Archive for the 'Cabbage' Category

Braised Colcannon

Sunday, February 16th, 2020

By Philippe

Colcannon is a traditional Irish dish consisting of mashed potatoes with kale or cabbage, often including bacon or ham. I like it to braise the ingredients rather than to boil them: it better saves the flavors. I also prefer not to mash it, so that the main ingredients hold their own. I typically use cabbage, but you can also use kale, leeks, collards or any leafy greens. This is also one of those recipes where you can use a whole CSA bunch of dill.

1 lb ground pork
4 medium potatoes, diced
1 medium onion, chopped
1 small head cabbage (or half a large cabbage) or 1 bunch kale, shredded
1 cup vegetable or chicken broth
1 bunch dill (optional), finely chopped
4 tablespoons butter
Salt and pepper

In a large saucepan on medium high heat, brown the ground pork in butter. Add the onions and sauté 3-4 minutes until translucent. Add the potatoes, the shredded cabbage or kale, the dill and the broth. Season with salt and pepper. Mix together well. Cover and braise for 30 minutes on medium low heat. Serve 4.


Braised Cabbage and Bacon on Pasta

Tuesday, January 31st, 2017

This is a great way to use a whole cabbage in one easy dish. But you can use any leafy greens with this recipe. It works well with any mild, bitter or spicy greens, and you can use lots of them.

1 lb bacon, chopped

1 cabbage, shredded

Salt and Pepper

1 lb of dry pasta

Grated Parmesan

In a large skillet, sauté the bacon on medium heat until it begins to get crispy. Add the shredded cabbage. Toss until well mixed. Cover and braise for 15 minutes or so, stirring occasionally. Add salt and pepper to taste. Turn heat down to low once the greens are wilted.

Meanwhile, cook pasta according to instruction on packets. Drain. Mix with cabbage.

Serve in individual bowls and sprinkle with grated Parmesan.

Note: instead of bacon, you can use Italian, breakfast or plain ground pork sausage. If using plain ground pork, just season it a little more with your favorite spices and/or herbs.

Cabbage or Turnip Kugel

Monday, May 9th, 2016

Sara Jones, Tucson CSA

Turnips have a similar flavor profile as cabbage. If you are using turnips in this recipe, shred the roots and roughly chop the greens. Add turnip greens about half way through cooking the roots. This recipe can be made kosher for Passover. If you want you can add noodles the the cabbage mixture or add a layer of puff pastry to the top. The key to making this dish delicious is cooking the onions and cabbage until they are starting to caramelize.

About 1/2 large cabbage or 1 share turnips, finely sliced

1 large yellow onion, sliced

1/4 stick of butter

About 1 1/2 teaspoon each of salt and pepper

3 eggs, beaten

2 tablespoons flour, matzo meal or potato starch

1 teaspoon sugar

1 tablespoon vinegar

Melt butter in a large pot over medium heat and add onions and cabbage (or turnip roots). Spinkle with sugar and cook, stirring occasionally, for about 30 minutes. When tender and beginning to caramelize, remove from heat. Season to taste with salt and pepper. Whisk together eggs, flour and vinegar and add to cabbage. Put mixture into a well greased baking dish and cook at 350 degrees for about 50 minutes.

Nut and Fruit Slaw

Monday, May 9th, 2016

Sara Jones, Tucson CSA

One of our members recommended a new approach to making slaws, adding cheese, dried fruit and some sort of toasted nut to a slaw of cabbage or shredded root vegetables. Use whatever combination seems most appealing to you, and add fresh herbs if available. With a sturdy salad like this, you can make extra and keep it in the fridge to eat all week.

1 quart finely sliced cabbage or root vegetables

1 tablespoon sour citrus juice or apple cider vinegar

2 tablespoons good olive oil or nut oil

1/2 cup toasted nuts, chopped

1/2 cup crumbled feta

1/2 cup dried currants, cherries, cranberries or chopped dates

Salt and red chile flakes, to taste

Mixed fresh herbs, if available

Mix oil, vinegar, salt and chile flakes into veggies, tossing well to coat. Taste and adjust seasoning as needed. Let sit for at least 30 minutes. Add nuts, cheese, dried fruit and herbs and mix gently before serving.

Cabbage Slaw in Peanut Ginger Sauce

Monday, May 9th, 2016

Sara Jones, Tucson CSA

Finely shred the cabbage for this salad. You can add any other veggies and herbs you think might be good. Serve with cold noodles and diced chicken or tofu for a light meal. Garnish with roasted peanuts and lime wedges if you like.

For about half a head of finely shredded cabbage you will need:

1/4 cup natural peanut butter

1 inch piece fresh ginger, grated

1/4 cup orange juice

1 tablespoon oil

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1-3 teaspoons sugar (optional)

1/2 ground cayenne pepper (optional)

Blend dressing ingredients in a food processor or blender. Taste for seasoning and add additional soy sauce or sugar if desired. Toss with cabbage just before serving.

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.



Cabbage in a Fish Sauce Vinaigrette

Friday, April 1st, 2016

Kumi Rao, Ruchikala

This is a very simple Cabbage slaw that comes together in minutes. Not all Fish sauces are created equally. Kumi recommends using a Three Crabs brand fish sauce or Red Boat. Add grated carrots or other veggies for color contrast and flavor.

