Cabbage
(Brassica oleracea var. capitata)

Cabbages are the great-grandparent of cauliflower, kale, broccoli, collards, and Brussels sprouts. The wild cabbage purportedly grew along the Mediterranean in ancient times, but was also mentioned in China by Confucius (d. 497 B.C.). Cabbage contains fiber, reduces cholesterol, and contains vitamins A, C, calcium, potassium, and magnesium.

Storage Tips:

Recipes:

Sauerkraut with Carrots and Onions

1 gn. cabbage, sliced thin
4 Carrots, sliced
1 lg onion, sliced
3tbsp sea salt

Put vegetables and salt in a large mixing bowl and mix with your hands. Transfer the salted vegetables to a clean crock. Use a small plate that fits inside the crock. Place a heavy rock on top. Cover the crock with a clean dish towel. Put the crock in the pantry, dry basement, or a dark, cool corner counter of the kitchen.

Check the next day to make sure that the cabbage is covered by its own juice - if not, add more weight. Check again the next day, and if the cabbage is not covered, add more salt. Check the sauerkraut daily. Skim off any mold that forms on top. After 10 days, taste. If the cabbage is sufficiently fermented, refrigerate it in clean jars for up to a year. If not, taste again the next day. Sauerkraut is ready in 10-14 days. If it is too salty, rinse or soak in cool water for a day
From the Quick and Easy Organic Gourmet,
by shareholder Leslie Cerier

Slaw with Apples & Raisins

4 c grated cabbage
2 med. grated carrots
1 apple, diced
1/2 c raisins
1/2 c salad dressing *
1 tsp salt

Toss all ingredients together until dressing is evenly distributed. Chill before serving. Serves 6.

*Use your favorite reduced-fat mayonaise or salad dressing. Try "Nayonaise" made from tofu rather than eggs & oil. No cholesterol & just 3g of fat per serving.
This recipe comes from the Rolling Prairie Cookbook, by Nancy O'Connor.

Brazilian Black Bean Soup

From 'The Quick and Easy Organic Gourmet' by shareholder Leslie Cerier - available at the farm shop.

1 c dry black beans, soaked overnight
4 bay leaves 3" of dulse (sea vegetable)
4 c water 1 green cabbage, sliced
1 tsp olive oil 1 large onion, sliced
3 cloves garlic 1-2 tsp cumin seeds
2" piece ginger, grated bunch of cilantro

Boil and simmer black beans with bay leaves, 4 c water, and dulse for about an hour, until beans are soft. Add cabbage. Saute the onions, cumin seeds, and garlic in olive oil. Add them to the beans. Simmer soup until cabbage is soft, about 15 -20 mins. Squeeze the grated ginger juice into the pot. Puree half or all of the soup in a food processor with the cilantro. Return pureed soup to the pot. Mix with remaining soup, if any. Season to taste with salsa or sea salt.

Fragrant Indian Cabbage

2 tsp brown mustard seed, dry roasted
2 tbsp olive oil 1 cabbage sliced thin
3" peeled and grated ginger 1 cup water
1 cup fresh peas 1 bunch cilantro
1 tsp salt 1/4 tsp pepper 1/4 tsp cardamom

Heat a wok or heavy skillet. Add the mustard seeds. Cover and dry roast them for about 1 minute, until you hear them pop and they turn grey. Add oil. Stir in the cabbage, water, and ginger. Saute 5 minutes until the cabbage turns bright green and the texture is crisp and tender. Turn off heat. Mix in the other ingredients. Taste and adjust the seasonings. Serve warm.

This recipe comes from "The Quick and Easy Organic Gourmet," by shareholder Leslie Cerier