- · Zucchini
- · Cucumber
- · Lettuce
- · “Purplette” bunching onions
- · Basil
- · Parsley or dill
- · Sugar snap peas (the last few)
- · Spinach or chard
- · Kale
- · Beets or carrots
- · Cabbage
- cauliflower (small heads but very sweet)
- · Garlic
[cincopa AkFAY46_XfkJ]
The heat is on and the zucchini and cucumbers love it! We
have been busy preparing beds for fall crops and managed to get about half of
the fall crops in the ground. We hope to get into the greenhouses later today
once it cools off to seed beets, carrots, daikon etc. for fall and winter
harvest. Juvencio has been busy preparing those beds while I was at the farmers
market. Business with the vegetable starts is still good but will slow with the
heat of summer. Flowers are going strong. Think about taking a bouquet home to
brighten your home. We also arrange flowers for events from weddings to
funerals!!
The heat is on and the zucchini and cucumbers love it! We
have been busy preparing beds for fall crops and managed to get about half of
the fall crops in the ground. We hope to get into the greenhouses later today
once it cools off to seed beets, carrots, daikon etc. for fall and winter
harvest. Juvencio has been busy preparing those beds while I was at the farmers
market. Business with the vegetable starts is still good but will slow with the
heat of summer. Flowers are going strong. Think about taking a bouquet home to
brighten your home. We also arrange flowers for events from weddings to
funerals!!
The ½ the pigs have gone to the market while the others still eat roast beef (not really but isn’t that the way the nursery rhyme goes?). The last pigs will go in a week or so. We had a great last minute response with more people than pork available. The butcher said the meat looked great. This is a reminder to those who want beef, sign up early so you can get some of the best grass fed beef around. The beef will be available in September/October. Contact Juvencio to sign up.
Cucumbers are just starting, green beans and cherry tomatoes are not far behind. The peppers are flowering but no fruit yet. The onions have been officially “saved”. Juvencio managed to get to the remaining beds and you can see the pictures of how erect and fat they are getting. The sweet onions will come first sometime in the next month. We will have “cipollini”, “copra”, “red wing” and more as the season wears on.
Well it is off to harvest before the heat cranks up. Enjoy the summer days.
Sesame Cabbage
1/2 cup raw sesame seeds
1/4 tsp salt
1 dried red chili
1 head Cabbage, chopped
3/4 cup water
1 tsp salt
1/4 tsp salt
1 dried red chili
1 head Cabbage, chopped
3/4 cup water
1 tsp salt
“Popu”
1 1/2 tbsp oil (olive, sesame, canola, etc.)
1 dried red chili, cracked
1 pinch fenugreek
1/4 tsp mustard seed
1 tsp cumin seed
1 1/2 tbsp oil (olive, sesame, canola, etc.)
1 dried red chili, cracked
1 pinch fenugreek
1/4 tsp mustard seed
1 tsp cumin seed
Dry roast sesame seeds and dried red chili in a pan over medium heat. Stir often until majority seeds are brown. Remove from heat and cool. Once cool, grind in a food processor or blender with 1/2 tsp of salt. Excess ground sesame can be stored in the refrigerator for further use. To cook cabbage over medium heat, add chopped cabbage to 3/4 cup boiling water + 1 tsp salt. Cook until cabbage is desired texture. Once cooked, drain excess liquid. Add 1/4-1/2 cup ground sesame. Turn off heat.Prepare the “popu” in a separate pan by combing all ingredients, heating over medium heat, and waiting for mustard seeds to crackle. Once ready, add to cabbage, stir and heat over low heat for 1 minute. The “popu” can be prepared when the cabbage is nearly finished.
Cabbage and Potato Pancakes (from Simplicity – from a Monastery Kitchen)
1/2 head small green cabbage
4 large potatoes, peeled and grated
1 medium sized onion, finely chopped
2 eggs
3/4 c milk
salt and freshly ground pepper to taste
a small bunch of parsley, chopped
8 TBS vegetable or olive oil
4 large potatoes, peeled and grated
1 medium sized onion, finely chopped
2 eggs
3/4 c milk
salt and freshly ground pepper to taste
a small bunch of parsley, chopped
8 TBS vegetable or olive oil
1. Quarter the cabbage and steam it for about 6-7 minutes. Drain and chop the cabbage finely.
2. Place chopped cabbage, grated potatoes, and chopped onion in a big bowl. Mash them thoroughly with a masher and mix them well with a spatula.
