More on Cabbages and Recipes

Here is a recipe from the NY Times that was sent to me that may be worth trying for my cabbages on steroid. I think is sounds interesting.

Cabbage and Onion Marmalade

By MARTHA ROSE SHULMAN

I use this to make a riff on pissaladière, the classic Niçois onion pizza. The cabbage and onion mixture cooks down to a sweet marmalade that makes a perfect pizza topping and would go just as well on a piece of toast.

 

2 tablespoons olive oil

1 to 1 1/4 pounds onions, quartered lengthwise and thinly sliced across the grain

1 pound cabbage, shredded or finely chopped

Salt and freshly ground pepper

3 garlic cloves, minced

2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme

1 tablespoon capers, drained, rinsed and mashed in a mortar and pestle or finely chopped

 

For pizza:

1/2 recipe whole-wheat pizza dough

12 anchovy fillets, soaked in water for 5 minutes, drained, rinsed and dried on paper towels (optional)

12 Niçoise olives (optional)

 

1. Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions and cabbage with a generous pinch of salt and cook, stirring, until they begin to soften, about 5 minutes. Add another generous pinch of salt, cover the pan and turn the heat to low. Cook slowly for one hour, stirring often, until the mixture has melted down to a sweet, soft, golden marmalade. Add the garlic, thyme, capers, and salt and pepper to taste. Cover and cook for another 15 minutes. Uncover, and if there is a lot of liquid in the pan, cook until the liquid in the pan has cooked off.

2. For pizza, preheat the oven to 450 degrees, preferably with a baking stone in it. Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onion and cabbage mixture over the crust in an even layer. Cut the anchovies in half and decorate the top of the crust with them, making 12 small x’s and placing an olive in the middle of each x. Place on top of the pizza stone and bake 10 to 15 minutes, until the edges of the crust are brown and the topping is beginning to brown. Remove from the heat. Serve hot or warm or at room temperature.

 

Yield: One 12- to 14-inch pizza, 8 slices

Advance preparation: The onion and cabbage topping will keep for a week in the refrigerator. Pizza dough can be made several days ahead and held in the refrigerator, or it can be frozen.

Nutritional information per slice: 153 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 4 grams dietary fiber; 225 milligrams sodium (does not include salt to taste); 4 grams protein

 

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”