Tagged: cabbage

Braised Root Vegetables and Cabbage with Fall Fruit

Braised Root Vegetables and Cabbage with Fall Fruit

Here’s a simple braised vegetable dish from legendary French chef Alain Ducasse, via Food & Wine.  Gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. Try it as a cold-weather...

Awesome Eggrolls

Awesome Eggrolls

Here’s a new way to use some of the cabbage we’ve been getting.  It’s a bit of work, but well worth it, courtesy of allrecipes.com.

Red and Green Buttermilk Coleslaw

Red and Green Buttermilk Coleslaw

Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6.

Savoy cabbage

Cabbage

Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and Brussels sprouts.  Smooth-leafed firm-headed green cabbages are...

Peanut Stuffed Lettuce Wraps

Peanut Stuffed Lettuce Wraps

A simple and delicious recipe from www.food.com and a different use for all the lettuce we’ve been getting!  The original recipe calls for 2 cups of cabbage mix, but shredding your own cabbage and...

Cabbage and Onion Torta

Cabbage and Onion Torta

This recipe from the New York Times is a delicious way to use up a LOT of cabbage.  This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just...

Asian Pickled Cabbage

Asian Pickled Cabbage

Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors.  It’s super easy...

Beet and Cabbage Soup

Beet and Cabbage Soup

This recipe was recommended by a CSA member and can be found on epicurious.com.  This soup can be served hot or cold, and you can adjust the amount of jalapeño peppers (or season with cumin or...

Quick Kimchi

Quick Kimchi

This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple.  Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture...