Crunchy, colorful cabbage is one of the world’s oldest known vegetables.
Often seen shredded and topped on d’lish dishes like roasted pork tacos or wrapped up as old-school cabbage rolls, this humble vegetable is a wonderful source of dietary fiber. And as an added bonus – it’s super affordable and helps with weight loss.
Throughout the world there are hundreds of varieties of cabbage – green, purple, white, savoy, and napa – all with unique flavor profiles and textures.
But no matter the kind, it can be enjoyed in so many ways. Pickled, steamed, sautéed, braised, raw, or even fermented for popular dishes like sauerkraut and kimchi.
This time of year I love it braised – like in my recipe for Slow Cooker Fragrant Soy & Ginger Beef with Green Onions & Cabbage – fragrant with garlic, star anise, ginger, soy and cinnamon. The longer it cooks the sweeter it gets. Yum!
-Kathy
Slow Cooker Fragrant Soy & Ginger Beef with Green Onions & Cabbage
Makes about 6 servings
1 Tbsp. vegetable oil
2 1/2 pounds beef brisket roast
2 slices fresh ginger root
3 cloves of garlic
1 star anise pod
1/4 tsp. ground cinnamon
1/4 cup brown sugar
1/2 cup soy sauce
1 Tbsp. rice wine vinegar
1/4 tsp. red chili flakes
1 yellow onion, peeled and cut in 6 wedges
1 very small head green cabbage, cut in 6 wedges
1 bunch green onions, ends trimmed off, cut in 2-inch pieces
2 Tbsp. cornstarch
Heat oil in a large sauté pan over high heat. Place beef into pan, fat side down, and brown the first side. Turn over and brown the other side. Transfer beef to a non-corrosive bowl or baking dish.
In a medium bowl, whisk together the ginger root, garlic, star anise, cinnamon, brown sugar, soy, vinegar, and chili flakes and pour over the meat, turning the meat to coat. Cover and refrigerate overnight.
Then next day, remove the meat from the dish and place in the bottom of the slow cooker (reserve marinade). Next, layer in the onion wedges, then the cabbage and green onions. You may need to push down the cabbage a bit to make it fit.
Whisk the cornstarch into the reserved marinade until blended, then pour over the top. Cover tightly with the lid and set to cook on high. Cook undisturbed for about 8 – 9 hours.
To serve, remove the cabbage and onions to a platter and the meat to a cutting board. Slice the meat against the grain and place on the platter. Spoon the sauce over the meat and vegetables.
Recipe by Kathy Casey Food Studios®
