Grilled Sweet Potato and Napa Cabbage Salad

Recipe adapted from betsylife.com and Cooking Light

Ingredients

-3 medium sweet potatoes (2 pounds)
-5 tablespoons extra virgin olive oil, divided
-3/4 teaspoon sea salt, divided
-1/2 teaspoon black pepper, divided
-1/4 cup fresh lime juice
-2 tablespoons warm water
-2 teaspoons honey
-1 jalapeño pepper, seeded and minced
-3 cups shredded cabbage
-1 cup sliced red onion
-1/3 cup pumpkin seeds, toasted
-1/4 cup chopped green onions
-1/4 cup chopped fresh cilantro

Directions 

-Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
 Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.
-Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.
-Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.

Oktoberfest Lager Stew with Sausage, Potatoes, Caramelized Onions and Golden Cabbage

 Recipe courtesy of The Cozy Apron

 

Ingredients

-1 tablespoon extra virgin olive oil
-1 (14 ounce) package grass-fed beef smoked sausage, cut into bite-size slices
-1 ½ onion, sliced into thin semi-circles
-½ head small cabbage, halved again, cored and thinly sliced
-½ teaspoon freshly ground black pepper
-¼ teaspoon ground caraway seeds
-Pinch sea salt
-2 cloves garlic, finely chopped
-1 cup German-style lager beer (Oktoberfest variety)
-2 russet potatoes, peeled and cubed to bite-size pieces
-2 ½ cups hot chicken stock
-1 ½ tablespoons apple cider vinegar
-1 tablespoon flat-leaf parsley, chopped

Directions

-Place a medium-large pot over medium-high heat, and add the olive oil; once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes
-Once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened
-Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes
-Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine; next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so -Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes; after the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).
-Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

Thai Chicken Cabbage Wraps

Filling Ingredients:

1 pound organic chicken breast, diced or cubed into small pieces

5-10 green cabbage leaves

2 large carrots, thinly sliced

1 red bell pepper, thinly sliced 

2 garlic cloves, chopped

1 large shallot, thinly sliced

1 fresh lime

1/2 cup chopped green onions

handful fresh cilantro

Sauce Ingredients:

1 tablespoon vegetable oil [non-GMO canola or sunflower is best because of their high heat tolerance]

1 tablespoon rice vinegar

2 tablespoons soy sauce

1 teaspoon fish sauce

2 teaspoons tahini

2 teaspoons sriracha or chili paste

1/2 teaspoon. freshly grated ginger root

juice from 1/2 a lime

1/2 cup filtered water

1. In a wok or large saute pan heat the oil on medium heat. Add in carrots, bell pepper, garlic and shallots and cook until the veggies turn bright in color and the garlic and shallots start to turn translucent, about 5 minutes.  

2. In a small mixing bowl whisk together the vinegar, soy sauce, fish sauce, tahini, sriracha, ginger, lime juice and water. 

3. Now add the chicken and the sauce with the veggies. Cook until the the chicken is white throughout.   The chicken should be cut into small pieces, so it shouldn't take too long to cook. 

4. Fill the leaves about half way; top with green onions, cilantro and a squeeze of fresh lime. Enjoy!  

Tip: You can eat your cabbage leaves raw or you can blanch them. If your leaves are leave you can half them, like show in the picture above. If your leaves are smaller, free free to eat them as is. You'll want the leaves to be about the size of your hand, otherwise they'll become awfully sloppy to eat. 

LIVING SIMPLY GLUTEN FREE

Salt & Vinegar Cabbage Mashed Potatoes

Ingredients:
12 cups filtered water
5 cups red *potatoes, cubed
2 cups shredded green cabbage

1/2 cup apple cider vinegar

2 teaspoons kosher salt 

2 garlic cloves, minced

3-4 tablespoons distilled white vinegar
1 tablespoons preferred oil [I used extra virgin olive oil]

1/4 cup preferred milk [I used almond]
sea salt and coarse ground pepper

1. In a large pot bring 10 cups of water and 1/4 cup apple cider vinegar to a light boil. Drop in the cabbage and blanch for about 2 minutes. Scoop the cabbage out and place it in a bowl full of cold water to stop the cooking process and set aside.