3. In a separate deep bowl beat the eggs. Add the milk and beat some more. Add the cabbage-potato-onion mixture. Add some salt and pepper and the chopped parsley. Mix all the ingredients together until thoroughly blended. Refrigerate 1 hour.
4. Preheat oven to 250. To make the pancakes use a crepe pan or nonstick skillet. In the pan heat about 1 tablespoon of oil (each time) to low-med and pour in about one eighth of the potato mixture. Flatten the mixture evenly with a spatula and cook over medium heat until the pancake turns brown at the bottom. Turn the pancake over carefully and continue cooking the other side. When the pancake is done, slide it carefully onto an ovenproof platter. Repeat the process until all the pancakes are done. Keep the pancakes in the warm oven until ready to serve.
2. Place chopped cabbage, grated potatoes, and chopped onion in a big bowl. Mash them thoroughly with a masher and mix them well with a spatula.
3. In a separate deep bowl beat the eggs. Add the milk and beat some more. Add the cabbage-potato-onion mixture. Add some salt and pepper and the chopped parsley. Mix all the ingredients together until thoroughly blended. Refrigerate 1 hour.
4. Preheat oven to 250. To make the pancakes use a crepe pan or nonstick skillet. In the pan heat about 1 tablespoon of oil (each time) to low-med and pour in about one eighth of the potato mixture. Flatten the mixture evenly with a spatula and cook over medium heat until the pancake turns brown at the bottom. Turn the pancake over carefully and continue cooking the other side. When the pancake is done, slide it carefully onto an ovenproof platter. Repeat the process until all the pancakes are done. Keep the pancakes in the warm oven until ready to serve.
ANDY’S FAVORITE CABBAGE
Sliced green cabbage
sliced onion (red, green or white)
olive oil
salt
pepper
white wine
sliced onion (red, green or white)
olive oil
salt
pepper
white wine
Sauté the onion and cabbage in oil, then add wine, salt and pepper. This is a magnificent dish.
Sunday Chili
Adapted from the Vegetarian Times ||| the reasons I like this recipe: it’s healthy, it’s easy to make and easy to adapt to what I have on hand. (any kind of bean, fresh or canned tomatoes, any alliums: leeks, green garlic, ‘regular’ onions, etc, any kind of bell pepper (I personally don’t care for green) or leave the pepper out, etc. you get the idea. -Julia) AND it freezes well in smaller portions for when I’m having one of ‘those’ days!
3 cups dry kidney beans (I used canned, you can use nearly any kind of bean you have on hand)
2-3 onions
4 cloves garlic, minced
1 colored bell pepper, chopped
1-2 cups coarsely chopped green cabbage
1/2 cup diced unpeeled potatoes
2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
1 to 2 tbs chili powder (or mix this with fresh hot peppers, finely chopped)
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth (I used broth)
salt and pepper to taste
2-3 onions
4 cloves garlic, minced
1 colored bell pepper, chopped
1-2 cups coarsely chopped green cabbage
1/2 cup diced unpeeled potatoes
2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
1 to 2 tbs chili powder (or mix this with fresh hot peppers, finely chopped)
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth (I used broth)
salt and pepper to taste
Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. (Or skip all this and use canned if in a hurry) In a large skillet over medium-high heat, water sauté onion and garlic until soft, about 3 to 5 min. (or oil sauté them in a tablespoon cooking oil) add bell pepper, cabbage, potatoes, tomatoes, chili powder, and cumin. Continue cooking, stirring frequently, for 3 min; transfer to slow cooker. Add rice and broth, cover and cook on low for 6 to 8 hours. Season to taste. Serves 8
Napa Kimchee
6 lb cabbage
1/4 cup Korean pickling salt or Kosher salt
8 scallions
1 1/2 cups shredded carrot
2 T grated fresh ginger
2 T garlic, peeled and finely chopped
2 T candied ginger (I use fresh ginger and add a bit more sugar)
2 t sugar
1/2 cup red pepper flakes
1 T salt
1/4 cup Korean pickling salt or Kosher salt
8 scallions
1 1/2 cups shredded carrot
2 T grated fresh ginger
2 T garlic, peeled and finely chopped
2 T candied ginger (I use fresh ginger and add a bit more sugar)
2 t sugar
1/2 cup red pepper flakes
1 T salt
Remove limp outer leaves from the cabbage. Quarter the cabbage then cut
across quarters into 1.5 inch-wide pieces. Put cabbage into large bowl
with pickling salt. Toss to cover evenly. Let stand for 30 minutes,
tossing a couple of times. Rinse with cold water and drain. Toss cabbage
with remaining ingredients and pack into a large crock or covered pottery
casserole. Add water to cover, about 3 cups. Let sit on counter for 1
to two days. Store in refrigerator, covered, in the crock or individual
glass jars.
