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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 side for chicken, pork and duck. Serves 6. (more…)
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 the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen less frequently. The cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year. (more…)
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 and refreshing as a side dish on a hot day. The recipe serves 2-4 but can easily be doubled. (more…)
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. (more…)
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 chili powder) to spice it up. Get creative!
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This recipe is from Organic Gardening, and yields 10 servings, enough for leftovers on a hot week! (more…)
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. (more…)
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 be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)
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 carrots will work just fine. (more…)
