Yesterday, while at the Ithaca Farmer’s Market, I bought a beautiful head of purple cabbage.  I bought it for a cold salad in my mind but then remembered these to recipes.  Thought I would share.

Curried Cabbage

1 large onion – finely chopped

6 tablespoons oil

1 large tomato, sliced

2 teaspoons ground cumin

½ teaspoon turmeric

2 carrots, sliced in rounds

1 medium head cabbage, finely sliced

1 green bell pepper, chopped

½ cup water

Salt and pepper

1. In a large shallow pan with a lid, sauté the onion in the oil over a moderate heat until it is lightly browned.
2. Add the tomato, salt, spices and continue to cook for two to three minutes, stirring frequently.
3. Add carrots and cook for five minutes.
4. Add the cabbage and bell pepper.  Mix well.
5. Pour in water.
6. Cover pan and simmer until all the liquid is absorbed and the vegetables are cooked.

Italian Cabbage & Bean Soup

1 teaspoon olive oil

½ cup onion, chopped

½ cup celery, chopped

½ cup carrots, sliced

1 garlic clove, minced

1 ½ cups green cabbage, shredded

1 cup tomatoes, diced with liquid

1 cup white beans, cooked

2 packets onion soup mix, prepared

1 tablespoon parsley, chopped

Freshly ground black pepper

1. Place all ingredients in a large stockpot.
2. Bring everything to a boil and let boil for 30 minutes or until veggies are done.

Purple Apple Slaw

½ medium head red cabbage, finely shredded

¼ cup finely minced white onion

2 Gala apples, peeled, cored and finely diced

1 cup mayonnaise

½ teaspoon salt

1/8 teaspoon pepper

2 teaspoons sugar

2 tablespoons lemon juice

2 tablespoons milk

1. In a large serving bowl, toss together the cabbage, onion and apples.
2. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice and milk.  Pour dressing over the cabbage mixture and toss to coat.
3. Chill until serving.

Purple Cabbage and Walnut Salad

Note:  Original recipe called for pecans but I didn’t have any so used walnuts.

1 head cabbage, shredded

1 cup Chinese pecans (sweetened pecans)

3 scallions, chopped including the green part

Dressing

½ cup vinegar (used white)

½ cup sugar

¼ cup oil (used canola)

¼ cup soy sauce

1. Mix the dressing separately.
2. You can make the dressing in advance.
3. Just shake well and pour over the cabbage, pecans and scallions.
4. Mix well to coat and serve immediately or nuts will soften.

Happy Eats!