What's in Season: Cabbage
Mar 03, 2018 03:30PM
● Published by Cale Finta
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What’s In Season
Did you know cabbage is one of the world’s healthiest foods?
It aids digestion, contains a significant amount of vitamins, and boosts energy.
Hundreds of varieties can be turned into tasty salads and sides, or fermented
into sauerkraut or kimchee. RECIPES ARROW
EGG ROLL BOWL
1 T. vegetable oil
1 clove garlic, minced
1 T. minced fresh ginger
1 lb. ground 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
In a large skillet over medium heat, heat vegetable oil.
Add garlic and ginger. Cook 1-2 minutes. Add pork and cook until no pink
remains. Push pork to side, add sesame oil. Add onion, shredded carrots, and
cabbage. Combine with meat then add soy sauce and Sriracha. Cook until cabbage
is tender, 5-8 minutes. Transfer mixture to bowl and garnish with green onions
and sesame seeds. Serve.
Yield: 1 quart plus one pint
1 medium head cabbage (about 3 pounds), finely sliced
1 T. coarse grain pure sea salt (don’t use salts high in minerals
Save outer leaves for brining.
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 until brine rises at least one inch above cabbage, leaving two
inches of space at top. Fold and push reserved cabbage leaf into mixture,
filling the last two inches of space. Pack remaining mixture into another
canning jar. Close tightly and place both jars in a glass container to catch
possible juice overflow.
Find a place a in your home to put your kraut during
fermentation that maintains a temperature of 64-70°F. After 5 days, gently
release pressure by opening jar slowly so briny liquid does not bubble out. Quickly
close lid and in 5 days repeat procedure. After another 5 days, taste kraut to
determine if it is sour enough. We like a 21 day ferment. Once the kraut is to
your liking, place it in the refrigerator where it will keep for 6 months
or more. Enjoy it alone, with sausages, or in a salad.
TUNISIAN VEGETABLE STEW
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
In a large pot sauté onions and garlic in olive oil for 4
minutes. Add all other vegetables and sauté for 5 minutes. Add tomato sauce and
vegetable stock and bring to a boil. Let simmer for 15 minutes, until
vegetables are tender. Add beans, raisins, and spices. Let cook for 3 minutes
more and add cilantro. Remove from heat and serve over cous cous with a garnish
of Kalamata olives if desired.