2 tsp. lime juice. Season to taste with salt, garnish with the scallions, and add more lime juice, if you like. Serve immediately.

Hoisin Pork with Napa Cabbage

Who needs take-out? Here, quick cooking pork tenderloin is the perfect protein for an easy weeknight stir-fry. The sweet napa cabbage marries beautifully with the mellow pork and the sweet and salty hoisin sauce ties it all together. 

• 1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
• 1 tsp. kosher salt; more to taste
• 3 Tbs. hoisin sauce (I like Lee Kum Kee brand)
• 2 Tbs. soy sauce
• 1 Tbs. balsamic vinegar
• 3 Tbs. canola or peanut oil
• 2 tsp. minced garlic
• 6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)
• 1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
• 1/4 cup thinly sliced fresh chives

In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.

Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.

Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.

Mexican-Style Slaw with Jícama, Cilantro & Lime

This slaw also makes a tasty topping for fish or chicken soft tacos.

• 1 small or 1/2 medium red or green cabbage (or use a mix of both, about 1-1/2 lb.), bruised outer leaves removed, cored, and cut into six wedges
• Kosher salt
• 1 medium jícama (about 1 lb.), peeled and quartered
• 4 scallions (white and green parts), thinly sliced on the diagonal (about 1/2 cup)
• 1/4 cup chopped fresh cilantro
• 1/4 cup plus 2 Tbs. mayonnaise
• 1/4 cup fresh lime juice; more to taste
• 1 jalapeño, seeded (if you like) and minced

Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a colander and toss it with 1 Tbs. kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plate. Drain the cabbage in the sink or over a bowl for 2 hours.

If using a food processor, switch to the grating disk and grate the jícama or cut it into very thin (julienne) strips by hand; you should have about 2 cups. Put the jícama in a large bowl and toss in the scallions and cilantro.

In a small bowl, whisk the mayonnaise, lime juice, and jalapeño.

Turn the cabbage out onto a clean dishtowel or paper towels and pat it thoroughly dry. Toss the cabbage with the jícama and the lime mayonnaise. Season to taste with more kosher salt and lime juice if needed.

Pork Medallions with Chickpeas and Cabbage

In this flavor-packed, one-skillet supper, pork tenderloin medallions are topped with creamy fontina and tangy-salty prosciutto and cooked on a bed of tender cabbage and earthy chickpeas.

• 2 1-lb. pork tenderloins
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, halved lengthwise and thinly sliced crosswise
• 1/2 small head Savoy cabbage, thinly sliced (6 to 7 cups)
• 2 cups Chickpeas with Bay Leaves and Herbs, plus 1/2 cup reserved cooking liquid
• 6 thin slices prosciutto di Parma (3-1/2 oz.)
• 6 oz. coarsely grated Italian fontina (about 2 cups)

Position a rack in the center of the oven and heat the oven to 425°F.

Trim and slice each tenderloin on the diagonal into 3 thick medallions. Place each medallion on a cut side, and using your hands, gently press on each to flatten slightly. Season on both sides with salt and pepper.

Heat the butter and oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches, cook the pork, flipping once, until golden-brown, 2 to 3 minutes per side. Transfer to a plate and set aside.

Turn the heat down to medium and add the onion and 1/4 tsp. salt. Cook, stirring often, until lightly browned, 5 to 6 minutes. Add the cabbage, 1/4 tsp. salt, and 1/2 cup water. Stir, cover, turn the heat down to medium low, and cook, stirring occasionally, until the cabbage is tender, 15 to 20 minutes. Stir in the chickpeas and the reserved cooking liquid and season to taste with salt and pepper. Arrange the pork over the cabbage and chickpeas and top with the prosciutto and fontina. Transfer the skillet to the oven and cook until the pork reaches 145°F, 12 to 15 minutes. Let rest for 5 minutes before serving.

Red Potato, Cabbage, Bacon & Gruyère Gratin

Serve this hearty gratin with roasted chicken, sausages, or pork.

