Archive for the 'Cabbage' Category

Shepherd’s Pie

Monday, April 15th, 2013

Philippe, Tucson CSA

1 lb ground pork or beef
1 onion, chopped
2 carrots, diced in small cubes
2 rutabagas (or turnips), diced in small cubes
1 teaspoon Worcester sauce, or 1 tablespoon mustard
(optional) 1 bunch chopped greens, or 1/2 small shredded cabbage, or 2 bulbs fennel cored and sliced
Salt and pepper (or chili flakes) to taste
1 cup water or broth
1.5 lbs potatoes, quartered
4 tablespoons butter
1/2 cup milk
1 pinch ground nutmeg

Sauté ground meat in skillet on medium heat for about 5 minutes until browned.  Make sure to break meat up as it cooks. When meat has released its fat, add onions, carrots, rutabagas, greens (if using), Worcester sauce (or mustard), salt and pepper.  Cover, turn heat on low and cook for another 5 minutes, stirring occasionally. Add 1 cup water, stir, and simmer, covered, for another 15 minutes.

Add potatoes to a pot of cold water.  Bring to a boil and cook for 20 minutes.  Drain.  Mash potatoes with butter, milk, nutmeg and salt and pepper.

Place meat and vegetables mixture in an oven dish and cover evenly with mashed potatoes.  Use a fork to make a design on the potatoes.  Place in 400 degree oven and bake for 30 minutes or until the potatoes begin to brown.

Okonomiyaki (Japanese fritters)

Sunday, March 24th, 2013

Philippe, Tucson CSA

Fritters are a great way to use up vegetables that are lingering in your refrigerator.  Your can shred or grate just about any vegetables, including greens, mix them with flour and eggs, and turn them into delicious fritters.  The following recipe is the Japanese version of our pan-fried fritters.

Okonomiyaki is traditional Japanese dish typically made from flour, eggs and shredded cabbage, with added vegetables and sometimes fish or meats. It is often compared to an omelet or a pancake and is sometimes referred to as Japanese pizza. I find it to be more like fritters or frittata.  It is a very easy and versatile dish and there are infinite ways to make it.  The following recipe is by no means authentic, it’s just how I make it.  I usually make it with whatever ingredients I have on hand. It has no seasoning other then the sauce but it is nevertheless packed with fresh flavors.  However, if you want it to have an extra kick you can add black pepper, chile flakes or herbs.

The base:
1 cup all-purpose flour
1 cup water, stock, or dashi
2 eggs
½ cabbage, shredded.  You can also use bok choi, napa cabbage, or any winter greens
1 tablespoon olive oil

Other optional ingredients – add 2-3 cups of a combination of two or more of the following: chopped green onions, bacon, ham, thin slices of pork or beef (pre-cooked/sautéed), fish, shrimp, chopped greens, sliced mushrooms, nori flakes (dried seaweed), corn, grated carrots, green beans, grated summer squash, grated sweet potatoes, grated turnips, … grated anything really.

Okonomiyaki sauce, soy sauce or Worcester sauce

1. In a large bowl, mix the flour, eggs and water or stock. Add the cabbage and the other ingredients. Mix gently until everything is well coated with the batter .

2. Heat oil to medium hot in a large skillet. Pour the mixture in a large skillet and press it down with a spatula. I try to make it about 1/4 inch thick. Cover and cook for 5 minutes. Flip (I usually slide in on plate, cover with another plate, flip it and slide it back in the skillet) and cook for another 5 minutes.

3. Slide onto a large plate, cut in wedges, brush wedges with some mayo, sprinkle some sauce on them, and enjoy.

Kimchi (Pickled Cabbage)

Thursday, March 25th, 2010
Jan Dowling, Tucson CSA
Makes 1 gallon

3 medium (approximately 9 lbs.) Napa cabbages (You can substitute with Tokyo Bekana, Cabbage, or other thick leaved greens)
1/2 cup salt
2 medium white radishes, peeled and shredded
1/3 cup red pepper powder
1 tablespoon sugar
2 cloves garlic, finely crushed
2 teaspoons ginger root, finely crushed
5 green onions, sliced

