If you subscribe to a CSA or frequent your local farmer’s market, you’re probably running out of cabbage recipes to try – but there are still plenty of ways you can bring out the best in winter crucifers.

1. Vegan Cabbage Rolls

This Eastern European comfort food is getting a delicious vegan makeover. Cabbage rolls are usually stuffed with a rich meat filling, but this version lightens things up with a smoky mix of quinoa and lentils. The slowly braised cabbage leaves become mellow and slightly sweet as they bake in the simple tomato sauce for a moreish meal that will warm you up on a cold winter evening.

2. Rainbow Slaw

Winter produce has a reputation of being rather monotonous, but this rainbow slaw does away with any misconceptions. A combination of colorful seasonal cabbages joins scallions, sweet mango, and a variety of nuts and seeds for a crispy, crunchy salad that’s filled with vitamins, minerals, and flavor. A tamari dressing with a hint of sweet maple and an extra-large handful of cilantro finish this salad off nicely.

3. Colcannon

It’s perhaps no surprise that the Irish are masters of finding ways to make the humble potato taste even more delicious. In classic colcannon, two winter staples are united with bacon and a touch of butter for a hearty comfort food side dish that will be more than welcome on your winter table. To quickly turn this into a main, serve mounds of colcannon topped with a poached or fried egg or two.

4. Beet Sauerkraut

If you’ve reached your cabbage limit, why not save some for later in the form of homemade sauerkraut? This natural ferment is great for gut health, and it’s super delicious on top of salads or as a side to pretty much any cooked protein. This version is a little bit different from most: it gets its bold, beautiful color from a combination of red cabbage and raw red beet, which also lends a bit of sweetness to the final kraut.

5. Vegan Kimchi

If you prefer your fermented cabbage with a bit of spice, homemade Korean kimchi is the perfect solution. This vegan kimchi recipe is jam-packed with flavor thanks to a combo of scallions, garlic, ginger, and Korean chili powder. It also gets a touch of sweetness with the addition of a few apple slices. Enjoy it in this soft tofu soup or on its own with rice.

What are your favorite ways to serve cabbage? Let us know via Facebook or Twitter!

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Here’s another soy recipe using soy in its traditional, minimally-processed form. Fermented soy products are healthiest of all. Even though tofu is not fermented, Korean cuisine includes plenty of other fermented foods, including kimchi. I’m guessing this is just another example of the natural, wise balance of many traditional cuisines.

This recipe isn’t perfectly authentic as it mixes a Japanese technique with a Korean dish, but it’s not that far off the mark, either. It’s easy to put together and the ingredients are reasonably easy to find. Great for a cold night – or a night with a cold! The Korean red pepper is a ground spice that can be found in any Korean grocery store. Ask for the type used to make kimchi.

This dish is not vegetarian as its base is dashi broth made with bonito flakes. Eaters should also know that many varieties of kimchi include dried or salted fish.

Korean Inspired Soft Tofu Soup with Kimchi

Serves 4

You’ll need:

2 quarts dashi broth

1/2 yellow onion, sliced thin

2 garlic cloves, peeled and finely chopped

1 tablespoon (more or less, depending on your taste) Korean red pepper

Salt to taste

1/2 ounce dried mushrooms, such as shiitake or wood ear, reconstituted and sliced thinly

1-14 ounce package organic soft (silken) tofu

1 handful cellophane noodles, soaked until pliable (optional)

Sliced scallions (green and white part) for serving

Sesame oil for serving

Good quality kimchi for serving

To make:

Bring the broth to a boil and add the onions, and garlic. Add the red pepper and a little salt and simmer for 10 minutes. Taste and correct salt. Add the mushrooms and tofu and simmer for another few minutes. Add the noodles and heat through until translucent.

Ladle into deep bowls and garnish each serving with scallions, a drizzle of sesame oil, and kimchi.

Image: jslander

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