Radish Slaw


2-3 black Spanish radishes, scrubbed and grated

3 cups finely shredded cabbage

1 cup coarsely grated carrots, any color

1/2 cup thinly sliced green or red onion

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

2 tablespoons olive oil

2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves


  • In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

Chili Napa Slaw

Adapted from "Food and Drink Magazine"


1 large napa cabbage, halved lengthwise and thinly sliced crosswise.

8 radishes, halved and thinly sliced

4 carrots, shredded

2 hot chili peppers, seeded, halved and thinly sliced

1/2 cup freshly squeezed lime juice

1/4 cup oil (canola or vegetable)

Sea salt and freshly ground black pepper

Fresh mint (optional garnish)


  • Combine cabbage, radishes, carrots and hot peppers in a large bowl. Drizzle with lime juice and oil and season with salt and pepper, tossing to coat evenly.
  • Cover and refrigerate for at least 4 hours, or up to 2 days.
  • Prior to serving, taste the slaw and season with more salt and pepper if desired. Garnish with mint and serve

Spiced Cabbage

Tamara Stimpson

This is a quick and zippy side dish that works well with many types of cabbage. Consider adding this vitamin packed vegetable to your plate today!


1 head of cabbage, halved and cored and thinly sliced

2 tbsp olive oil

1 tsp brown or yellow mustard seeds

2 cloves garlic, minced

1 tbsp minced gingerroot

1 hot red or green chile, seeded and thinly sliced

1/4 tsp salt


  • In a wok or large shallow Dutch oven, heat oil over medium high heat; stir fry mustard seeds for about 30 seconds, or until they begin to pop.
  • Add garlic, ginger, and chile; stir fry for about 30 seconds or until fragrant but not browned.
  • Add cabbage and salt; stir fry for a couple of minutes or until the cabbage begins to wilt. 
  • Cover and cook, stirring occasionally, for 4 minutes until tender-crisp
  • ENJOY!

Farfalle with Cabbage

Tamara Stimpson

This recipe works best with a savoy cabbage, and even reheats well!


10 strips of pancetta or lean bacon, thinly sliced

extra virgin olive oil

1 clove of garlic, finely chopped

1 handful of thyme, leaves picked from stems

1 large savoy cabbage, outer leaves removed, quartered, cored and finely sliced

1 cup grated Parmesan cheese

1 lb dried farfalle (or bowtie pasta)

salt and pepper

extra virgin olive oil

7 oz buffalo mozzarella, cut into 1/2" dice

2 handfuls of pine nuts, lightly toasted

  • In a skillet fry the pancetta in a little olive oil until lightly golden. Add the garlic and thyme and cook until softened.
  • Add the savoy cabbage and Parmesan, then stir and put the lid on the skillet. Cook for 5 minutes, shaking every now and then.
  • Meanwhile, cook the farfalle in salted boiling water until al dente. Drain and set aside.
  • When the cabbage is tender, season with salt and add some peppery olive oil. 
  • Toss the drained farfalle into the cabbage mixture and mix in the mozzarella and pine nuts. Let mozzarella go slightly gooey before serving.

Cabbage Roll Casserole

Tamara Stimpson

This was given to me by a friend who brought it to a potluck. The whole family loved it so I demanded the recipe!


1 1/2lbs ground beef

2 medium-sized onions, finely chopped

1 clove garlic, minced

1 tsp. salt

1/4 tsp freshly ground black pepper

1 can of tomato sauce (14oz)

14 oz water

1/2 cup long grain rice, uncooked

4 cups of shredded cabbage


  • Heat oven to 350F
  • In a large skillet with a lid, brown beef. Then add onions, garlic, salt, pepper and tomato sauce. Bring to a boil and stir in rice and water.
  • Cover the skillet with a lid and simmer for 20 minutes.
  • Place 2 cups of cabbage in a greased 9" x 12" baking dish.
  • Cover with 1/2 of the beef & rice mixture.
  • Repeat the layers.
  • Cover with foil and bake for 1 hour
  • Serve with sour cream.

Braised Cabbage with Goat's Cheese

Economical and tasty, this a great recipe that cuts the bitterness of cabbage!


1 head of red or green cabbage

1/2 cup white wine vinegar

1/4 cup water

2 1/2 tbsp butter

2 1/2 tbsp sugar


  • Shred the entire head of cabbage and set aside. Preheat oven to 325F.
  • Add vinegar, water, butter and sugar to an ovenproof Dutch oven. Heat over medium high on the stovetop until sugar dissolves. 
  • Add the shredded cabbage and stir to ensure all ingredients are fully incorporated.
  • Cover and braise in the oven for 2 hours, stirring every half an hour or so. If you find that the liquid evaporates too quickly, just add water accordingly.
  • Serve with a dollop of goat's cheese on top to stir in!