Wilted Cabbage Recipes

WILTED CABBAGE SALAD

Steps:

• Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.

PORK TENDERLOIN STEAKS WITH WILTED CABBAGE AND APPLES

Steps:

• Slice the pork tenderloin at a long angle into 4 "steaks" and sprinkle with the thyme and a total of 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks to the skillet and cook, turning once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
• While the steaks cook, core and slice the apple and thinly slice the cabbage. Stir together the broth, vinegar and sugar in a small bowl.
• When the pork has finished cooking, add the cabbage, apples, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same skillet. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth mixture and continue to cook until the cabbage is tender and the liquid has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
• Divide the cabbage and apples and any juices in the skillet among the plates with the steaks. Serve with a roll.

WILTED COLESLAW

Steps:

• In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

WILTED CABBAGE

Steps:

• Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet.
• Crumble bacon, set aside.
• Add onions and next 4 ingredients to drippings in skillet, stirring until blended.
• Stir in cabbage.
• Cook over medium heat, uncovered, 15 minutes, stirring occasionally.
• Sprinkle with reserved bacon.

WILTED SAVOY CABBAGE

Steps:

• Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

IRENE'S WILTED COLESLAW

Steps:

• Place green cabbage and onions through the processor. Place the cabbage and onion mixture in a mixing bowl. Sprinkle 1/2 cup sugar on top. Let stand.
• In a small saucepan, heat oil, sugar, vinegar, salt on medium heat until boiling.
• Pour mixture over cabbage mixture and mix well.
• Sprinkle celery seed over mixture and mix well.
• Refrigerate until ready to use.

GRILLED QUAIL WITH WILTED CABBAGE SLAW

Steps:

• Make marinade:
• In a small bowl whisk together marinade ingredients.
• Rinse quail and pat dry. Arrange quail in a flat-bottomed dish large enough to hold them in one layer and add marinade, turning quail to coat well. Marinate quail, covered and chilled, turning them once or twice, at least 1 day and up to 2.
• Prepare grill and bring quail to room temperature (about 30 minutes).
• Remove quail from marinade, discarding marinade, and pat dry with paper towels. Season quail with salt and pepper and grill on an oiled rack set about 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. Meat should still be pink. (Alternatively, grill quail in batches without crowding in a hot oiled well-seasoned ridged grill pan.) Transfer quail as cooked to a plate and keep warm, covered.
• Make slaw:
• In a cup or very small bowl stir together vinegar and honey. In a 12-inch heavy skillet cook bacon over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to a small bowl and pour off all but about 2 tablespoons bacon fat from skillet.
• Heat bacon fat remaining in skillet over moderately high heat until hot but not smoking and cook caraway seeds, stirring, until fragrant, about 30 seconds. Add red cabbage, carrots, vinegar mixture, and salt and pepper to taste and sauté, stirring, until cabbage is just wilted, about 1 minute.
• Remove skillet from heat and add Napa cabbage and scallions, tossing until cabbage is wilted slightly.
• Divide slaw among 6 plates. Cut each quail into 4 serving pieces and arrange decoratively over slaw. Top salads with bacon.

WILTED RED CABBAGE WITH BALSAMIC VINEGAR

Steps:

• Thinly slice cabbage and onion separately. In a small bowl stir together water, vinegar, and sugar until sugar is dissolved. In a 10- to 12-inch heavy skillet cook onion in oil over moderately low heat, stirring occasionally, until softened. Add cabbage and sauté over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in vinegar mixture and pepper until combined well.

WILTED CABBAGE WITH CARROTS AND BACON

Steps:

• In a large non-stick skillet cook bacon over moderate heat until crisp and transfer with slotted spoon to paper towels to drain. In fat remaining in skillet cook garlic and onion over moderately low heat, stirring, until onion is softened. Add carrots and cabbage and cook, stirring, over moderate heat until crisp-tender, about 5 minutes. Stir in bacon and parsley and season with salt and pepper.

DANISH WILTED CABBAGE SALAD WITH BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat.
• Add the onion and garlic and fry in the bacon fat until browned.
• Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and add sour cream. Serve warm.

WILTED CABBAGE WITH MUSTARD AND HORSERADISH

Steps:

• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2 cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes. Transfer to a serving dish.
• Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.