across quarters into 1.5 inch-wide pieces. Put cabbage into large bowl
with pickling salt. Toss to cover evenly. Let stand for 30 minutes,
tossing a couple of times. Rinse with cold water and drain. Toss cabbage
with remaining ingredients and pack into a large crock or covered pottery
casserole. Add water to cover, about 3 cups. Let sit on counter for 1
to two days. Store in refrigerator, covered, in the crock or individual
glass jars.
Note: this recipe can be adjusted to one 2-lb cabbage. Divide the
remaining ingredients by one third.
remaining ingredients by one third.
Hot and Sour Soup with Shrimp, Napa Cabbage, and Shiitake Mushrooms adapted from epicurious.com
with authentic Asian flavor, this soup is a perfect light supper. Makes 6 servings.
with authentic Asian flavor, this soup is a perfect light supper. Makes 6 servings.
1 teaspoon vegetable oil
3/4 teaspoon Thai red curry paste
3 14-ounce cans low-salt chicken broth
2 kaffir lime leaves or 1 teaspoon finely grated lime peel
1 tablespoon minced peeled fresh ginger
1 pound uncooked deveined peeled medium shrimp, halved lengthwise
4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick
8 ounces Napa cabbage, cut crosswise into 1/8-inch-thick slices (about 4 cups)
1/4 cup fresh lime juice
Chopped fresh cilantro
Chopped fresh green onions
preparation
Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.
3/4 teaspoon Thai red curry paste
3 14-ounce cans low-salt chicken broth
2 kaffir lime leaves or 1 teaspoon finely grated lime peel
1 tablespoon minced peeled fresh ginger
1 pound uncooked deveined peeled medium shrimp, halved lengthwise
4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick
8 ounces Napa cabbage, cut crosswise into 1/8-inch-thick slices (about 4 cups)
1/4 cup fresh lime juice
Chopped fresh cilantro
Chopped fresh green onions
preparation
Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.
Market tip: Using Thai red curry paste is an easy way to add tons of flavor and some heat to your cooking. It is available in the Asian foods section of most supermarkets; at Asian markets, it is known as gaeng pet. Kaffir lime leaves, which come from kaffir lime trees in Southeast Asia and Hawaii, have a floral-citrus aroma. The leaves are sold frozen and are sometimes available fresh at Southeast Asian markets.
Pirjati Zelje Braised Cabbage from Mediterranean Vegetables by Clifford Wright
Mr. Wright’s notes on this recipe:
Cabbage is a very popular vegetable in the Balkans. It is served raw, in the form of sauerkraut, and cooked in a variety of ways. In the northern part of the former Yugoslavia, cabbage may be cooked with sour cream or tossed with noodles and smoked bacon. In Bosnia or Montenegro, to the south and closer to Greece, cabbage is cooked with tomatoes. This recipe for braised cabbage from Slovenia (in the north hear Hungary) is typically served as a bed for a roast duckling.
Cabbage is a very popular vegetable in the Balkans. It is served raw, in the form of sauerkraut, and cooked in a variety of ways. In the northern part of the former Yugoslavia, cabbage may be cooked with sour cream or tossed with noodles and smoked bacon. In Bosnia or Montenegro, to the south and closer to Greece, cabbage is cooked with tomatoes. This recipe for braised cabbage from Slovenia (in the north hear Hungary) is typically served as a bed for a roast duckling.