For the topping:

• 4 strips thick-cut bacon, diced
• 1-1/2 cups fresh coarse breadcrumbs (from an airy, crusty loaf like ciabatta)
• 2 Tbs. unsalted butter, melted
• Kosher salt

For the gratin:

• 3 Tbs. unsalted butter, plus 1/2 tsp. for the dish
• 10 oz. Savoy cabbage, chopped (about 5 cups of roughly 3/4-inch pieces)
• Kosher salt and freshly ground black pepper
• 1 heaping Tbs. minced garlic
• 3/4 cup homemade or low-salt chicken broth
• 1/2 cup heavy cream
• 1-1/4 lb. red potatoes (4 medium), unpeeled
• 3 oz. grated Gruyère

Make the topping:

In a large saucepan, cook the diced bacon over medium heat until very crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour the fat out of the skillet and reserve the skillet (don’t clean it). Mix the breadcrumbs with the melted butter until well combined; add a pinch of salt and the bacon bits and set aside.

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-qt. gratin dish with 1/2 tsp. of the butter.

Over medium-low heat, melt the remaining 3 Tbs. butter in the pan in which the bacon was cooked. Scrape the browned bits from the bottom of the pan as the butter melts. Add the cabbage and season with about 1/4 tsp. salt and some pepper. Turn the heat to medium and cook, stirring frequently, until the cabbage is wilted and beginning to brown, 4 to 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Add the chicken broth and the cream, stir and scrape the pan, and remove from the heat.

Assemble and bake the gratin:

Cut the potatoes in half lengthwise and slice the halves thinly. Put the potatoes in a large bowl with a scant 2 tsp. kosher salt and a few grinds of pepper. Add the cabbage mixture, scraping the pan well. Add the Gruyère and, using a rubber spatula, mix gently and thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly distributed. Cover with the breadcrumb topping and bake until the topping is well browned and the potatoes pull away from the edges and are just tender enough to poke through with a fork, about 1 hour. Let cool for 15 to 20 minutes before serving.

Kimchi

Homemade kimchi paste provides the flavor base for this tangy, assertive condiment. Use leftover paste to make another batch of kimchi or add it to stews, soups, or sauces for a spicy kick.

For the kimchi paste

• 1 cup gochu garu (coarse Korean red pepper flakes)
• 3 Tbs. dark brown sugar
• 1 Tbs. kosher salt or sea salt
• 1 medium apple, unpeeled, cored and quartered
• 1/2 medium yellow onion, peeled
• 6 to 8 oil-packed anchovy fillets, drained
• 5 medium cloves garlic, peeled
• 1 oz. (about 1 inch) fresh ginger, peeled and thickly sliced

For the kimchi

• 1 (2-lb.) napa cabbage, trimmed, cut lengthwise into 8 sections, then crosswise into 2- to 3-inch rectangular pieces (about 15 cups)
• 2 Tbs. plus 1 tsp. kosher salt or sea salt
• 3/4 lb. daikon radish, peeled and cut into matchsticks (about 2 cups)
• 1 tsp. granulated sugar
• 8 to 10 scallions, halved lengthwise and then cut crosswise into 2-inch pieces
• 5 medium cloves garlic, cut into matchsticks 2 oz. (about 2 inches) fresh ginger, peeled and cut into matchsticks

Make the kimchi paste

In a medium bowl, combine the gochu garu with 1/2 cup water. Add the sugar and salt and mix well. Set aside.


In a food processor, purée the apple, onion, anchovies, garlic, and ginger until smooth. Add the purée to the red pepper paste and mix thoroughly. Refrigerate the paste in an airtight container for at least 24 hours before using. It will keep for up to 3 months in the refrigerator.

Prepare the kimchi

Put a third of the cabbage in an extra-large bowl. Sprinkle with 2 tsp. of the salt. Top with another third of the cabbage and sprinkle with 2 tsp. salt. Repeat with the remaining cabbage and 2 tsp. salt. Put a piece of plastic wrap directly on the cabbage and then weigh down with four 1-lb. cans. Let the cabbage rest at room temperature for 3 hours.


Remove the cans, transfer the cabbage to a colander, rinse briefly, and let drain. Clean the bowl. Take handfuls of the cabbage, squeeze out any excess liquid, and put the squeezed cabbage in the bowl; set aside.


In a medium bowl, combine the daikon, the remaining 1 tsp. salt, and the sugar. Let rest for 15 minutes.


