Vegetarian Dishes

Cabbage Pie

Save the water in which the cabbage leaves have been boiled for soups or gravy. --
Serves 4
Cabbage leaves - 10 large
Potatoes - 700g (1¯ lb), cooked and mashed
Runner beans - 100g (3¯ oz), sliced
Leeks - 2, sliced
Cabbage - 100g (3¯ oz), sliced
Eggs - 3, beaten
Milk - 300 ml (¯ pint)
Cheddar cheese - 75g (3 oz), grated
Freshly ground pepper
Fresh sage - 2 tbsp, chopped
        Remove the thick stems from the cabbage leaves. Cook in boiling water until tender.

Butter a 25 cm (10 inch) shallow ovenproof dish, line with the potato and then the cabbage leaves leaving them hanging over the edge. 

Cook the remaining vegetables in boiling water until just tender. Fill the cabbage lined dish.

Mix the eggs and milk, add the cheese, pepper and sage. Pour over the vegetables. Fold the cabbage leaves over the top.

Bake at 190 °C / 375 °F / Gas 5 for 30 minutes. Serve hot.

Cabbage Cutlets

Cabbage (thinly shredded) - 1/2 cup
Potatoes (boiled and smashed) - 1.5 cups
Onions (Finely chopped) - 3/4cup
Carrot and beans (chopped) - 3/4 cup
Bread - 3 slices.
Green chilli-ginger paste - 1 tsp.
Lemon Juice - 3 tsp.
Bread Crumbs for coating.
Salt - To Taste.
Oil - For deep-frying.


Heat oil in a kadai, add the green chili, ginger paste and fry. Add the chopped onions and fry along with the paste till the onions become soft. Add the shredded cabbage and sauté till they become slightly soft.

Next add the chopped carrots and French beans and sauté till they become tender. Add the mashed potatoes.

Meanwhile soak the bread slices in water and make a thick pulp out of it. Add the bread pulp and mix. Add salt. Remove from fire, add the lemon juice and mix all
the ingredients thoroughly well.

Allow the mixture to become dry. Make this into small balls, flatten them into oblong shaped pieces, roll them on the bread crumbs and deep-fry. Cabbage cutlets can be served with tomato sauce.


Cabbage Casserole        

10 Servings
      1 sm Head cabbage; cut in small
           .. pieces
      4 tb Butter
      4 TB Flour
    1/2 ts Salt
    1/4 Ts Pepper
      2 c  Milk
    1/2 LB Cheddar cheese; grated
  Preheat oven to 350°.

Cook cabbage in water 10 minutes; drain.

Make a white sauce of the butter, flour, salt, pepper and milk.

Layer cabbage, sauce and cheese in casserole, using 1/3 at a time. Dot with butter; bake a half hour.


Hungarian Cabbage
and Noodles

 1 large cabbage (about 3 lbs), cored, thinly sliced (about 8 cups sliced)
1 teaspoon salt
 3 tablespoons vegetable oil
 1 tablespoon granulated sugar
1 onion, chopped
Freshly ground black pepper
1 (12-ounce) package egg noodles
 1 tablespoon poppy seeds

 Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry;  blot on paper towels.

Heat oil in 12-inch skillet; add sugar and heat until sugar browns.  Add onions; cook until they start to wilt. Stir in cabbage; saute, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm.

 Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately. 8 to 10 servings.


Braised Red Cabbage

1 red cabbage, sliced
3 onions, sliced thinly
2 tbsp. butter
4 apples, peeled, cored and sliced
4 cloves
1/2 c. red wine vinegar
1/2 bottle dry red wine
1/2 tsp. sugar
Dash salt

Melt butter in large saucepan. Saute onions, then add cabbage, apples, sugar and salt, cloves. Mix well . Add vinegar and wine. Cover and cook over low heat until cabbage is soft and liquid has absorbed, stirring occasionally (approximately 1 1/2 hours).


