Cabbage Three Ways

Cabbage Borscht by Amy Rosen; Photo by Ryan Szulc from Kosher Style

Tempura-fried Brussels Sprouts with Parmesan and Lemon

Ingredients for the Tempura Batter

• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking soda
• pinch of salt
• 1 egg
• 1 cup cold club soda

Additional Ingredients

• 2 cups (500 mL) vegetable oil
• 1 1/2 pounds Brussels sprouts, stems trimmed, outer leaves removed, sliced in half lengthways   
• sea salt to taste
• ½ cup Parmesan, grated with a micro plane
• 1 lemon, wedged

Directions

1. To make batter, combine flour, cornstarch, baking soda and cornstarch and mix thoroughly with a whisk.
2. In a large bowl, add the egg and beat well, then add club soda and combine. Slowly add the flour mixture to egg mixture, a third at a time, whisking gently until incorporated. Some lumps are fine. Do not over mix if you want a light and crispy tempura.
3. Line a rimmed baking sheet with paper towel.
4. In a medium pot or a wok heat oil to 375°F.
5. Add Brussels sprouts to the bowl of batter and fish them out with a slotted spoon, adding them to the hot oil, adjusting the heat to maintain the temperature. Cook, a third at a time, stirring to keep Brussels sprouts from sticking together, and cooking evenly, for about 4 minutes or until tempura batter is bronzed and Brussels sprouts are cooked within.
6. Transfer to lined baking sheet and let drain briefly, season with salt and place in a serving dish. Scatter with grated cheese and side with lemon wedges for squirting.

Beefy Cabbage Borscht

Ingredients

• 1 tbsp olive oil
• 1 ½ lbs short ribs
• 10 cups cold water
• 1 large onion
• 1 (28 oz) can whole peeled tomatoes in liquid
• 1 cup tomato sauce
• 1 tsp garlic powder
• 1 medium head green cabbage, finely shredded (about 10 cups)
• ½ cup pitted stewed prunes, finely chopped
• Sea salt and pepper to taste
• ¾ cup packed brown sugar, or to taste
• 3 tbsp red wine vinegar, or to taste

Directions

1. Heat the oil in a large stockpot over medium heat.
2. Pat the meat dry with a paper towel and sear in the oil for 2–3 minutes on each side, until browned.
3. Add the cold water and bring to a boil, then lower heat and simmer for 30 minutes, skimming the top of the broth occasionally to remove any foam.
4. With a sharp knife, pierce the onion four or five times, then add it to the broth.
5. Squeeze the canned tomatoes through your fingers and add them to the pot along with the liquid from the can. Add the tomato sauce, garlic powder, shredded cabbage, prunes and lots of salt and pepper to taste. Bring back to a boil, then lower heat to a simmer. Partially cover and cook for 1½ hours.
6. After 1½ hours, add the brown sugar and vinegar—you’re looking for a nicely balanced sweet-and-sour taste. Simmer for 30 more minutes. Remove and discard the onion.
7. Remove the short ribs, slice into large pieces, add back to the pot and serve.

Updated 90s Asian Slaw

Ingredients for Toasty Bits

• ¼ cup sesame seeds
• ½ cup slivered almonds
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds
• 1 package ramen noodles, broken up

Ingredients for Dressing

• ¼ cup rice vinegar
• ¼ cup vegetable oil
• 1 tbsp runny honey
• 2 tsp soy sauce
• 1 tsp minced ginger
• 1 tsp sesame oil
• Pinch of red pepper flakes

Additional Ingredients

• ½ medium red cabbage, finely sliced
• 2 shallots, finely sliced
• 1 cup snow peas, rough tips removed
• 3 seedless mandarin oranges, peeled and roughly chopped
• To Garnish - 1 cup bean sprouts, 1 cup VH fried chow mein noodles

Directions

1. To make toasty bits, preheat oven to 400°F. Toss everything together on a baking sheet and bake for 4 to 6 minutes or until lightly golden.
2. To make dressing, whisk together all the ingredients until honey dissolves (or shake together in a jam jar.
3. To make salad, mix salad ingredients and dressing together just before serving, then top with garnishes of bean sprouts and chow mein noodles. Serve at once. A 90s classic that deserves a comeback!