With your hands, rub the daikon strips until they’re soft and pliable. Drain the daikon in a colander. Wipe out the bowl. Gather the daikon into a ball and squeeze out any liquid; return to the bowl.


Add the scallions, garlic, and ginger to the daikon and toss to distribute. Add the daikon mixture to the cabbage and toss again.


Open a gallon-size-zip-top bag; set aside. Wearing disposable plastic gloves, use your hands to mix 3/4 cup of the kimchi paste with the cabbage mixture. Be sure the cabbage mixture is thoroughly coated with the kimchi paste; season to taste with salt.


Put the cabbage in the plastic bag. Remove and discard the gloves. Seal the bag three-quarters of the way.


Starting from the bottom of the bag, roll the bag forward to expel air. Try to prevent liquid from seeping out of the bag. When you have almost reached the top, seal the bag completely. Unroll the bag and put it on a baking sheet. Let the kimchi ferment at room temperature for 24 hours.


Transfer the kimchi and its liquid to a sterile wide-mouth 1.5-liter (or half-gallon) glass jar and refrigerate. (The kimchi should be stored in one jar, not divided into multiple jars.) It will be ready after 24 hours, though some may prefer the more fermented taste the kimchi acquires after 2 to 3 days. Kimchi will last in the refrigerator for at least 4 weeks.

North Carolina Coleslaw

This coleslaw is a traditional garnish to North Carolina Style Pulled Pork Sandwiches.

• 1-1/2 cups Lexington Style Barbecue Sauce
• 6 cups (1-3/4 lb.) finely chopped or grated green cabbage (from about 1 small cabbage)

In a large bowl, mix the sauce and cabbage. Let sit for at least 2 hours and up to overnight for flavors to blend, stirring occasionally. Refrigerate if not using the same day.

Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables

A cool noodle salad topped with soy-glazed stir-fried vegetables makes a light, refreshing meal. You can also substitute more unusual vegetables, like Chinese long beans or jícama. Keep in mind that though this dish is meatless, the nuoc cham dressing contains fish sauce; substitute soy sauce for a truly vegetarian version.

For the noodles:

• 8 oz. dried rice vermicelli

For the tofu and vegetables:

• 4 Tbs. vegetable oil
• 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
• 2 shallots, thinly sliced
• 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
• 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
• 1-1/2 cups shredded green or Napa cabbage
• 1-1/2 cups thinly sliced bok choy
• 2 Tbs. soy sauce; more or less to taste
• 1/2 red bell pepper, thinly sliced

For the garnishes:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles:

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Cook the tofu and vegetables:

Heat 2 Tbs. of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.

Heat the remaining oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 Tbs. water.)

Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.

Assemble the salads:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the tofu and vegetables on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Pork Lo Mein with Seared Scallions & Shiitakes

You can usually find Chinese noodles in the produce section of the supermarket.

• 3/4 lb. boneless pork country-style ribs, cut into 1/4-inch-wide strips
• 2-1/2 Tbs. soy sauce; more to taste
• 2 Tbs. dry sherry
• 1 tsp. cornstarch
• 2 Tbs. plus 1 tsp. kosher salt
• 9 oz. fresh Chinese noodles
• 5 Tbs. canola or peanut oil
• 6 oz. scallions (14 to 16 medium), trimmed and cut into 2-inch pieces
• 3-1/2 to 4 oz. shiitake mushrooms, stemmed, caps thinly sliced (2 cups)
• 1 Tbs. minced fresh ginger
• 2 medium cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• 3 cups thinly sliced napa cabbage (about 6 oz.)
• 2 cups mung bean sprouts, rinsed
• 2 tsp. Asian sesame oil

In a medium bowl, toss the pork with 1 Tbs. of the soy sauce, 1 Tbs. of the sherry, the cornstarch, and 1/4 tsp. of the salt. Refrigerate for at least 15 min. and up to 1 hour.

Bring 2 quarts of water to a boil in a large pot. Add 2 Tbs. of the salt and cook the noodles, stirring occasionally, until just tender, about 3 min. Drain in a colander and run under cold water until the noodles cool to about room temperature. Turn the noodles out onto a baking sheet lined with paper towels to dry.

