It's that time of year again: the time of year when eating seasonally means potatoes, cabbage, and onions. This may dismay some, but not us. We've talked about cabbage before, and we have slowly grown to love this smelly veggie.
Cabbage has an assertive strength that can smell up a whole kitchen, but it can also be subdued into a fragrant, flavorful vegetable side, so this strength makes it a welcome staple of the winter kitchen. Its crunchy yet tender leaves give much-needed flavor and texture to winter dishes too.
We have a friend who is languishing for want of a good stuffed cabbage recipe - does anyone have recommendations? We're looking for a Ukrainian recipe, specifically.
We're also thinking about revisiting our Red Cabbage and White Bean Salad and this wildly unexpected and delicious Wine-Braised Cabbage - it is really just so good.
What's in your CSA box this week? Is it still full of seasonal fruits and vegetables, or is it dwindling to cabbage and potatoes? If so, what are you doing with your cabbage this week?
More on Cabbage
• Joy's Amazing Cabbage Casserole
• Curbside Coleslaw
• Homemade Sauerkraut
• To all Virtual CSA Boxes
(Image credit: World Community Cookbook)
I like to make a Mexican version of cole slaw with shredded carrotts, chipotle powder. lime juice, a bit of mayo and toasted pumpkin seeds.
I learned it from the NYC restaurant, Mercadito.
Yum
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I don't have my nana's recipe handy, but I'd recommend searching for halupkies or galumpkies on the net.
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This is how we have cabbage. Mix together shredded cabbage, fresh grated coconut, sliced shallots, minced garlic, couple of green chillies, a lilltle vinegar and salt. This is good as it is for a salald. Another take is to heat oil in a pan and pop some mustard seeds. Then add the mixture and cook for a few minutes. Goes well with rice, home made yoghurt and a little mango pickle.
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