 ½ head of a large cabbage (finely shredded)

1 tablespoon sesame oil

2-4 tablespoons fish sauce (three crabs brand or red boat)

1 cloves of garlic, grated finely on a microplane

2 Thai chiles (minced)

1-2 tablespoons agave, honey, or crushed palm sugar

1/3 cup of cilantro leaves (whole)

Crushed peanuts for garnish

Make the dressing: mix together sesame oil, garlic, fish sauce, thai chiles (if using) and agave. Whisk – toss together dressing ingredients. Massage into cabbage. Taste. If it needs more seasoning add additional fish sauce. Toss with cilantro leaves and crushed peanuts and serve.

Thai-Inspired Coconut Soup with Podding Radishes and Tofu

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

This soup is made with a base paste and aromatic broth consisting of pureed lemongrass and galangal. This soup is really fantastic with the freshly soup base/paste (recipe below). The homemade base paste is a nice introduction to making homemade curries. If you’re short on time you can always omit the broth and base paste, substituting a store bought curry paste instead. You can also choose to add chopped galangal and lemongrass to the soup at the end, rather than making the broth.

Equipment needed: blender


Aromatic Broth:
1 3-inch piece of galangal cut into pieces
1 stalk of lemongrass (white and light green part only) cut into 2 inch pieces

Soup Base Paste:
1 large red onion or 3 shallots cut into even slices
5 cloves garlic, peeled
1 teteaspoon freshly ground black pepper
2-4 green Thai chilies (depending on heat preference)
1 teaspoon coriander powder
¼ teaspoon cumin powder
1/2 teaspoon freshly ground black pepper

1 tablespoon of oil
1 cup of tender young podding radishes (de-stemmed and cleaned)
2 cups of shredded cabbage
3 ½ cups of coconut milk
2 tablespoons of palm sugar
Approximately 2 cans of coconut milk (or 1 can of coconut cream with equal parts water)
1 package of medium tofu, drained and cut into cubes
Fresh Thai chilies (1-5 depending on taste)
Cilantro (garnish)

Prepare the aromatic broth,

1) Prepare the aromatic broth: coarsely chop the galangal and lemongrass and add to the blender with 2 cups of water. Puree until it comes together to a consistent puree and everything has been broken down. Pour the mixture into a sieve and squeeze out the liquid. Discard the course fibers and set liquid aside. Lightly rinse the blender and save for later use.

Make the paste,

1) In a large skillet on medium heat, add a couple tablespoons of oil and sliced onions or shallots. Fry for 10 minutes with a teaspoon of salt until they start to caramelize, stirring continuously to ensure the mixture does not burn.
2) Add garlic and whole green Thai chilies. Sauté the mixture for another five minutes. If the mixture starts to stick at the bottom of the pan, add a few tablespoons of water and scrape up anything that has stuck to the bottom of the pan.

3) Add ½ cup of water to the pan and scrape mixture into the blender. Add spices to the blender and puree to a smooth and even consistency. If the mixture is having a hard time coming together in a blender you can a few tablespoons of water to get it going. Add to a small bowl and set aside.

Make the soup!

1) Add oil to a medium-large stock pot on medium high heat and toss in the podding radishes. Lightly fry for 3-4 minutes with a ½ teaspoon of salt.

2) Add shredded cabbage and fry for another 3 minutes until the cabbage has wilted slightly.
3) Add ½ cup of the soup base paste/ or two tablespoons of storebought curry paste and stir to combine. Cook for another minute or two.
4) Add Coconut milk (or coconut cream+water) and palm sugar*. Stir to combine and then add the tofu. Simmer gently on medium heat for 4-5 minutes.

5) Lightly bruise the Thai chilies with the back of you chef’s knife, just to “awaken” the chilies and add the fresh chilies into the soup. Season to taste. Serve with rice and garnish with cilantro.

*You can use a heavy object such as a small hammer or meat tenderizer to breakdown stubborn palm sugar.

Cabbage Curry With Garam Masala and Coconut

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

This is a simple curry that comes together very quickly. The coconut milk is not necessary, if you would like a lighter curry you can just simmer with a little bit of water.  Make sure to have all of your ingredients prepped and ready to go.

2 tablespoons olive oil
2 teaspoons cumin seeds
Seeds from 3 cardamom pods
1 jalapeno, finely diced (optional)
4 cloves garlic
1 tablespoon of grated ginger
½ teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups of shredded cabbage
½ cup coconut milk
½ teaspoons of garam masala

1) Add two tablespoons of oil to a large skillet on medium heat. Add the cumin seeds and fry for 1-2 minutes till the seeds become lightly aromatic.
2) Add the jalapenos and fry for 1 minute.

3) Bring the temperature to low heat and add ginger and garlic, sauté for another minute.
4) Add turmeric, cumin and coriander.  Fry for another 30 seconds.
5) Add cabbage and a teaspoon of salt and sauté for about 5 minutes, stirring frequently, until softened.
6) Add coconut milk and stir to combine. Finally add the garam masala Check for seasoning. Serve with Rice or quinoa.

Cabbage and Kale Salad

Monday, April 15th, 2013

Philippe, Tucson CSA

1/2 head of a small cabbage (or 1/4 head of a large cabbage), cored and thinly shredded
1/2 bunch kale, sliced in very thin ribbons
1 good pinch of salt
1 good pinch of red pepper flakes
juice of 1 lemon
salad dressing

Place kale in a bowl with lemon juice and pinch of salt.  Bruise the kale with a bare hand for a 1 minute.
Add shredded cabbage, red pepper flakes and salad dressing.
Cool in refrigerator for 1/2 hour and serve.