Take a Peek at Martha's Cabbage Patch—Plus, Try Her Favorite Cabbage Recipes
Cabbage, or kapusta, as we called it growing up, played a memorable role in our family meals in Nutley, New Jersey. My grandmothers, who both emigrated from Poland in the early 20th century, brought their cherished recipes with them, and Mom added her own as she became a better and better cook. The six of us Kostyra children devoured these eastern European dishes, like Mom's cabbage pierogi (our favorite!), cabbage soup, buckwheat-stuffed gołabki (aka cabbage rolls), homemade sauerkraut, sautéed or braised cabbage (made from both red and green varieties) and of course, the creamy, vinegary slaws she made for our big family picnics.
Our vegetable plot in Nutley always had large, hard white cabbages—Mom's pick for pierogi—and the plain green ones she used for her gołabki. When I started my own garden, I planted a range of different kinds to try in the kitchen. For instance, I found that large, flower-like Savoys are perfect for stuffed cabbage—not to make traditional rolls, but to layer whole leaves over the filling to re-create a head of cabbage. This is a beautiful way to elevate a peasant meal to an elegant entrée.
Every winter, I look through catalogs from companies like Johnny's Selected Seeds and Baker Creek Heirloom Seeds to find unusual hybrids to cultivate. I start the seeds indoors as individual plants, and then move them to the garden after the last frost in May. Like other vegetables in the Brassica genus, cabbages are easy to grow and healthy for us. They're a good source of cholesterol-lowering fiber, and contain antioxidants and a range of B vitamins, as well as vitamins C and K.
I hope you will join me on the cruciferous bandwagon, and try these delicious recipes. I promise you'll like them!
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Whole Stuffed Cabbage
Instead of individually rolled stuffed cabbages, try preparing this made-for-a-crowd main. Slice it like a pie so that everyone gets a hearty serving of the turkey and kasha filled cabbage. The juicy tomato sauce, chopped fresh dill, and sour cream are classic touches for this cold weather dish.
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Shredded Cabbage Slaw with Ginger Vinaigrette
Two varieties of cabbage—Savoy and red—add color and crunch alongside carrots in this quick, Asian-inspired slaw. The final element of texture comes from toasted sesame seeds, which add a nuttiness and warmth that is delicious this time of year.
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A Bold Bounty
To harvest a "Red Dragon" cabbage like the one shown here, Martha cuts the stem above the first layer of outer leaves with a sharp knife.
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Cabbage-and-Bacon Sandwich
This tangier, brinier, and more bitter version of a classic bacon-lettuce-tomato sandwich uses green cabbage in place of romaine lettuce. For an even bigger punch of flavor, the cabbage is sautéed with anchovies and onions until the onions have browned and cabbage wilted.
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Minestrone with Cabbage and Anelli
Make Martha's colorful, hearty vegetarian soup as the temperatures cool and summer transitions into fall. It's packed with cabbage, butternut squash, and sweet potatoes plus the ring-shaped pasta, anelli.
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Lively Leaves
Cabbage is a member of the Brassica genus, which also includes broccoli, cauliflower, and kale. This head of the Savoy-style "Famosa" is one of many in Martha's garden.
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A Vibrant Variety
Martha grows a mix of Asian, Savoy, green, and red varieties of cabbage including "Bilko," "Caraflex," "Deadon," and "Red Dragon" in rich soil that's kept evenly moist.