Home About CSA Blog Locations Products Account
about us mike and charis
logo

Posts Filtered by Tag - Cabbage |
Show Recent Posts

October 15, 2017
Got Cabbbage?
By Charis Lindrooth
Pretty enough to paint, the savoy cabbage is a specialty variety that adds texture to the meal.
Packed with nutritional goodness, we all know that we should all be eating more cabbage. (In case you want more inspiration go here or here). Even so, when a good-sized head arrives in the CSA box, creativity beyond coleslaw might be lacking. Here are 3 cabbage recipes to inspire you to use that entire nutrition-packed member of the cole family before your next box arrives:
Cabbage Lasagna
Perfect for gluten-free diets, and delicious enough for all palates, try this alternative to a noodle based lasagna
Preheat oven to 350. Grease lasagna pan. Assemble 1 head cabbage, 1 lb ricotta cheese, 1 egg, pesto, 2 cups grated sharp cheddar, grated romano cheese, 1 quart pasta sauce or meat sauce ( brown ground sausage or beef and then mix with tomato sauce)
Slice your head of cabbage lengthwise, though the stem. Carefully make 4 or 5 one inch slices.
Arrange these in the bottom of a greased casserole pan.
Spoon 2/3 tomato sauce over the cabbage layer
Place ricotta cheese in food processor with egg and 1/4 cup of pesto, and 3/4 cup cheddar. Blend well. Gentle spread on top of tomato sauce layer.
Place another layer of cabbage rounds on top of ricotta layer. Top with remaining tomato sauce, and then remaining cheddar. Sprinkle top with romano cheese. Cover loosely with foil and bake 1 hour. Remove foil and bake an additional 10 minutes. Remove pan from oven and let sit 15 minutes before serving. This makes marvelous leftovers.
Sauerkraut:
Full of beneficial bacteria for a healthy gut, sauerkraut is a favorite served with pork and applesauce. I like it even better as a salad topping. If you use a super fresh cabbage, you won’t believe how much better home-made is vs the stuff you buy in a bag.
Stuffed Cabbage Leaves
The first time I made this I used the recipe in Moosewood Cookbook. There are lots of variations out there. The dish is fabulously delicious, although it does take a little time. Steaming your cabbage leaves in advance helps.
share on Facebook share on Twitter link
spacer
spacer
POSTS BY TAG
2018
Accesible
Accessible Food
Agno
Allergies
Anniversary
Apples
Apprentice
August
Autumn
Baking
Beetle
Birthday
Bounty
Bread
Bug
Bulbs
CSA
CSAF
Cabbage
Cake
Calorie
Carrot
Choice
Cold
Collards
Comfort
Community
Conference
Connection
Crew
Dahlia
Daikon
Dandelion
Daughter
Defined
Delivery
Desert
Diet
Dinner
Dirt
Discount
Dog
Dog Days
Donate
Donuts
Dorito
Dressing
Driving
Early
Early Registration
Earth Day
Eat
Economy
Education
Events
Expected Harvest
Facebook
Fall
Fall Share
Farm
Farm Romance
Farm-to-Table
Farm-to-table
Farmer
Farmers
Farming
Farmlife
Father
Fence
Flavor
Flower
Flowers
Food
Fresh-picked
GAP
Geese
Google
Grain-free
Grateful
Greenhouse
Greens
Grief
Grill
Groundhog
Gutter-connect
Hacks
Halloween
Harvest
Health
Healthy
Help
Herbs
History
Ideas
Kale
Kids
Kitchen
LaBelle
Land
Lettuce
Local
Longwood
Love
Magic
Manager
Market
Marketing
Masonry
Meals
Menu
Mother
NYT
Natural
Nature
New Year
No-spray
November
Nursery
Orchid
Outside
PASA
Paleo
Pantry
Partners
People
Pie
Planning
Planting
Plants
Plow
Potluck
Prep
Produce
Quality
Ragweed
Recipe
Recipes
Recruit
Register
Relationship
Renew
Romance
Salad
Sarah
Scandinavian
Schatzker
Season
Seasonal
Seasons
Seeding
Sleep
Snow
Soil
Solstice
Spring
Springl
Starts
Storage
Success
Summer
Support
Sustainable
Sweet Potato
Teach
Thanksgiving
Tips
Tomato
Transplant
Trees
Truck
Uncategorized
VIP
Vegetables
Vegetarian
Veggie
Veggies
Weight-loss
Whistle Pig
Whole Foods
Wholesale
Winter
Witch Hazel
Womens Health
Work
Yelp
Zucchini
members
POSTS BY MONTH