There is a preponderance of wonderful greens growing now in our winter season, and I have love for them all indeed! But, I must admit, one of my most favorites is good, ol'fashioned cabbage. Its sweet simplicity makes it super easy to play around with in the kitchen, and quite forgiving at that. You really can't go wrong. Eat the head, eat the leaves, eat the stem! This week, I'm introducing a loose leaf head into the farm share.
Typically, with a loose leaf cabbage, I enjoy a rough-n-ready slaw. For about 8-10 ounces of cabbage (sliced up nice and thin), I'll add 2-3 tablespoons of white wine vinegar, 1 teaspoon Bragg's Amino Liquid (or your choice of soy/tamari sauce), 1 teaspoon sea salt or kosher salt, and cracked pepper to taste. Mix all the ingredients in well and either enjoy immediately OR let it rest in the fridge for a couple of hours and then enjoy! (Hint, the vinegar actually tenderizes the cabbage leaf why it sets. Yum!) Here's a similar version, only fancy-pantsy.
I'm also a huge advocate for cooked cabbage (like, cooked cabbage with sausage, yes please!). All you need is a little olive oil, cumin, salt, and pepper. Though, if you want to step it up a level, adding in some diced tomatoes (it's almost that season y'all) and sliced onion is super-pro. Start with the onion and lightly sauté. Then add your cabbage chunks or shreds and cook everything until they start to turn translucent. Now you're ready to throw in some tomato (as little or as much as you fiend for), cumin, salt, and pepper to taste! Viola. If you want to eat it with some sausages, just let the cabbage concoction slowly simmer while you grill those up (or pan fry, or bake, or whatever's clever).
Or just eat it with bacon.
I also recently learned from one of the farmily that cabbage steaks are a thing... a very, very delicious thing. I had no idea, but I'm itching to give it a try. Unfortunately you'll need a head of cabbage to make this one work, but we'll have those soon enough.
Here's a little recipe I found that's similar to what they described...
But truly it's just not the same. He described pan-searing each side of the cabbage disk (disk, yes, cut the cabbage so that you end up with about a 3/4 inch thick patty), then making a spread of olive oil, turmeric, and cumin to brush over both sides of the cabbage, and sticking in the oven for 10-15 minutes. We're both trying to track down that recipe, and I will definitely post it to The Harvest Dispatch when we locate it!
For the rest of your share this week, we have the following suspects...
Tune in next week for more delicious culinary tricks and treats! Buen provecho!