Heat 1-1/2 Tbs. of the oil in a 12-inch nonstick skillet over medium heat. Add the noodles and cook, tossing occasionally, until golden and slightly crisp, about 6 min. Meanwhile, replace the damp paper towels on the baking sheet with dry ones. When golden, transfer the noodles to the dry towels.

Heat 1-1/2 Tbs. of the oil in the nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, tossing often, until browned and just cooked through, 2 to 3 min. Transfer to a plate or bowl. Pour the remaining 2 Tbs. oil into the skillet and then add the scallions, mushrooms, and 1/4 tsp. of the salt. Cook, stirring occasionally, until browned, 3 to 4 min. Add the ginger, garlic, and pepper flakes and cook, stirring, until fragrant, 30 to 60 seconds. Add the cabbage, bean sprouts, and the remaining  1/2 tsp. salt. Cook, stirring often, until the cabbage just starts to soften, 1 to 2 min.

Add the noodles and pork to the pan and cook, stirring, until heated through, 1 to 2 min. Add the remaining 1-1/2 Tbs. soy sauce, the remaining 1 Tbs. sherry, and the sesame oil and cook, tossing the ingredients, for 1 min. more. Serve immediately. Add more soy sauce to taste or pass the soy sauce at the table.

Lamb-and-Feta Stuffed Cabbage

These stuffed cabbage rolls (known as lahanodolmades in Greece) are slow-simmered in a slightly sweet, ouzo-infused tomato sauce. Use only short-grain rice in the filling; long-grain rice takes too long to soften.

• 1 large head green cabbage (about 3 lb.), outer leaves discarded, cored
• 1 lb. ground lamb
• 1 large yellow onion, finely chopped
• 1 large egg
• 4 oz. (1 cup) crumbled feta
• 1/2 cup short-grain rice, such as Arborio
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 Tbs. finely chopped fresh oregano
• 1 Tbs. fresh lemon juice
• 1 tsp. ground cumin
• 1/2 tsp. fennel seeds, crushed
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 15-oz. can crushed tomatoes (about 2 cups)
• 1 cup lower-salt chicken broth
• 1/3 cup ouzo or sambuca

Fill a tall, 8-quart (or larger) pot with enough water to submerge the whole cabbage and bring to a boil over high heat. Boil the cabbage until the outer leaves are bright green and start to pull away, about 4 minutes. Carefully pull them off with tongs and lay them on a baking sheet lined with a kitchen towel. Continue boiling the cabbage and removing its leaves in layers as they soften until the entire cabbage is cooked, 15 to 20 minutes total. Let cool.

In a large bowl, use your hands to combine the lamb, onion, egg, feta, rice, parsley, oregano, lemon juice, cumin, fennel, 2-1/2 tsp. salt, and 1ƒ tsp. pepper.

With a paring knife, remove the hard ribs from the cabbage leaves. Cut the larger leaves in half lengthwise.

 Coat the bottom of an 8- to 9-quart Dutch oven with the olive oil. Arrange several cabbage leaves on a work surface so they run lengthwise away from you. Working with one leaf, put about 1-1/2 Tbs. of the lamb mixture on the end closest to you. Fold the long sides in toward the lamb, and then roll away from you to enclose the meat. Put the roll in the pot, seam side down. Repeat with the remaining cabbage and filling, arranging the rolls in a snug single layer (if necessary, add a loosely packed second layer).

Combine the tomatoes, broth, and ouzo in a medium bowl and pour the mixture over the rolls. Bring to a boil over medium heat. Reduce to a gentle simmer, cover, and cook, shaking the pot occasionally so the rolls don’t stick, until the rice in the filling is completely tender, 60ƒ to 90 minutes.

Sweet & Sour Spiced Cabbage

Braising cabbage with butter, apple juice, red currant jelly, and spices gives it amazingly rich flavor (the dish is an essential part of a traditional Scandinavian holiday meal). Leftovers are delicious on our iconic open faced sandwiches, smørrebrød.

