What's in Season: Cabbage
Winter brings a bounty of cool-weather crops to local
farmers markets—crisp cabbages, hearty kale, and robust broccoli. A versatile
superstar, cabbage is at home in everything from Chinese egg rolls to Tunisian
stews, and a classic accompaniment to Hawaiian pig. And let’s not forget its
glory as sauerkraut on sausages or Reuben sandwiches. More than just flavorful,
it's full of health benefits, known for aiding digestion and energizing
the body. Here are three recipes showcasing its versatility for your at-home culinary adventures.
By Cuesa Farmers' Market
INGREDIENTS:
1 medium head of cabbage, about 3 pounds, finely sliced. Save outer leaves for brining.
1 tablespoon pure sea salt (don't use high mineral salts)
DIRECTIONS: Add salt to cabbage. Let sit for 15-20 minutes, then gently massage mixture to aid in release of liquid from cabbage. Pack into a quart-sized canning jar, leaving two inches of space at the top of the jar. Fold and push reserved cabbage leaf into the mixture. Pack remaining mixture into another canning jar. Close tightly.
Place both jars in a glass container to catch any juice overflow. Find a place in your home to ferment kraut at a temperature of 64-70°F for 5 days. Then release pressure from jar by opening slowly, so liquid doesn't bubble out. Close lid, then in another 5 days repeat procedure. After another 5 days, taste kraut to determine if it is sour enough. (We like a 21-day ferment.) Place in refrigerator and store for 6 months or more.
By Downtown Farmers’ Market
INGREDIENTS:
3 carrots, chopped
4 celery stalks, sliced
4 cloves chopped garlic
1 onion, chopped
1 large eggplant, cubed
1 cauliflower, chopped
½ cabbage, chopped
1 broccoli, chopped
1 celery root, cubed
1 bunch spinach, sliced
1 bunch of cilantro, chopped
1 cup cooked garbanzo beans
1 ½ cups tomato sauce
2 cups vegetable stock
½ cup golden raisins
2 T olive oil
3 T mixed spices such as cinnamon, cumin, curry, tumaric
DIRECTIONS: In a large pot, sauté onions and garlic in olive oil for 4 minutes. Add all other vegetables and sauté for another 5 minutes. Add tomato sauce and vegetable stock, then bring to a boil. Let simmer for 15 minutes, or until vegetables are tender. Add beans, raisins, and spices. Let cook for 3 minutes more and add cilantro. Remove from heat and serve with couscous.
1 clove garlic, minced
1 T. minced fresh ginger
1 lb. ground chicken or pork
1 T. sesame oil
1/2 onion, thinly sliced
1 c. shredded carrot
1/4 green cabbage, thinly sliced
1/4 c. soy sauce
1 T. Sriracha
1 T. sesame seeds
1 green onion, thinly sliced
DIRECTIONS: Heat vegetable oil to a large skillet. Add garlic and ginger. Cook 1-2 minutes. Add ground meat and cook to desired finish. Drain as necessary, then move meat to side of pan, and add sesame oil. Add onion, shredded carrots, cabbage, and cook until cabbage is tender, about 5 minutes. Combine veggies with meat, then add soy sauce and Sriracha. Cook for another 5 minutes. Transfer mixture to bowl and garnish with green onions and sesame seeds. Serve.
CLASSIC SAUERKRAUT
By Cuesa Farmers' Market
INGREDIENTS:
1 medium head of cabbage, about 3 pounds, finely sliced. Save outer leaves for brining.
1 tablespoon pure sea salt (don't use high mineral salts)
DIRECTIONS: Add salt to cabbage. Let sit for 15-20 minutes, then gently massage mixture to aid in release of liquid from cabbage. Pack into a quart-sized canning jar, leaving two inches of space at the top of the jar. Fold and push reserved cabbage leaf into the mixture. Pack remaining mixture into another canning jar. Close tightly.
Place both jars in a glass container to catch any juice overflow. Find a place in your home to ferment kraut at a temperature of 64-70°F for 5 days. Then release pressure from jar by opening slowly, so liquid doesn't bubble out. Close lid, then in another 5 days repeat procedure. After another 5 days, taste kraut to determine if it is sour enough. (We like a 21-day ferment.) Place in refrigerator and store for 6 months or more.
TUNISIAN VEGETABLE STEW
By Downtown Farmers’ Market
INGREDIENTS:
3 carrots, chopped
4 celery stalks, sliced
4 cloves chopped garlic
1 onion, chopped
1 large eggplant, cubed
1 cauliflower, chopped
½ cabbage, chopped
1 broccoli, chopped
1 celery root, cubed
1 bunch spinach, sliced
1 bunch of cilantro, chopped
1 cup cooked garbanzo beans
1 ½ cups tomato sauce
2 cups vegetable stock
½ cup golden raisins
2 T olive oil
3 T mixed spices such as cinnamon, cumin, curry, tumaric
DIRECTIONS: In a large pot, sauté onions and garlic in olive oil for 4 minutes. Add all other vegetables and sauté for another 5 minutes. Add tomato sauce and vegetable stock, then bring to a boil. Let simmer for 15 minutes, or until vegetables are tender. Add beans, raisins, and spices. Let cook for 3 minutes more and add cilantro. Remove from heat and serve with couscous.
EGG ROLL BOWL
By WCM Reader
INGREDIENTS:
1 T. vegetable oilBy WCM Reader
INGREDIENTS:
1 clove garlic, minced
1 T. minced fresh ginger
1 lb. ground chicken or pork
1 T. sesame oil
1/2 onion, thinly sliced
1 c. shredded carrot
1/4 green cabbage, thinly sliced
1/4 c. soy sauce
1 T. Sriracha
1 T. sesame seeds
1 green onion, thinly sliced
DIRECTIONS: Heat vegetable oil to a large skillet. Add garlic and ginger. Cook 1-2 minutes. Add ground meat and cook to desired finish. Drain as necessary, then move meat to side of pan, and add sesame oil. Add onion, shredded carrots, cabbage, and cook until cabbage is tender, about 5 minutes. Combine veggies with meat, then add soy sauce and Sriracha. Cook for another 5 minutes. Transfer mixture to bowl and garnish with green onions and sesame seeds. Serve.
