---

OK, so I’m not really going to do the Cabbage Patch dance, as I’m a terrible dancer! But, I’m going to learn to be a better dancer this school year, because our exchange student, Guglielmo, is an Italian Junior Champion dancer. He’s going to teach me a thing or two, so the next time I am on the dance floor, I don’t make a fool of myself like normal.

Anyway, the cabbage patch came to mind because it’s cabbage season here in Minnesota, and although I was late to the game, cabbage is such a good vegetable and side as the weather moves into the brisk fall.

+ + + +

I’m going to start with the cabbage as a side, paired with another polarizing ingredient: horseradish. 

PORK CHOPS W/ HORSERADISH CABBAGE & CUCUMBER SLAW

1 tbsp. olive oil

4 small bone-in pork chops

Kosher salt

pepper

1 c. lowfat sour cream

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

1/4 c. roughly chopped fresh dill

1/4 small sweet onion

1/4 head savoy cabbage

1 bulb fennel

1/2 seedless cucumber

Boiled potatoes

Heat oven to 425 degrees F. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork chops with 1/2 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5 to 6 minutes.

Meanwhile, in a large bowl, whisk together the sour cream, vinegar, horseradish, and 1/4 teaspoon each salt and pepper. Stir in the dill and onion. Add the cabbage and fennel (if using) and toss to combine; fold in the cucumber.

Serve the chops with the slaw and potatoes, if desired, and sprinkle with more dill, if desired.

+ + + +

I love pierogies, and certainly don’t make them often enough, as they can be a bit tough. But this recipe is worth a try, especially if you love the Eastern European dish.

PIEROGIES W/ SAUTEED CABBAGE & BACON

1 box frozen potato and onion pierogies

4 slice bacon

1 tbsp. olive oil

1 medium onion

1/2 small green cabbage

Kosher salt

pepper

1 tbsp. whole-grain mustard

1 tbsp. prepared horseradish

1/4 c. chopped fresh flat-leaf parsley

Cook the pierogies according to package directions.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate; break into pieces when cool.

Wipe out the skillet and heat the oil over medium heat. Add the onion and cook, covered, stirring occasionally, for 4 minutes. Add the cabbage, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until the vegetables are just tender, 2 to 3 minutes.

Stir in the mustard, horseradish, and 1 tablespoon water and cook for 1 minute. Fold in the bacon and parsley and serve with the pierogies.

+ + + +

This cabbage recipe is as simple as it gets, and you’ll have most of the ingredients on hand.

                                    

CHICKEN & CABBAGE STIR FRY

1 c. long-grain white rice

1 tbsp. vegetable oil

1 clove garlic

1 lb. skinless, boneless chicken

3 green onions

1 medium red pepper

1/2 small head green cabbage

1 c. reduced-sodium chicken broth

2 tbsp. reduced-sodium soy sauce

1 tbsp. cornstarch

2 tsp. grated peeled fresh ginger

Prepare rice as label directs.

Meanwhile, in 12-inch nonstick skillet, heat oil and garlic over medium-high heat until hot. Add chicken and green onions, and cook 5 to 6 minutes, or until chicken is well browned and loses its pink color throughout, stirring frequently. Transfer mixture to medium bowl.

To same skillet, add red pepper, cabbage, and 1/4 cup chicken broth; stir to combine. Cover skillet and cook vegetables over medium heat about 5 minutes until tender-crisp, stirring occasionally. Transfer vegetables to bowl with chicken.

Meanwhile, in cup, stir soy sauce, cornstarch, ginger, and remaining 3/4 cup broth.

Add broth mixture to skillet and heat to boiling over high heat; boil 1 minute. Remove skillet from heat and stir chicken and vegetables into broth mixture. Serve with rice.

+ + + +

OK, this last one is a bit tough to master, as it’s a hash brown recipe, which are tough enough with potatoes, but this introduces cabbage as the main ingredient. If you practice this one a little bit in smaller quantities, you’ll be able to ace it in no time!

The biggest key to a good hash brown, no matter what ingredient you’re using, is to get the right temperature in your pan. You can’t have it too low or the hash browns will be soggy and mushy. If it’s too high, they will burn on the outside and not taste good.

Just test it out over and over until you find the right temperature and then make a mental note!

                                    

CABBAGE HASH BROWNS

2 large eggs

1/2 tsp. garlic powder

1/2 tsp. kosher salt

Freshly ground black pepper

2 c. shredded cabbage

1/4 small yellow onion, thinly sliced

1 tbsp. vegetable oil

In a large bowl, whisk together eggs, garlic powder, and salt. Season with black pepper. Add cabbage and onion to egg mixture and toss to combine.

In a large skillet over medium-high heat, heat oil. Divide mixture into 4 patties in the pan and press with spatula to flatten. Cook until golden and tender, about 3 minutes per side.

TFD: Success is not forever, failure is not deadly, what matters is having the courage to keep going. - Winston Churchill

---