Fried Cabbage
and Potatoes with Peanuts

1/2 medium cabbage
2 -3 large potatoes
1 onion
A handful of raw peanut kernels
Salt and black pepper
Vegetable oil for frying

Slice the cabbage roughly into thin strips, dice the potato into 2 cm pieces and chop the onion. Put some vegetable oil into a fairly large deep pan with a lid (you'll notice how the cabbage expands when it's chopped up - it'll shrink again but your pan needs to be big enough to hold everything at the beginning)

Heat the oil and throw in the chopped onion. Let it cook for a few minutes till it starts to soften and become transparent. Next, add the potatoes and peanuts along with some salt and pepper. Stir to coat everything with oil and put the cabbage on top. Jam it all into the pan and put the lid on tightly. After 5 minutes or so stir the ingredients, turn down to medium heat and replace the lid. Cook for about another 20 minutes, stirring occasionally. Cook until the potatoes are soft and don't worry if the mixture starts sticking to the pan and browning - it adds to the taste. You can add a splash (no more) of water if you think it's starting to burn.


Carrot Stuffed
Cabbage Leaves

1 Cabbage head, about 2 1/2 LB
2 md Yellow onions -- fine chopped
1 cl Garlic -- crushed
1 TB Oil
1 1/2 c Raw carrots -- scrubbed and
-finely grated
2 c Cooked mashed potatoes
1/2 c Raisins
1/4 c Fresh parsley -- finely
Salt and pepper to taste
3 c Carrots or tomato juice

Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.)

Peel off 16 large leaves, trim coarse center ribs and set aside. Saute onions and garlic in oil until clear but not brown. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt).

Arrange in two layers at bottom of deep, safe dish. Pour juice over stuffed leaves, cover, and simmer for half an hour. add more liquid if needed.

Source: Vegetarian Journal,
Jan/Feb 1995


(Winter Vegetable Casserole)

1 LB Potatoes, sliced
2 medium Parsnips,peeled and sliced
2 medium Leeks
1 cup milk
1 LB Kale or cabbage
1/2 tsp Mace
2 large Garlic cloves, minced
1 tsp Salt
1/2 tsp Pepper
2 TBSP butter
1 bunch fresh Parsley, chopped


Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped.

Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much).

Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley.

Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.


Cabbage Souffle

Shred coarsely a solid, well blanched head of cabbage and cook in an abundance of salted water until tender.

Drain and place in a buttered dish in layers, with a slight sprinkling of grated cheese between.

To two tablespoons each of butter and flour, add a cup of rich milk, two beaten egg yolks and a saltspoon each of salt and mustard, stirring over the fire until it boils; then add the beaten whites of the eggs.

Pour this over the cabbage
and bake half an hour.


Chinese Cabbage and Cheese

1 lb. Napa Cabbage (Chinese Cabbage)
4 clove Garlic
3 cubes Bean Curd, Fermented
3 Tbsp. Oil, vegetable (not olive)
3/4 cup boiling water

Since the usual Napa Cabbage head is about 2 lbs. Cut it in half length-wise and reserve the other half. Slice cabbage diagonally, keeping stems from "leaves".

Peel and smash garlic (don't chop).
Heat 3/4 cup of water to boiling in a separate container. Heat Wok. Add oil.
When hot, add garlic and cubes of bean curd and mash it up. Add cabbage stems and stir fry 30 seconds. Add boiling water, and when mixture comes to a boil, lower flame, cover and simmer for 2 minutes.
Add cabbage leaves, cover and simmer another 2 minutes.


Baked Cabbage with Lentils

500 g white cabbage, grated 
1 1/2 tablespoons oil
A handful of chopped hazelnuts
1 onion
1 tsp. curry
100 g red lentils
400 ml vegetable stock made with 1 vegetable. stock cube in 400 ml water.
salt, pepper.

