Order by Tuesday 8:00 AM for pickup at the Thursday Marin Civic Center Farmers Market
Home / Recipes / Tagged: Green Cabbage
Filter by tag:

Posts tagged "Green Cabbage"

Cabbage and Potato Gratin

Cabbage and Potato Gratin
Serves 6 | Prep Time 15 Minutes | Cook Time 1 hour 40 mins 
  • 2 green or red cabbage, quartered  
  • 1 pound baking potatoes, such as russets, peeled and sliced  
  • 2 garlic cloves, peeled  
  • 2 c milk  
  • 1/2 c crème fraîche  
  • 4 oz Comté, grated  
  • 1 oz Parmigiano-Reggiano, grated  
  • 2 tsp fresh sage, julienned  
  • Kosher salt and fresh ground black pepper 


Bring a large pot of water to a boil, salt generously and add quartered cabbage and sliced potato. Reduce the heat to maintain a gentle boil. Cook for 5 minutes.  

Drain. Transfer the cabbage quarters to a colander set over a bowl or in the sink and allow cabbage to cool until you can handle the wedges. Transfer the potatoes to a large bowl and reserve.  

When the cabbage is cool enough to handle, core the wedges, cut them in half lengthwise, and  then slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes.  When fully drained, place the cabbage in the bowl with the potatoes.  

Preheat oven to 375 degrees. Butter a 3-quart baking or gratin dish. Cut one of the garlic cloves  in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and  potatoes.  

In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and black pepper to taste.  Pour the mixture into the bowl with the cabbage and potatoes, add cheeses and sage, and gently  toss together. Scrape the mixture into the gratin dish.  

Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the  back of a large spoon. 

When the top is golden brown, remove from oven and allow to rest 10 to 15 minutes until much of  the liquid is reabsorbed into the gratin.  

Serve, accompanied by a salad for a vegetarian meal or as a side to roasted chicken or pork.

Green Cabbage Asian Slaw

Green Cabbage Asian Slaw
Servings 4 | Cook Time 10 Mins 
  • ½ green cabbage (thinly sliced)
  • ½ cup scallions (thinly sliced) 
  • ¼ cup fresh mint (minced) 
  • ¼ cup cilantro (roughly chopped) 
  • ¼ cup toasted slivered almonds (or roasted peanuts) 
  • 2 tablespoons black roasted sesame seeds 


  • 3 tablespoons rice wine vinegar 
  • 2 tablespoons soy sauce (low sodium) 
  • 2 tablespoons sesame oil 
  • 1 tablespoon honey 
  • 1 tablespoon ginger root (grated) 
  • ½ tablespoon chili paste (optional) 


Add cabbage, scallions, cilantro and mint to a large bowl. 

In a small bowl, whisk together vinaigrette and drizzle over the slaw. Toss well, check for seasoning and adjust accordingly. 

Sprinkle toasted almonds and sesame seeds on slaw before serving.