2. Go back to the large pot of water and add in 2 more cups of water, 1/4 cup apple cider vinegar, 2 teaspoons of kosher salt and bring this pot to a rapid boil. Once boiling, add in your potatoes and cook until very tender [approximately 15-20 minutes].

3. Once your potatoes are tender and can be pierced easily with a knife, drain and place them back into the pot. Add in the garlic, white vinegar, oil, and milk and with a hand masher mix until smooth. I like to get them to a smooth yet slightly chunky texture, this compliments the cabbage well.

4. Fold in the cabbage and season with sea salt and ground pepper.

Serve right away!

Total time: 45 minutes
Serves: 4-6

*Potatoes are on the Dirty Dozen list, choose organic whenever possible.

LIVING SIMPLY GLUTEN FREE

Beef Enchilada Cabbage Roll

Recipe Courtesy of Fast Paleo

 

Easy Enchilada Sauce

Ingredients

-2 Tbsp. Extra Virgin Olive Oil, Cold Pressed

-2 Tbsp. Organic Chili Powder

-1 c. Pacific Foods Organic Beef Broth

-5 oz. Bionaturae Organic Tomato Paste

-1/2 tsp. Organic Dried Oregano

-1/2 tsp. Organic Cumin

-1/2 tsp. Celtic Sea Salt

Directions

-In saucepan over medium-high heat, whisk together all ingredients except olive oil.

- Bring to low boil then reduce heat to low to keep warm.

-Before pouring over cabbage rolls, whisk in olive oil.

Beef Enchilada Cabbage Rolls

Ingredients 

-1 lb. Fresh Ground Grass Fed Ground Beef

-1 Small Organic Onion, Chopped

-1 Clove Organic Garlic, Crushed

-1 tsp. Celtic Sea Salt

-1 tsp. Fresh Ground Black Pepper

-1 Recipe Easy Enchilada Sauce (see above)

-1 Medium Head Organic Cabbage

-2-4 Small Organic Avocadoes

Directions

-In a large stockpot, add a couple cups of water and bring to boil.

-Remove core from cabbage and very carefully peel off 10-12 leaves.

- Place leaves in boiling water and turn off heat.

-While cabbage leaves are softening, pan fry ground beef, onion, salt & pepper in cast iron skillet.

-Once ground beef is cooked though, remove from heat and add crushed garlic.

-With tongs, remove one cabbage leaf at a time, fill with beef mixture, roll tightly and lay in glass baking dish.

- Cover cabbage rolls with enchilada sauce and bake at 350 for 20 minutes.

- Serve with avocado slices and enjoy!

Raw Slaw

Another variation on slaw from Raw Food Nation. Enjoy!

Raw Slaw
Ingredients
5 to 6 cups shredded cabbage
½ cup of shredded carrots
½ cucumber, chopped
¼ cup or 1 handful sliced raw almonds
1 tablespoon raw agave nectar
1 tablespoon olive oil
2 to 3 tablespoon raw tahini (if you are not 100% raw, use a spicy hummus of choice)
seasonings: salt, pepper, ground cayenne pepper, and fresh chopped cilantro

Directions
1. Chop up cabbage into small long pieces and place into a bowl. Add shredded carrots, agave nectar, and olive. Stir to coat ingredients.
2. Add raw tahini or spicy hummus, and a pinch of salt, a dash of pepper, cilantro and cayenne to taste. Mix ingredients well.
3. Slice up your cucumbers and lay them out on your plate in a half circle. Pour mixed ingredients onto your plate, slightly overlapping the cucumbers. Top with sliced raw almonds.

Crispy Picnic Slaw

This recipe is courtesy of The Runaway Spoon blog. The author writes, "Because of the vinegar dressing, this slaw holds very well in a cooler or on a picnic table. The salt water soak keeps the vegetables crispy and mellows the bite of the onions and the dressing is sweet-tart with the tang of vinegar and mustard seeds."

