Our local farmers have been bringing cabbage to market for a few weeks now. I generally think of cabbage as a filler or as something in sauerkraut. However, this week I found a recipe in Madhur Jaffrey’s World Vegetarian that made me do a double take!
First off, a bit about cabbage! According to wikipedia, cabbage is related to broccoli, cauliflower, and brussel sprouts. Cabbage heads range from 1-8 pounds. Typically the ones we’ve been seeing at our local market are in the smaller 1-3 pound size. As you can see in the photo, they come in a variety of colors and have different appearances.
As usual, I asked around on facebook and twitter for recipe ideas. Most of the suggestions this week came in via facebook.
Pat MacPherson: sauteed cabbage with dill and caraway. and butter!
Martha Ware Peaceful Meadow Retreat’s Probiotic Cultured Veggies:http://www.peacefulmeadow.com/resources/recipes/making-cultured-vegetables/
All look interesting!
We made a really interesting dish earlier this week that we recommend for sure! As I mentioned earlier from the Madhur Jaffrey’s World Vegetarian cookbook, she has a Cabbage with Rice and Currants – Tembel Dolma – from Turkey. This dish was really interesting. I found another blogger posted the recipe here. The dish was really interesting! The spice base was dill and cinnamon, which is a combination I had never heard of (or even thought about). The house smelled amazing and the dish was great! It also stayed fresh very well in the fridge for leftovers & was even more delicious paired with a split bean dal. Strongly recommended.
Anyhow, those are some notes about cabbage. Sorry, no family secret sauerkraut recipe, although I’d love one! I’ve actually never made it – even though I am a huge fan.
How do you enjoy cabbage?