Tag Archives: Cabbage

Cabbage

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!

photo (8)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.

Recipes:

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!

Lindsay Iversen Martha knows:http://www.marthastewart.com/939039/braised-red-cabbage

Martha Ware Peaceful Meadow Retreat’s Probiotic Cultured Veggies:http://www.peacefulmeadow.com/resources/recipes/making-cultured-vegetables/

All look interesting!

1002758_10101410101277558_1277705907_nWe 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? 

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