Recipes, produce information and forum for Zoe's Garden Community Supported Agriculture (CSA) members. Zoe's Garden offers CSA subscriptions in the Park City, Heber, Salt Lake, Ogden & Lindon areas. Our purpose is to provide the freshest naturally grown produce possible by delivering it to our local members within a day of picking.

Thursday, August 18, 2011

Cabbage without borders

Cabbage grows well, stores well, and keeps you well.  And I don't think we've seen the last of it.  So here a few simple ways to use it up.  Please, chime in with more.  I've listed each of these as vegetarian, but all of them are good with a pound or so of ground beef added to the skillet first.

Simplest Cabbage
2-4 T butter
1/2 head shredded cabbage
salt and pepper to taste

Saute the cabbage in the butter until tender, season to taste, serve as a side.

South of the Border Cabbage
2-4 T butter or corn oil
1/2 head shredded cabbage
1/2 onion, diced
1-2 sliced jalapenos
a package of your favorite corn tortillas
a package of cotija or queso fresco

Saute the cabbage, jalapenos, and onion in the butter (or oil) until soft.  Serve as filling for the tortillas, topped with some cotija or any other variety of fresh Mexican cheese.

East of the Border Cabbage
2-4 T butter or olive oil
1/2 head shredded cabbage
1/2 onion, diced
1 can of diced tomatoes, drained
2 T Worchestershire sauce
salt and pepper to taste
1 t paprika
1/2 c sour cream

Saute the cabbage and onion in the butter (or oil) until soft.  Stir in the tomatoes, spices, and Worchestershire sauce and simmer another 2 minutes.  Turn off the heat, stir in the sour cream, and serve.

Even Further East of the Border Cabbage
(This is actually a dish called yakisoba, a street food famous in Osaka, Japan.  I've only had this made with chicken, but pork and tofu are acceptable substitutes.  Stir fry bite sized pieces of about a pound of meat or tofu ahead of time if you'd like to use them.)
2-4 T sesame oil
1/2 head shredded cabbage
1 onion, sliced into thin half moons
thumb length chunk of ginger, diced
2 carrots, cut into matchsticks
4 scallions, in 1/4" rounds
yakisoba sauce to taste (Asian section as the grocery, or much cheaper at the Asian store, or sub 1/3 c soy sauce, 1/3 c ketchup, 1/8 c rice wine, and 2 T sugar)
about a pound of yakisoba noodles (refrigerated near the tofu at the grocery, or much much cheaper at the Asian market, or substitute soba, lo mein, or ramen without the seasoning packet)

Brown the meat/tofu first.  The put the onion, ginger, and carrots into the mix until just beginning to soften.  Add the cabbage and season with the yakisoba sauce.  Cook about two minutes, until the cabbage begins to soften, then mix in the noodles and stir well.  As everything gets coated with the sauce, it will start to caramelize.  Stir in the scallions a minute before turning off the heat.  Serve.
(You can watch a video of a Japanese lady making it here.  What is up with the dog?)

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