• 2 oz. (4 Tbs.) salted butter
• 1 large (3-lb.) red cabbage, halved, cored, and sliced 3/4 inch thick
• 2 cups unsweetened apple juice
• 1 medium yellow onion, finely chopped
• 1/3 cup apple cider vinegar
• 1/4 cup red currant jelly
• 3 bay leaves
• 1 cinnamon stick
• 1 star anise
• Kosher salt and freshly ground black pepper

Melt the butter in a 6-quart pot over medium heat. Add the cabbage and cook, stirring occasionally, until just wilted, about 6 minutes. Add the apple juice, onion, vinegar, jelly, bay leaves, cinnamon, star anise, and 1 Tbs. salt. Cover and simmer, stirring occasionally and adjusting the heat as needed, until the cabbage is very tender, about 2 hours. If there is a lot of liquid in the pot, boil uncovered until only about 1/2 inch remains. Remove and discard the whole spices, season to taste with salt and pepper, and serve.

Sweet-Sour Red Cabbage

I love this as a side dish because its sweet flavors go so well with my recipe for Mustard-Sage & Maple-Glazed Pork Roast and because the sour-tangy element highlights the flavors in the glaze.

• 1 Tbs. olive oil
• 6 oz. applewood-smoked bacon (about 7 slices), cut into julienne (to yield 1-1/2 cups)
• 1 large yellow onion (12 oz.), thinly sliced (to yield 2 cups)
• 1 small head red cabbage (about 2 lb.), cored, cut into eighths, and thinly sliced crosswise (to yield about 8 cups)
• 1 cup dark brown sugar
• 1/4 cup red-wine vinegar
• Kosher salt and freshly ground black pepper

In a 5- or 6-quart Dutch oven, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered and the bacon is crisp, 3 to 4 min. Add the onion and cook, stirring frequently, until soft and lightly colored, about 3 min. Add the cabbage and cook, stirring regularly, until just wilted, about 5 min. Add the brown sugar and vinegar, stir well, and let cook until the cabbage is wilted but still has a bit of crunch left to it, about 5 minutes. Season with 3/4 tsp. salt and several grinds of pepper. Adjust the acidity or sweetness with a touch more vinegar or sugar if you like, and add more salt and pepper if needed.

Red Leaf & Cabbage Salad with Grilled Tarragon Chicken

Main-dish salads are summer’s answer to the one-bowl weeknight meal. And while this satisfying salad can be served family-style in a large serving bowl or platter, it’s better to plate it individually to ensure that the ingredients get thoroughly dressed and equally distributed.

• 1 head red leaf lettuce, washed, dried, and torn into bite-size pieces (about 10 cups)
• 1 cup shredded red cabbage (about 1/4 small head)
• 2 Tbs. red-wine vinegar
• 5 Tbs. chopped fresh tarragon
• 2 Tbs. plus 1 tsp. Dijon mustard
• 1 Tbs. honey
• 1 large shallot, finely chopped
• 1/3 cup plus 1 Tbs. extra-virgin olive oil
• 4 boneless, skinless chicken breast halves
• Kosher salt and freshly ground black pepper
• 3 oz. crumbled blue cheese (3/4 cup)
• 1/2 cup toasted slivered almonds

Tip:

It’s important to cook the chicken over moderate heat. If the grill is too hot, the honey in the glaze will burn.

 Heat a gas grill to medium. Put the lettuce and cabbage in a large bowl, cover with a damp paper towel, and refrigerate. In a small bowl, whisk the vinegar with 2 Tbs. of the tarragon, 1 tsp. of the mustard, 1 tsp. of the honey, and the shallot. Whisk in 1/3 cup of the oil and season with salt and pepper.

Remove the tenderloins from the chicken breasts and reserve for another use. Put the chicken in a medium bowl and season with salt and a generous amount of pepper. In a small bowl, whisk the remaining 3  Tbs. tarragon, 2  Tbs. mustard, 2  tsp. honey, and 1  Tbs. oil until well combined. Spread this mixture all over the chicken.

Put the chicken on the grill, cover, and cook the chicken on one side until grill marks appear, 5 to 6 min. Flip the chicken over, cover, and continue to cook until the chicken is cooked through, firm, and golden brown all over, another 4 to 6 min. Transfer the chicken to a clean cutting board and let rest for 5 min. Slice the chicken crosswise on an angle into 1/2-inch slices.

Toss the greens with just enough of the dressing to coat well. Season to taste with salt and pepper. Portion the greens among four plates. Arrange the sliced chicken on and around the greens and drizzle with a little of the remaining dressing. Sprinkle with the blue cheese and almonds and serve.

Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables

A cool noodle salad topped with soy-glazed stir-fried vegetables makes a light, refreshing meal. You can also substitute more unusual vegetables, like Chinese long beans or jícama. Keep in mind that though this dish is meatless, the nuoc cham dressing contains fish sauce; substitute soy sauce for a truly vegetarian version.

For the noodles:

• 8 oz. dried rice vermicelli

For the tofu and vegetables:

• 4 Tbs. vegetable oil
• 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
• 2 shallots, thinly sliced
• 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
• 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
• 1-1/2 cups shredded green or Napa cabbage
• 1-1/2 cups thinly sliced bok choy
• 2 Tbs. soy sauce; more or less to taste
• 1/2 red bell pepper, thinly sliced

For the garnishes:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles:

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Cook the tofu and vegetables:

Heat 2 Tbs. of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.

Heat the remaining oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 Tbs. water.)

Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.

Assemble the salads:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the tofu and vegetables on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Braised Red Cabbage with Red Zinfandel

This pleasantly sweet side dish yearns to be served with roast pork and potatoes.

• 2 Tbs. olive oil
• 1/2 large onion (I like red), thinly sliced 
• 1-1/2 to 1-3/4 lb. red cabbage, thinly sliced (6 to 7 cups)
• 1 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 3/4 tsp. coarse salt 
• Freshly ground black pepper to taste
• 1 cup red Zinfandel or other good-quality red wine
• 1/3 cup red-wine vinegar
• 1/2 cup firmly packed dark brown sugar

In a large pan that’s deep enough to accommodate the cabbage when raw, heat the olive oil. Add the onion and cook slowly over medium-low heat until the onion is golden brown (it’s okay if the edges start to crisp), 15 to 20 minutes. Add the cabbage and sauté, tossing with tongs, until it has collapsed slightly and is no longer stiff, about 2 minutes.

Raise the heat to high and add the allspice, nutmeg, and salt. Add pepper generously to taste (about 20 grinds) and stir to coat the cabbage with the spices. Add the wine and bring to a boil. Cover the pan, reduce the heat to medium low, and cook until the cabbage is almost tender and the wine is absorbed, about 40 minutes. Raise the heat to medium and add the vinegar, stirring to deglaze the pan. Add the brown sugar, stir, and cover again, reducing the heat to medium low. Continue to braise until the liquid is absorbed and the cabbage is very tender, about 30 minutes more. If the cabbage is done but there’s still liquid in the pan, raise the heat to medium high and cook, uncovered, until the liquid has reduced to a glaze. Toss to coat and transfer to a serving dish.

Caramelized Cabbage on Creamy Polenta

A good-quality aged cheese is wonderful in this dish. Taste the cheese before you use it to be sure it isn’t too salty. If you’re doubling the recipe, double the cooking time. You can keep the “pie” hot over simmering water for up to half an hour, but it doesn’t reheat well.

• 2 Tbs. extra-virgin olive oil
• 1/4 lb. chopped pancetta
• 2 cloves garlic, minced
• 1 small sprig rosemary, chopped
• 2 lb. green, white, or Savoy cabbage, cored and thinly shredded
• 2 tsp. salt; more to taste
• Freshly ground black pepper to taste
• About 3 Tbs. dry white wine (or water); more if needed
• A few drops balsamic vinegar
• 1 cup medium-coarse cornmeal, preferably organic stone-ground
• 4 cups water
• 1/2 tsp. olive oil
• 1 Tbs. butter
• 2 oz. finely grated Asiago or Pecorino Romano

Prepare the cabbage:

Heat the 2 Tbs. extra-virgin olive oil in a wide, deep saucepan over medium heat. Add the pancetta, garlic, and rosemary and sauté until the pancetta and garlic soften, about 4 minutes. Add the cabbage, 1/2 tsp. of the salt, the pepper, wine, and 1/4 cup water; toss to coat thoroughly. Cover and cook over medium heat for about 1 hour, adding a little more water or white wine whenever the cabbage seems too dry or begins to brown too fast, checking about every 5 minutes (the cabbage should stew slowly and brown lightly). After about 1 hour, uncover and cook, stirring, until the cabbage is meltingly tender, lightly caramelized, medium brown, and somewhat dry to the touch, about 5 to 10 minutes. Add the balsamic vinegar, taste, and adjust seasonings.

