Cabbage

The perfect way to add a sweet crunch to any meal, we love making cabbage into coleslaw, adding it to salad, on tacos, in soup, barbecued (try it it’s so delicious!), stir fried, as a kraut, and so much more!

Storage

You can store cabbage in the fridge for about a week, in a bag for optimal freshness. If you don’t think you’ll get to eating it, we highly recommend making sauerkraut (recipe below!)

Our Recipes:

Sweet Ginger Chicken with Cabbage - Marinate cut up chicken thighs for either a full day or a couple hours (if you don’t have time to plan ahead) in a combination of soy sauce, miso, apple juice, sake, grated ginger, and minced garlic. Heat a pan with some sesame oil, put in the chicken, leave marinade on the side, and cook until all sides of the meat are lightly browned. Throw in all of your cabbage in a heaping pile, pour your chicken marinade on top, and put some kind of lid over the cabbage so that it steams until it is soft and delicious. Salt to taste.

Spam and Red Cabbage stir fry: This was a childhood favorite of one our CSA members, Bruce. We just made some this last week for a farm lunch. Cut some spam (or bacon or ham or whatever) into small pieces and fry in a hot pan. Add cabbage that has been cut into squares and stir fry with sesame oil. Add in some of the peas if you haven't used them already or mushrooms. When the cabbages is slightly cooked down add soy sauce and mirin and cook until all vegetables are tender. 

Sauerkraut: First, save a big cabbage leaf to keep all all the kraut under the liquid once you put it in the jar. You’ll need one full head of cabbage to one tablespoon of salt. If you’re feeling scientific, mix in 2% of the weight of the cabbage and then massage the cabbage until you think there is enough liquid to submerge your cabbage completely. Put in a jar with your extra leaf on top and a plastic baggie with some water inside if needed to help weigh it down. Leave at room temperature for at least a week, periodically opening the container to let out the gas produced by our little friends, lactobacillus.

Barbecued Cabbage: cut cabbage in half, boil it until slightly tender, and then finish it on a bbq. We topped it with soy sauce and kewpie mayo and it was awesome.

Other Recipes:

Coleslaw: https://www.inspiredtaste.net/26522/coleslaw-recipe/

Caramelized Cabbage: https://www.bonappetit.com/recipe/caramelized-cabbage