Use half of the oil to fry the cabbage gently until soft, season with salt and pepper. Peel and slice the onion and
fry it with the rest of the oil and the curry powder on a low heat until soft. Rinse the lentils under the tap, before adding them to the fried onion and curry. Add half of the vegetable stock. Cover and allow to simmer for 10 minutes. 

In an ovenproof dish, layer the cabbage and lentil mixtures alternately. Begin and end with a layer of cabbage. Pour over the remainder of the stock.
Bake on the bottom shelf of the oven at 200 degrees C for 15 minutes. Remove, sprinkle with hazelnuts and return
to the oven for 5 minutes. 


Oriental Cabbage Stir-Fry

2 tablespoons butter
1 medium onion, chopped
6 cups shredded cabbage (1/2 medium head)
2 tablespoons soy sauce
1 tablespoon liquid honey
1 tablespoon dry sherry, optional
1 tablespoon sesame seeds
1/2 teaspoon ginger
1/8 teaspoon pepper

Over medium heat, melt butter in a large frying pan. Stir in onion and sesame seeds and cook for 2 minutes. Add cabbage and cook, stirring occasionally, for 5 minutes longer or until tender-crisp.

Meanwhile, combine remaining ingredients. Add to cooked cabbage in pan and heat through. Makes 4 to 6 servings. Preparation time: 10 minutes. Cooking time: 8 minutes.


Crisp-Fried Tofu and Greens

Source: The Moosewood Restaurant Kitchen Garden

2 cakes of tofu, frozen overnight and thawed
1/2 c water or vegetable stock
1 tsp cornstarch
1/2 c cornmeal or cornstarch

1/3 c soy sauce
1/4 c rice vinegar
1 T finely grated ginger root
2 cloves garlic, minced or pressed
dash cayenne

3 T soy sauce
1/4 c dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar

3 T oil
3 cloves garlic, minced or pressed
1 c thinly sliced onion
6 c mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach

Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.

Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch.

Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu.
Serve with rice.


White Russian Casserole

10 Maine potatoes
2 lg onions, sliced
2 c chopped cabbage
2 c chopped cauliflower
1 lg can white kidney beans
8 c garlic, crushed
1/4 c chopped dill
2 T light cream cheese
4 T plain yogurt
1/4 c plain soy milk (or just use more yogurt)
4 slices fakin' bakin (a soy-based bacon substitute)
2 T sesame seeds
canola oil
paprika, salt & pepper

Boil or microwave the potatoes till nearly done. When cool enough, remove the skins.

Fry the sliced onions in a little oil till soft Add the chopped cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender.

Melt the cream cheese, and add to it the soy milk, yogurt and dill. Mix together, and add to the vegetable mixture.

Drain and rinse the white beans, and add to the vegetable mixture. mix thoroughly, and add salt & pepper to taste.

Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish. Fill with the mixture. Fry or microwave the fakin' bakin.

Cover with the remaining potatoes. Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread over the potatoes. Sprinkle with paprika.

Bake at 325 for about 20 minutes.

Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately.

Variations: Use basil or cilantro instead of dill


Ginger-Mustard Cabbage with Konbu

2 LB mustard cabbage
1 tablespoon sea salt
1/2 pkg (1 oz size) dried kiri konbu (seaweed), cut into 1 1/2-inch lengths
1/3 cup barley malt or honey
1/4 cup low-sodium soy sauce or tamari
1/4 cup rice vinegar
1 tablespoon toasted sesame seeds
1 tablespoon minced ginger root


1.Chop cabbage; add salt and let stand for 30 minutes.
2.Wash konbu; soak in water for 5 minutes, drain.
3.In a medium saucepan, mix barley malt and soy sauce;
----and heat until barley malt dissolves.
4.Add rice vinegar and konbu while sauce is hot.
5.Cool sauce slightly, add the cabbage, sesame seed, and ginger.
6.Refrigerate overnight to blend flavors.

Makes 4 to 6 servings.