Meanwhile, prepare the polenta:

Heat the oven to 350°F. In an oiled 3-qt. nonstick ovenproof skillet, combine the cornmeal, 4 cups water, the 1/2 tsp. olive oil, and the remaining 1-1/2 tsp. salt; stir briefly. Bake uncovered for 40 minutes. Remove the pan from the oven, give the polenta a good stir, and return the pan to the oven to bake another 5 minutes. Stir in the butter and half of the cheese. Pour the polenta into a greased 9-inch heatproof dish, cover evenly with the cabbage, and scatter the remaining cheese on top. Bake until the tips of the cabbage are brown and crisp, 10 to 15 minutes. Serve hot.

Cabbage and Apples with Riesling and Caraway

Boiling, then sautéing the cabbage gives it an almost silky texture. This dish is a perfect match for roast pork loin or sausage, such as bratwurst or boudin blanc.

• Kosher salt
• 1 medium head green or Savoy cabbage (about 3 lb.), cored, and cut into 1-inch pieces
• 6 Tbs. unsalted butter
• 1-1/2  lb. apples, such as Granny Smith or Pink Lady, peeled, cored, and cut into 1/4-inch-thick slices
• 1 tsp. granulated sugar; more as needed
• 1/4 cup white wine, preferably Riesling
• 1 tsp. caraway seeds, lightly toasted

Bring a large pot of well-salted water to a boil. Add the cabbage, return to a boil and cook until tender, 6 to 8 minutes. Drain well and set aside.

Melt 3 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the apples, spreading them evenly. Season with a generous pinch of salt, sprinkle with the sugar, and cook, tossing occasionally, until lightly caramelized and just tender (they should still offer a little resistance when pierced with a fork), about 5 minutes.

Add the wine and cook until reduced by half, about 1-1/2 minutes. Add the remaining 3 Tbs. butter, the cabbage, and caraway and continue cooking, stirring gently, until the butter has melted, 1 to 2 minutes. Season to taste with salt and a pinch more sugar, if necessary. Serve hot or warm.

Red Potato, Cabbage, Bacon & Gruyère Gratin

Serve this hearty gratin with roasted chicken, sausages, or pork.

For the topping:

• 4 strips thick-cut bacon, diced
• 1-1/2 cups fresh coarse breadcrumbs (from an airy, crusty loaf like ciabatta)
• 2 Tbs. unsalted butter, melted
• Kosher salt

For the gratin:

• 3 Tbs. unsalted butter, plus 1/2 tsp. for the dish
• 10 oz. Savoy cabbage, chopped (about 5 cups of roughly 3/4-inch pieces)
• Kosher salt and freshly ground black pepper
• 1 heaping Tbs. minced garlic
• 3/4 cup homemade or low-salt chicken broth
• 1/2 cup heavy cream
• 1-1/4 lb. red potatoes (4 medium), unpeeled
• 3 oz. grated Gruyère

Make the topping:

In a large saucepan, cook the diced bacon over medium heat until very crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour the fat out of the skillet and reserve the skillet (don’t clean it). Mix the breadcrumbs with the melted butter until well combined; add a pinch of salt and the bacon bits and set aside.

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-qt. gratin dish with 1/2 tsp. of the butter.

Over medium-low heat, melt the remaining 3 Tbs. butter in the pan in which the bacon was cooked. Scrape the browned bits from the bottom of the pan as the butter melts. Add the cabbage and season with about 1/4 tsp. salt and some pepper. Turn the heat to medium and cook, stirring frequently, until the cabbage is wilted and beginning to brown, 4 to 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Add the chicken broth and the cream, stir and scrape the pan, and remove from the heat.

Assemble and bake the gratin:

Cut the potatoes in half lengthwise and slice the halves thinly. Put the potatoes in a large bowl with a scant 2 tsp. kosher salt and a few grinds of pepper. Add the cabbage mixture, scraping the pan well. Add the Gruyère and, using a rubber spatula, mix gently and thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly distributed. Cover with the breadcrumb topping and bake until the topping is well browned and the potatoes pull away from the edges and are just tender enough to poke through with a fork, about 1 hour. Let cool for 15 to 20 minutes before serving.