1/4 cup extra virgin olive oil
2 bay leaves
1 Tablespoons tomato paste
1 cup dry white wine
1 2-pound head green cabbage, cored and sliced as thin as vermicelli
15 black peppercorns
8 juniper berries, lightly crushed
1 teaspoon dried thyme
1 Tablespoon freshly squeezed lemon juice
S & P to taste
2 bay leaves
1 Tablespoons tomato paste
1 cup dry white wine
1 2-pound head green cabbage, cored and sliced as thin as vermicelli
15 black peppercorns
8 juniper berries, lightly crushed
1 teaspoon dried thyme
1 Tablespoon freshly squeezed lemon juice
S & P to taste
1. Heat the olive oil in a large skillet over medium-high heat. Add the bay leaves, and cook them until they begin to sizzle. Reduce the heat to medium and very carefully add the tomato paste and wine, which will spurt and splatter rather dramatically. Cook for a minute, and then add the cabbage, peppercorns, juniper berries, and thyme. Mix the cabbage so it is covered with sauce.
2. Add the lemon juice and continue to braise the cabbage over medium heat until it softens, 6 to 8 minutes. Reduce the heat to low, season with S and P, and cook until the cabbage is completely soft, about 45 minutes. Correct the seasoning (with S and P) and serve hot.
CABBAGE AND CARROT SLAW
4 cups finely shredded carrot
4 cups finely shredded red cabbage
1/2 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon sugar, or to taste
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
4 cups finely shredded red cabbage
1/2 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon sugar, or to taste
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
In a large bowl toss together the carrot and the cabbage. In a small
bowl whisk together the vinegar,
the sugar, the oil, and the salt. Just before serving add the dressing
to the vegetables and toss the slaw
well.
bowl whisk together the vinegar,
the sugar, the oil, and the salt. Just before serving add the dressing
to the vegetables and toss the slaw
well.
Serves 6. Gourmet Aug. 1993
RED CABBAGE AND ORZO SOUP
3/4 cup chopped red cabbage
1 tablespoon olive oil
1 1/2 cups chicken broth
3 tablespoons orzo (rice-shaped pasta)
1 teaspoon soy sauce
4 thin lemon slices
1 tablespoon thinly sliced scallion greens
1 tablespoon olive oil
1 1/2 cups chicken broth
3 tablespoons orzo (rice-shaped pasta)
1 teaspoon soy sauce
4 thin lemon slices
1 tablespoon thinly sliced scallion greens
In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the
broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon
slices and half the scallion greens.
broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon
slices and half the scallion greens.
Makes about 3 cups, serving 2.
Gourmet January 1990
CABBAGE SALAD WITH PEANUTS
| 1/4 cup 1/2 cup 1/2 cup 3 tbsp. 1 1/2 tsp. 1 tbsp. 1 tsp. 7-8 cups Garnishes:
1/2 cup |
peanut butter hot water plus 1T rice vinegar or cider vinegar brown sugar or honey salt soy sauce sesame oil shredded green cabbage crushed red pepper to taste peanuts
grated carrots minced fresh cilantro |
In a large bowl, mash together the peanut butter and hot water until they form a uniform mix. Mix in vinegar, sugar or honey, salt, soy sauce, and sesame oil. Add the cabbage in 2 cup increments, mixing well after each addition. Add red pepper to taste. Cover the bowl tightly, and refrigerate for at least 4 hours, visiting it every hour or 2 to give it a good stir. Sprinkle the peanuts on top right before serving. Serve with a slotted spoon. Serves 4-6
Still Life with Menu Cookbook, Mollie Katzen
CABBAGE, CARROTS, AND ONIONS WITH SESAME
| 6 tbsp. 3/4 tsp. 3 tbsp. 1 bunch 1 lg. 1 head |
sesame seeds salt toasted sesame oil green onions carrot thinly sliced green cabbage coarsely chopped |
