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Walnut Creek Magazine

What's in Season: Cabbage

Mar 03, 2018 03:30PM ● By Cale Finta

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

Serves 4
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.

Farmhouse Culture for Cuesa

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 or additives)
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.

Downtown Farmers’ Market

Serves 6-8

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.

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