Get Your “Diet Friendly” Pointed Head Cabbage While You Can
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Pointed Head or Sweetheart Cabbage is currently the star at local Farmers Markets, get it while it is still available!! Like its’ name describes the pointed head cabbage is conical in shape and generally has a milder flavor. Its season tends to come earlier and it can be used raw in fresh salads, or steamed, stir fried, or pickled, in many recipes!!! Cabbage is truly a dieter’s friend, it has fewer calories the least fat of any vegetable. Full of fiber, this vegetable is a must for those of you trying to lose some pounds!
Pick your cabbage firm and with a bright green color. Remove the outer leaves carefully for preparation, cut the cabbage lengthwise and remove the inner core. Laying the flat side down, cut according to recipe directions. I love cabbage and will eat it most any way it’s prepared, but here are some recipes that may take this figure-friendly veggie to a whole new set of taste buds.
Sally’s Famous Pickled Cabbage
- 2 quarts of thinly shredded cabbage, packed (normally one med cabbage)
- ½ green pepper, thinly sliced using a mandolin, if available
- ½ red and orange pepper, thinly sliced
- 1 large onion, thinly sliced, then cut into smaller pieces
- 1 pint apple cider vinegar (Joey’s prefers Whitehouse)
- 2 1/2 cups sugar
- 1 tablespoon celery seed
- 1 ½ tablespoons salt
- 1 ½ tablespoons mustard seed
- ½ teaspoon turmeric
- Mix cabbage, peppers, and onion together in a crock or enamel pot that can easily hold them, with room left for pressing down. (For example, the crock portion of a slow cooker).
- Combine vinegar, sugar, celery seed, salt, mustard seed, and turmeric, in a large pot and bring to a boil.
- Pour over cabbage mixture. Mix well making sure the mixture gets pressed down in the cabbage. Then take a plate and put it on top and press down a little in order to hold the cabbage underneath the fluid. Then cover with dampened dish towel.
- Remove the dish towel about every 8 hours to stir and make sure it is not sticking at the edges. After 24 hours place the mixture evenly into 4 cleaned pint jars, cover each with liquid and then put lids on and place in fridge.
Hot and Sour Mushroom, Cabbage, and Rice Soup
- 1 tablespoon canola oil
- 4 ounces mushroom caps, thinly sliced
- 1 to 3 jalapeno peppers, finely diced
- 6 cloves garlic, minced
- One 3-inch lump ginger, grated
- 1 to 3 limes, zested and juiced
- 8 cups broth — turkey, chicken, or vegetable
- ½ cup brown rice
- 2 tablespoons soy sauce, plus more to serve
- ½ small head green cabbage, cut in half and shaved thin
- Chili garlic sauce or kimchi, to serve
- Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Toss the mushrooms after 5 minutes and cook for an additional 5 minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened.
- Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.
- Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.
Yields: 8-10 1-cup servings
Spicy Stuffed Cabbage Casserole
- 1-pound spicy bulk pork sausage
- 1-pound lean ground beef
- 1 (28 ounce) can diced tomatoes (I like to use the mixed tomatoes and green chilis)
- 1 onion, chopped
- 1 (6 ounce) can tomato paste
- 2 tablespoons distilled white vinegar
- 2 teaspoons chili powder
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes, or more to taste
- 10 cups shredded cabbage
- Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
- Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into the sausage mixture; add cabbage and fold into the mixture. Reduce heat to medium-low and cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.
Serves 8. Each serving contains Calories 314, Fat 17 g., Carbohydrates 17 g., Protein 22 g., Cholesterol 68 mg., Sodium 890 mg.
Authentic Asian Style Stuffed Cabbage Rolls
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
- 2 tablespoons ginger, minced
- 3 garlic cloves, minced
- 4 ounces mushrooms, thinly sliced
- 1 pound ground pork
- 1 cup cooked jasmine rice
- 1 large carrot, shredded
- 3 scallions, chopped
- ¼ cup cilantro, chopped
- Pinch of red pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 large head Napa cabbage, or Pointed Head cabbage, leaves separated, core removed
- ¼ cup hoisin sauce
- 2 tablespoons water
- Preheat oven to 350°F.
- In a medium-sized pan, heat canola and sesame oils. Sauté garlic, ginger, and mushrooms for about 5 minutes.
- In another large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce, and rice wine vinegar. Use your hands to mix until well combined. Add ingredients from frying pan and mix well.
- Lay a cabbage leaf flat on a baking sheet. Scoop about 3 tablespoons – to ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf. Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling.
- In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all of the rolls. Bake for 30 minutes. Check to make sure pork is done, and cook for additional 4-5 more if needed.
Yields 4 rolls.