Posts Tagged ‘cabbage’

Rainbow Salad

A full spectrum of fruits, vegetables, and flowers to delight the eyes as well as the taste buds!

Ingredients:

  • 1 large red bell pepper, diced
  • 2 medium carrots, grated
  • 2 small yellow squash, grated
  • 1 head romaine lettuce, torn into bite-sized pieces
  • a handful of blue borage flowers
  • 1/4 head red cabbage, shredded

I’d take a picture for you, but I don’t have the flowers… I will definitely be planting them in next year’s garden!

Cabbage, Potato & Cheese Casserole

Another recipe from the CSA email.  Thanks, First Light Farms!

Ingredients:

  • 5-6 medium potatoes, boiled & mashed (I had only a few potatoes left so I used two red, two yellow, and one sweet potato.  I boiled them for 25 minutes).
  • 1 tablespoon each olive oil and butter
  • 2 large cloves of garlic, finely chopped
  • 1 small/med head of cabbage, shredded (clean your cabbage with great care first!  Cabbage from the farm can contain inhabitants…)
  • 1 1/2 cups shredded cheddar cheese
  • 1 ounce crumbled feta cheese
  • paprika, salt & pepper to taste

What I did:

  • Cube and set up the potatoes to boil (about 25 minutes, then drain and mash).
  • Clean cabbage thoroughly, then shred.
  • Heat the olive oil & butter in a large saucepan (at medium heat), add garlic and saute until garlic is lightly browned.
  • Add shredded cabbage and saute until just wilted and season to your liking.  The recipe suggests black pepper, but I used a seasoning mix.
  • Lightly grease a baking pan (I did a 9×13, but it was a VERY THIN casserole!)
  • Layer: mashed potatoes, cabbage mixture, cheddar, sprinkle on feta and top with paprika.
  • Bake for 20-25 minutes.

This was pretty good.  Not AMAZING or anything, but something I would make again (maybe with crumbled turkey bacon?)… especially since I get a little stuck on what to do with a whole head of cabbage.  The last one I gave to M so he could make kimchi.

I gave a serving to my boss and she said, “Yum!  Stick to your ribs food!”

That’s a fair assessment.

Mmmmmminestrone!

It’s an appropriate title.

Minestrone

Ingredients:

  • 4 T olive oil
  • 1 medium onion, diced
  • 4 oz turkey bacon, cut into small strips
  • 2 thinly sliced carrots
  • 2 medium potatoes, cut in small cubes
  • 1 rutabaga, cut in small cubes
  • 1 thinly sliced celery stalk
  • 1 large minced garlic clove
  • 1/2 cup finely chopped cabbage
  • 5 cups vegetable broth
  • 1 can diced tomatoes
  • 1/4 cup lightly packed chopped fresh parsley
  • sea salt & black pepper

What I did:

  • Pour olive oil into a large, heavy bottomed pot
  • Add the diced onion, cook about five minutes on medium heat
  • Add the rest of the veggies & turkey bacon, stir constantly for another minute or two
  • Sprinkle with salt & pepper to taste (careful with the salt, pre-packaged broth/stock is already very salty).
  • Add broth, tomatoes, parsley
  • Turn heat down to med/low, cover, cook for about 30 minutes or until veggies are tender

Variations:

  • Almost too many to list!  This is why minestrone rocks.
  • Try beef or chicken broth instead of vegetable.
  • Use any kind of vegetable (winter squash, summer squash, turnips, green beans, etc).  Just chop them in relatively small pieces and use about four cups’ worth!
  • Fresh in-season tomatoes instead of canned.
  • Omit the turkey bacon to make a vegan-friendly soup, or add a different kind of pre-cooked meat (chicken sausage would be heavenly here).
  • Add a cup of cooked pasta last-minute.
  • Add a can of drained & rinsed red kidney beans.
  • Cook this in a large slow cooker (best guess for timing: 4 hours on high, 7 on low)
  • Top with some grated Parmesan cheese, and/or croutons, and/or serve with french bread.

This soup was so good, I ate two big bowls full last night and have some for lunch today.