Cut the cabbage into 1 1/2″ squares. Place the cabbage in a large container and sprinkle with salt. Set aside for 2 or 3 hours or until the cabbage becomes soft. Rinse the pickled cabbage with water once and drain. Add the remaining ingredients and mix well. Place the cabbage in a gallon-sized glass jar (plastic containers will stain and retain the odor) and leave in a cool place for 3 or 4 days until it tastes a little sour (ferments). When it is ready to eat, store it in the refrigerator (which will stop the fermentation).
Sauerkraut instructions..similar to kimchi but fermentation longer
Pack the salted cabbage firmly and evenly into a large clean crock or jar. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. Repeat the shredding, salting, and packing of the cabbage until the crock is filled to within 3 to 4 inches of the top.
Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a plate or round paraffined/waxed board that just fits inside the container so that the cabbage is not exposed to the air. Put a weight on top of the cover so the brine comes to the cover but not over it. A glass jar filled with water makes a good weight.
An alternative method of covering cabbage during fermentation consists of placing a plastic bag filled with water on top of the fermenting cabbage. The water-filled bag seals the surface from exposure to air and prevents the growth of film yeast or molds. It also serves as a weight. For extra protection the bag with the water in it can be placed inside another plastic bag.
Any bag used should be of heavyweight, watertight plastic and intended for use with foods.
The amount of water in the plastic bag can be adjusted to give just enough pressure to keep the fermenting cabbage covered with brine.
Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 to 72 degrees is best for fermenting cabbage. Fermentation is usually completed in 5 to 6 weeks.

Irish Garden Soup

Saturday, February 20th, 2010

Wendy McCrady, Tucson CSA

Perfect for St. Patrick’s Day when these vegetables can be found locally from the CSA, farmer’s market, or backyard garden. If recipe is made with beef stock, omit the nutritional yeast, soy sauce, and sage.

1 teaspoon olive oil
2 onions, diced
2 garlic cloves, minced
4 cups vegetable stock
1/4 cup nutritional yeast
3 tablespoon soy sauce
1/4 teaspoon dried sage
2 tablespoon pickling spice, tied up in cheesecloth
4 large potatoes, chopped
4 large carrots, diced
2 small heads cabbage, chopped

Saute onion and garlic in oil over medium heat in soup pot until translucent.
Add stock, seasonings, potatoes, and carrots.
Bring to a boil.
Reduce heat and simmer until vegetables are barely tender.
Add cabbage and cook just until tender.

Haluski (Cabbage and Noodles)

Thursday, August 6th, 2009

Amanda Shauger, Tucson CSA

Haluski is a  Polish dish consisting of noodles and cabbage that I learned from a roommate from central Pennsylvania.  When I saw those cabbages in my share, I knew I needed to make this recipe again.  It’s extremely simple and delicious as it is, but can also be varied.  It’s great comfort food for a recession.

1 csa cabbage, cut into ribbons
1 onion chopped
1 stick butter (4 ounces or 8 tablespoons)  I know, it sounds like a lot on paper, but it’s really yummy.
Salt to taste.  Try ½ teaspoon.
1 pound noodles, cooked and drained.  I prefer to use fettucine, but egg noodles or home made noodles are traditional.

Saute the chopped onion in butter in a large skillet.  I prefer to use cast iron.
When the onion is translucent, add the cabbage ribbons and continue to saute until the cabbage is soft.
When the cabbage-onion mixture is soft, toss it in with the already cooked noodles and serve.
Serving Suggestion:  I enjoyed my haluski with some powdered chitpotle.

After the onion is sauteed, add one pound of ground beef from the csa and brown until cooked.  Then add cabbage and continue as above.

Asian Slaw

Wednesday, April 1st, 2009

Sara Jones, Tucson CSA

You can serve this dish as a cold salad over lettuce, or cook all the ingredients together with noodles for a meal, adding tofu or cooked shredded chicken, if you like.

¼ head purple or green cabbage, shredded
1 head bok choi, shredded
3 carrots, shredded
3-4 green onions, sliced
1 orange (or other citrus) sliced into segments

Mix vegetables and toss together with one of the following dressings:

Peanut Ginger Dressing
2 tablespoons peanut butter
1 inch piece fresh ginger, grated
¼ cup orange juice
1 tablespoon rice wine vinegar
1 tablespoon soy sauce

Sesame Soy Dressing
1/8 teaspoon dry mustard
1 teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon toasted sesame oil
1 teaspoon chili sauce

Joyce’s Cabbage

Tuesday, March 17th, 2009

Joyce Wong, Tucson CSA

1/2 head of finely shredded cabbage. rinsed
2-4 cloves of minced garlic
2 tablespoons apple cider vinegar
A glug of olive oil
A pat of butter
Salt and pepper to taste
1 hefty tablespoon of lemon artichoke pesto (optional)

I love cooking with my Dutch oven, but you can use a heavy
saute pan just as well.

