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Walnut Creek Magazine

What's in Season: Cabbage

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, sides, and sandwiches or fermented into sauerkraut or kimchee. 


EGG ROLL BOWL

By WCM Reader
INGREDIENTS:
1 T. vegetable oil
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:
In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger. Cook 1-2 minutes. Add ground meat and cook until no pink remains. Push 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.


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
 
DIRECTIONS:
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 couscous with a garnish of Kalamata olives if desired.

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 salts high in minerals)

DIRECTIONS:  
Add salt to cabbage. Let sit for 15-20 minutes, then gently massage mixture to aid in the release of liquid from the 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 the remaining mixture into another canning jar. Close tightly and place both jars in a glass container to catch possible juice overflow.

Find a place 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 the jar slowly so the liquid doesn't bubble out. 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. 

Eat it plain or piled on a corned beef sandwich. 

 


 
 
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