“The time has come,” the Walrus said,
“To talk of many things:
Of shoes–and ships–and sealing-wax–
Of cabbages–and kings–
And why the sea is boiling hot–
And whether pigs have wings.”
—Lewis Carroll , Through the Looking Glass (ch. IV)

Recipes: Cabbage and Daikon Soup with Sausages and Sour Cream; German Cabbage and Chicken Stew; Cabbage and Potatoes in the Pot.

Cabbage and Daikon Soup with Sausages and Sour Cream

This old French soup originally used potatoes instead of daikon radish, so if you’re not a fan of daikon, go ahead and use potatoes. The first boiling of the cabbage helps to “sweeten” it.

water, enough to cover
1 small cabbage, 1 1/4-1 1/2 lbs, quartered, cored and shredded

4 T unsalted butter
1/2 lb pork sausages (Italian or chorizo); cut into bite-size pieces
6 c chicken or beef stock, or water
salt and pepper
1 lb daikon radish, (peeled and) cut into 1/2-inch dice
1 c sour cream

1. Bring water to the boil in a large pot. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain.

2. Return the cabbage to the pot along with the butter and stock or water. Bring to a boil then reduce the heat to a low simmer. Cover and cook for 1 hour. Add the daikon and sausages and cook for 30 minutes longer. The soup will be very thick. Check that the sausages are cooked through.

3. Serve, passing the sour cream separately.

German Cabbage and Chicken Stew

A Vegephile staple.

2 T oil
4 whole chicken legs, (skinned), cut into drums and thighs, if desired
1 c sliced carrots
1 c chopped onion
8 c shredded cabbage
1 t crushed caraway seeds, optional
salt and pepper
12 oz dark beer or chicken stock
1 T grainy mustard

1. Heat the oil in a large Dutch oven over medium heat. Add the chicken and brown 5 or so minutes total, turning once. Depending on the size of your pot or the chicken pieces, you may have to do this is two batches. Remove the chicken to a plate.

2. Add the carrot and onion and cook 2 minutes, scraping the browned bits from the bottom of the pan. Stir in the cabbage, caraway seeds, salt and pepper.

3. Whisk the beer (stock) and mustard together in a large container and add it to the pot. Place the chicken on top. Turn the heat to high. When the mixture comes to a boil, reduce the heat and simmer, covered, for about 45 minutes.

Cabbage and Potatoes in the Pan

3 T olive oil
1 medium ( red onion), chopped
1/2 head medium cabbage, thinly sliced (4 c)
3 medium potatoes, (peeled), cut into bite-size pieces
1/2 c water or stock
salt and pepper

1. Pour the oil into a large skillet. Add the onion and cook over medium heat, stirring frequently, until softened, about 5 minutes.

2. Stir in the cabbage, potatoes, water (stock), salt and pepper. Cover and cook, stirring occasionally, 30 minutes, or until the vegetables are soft. Add a little more water if the vegetables begin to stick. Serve hot.