Turn stove on medium high and drizzle a glug of olive oil in the Dutch oven. Add a pat of butter when the oil starts to shimmer.  When the butter has stopped foaming, add the cabbage. You might want to put in half the cabbage first, toss it a bit to coat with oil and then add the other half. Turn the heat down a little, and let the cabbage cook with the little bit of water from the rinse. Turn the cabbage from time to time so that it cooks evenly. If it looks dry, add a little water. When the cabbage starts to soften, add the garlic and toss gently to mix. After the garlic has blossomed for a bit, add the vinegar. I happened to have some left over artichoke pesto, so I threw that in also. Mix and let the taste develop. When the cabbage looks soft and friendly, season with salt and pepper.

This can be served on toasted bread, with rice or noddles. If you have plain,  cooked quinoa, heat the quinoa in a little bit of butter, and serve the cabbage on top.edded cabbage.

Cabbage and Sunchoke Slaw

Sunday, February 1st, 2009

Lorraine Glazar, Tucson CSA

Serves 4

3 cups coarsely shredded cabbage (you could substitute any Asian head cabbage)
¼ pound sunchokes, scrubbed well and coarsely shredded as with cabbage (substitute jicama, apple, or daikon radish)
Juice of ½ large lime or 1 Mexican lime
1 teaspoon celery seed
¼ cup finely minced red onion
½ to 1 teaspoon toasted sesame oil, walnut oil or pistachio oil (optional)
Freshly ground black pepper to taste
¼ cup finely minced cilantro or dill
1 teaspoon rice wine vinegar) (optional)

Shred the cabbage and place in a colander over a medium sized bowl.  Toss thoroughly with the salt and let sit for 30-60 minutes.  Toss from time to time if possible.  Shred the sunchokes and immediately transfer to a separate bowl and toss with lime juice, freshly squeezed.

Mince the onion and toss with the sunchokes.  When the cabbage has reduced in size, rinse it and place it on towels to press it dry.  Combine with the sunchoke/onion mixture.  I like it with just the lime juice.  Taste and add sesame oil or other nut oil, if using.. Toss with black pepper and the other ingredients, and top with chopped herbs.  If not sour enough from the lime juice, add rice wine vinegar to taste.

Napa Cabbage Salad

Monday, March 24th, 2008

Veronica Furlong, Tucson CSA

I’m not sure about this recipe’s origins. My grandmother
used to make this, and this is my cousin’s version. It could
probably be tweaked even more to simplify.

Please don’t be frightened when you see that it calls for
Ramen noodles! I usually dislike them, although in this
recipe they are truly transformed into something magical!

I’ve put some alternative ingredient ideas in brackets.

1 head Napa [or regular] cabbage
1 bunch minced green onions
1/3 cup butter [or your favorite cooking oil]
1 package (3 ounce) ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable [or sesame] oil
1/2 cup white sugar [or honey]
2 tablespoons soy sauce

Finely shred the head of cabbage; do not
chop. Combine the green onions and cabbage in a
large bowl, cover and refrigerate until ready to

Make the crunchies: Melt the butter in a pot.
Mix the ramen noodles, sesame seeds and almonds
into the pot with the melted butter. Spoon the
mixture onto a baking sheet and bake the crunchies
in a preheated 350° F oven, turning often to make
sure they do not burn. When they are browned
remove them from the oven.

Make the dressing: In a small saucepan, heat
vinegar, oil, sugar, and soy sauce. Bring the mixture
to a boil, let boil for 1 minute. Remove the pan from
heat and let cool.

Combine dressing, crunchies, and cabbage
immediately before serving. Serve right away or
the crunchies will get soggy.

Pennsylvania Dutch Cabbage and Noodles

Monday, March 3rd, 2008

Inez Whipple, Tucson CSA

This is pretty simple and tasty cabbage recipe that I make
frequently for dinner.

1 tablespoon canola or corn oil
1 medium onion, chopped
1/2 head cabbage, coarsely chopped
1/2 cup water
2 cups whole wheat or egg noodles, cooked
salt, pepper
1/4 cup cheese, cheddar or goat work well, shredded

Heat the oil in a large frying pan and add the onion. Cook until the onion begins to become transparent. Then add the cabbage and the water. Reduce the heat a bit and stir occasionally.

When the cabbage is steamed through, add the cooked noodles, salt and pepper to taste and stir gently. Divide onto 2 plates and sprinkle with cheese.

If you want to make this extra special, toast some breadcrumbs in a little butter and add those to the top of the dish before serving.