Combine the sesame seeds and salt in a blender. Grind until they achieve the consistency of coarse meal. This is called gomasio or sesame salt. Set aside. Heat a medium-sized wok or large deep skillet. Add the sesame oil and the onions. Stir-fry over med-high heat for a couple of minutes. Add about a tablespoon of the gomasio. Keep stir-frying until the onions are soft and translucent (5-8 minutes). Add carrots and the cabbage, and sprinkle in about half the remaining gomasio. Keep stir- frying until everything is tender (another 10-15 minutes). Sprinkle in the remaining gomasio, and serve. Serves 4
Still Life with Menu Mollie Katzen
CABBAGE SESAME SALAD
| 2 cups 1 or 2 1 tbsp. 2 tbsp. 1 cup
2 tbsp. 1 tbsp. |
finely sliced green cabbage sliced green onions fresh parsley, finely chopped sesame seeds A few nice lettuce leaves oil honey vinegar |
Marinate the cabbage with the onions and parsley in the oil-honey-vinegar mixture for at least 10 minutes in the refrigerator. Serve it up with a slotted spoon, placing individual portions on a nice bed of green lettuce leaves. Sprinkle with sesame seeds. Serves 3
Joy with Honey, Doris Mech
RADISH SLAW
| 1/2 lb. 3 cups 1 cup 1/2 cup 2 tbsp. 1/2 tsp. 2 tbsp. 2 tbsp. |
radishes, trimmed and grated coarse (about 2 cups) finely shredded cabbage coarsely grated carrots thinly sliced red onion fresh lemon juice sugar olive oil finely chopped fresh cilantro, mint, or parsley leaves |
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the coriander, and salt and pepper to taste.
Gourmet, April 1991
Coleslaw with Bacon Buttermilk Dressing
adapted from Perfect Vegetables by Cooks Illustrated
adapted from Perfect Vegetables by Cooks Illustrated
Salting and draining the onion with the cabbage helps mellow the harsh raw onion flavors.
The bacon will become soft with time, so this salad is best served the day it is made.
The bacon will become soft with time, so this salad is best served the day it is made.
1 pound red or green cabbage (about ½ a medium head), shredded
1 large yellow or orange carrot, shredded
½ medium onion, sliced thin
salt
6 ounces bacon (about 6 slices), cut into 1/4 inch pieces (turkey bacon is fine, there might be vegetarian options too: like facon bacon bits, or other such products. Maybe smoked almonds chopped up for that smoky crunch?)
½ cup buttermilk
2 T olive or vegetable oil
2 T vinegar: cider or champagne
1 T caraway seeds
1/4 t dry mustard
2 t sugar
black pepper to taste
1 large yellow or orange carrot, shredded
½ medium onion, sliced thin
salt
6 ounces bacon (about 6 slices), cut into 1/4 inch pieces (turkey bacon is fine, there might be vegetarian options too: like facon bacon bits, or other such products. Maybe smoked almonds chopped up for that smoky crunch?)
½ cup buttermilk
2 T olive or vegetable oil
2 T vinegar: cider or champagne
1 T caraway seeds
1/4 t dry mustard
2 t sugar
black pepper to taste
1. Toss cabbage, carrot, onion, and 1 t salt in a colander or large mesh strainer set over a medium bowl. Let stand until the vegetables wilt, at least 1 hour or up to 4 hours. Rinse the vegetables under cold running water (or in a large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels.
2. Fry the bacon in a medium skillet over med. heat until crisp and brown, about 6 minutes. Transfer the bacon with a slotted spoon or chopsticks to a plate lined with paper towels; discard the fat. (Skip this step if using nuts or prepared real or fake bacon bits)
3. Stir together the buttermilk, oil, vinegar, caraway seeds, mustard, and sugar in a medium bowl. Toss cabbage, carrot, onion, and bacon in the dressing. Season to taste with salt and pepper. Serve.
Braised Cabbage adapted from the Victory Garden Cookbook
two ways: butter braised and broth braised:
Butter Braised:
4-6 T butter
2-3 t curry powder (optional)
8 cups finely sliced cabbage (this goes quickly with a sharp knife or a food processor)
S & P to taste
2-3 t curry powder (optional)
8 cups finely sliced cabbage (this goes quickly with a sharp knife or a food processor)
S & P to taste
Heat 4 T of the butter with curry powder (if using) in a large sauté pan. Add the sliced cabbage and stir to coat with butter. Cover, lower heat, and cook gently for 5-6 minutes, stirring occasionally, or until the cabbage is tender. Season with S & P. Add more butter if you like. (Makes 4-5 cups)
Broth Braised Cabbage
note: this originally called for green cabbage, but any might work. I can’t promise what the color will be if you use red cabbage for this one. -Julia
note: this originally called for green cabbage, but any might work. I can’t promise what the color will be if you use red cabbage for this one. -Julia
8 cups finely sliced cabbage (this goes quickly with a sharp knife or a food processor)
1/2 Cup chicken, beef or vegetable broth
S & P to taste
2 T butter (optional)
1/2 Cup chicken, beef or vegetable broth
S & P to taste
2 T butter (optional)
Put all ingredients in a covered saucepan, bring to a boil, and cook for 5-6 minutes or until just tender, stirring or tossing occasionally. Or, cook covered in a preheated 350 degree oven for 20 minutes or longer, until tender. The timing depends on the cabbage variety and the size of the slices. (Makes 4-5 cups)
* substitute wine for broth or butter
* use bacon or goose fat rather than butter
* substitute wine for broth or butter
* use bacon or goose fat rather than butter
Asian Peanut Slaw (adapted from a recipe on Epicurious)
6 tablespoons rice vinegar
3 tablespoons vegetable oil
3 tablespoons sesame oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage (or just use all of one kind of cabbage)
2 large red or yellow bell peppers, cut into matchstick-size strips – optional
2 medium carrots, peeled, cut into matchstick-size strips
1/2 bunch radishes, cut into matchsticks
1/2 cup dry-roasted peanuts
8 large green onions, chopped
1/2 cup chopped fresh cilantro
3 tablespoons vegetable oil
3 tablespoons sesame oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage (or just use all of one kind of cabbage)
2 large red or yellow bell peppers, cut into matchstick-size strips – optional
2 medium carrots, peeled, cut into matchstick-size strips
1/2 bunch radishes, cut into matchsticks
1/2 cup dry-roasted peanuts
8 large green onions, chopped
1/2 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve. If making ahead, toss the peanuts in right before serving.
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve. If making ahead, toss the peanuts in right before serving.
***********
The Lord’s Prayer is 66 words, the Gettysburg Address is 286 words, there are 1,322 words in the Declaration of Independence, but government regulations on the sale of cabbage total 26,911 words.
***********
***********
Diogenes, the ancient Greek philosopher, once advised a young courtier, “If you lived on cabbage, you would not be obliged to flatter the powerful.”
To which the courtier replied, “If you flattered the powerful, you would not be obliged to live upon cabbage.”
Liberty Cabbage was the alternative name created during World War I, used to refer to Sauerkraut, to avoid using words from the enemy’s language. A hamburger was referred to as a ‘Liberty Sandwich,’ and German measles were ‘Liberty Measles.’
-Found on web at: http://members.tripod.com/~Indianrecipes/contri/cabbage.htm
To which the courtier replied, “If you flattered the powerful, you would not be obliged to live upon cabbage.”
Liberty Cabbage was the alternative name created during World War I, used to refer to Sauerkraut, to avoid using words from the enemy’s language. A hamburger was referred to as a ‘Liberty Sandwich,’ and German measles were ‘Liberty Measles.’
-Found on web at: http://members.tripod.com/~Indianrecipes/contri/cabbage.htm
***********
Cabbage Curry
Ingredients:
Cabbage (1 medium)
Peas (1 tea cup)
Mustard seed
Cumin seed
Salt
Turmeric
Cabbage (1 medium)
Peas (1 tea cup)
Mustard seed
Cumin seed
Salt
Turmeric
Recipe: Cut cabbage to your desired size and add turmeric and salt. Mix it properly and keep it aside for 20 minutes. Keep a vessel on the heat and add oil to it. Once the oil is hot, add mustard seeds, cumin seed and urad dal. Ones it is properly done add cabbage and peas. While adding cabbage, squeeze out the water out of cabbage (adding salt would draw the water out of cabbage). Let it cook for 10-15 minutes string occasionally and add water if required. Once you are through, can also add grated coconut if you like. You can have this cabbage curry with rice or chappati.
