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October 3, 2022

9/16/2022 12:18:00 PM
Cabbage is king

Cabbage seems so bland but in reality, it’s such a versatile food and has many uses. Mostly for sides, but it can really make an otherwise bland dish pop as well.

It also works great in the fall because it’s plentiful, and almost always better hot, so it’s just perfect.
Here are some of my favorite seasonal cabbage recipes.

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I’m going to start with the recipe I feel is most appealing to the masses. Cabbage seems to be a love/hate thing for most people, and this is the recipe I tell people that hate it to try before they completely write it off. It’s got bacon in it, it has to be good, right??

1 tbsp. extra virgin olive oil
1 head green cabbage halved, cored & thinly sliced
1 medium yellow onion cut in half and thinly sliced
1/2 tsp. kosher salt to taste
1/4 tsp. crushed red pepper flakes to taste
3 garlic cloves minced
1/2 tsp.  ground nutmeg to taste
2 tbsp. minced flat-leaf parsley

Heat the olive oil over medium-high heat in a large nonstick or ceramic skillet or braiser pan with high sides. If you don’t have a skillet with high sides, use a large saucepan.

Add the sliced cabbage and onion. The skillet will be very full, but the cabbage will cook down quickly. Use tongs to toss cabbage and onions with the olive oil.

Once the mound of cabbage cooks down a bit and becomes more manageable, use a wooden spoon or wooden spatula to stir the cabbage as it cooks, scraping any browned bits off the bottom of the pan.

After about 10 minutes, stir in the kosher salt and red pepper flakes.

Continue to cook, stirring very frequently and scraping browned bits off the bottom, until the vegetables are golden brown, about 20 minutes total. Add the garlic and nutmeg. Cook for 1 minute. Stir in the parsley. Serve.

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This is a really simple and really flavorful dinner recipe that can be done in a snap and serves a family of four easily.

12-16 oz. sausage sliced
2 tablespoons vegetable oil
3 cloves garlic minced
1 small head cabbage chopped
1/2 tsp. salt
1/2 tsp. red pepper flakes

Heat oil in a skillet, brown sausage. Remove to a bowl.

Add garlic to the remaining fat in the pan and brown for 30 seconds before adding the cabbage. Sauté for 3-5 minutes. Once it starts to cook down, add the sausage back to the pan. Add salt and red pepper flakes and cook for another 3-5 minutes, until the cabbage starts to brown and wilt.
Serve immediately.

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I’ve had some requests for slow cooker meals now that we are getting into fall and out of the heat of summer. I don’t typically use a slow cooker all that often, but there are definitely some good recipes out there for them, and if there’s one thing that really does well in a slow cooker, it’s cabbage.

2 lbs. ground beef
3 1/2 lbs. chopped cabbage
1 (29 oz.) can tomato sauce
1 c. chopped onion
1 c. uncooked white rice
1 tsp. salt
2 (14 oz.) cans beef broth

Preheat the oven to 350 degrees.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Combine cabbage, tomato sauce, onion, rice, and salt in a large mixing bowl. Stir in cooked ground beef. Pour mixture into a 9x13-inch baking dish, then pour beef broth over top.
Cover and bake in the preheated oven for 1 hour. Stir, re-cover, and bake until cabbage is tender and rice is done, 20 to 30 minutes more.

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We’ll end with a sweet pumpkin fall dessert!


8 oz. cream cheese, at room temperature
1/3 c. granulated sugar
2 tbsp. sour cream
1 large egg

1/2 c. packed light brown sugar
3/4 tsp. ground cinnamon
Pinch kosher salt
4 tbsp. unsalted butter, melted
1/2 c. all-purpose flour

1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. baking powder
1 c. pure pumpkin puree
3/4 c. granulated sugar
1/3 c. vegetable oil
1 tsp. pure vanilla extract
1 large egg

Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners.

For the cream cheese filling: Beat the cream cheese, granulated sugar and sour cream in a large bowl with an electric mixer on medium-high speed until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed, 1 to 2 minutes. Add the egg, then continue to beat until fully incorporated, about 1 minute more. Transfer to a resealable bag or small pastry bag, then set aside at room temperature.

For the crumb topping: Stir together the brown sugar, cinnamon and salt in a medium bowl until combined. Drizzle in the melted butter and mix with a fork until just combined. Add the flour and mix with the fork until evenly distributed and small, pea-size clumps form. Do not overmix or it will turn into a paste. Set aside at room temperature.

For the pumpkin batter: Whisk together the flour, baking soda, cinnamon, salt and baking powder in a medium bowl until combined.
Whisk together the pumpkin, granulated sugar, oil, vanilla and egg in a large bowl until smooth, then add the flour mixture and stir until just combined.

Divide the pumpkin batter evenly among the prepared muffin tin cups, filling each about three-quarters of the way up. Snip the end of the resealable bag or pastry bag, then insert the tip into the center of each cup about three-quarters of the way down and squeeze about 2 tablespoons of the cream cheese filling into the center of each muffin. The muffin cups should be filled almost to the top after piping in the cream cheese filling. Evenly sprinkle the muffins with the crumb topping, pressing gently into the batter to adhere.

Bake until the muffins puff, the crumb topping is golden brown and a toothpick inserted into the muffin comes out clean (avoid the cream cheese filling when testing with a toothpick), about 30 minutes. Let the muffins cool in the pan for 10 minutes, then carefully remove to a wire rack to cool completely.

TFD: Autumn leaves don’t fall, they fly. They take their time and wander on this, their only chance to soar.

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