Crispy Picnic Slaw
Serves 8

Ingredients
1 head green cabbage
2 bell peppers
1 medium onion
2 tablespoons salt
1½ cups apple cider vinegar
1½ cups organic evaporated cane sugar
½ tablespoon mustard seeds
½ tablespoon dill seed

Directions
1. Remove the outer leaves of the cabbage, cut it in half and remove the core. Cut the halves in two, then shred the cabbage. Remove the seeds and thick ribs from the peppers, cut into quarters, and slice thinly like the cabbage. Peel and quarter the onion and finely slice like the cabbage and peppers. Toss everything together in a very big bowl.
2. Dissolve the 2 tablespoons of salt in 8 cups of water. Pour the salted water over the vegetables in the bowl and stir to distribute everything. Soak the vegetables for 3 to 4 hours, stirring occasionally. Leave the bowl on the counter while doing this.
3. Meanwhile, stir the vinegar, evaporated cane sugar, and seeds together in a saucepan and bring to a boil over high heat. Boil for two minutes, then set aside to cool.
4. Drain the vegetables, shaking out as much water as possible. Transfer the mix to a clean tea towel, roll it up and ring out as much water as possible from the cabbage. Rinse and dry the big bowl, then return the cabbage mix, separating it and fluffing it up with your hands. Pour over the vinegar dressing and toss to coat all the vegetables. It may look like a lot of dressing, but that’s fine. Cover the slaw with plastic wrap and refrigerate. The slaw can be eaten as soon as it is cold, but will stay crispy in the fridge for several days. Serve with a slotted spoon to drain off excess dressing.

Stuffed Cabbage

This Ina Garten recipe is recommended to us by our CSA Manager, Evan. It's a delicious way to prepare green cabbage, and many of the ingredients can be purchased along with your CSA share through the LFFC Buying Club.

Stuffed Cabbage
Ingredients
3 tablespoons good olive oil
1½ cups chopped yellow onions (2 onions)
2 cans crushed tomatoes or 6 to 8 large slicing tomatoes, diced
¼ cup red wine vinegar
½ cup brown sugar, lightly packed
½ cup raisins
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 large head green cabbage, including outer leaves

Filling Ingredients
2½ pounds ground beef
3 large eggs, lightly beaten
½ cup finely chopped yellow onions
½ cup plain dried breadcrumbs
½ cup uncooked white rice
1 teaspoon minced fresh thyme leaves (can substitute with dried)
½ teaspoons kosher salt
½ teaspoon freshly ground black pepper

Directions
1. For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
2. Meanwhile, bring a large pot of water to a boil.
3. Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
4. For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
5. Preheat the oven to 350 degrees.
6. To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place ⅓ to ½ cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you've placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Cabbage and Apple Casserole

This recipe was submitted by CSA shareholder Jamie, from Wilmington, DE, from one of her favorite cookbooks - The Vegetarian Cookbook, edited Nicola Graimes and published in June of 2007.

Cabbage and Apple Casserole
Ingredients

1½ pounds red or green cabbage

3 onions, chopped

2 fennel bulbs, roughly chopped

2 tablespoons caraway seeds

3 large tart eating apples or 1 large cooking apple (Jamie prefers granny smith apples)

1¼ cups plain yogurt

1 tablespoon creamed horseradish

salt and pepper

crusty rye bread to serve

Directions

1. Preheat Oven to 300 degrees.

2. Shred cabbage, discard tough stalks. Mix with onions, fennel and caraway seeds in a large bowl Peel core and chop the apples and add to cabbage mix. Transfer to a casserole dish and set aside.

3. Mix the yogurt with the creamed horseradish. Stir the yogurt and horseradish mixture into the casserole, season with salt and pepper and tightly cover.

4. Bake for 1½ hours, stirring once or twice during cooking.

5. Serve with rye bread.

Summer Cabbage Salad

Another summer cabbage salad recipe, from Food.com.

Summer Cabbage Salad
Ingredients
2 cups shredded fresh cabbage
½ cup finely chopped red onion
½ cup finely chopped green onion
3 apples, unpeeled, finely chopped
½ cup raisins
3 tablespoons apple cider vinegar
2 tablespoons brown sugar
3 tablespoons apple juice
2 tablespoons salad oil
½ teaspoon salt
1 dash ground cloves
1 dash black pepper

Directions
1. In a large salad bowl, combine the cabbage, red onion, green onion, and apples. Add raisins.
2. For dressing, combine the remaining ingredients. Stir to blend. Pour dressing over salad ingrdients. Stir to coat.
3. Chill for at least 1 hour before serving.