Montreal Slaw
from the Way We Cook by Sheryl Julian and Julie Riven
1 large green cabbage, quartered and cored
2 Tablespoons coarse (kosher or other) salt
4 carrots, grated
1 green pepper (you can use ribbons of cubanelles if you have them, I’d leave the green bell pepper out since I find them bitter, or use a red pepper, or another substitution? -J.)
1 bunch green onions, thinly sliced (you can use 1-2 bianco di maggio onions
here)
3-6 Tablespoons sugar
1/2 cup distilled white vinegar
3 Tablespoons olive oil or another mild salad oil
2 Tablespoons coarse (kosher or other) salt
4 carrots, grated
1 green pepper (you can use ribbons of cubanelles if you have them, I’d leave the green bell pepper out since I find them bitter, or use a red pepper, or another substitution? -J.)
1 bunch green onions, thinly sliced (you can use 1-2 bianco di maggio onions
here)
3-6 Tablespoons sugar
1/2 cup distilled white vinegar
3 Tablespoons olive oil or another mild salad oil
Shred cabbage and transfer to a large colander, sprinkling the layers with salt. Set the colander in a large bowl and set aside for 30 minutes.
Rinse the cabbage a bit and then with your hands, press the cabbage to remove the excess moisture and transfer to a large bowl. Add the carrots, green pepper, and scallions and toss thoroughly.
Sprinkle the vegetables with 3 Tablespoons of the sugar, vinegar, and oil.
Toss again. Taste for seasoning and add more salt, sugar, or vinegar if you like. Cover bowl and refrigerate slaw for at least 2 hours or for as long as overnight. Toss again just before serving.
Toss again. Taste for seasoning and add more salt, sugar, or vinegar if you like. Cover bowl and refrigerate slaw for at least 2 hours or for as long as overnight. Toss again just before serving.
Crock Pot Lentil Curry, from http://www.fatfree.com
1 c. dried brown lentils
1 c. dried Masoon Dal (You can find this at an international grocery — or just use 1 more cup dried lentils.)
4 large red potatoes, cut into 1/2-inch chunks (skin left on)
1/2 c. dried barley (OPTIONAL — I add this for some more fiber.)
2 onions, chopped coarsely
3-4 cloves garlic, minced
1-2 c. chopped green cabbage
2 c. strong vegetable stock
4 c. water (or up to the rim, if you’ll be gone long)
2 Tbsp.+ curry powder (This amount varies by strength of curry & by taste.)
1 tsp. Five Spice powder
1 tsp. garlic powder
2 Tbsp. soy sauce
1 c. dried Masoon Dal (You can find this at an international grocery — or just use 1 more cup dried lentils.)
4 large red potatoes, cut into 1/2-inch chunks (skin left on)
1/2 c. dried barley (OPTIONAL — I add this for some more fiber.)
2 onions, chopped coarsely
3-4 cloves garlic, minced
1-2 c. chopped green cabbage
2 c. strong vegetable stock
4 c. water (or up to the rim, if you’ll be gone long)
2 Tbsp.+ curry powder (This amount varies by strength of curry & by taste.)
1 tsp. Five Spice powder
1 tsp. garlic powder
2 Tbsp. soy sauce
Throw everything into your crock pot — makes a lot. Stir well to mix thoroughly. Cover and put on low. When you get home, it will be finished & ready to eat! Serve with basmati rice and some mango chutney.
Creamy Cole Slaw adapted from “The Best Recipe” by Cook’s Illustrated
1/2 head cabbage, shredded
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 Walla Walla onion, chopped, or more to taste
1/2 cup mayo or sourcream, or a mixture
2 tablespoons rice vinegar
Black Pepper
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 Walla Walla onion, chopped, or more to taste
1/2 cup mayo or sourcream, or a mixture
2 tablespoons rice vinegar
Black Pepper
Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
Rinse the cabbage/carrots. Drain and dry with towels. Add other ingredients.
If you try this salting method, you won’t get runny coleslaw! They took 8 paragraphs explaining why; I’ll spare you the science behind it all.
If you try this salting method, you won’t get runny coleslaw! They took 8 paragraphs explaining why; I’ll spare you the science behind it all.
Possible additions to the above coleslaw:
celery, basil, apples (oops! Not seasonally correct, but there you have it.), caraway seeds, radishes, or nuts.