Sesame Cabbage Salad

We've been seeing lots of green cabbage in the shares lately (one of my favorites!). I've been searching for new summer cabbage recipes, and this one caught my eye - adapted from GroupRecipes.com.

Sesame Cabbage Salad
Ingredients
1 large cucumber
1 cup thinly slivered red onion
8 cups finely shredded cabbage (can mix red and green cabbage, if available)
⅓ cup thinly sliced green onions
¼ cup chopped fresh cilantro
2 tablespoons roasted sesame seeds (stir in a frying pan over medium heat until golden, 5 to 6 minutes)
¾ cup Sesame Dressing

Sesame Dressing: ½ cup rice vinegar, 2 tablespoons organic sugar, 1 tablespoon vegetable oil, 1 tablespoon sesame oil, ¾ teaspoon salt, and ¼ teaspoon ground white pepper.

Directions
1. Rinse and thinly slice cucumber. In a bowl, mix cucumber, onion, and sesame dressing. Cover and chill at least 1 hour or up to 1 day.
2. Up to 1 hour before serving, layer cabbage in a large bowl. Pour marinated cucumber mixture over the top. Sprinkle with green onions, cilantro, and sesame seeds. Just before serving, mix well.

Fresh Spring Kimchi Salad

This Korean kimchi salad makes a delicious spring meal when served with rice, a hard boiled egg, and if you're adventurous, a side of anchovies! Most kimchi dishes are fermented, but this dish is meant to be eaten fresh, so if you are unable to eat right away, be sure to refrigerate. Important note: This recipe is meant to be quite salty and should be served with a side such as rice. If this is not to your taste, consider using a lesser amount of fish sauce.

Fresh Spring Kimchi Salad
Serves 2 to 4

Ingredients
1 bunch radish roots, thinly sliced
1 bunch radish tops, shredded
1 apple (optional), julienned
4 large garlic cloves, grated
1-inch piece fresh ginger, grated
1½ tablespoons chili powder (or more to taste)
¼ cup fish sauce
1 to 2 heads bok choy, leaves detached from stems (can substitute with tatsoi or cabbage)

Directions
1. Mix together radish roots, apple, garlic, ginger, chili powder, and fish sauce in a bowl.
2. Add radish tops and boy choy leaves (or substitutes) to the mixture and using your hands, massage into the sauce for several minutes.
3. Let stand for 30 minutes. Serve and enjoy!

Cajun Cabbage with Rice

Another pick from our CSA manager—a great twist on traditional cabbage preparations. Courtesy of AllRecipes.com (http://allrecipes.com/).

Cajun Cabbage with Rice
Ingredients
1 tablespoon vegetable oil
1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (8 ounce) can tomato sauce
½ cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1 small head cabbage, chopped
1 cup shredded Colby cheese

Directions
1. Preheat oven to 350 degrees.
2. Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
3. Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
4. Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

Curried Cabbage

Jeanine from Rockville, MD, submitted the following recipe from the October 20o2 issue of Cooking Light. She writes, "It is really simple and the flavor is amazing."

Curried Cabbage
Serves 8

Ingredients
1 tablespoon vegetable oil
½ cup minced shallots
2 garlic cloves, minced
2 tablespoons whole-grain Dijon mustard
2 teaspoons curry powder
1 teaspoon ground turmeric
12 cups thinly sliced green cabbage (about 3 pounds)
¼ cup chicken broth
¼ cup rice vinegar
½ teaspoon salt
¼ teaspoon black pepper

Directions
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.

Simple Sauerkraut

Thank you to our site hosts, Jane and Jenn, at the Fresh Thymes Café in Wilmington, DE for the following sauerkraut recipe, originally published in Mother Earth News by Nathan Poell. Jane and Jenn write, "Sauerkraut is so good for your well-being, especially going into the cold and flu season. It contains a potent source of vitamins with a nice dose of B and C vitamins. Not only is sauerkraut high in fiber, but is beneficial to the entire digestive tract. Sauerkraut is full of pro-biotics, the good bacteria. They help stabilize stomach Ph and break down proteins allowing the body to work less, increasing your digestive enzymes and giving your body extra energy to fight off the intruder." Enjoy!

Simple Sauerkraut
Ingredients
2 large heads of cabbage (about 5 pounds)
2 to 3 tablespoons noniodized salt

Directions
Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts.