1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 red onion, minced
2 carrots, shredded
1 cup chopped cabbage
1/4 cup chopped fresh parsley
2 tsp. salt substitute
4 tsp red wine vinegar.
In a large bowl, combine all ingredients. Refrigerate 1 hour to allow flavors to blend.
Serves 4. Per serving: 50 calories, 0 g fat,
3 g protein, 11 g carbohydrate, 4 g fiber,
45 mg sodium
½ cup olive oil
¼ tsp. salt
1 Tbsp. sugar
¼ tsp. ground black pepper
1 Tbsp. crushed red chili flakes
1 Tbsp. minced garlic
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow squash, diced
1 eggplant, diced
1 red onion, diced
1 lb potatoes, with skin, diced
½ head cabbage, diced
Directions: Preheat oven to 425 degrees. In a large bowl, combine first 6 ingredients. Toss the vegetables in the oil mixture and spread on a cookie sheet. Bake until the potatoes are tender, tossing every 15 minutes to prevent sticking.
Serves 8 (about 1 cup each) Per serving: 270 calories, 14 g fat, 5 g protein, 33 g carbohydrate, 8 g fiber, 100 mg sodium
Shared by Jill Peterson, CSA member
From Hot, Sour, Salty, Sweet: A Culinary Journey through Southeast Asia, by Jeffery Alford and Naomi Duguid.
Yield: 4 servings. Total cooking time: 20 minutes
1 small green cabbage (if your cabbage is large, only use half of it)
2 T. peanut oil
3 slices bacon, cut into 1-inch lengths, or 2 oz. ground pork
4 cloves garlic, minced
3 Thai dried red chilies
Three ¼-inch slices of ginger
1 star anise
1 tsp. salt (plus more to taste)
2 tsp. soy sauce
Directions: Cut the cabbage into quarters, then cut out the core. Slice the quarters, and set aside. Heat a wok or sauté pan over medium heat. Add the oil and swirl it around to coat the pan. Toss in the bacon or ground pork and stir fry for a few minutes, until the pork starts to color. Add the garlic, dried chilies, ginger and star anise, and stir fry for another few minutes. Raise the heat to high and add the cabbage and salt. Stir fry for about 5 minutes, until the cabbage wilts and softens. Add the soy sauce and cook for another minute. Taste for seasoning and adjust as necessary. Serve over rice.
Note: The chilies, ginger and star anise are in the dish to flavor the oil – remove them before serving.
2 14.5-oz. cans chicken broth
2 celery ribs, chopped
1 medium head (3 lbs.) cabbage, shredded or chopped
1 medium onion, chopped
¼ cup butter
3 Tbsp. all-purpose flour
1 tsp. salt
¼ tsp. pepper
2 12-oz. cans evaporated skim milk
1 cup 1% milk
2 cups lean cooked ham, diced
½ tsp. dried thyme
Directions: In large stock pot, combine chicken broth, celery, cabbage, onion and carrots. Bring to a boil, then reduce heat and simmer covered 15 to 20 minutes or until vegetables are tender. Meanwhile, in medium saucepan, melt butter over medium heat. Stir in flour until smooth; cook about 1 minute. In a separate container, mix together evaporated skim milk and milk. Gradually whisk the milk mixture into the flour mixture, stirring constantly to prevent lumps. Cook milk until thickened, plus 1 minute more. Gradually add thickened milk to the cooked cabbage mixture. Add ham and thyme; heat thoroughly.
1 head cabbage (enough for 12 large leaves)
5 quarts boiling water
1 pound lean ground beef
1 cup cooked rice
1/4 cup chopped onion
1/2 cup finely chopped celery
2 eggs, well-beaten
1 tsp salt
1/4 tsp ground black pepper
8 oz canned tomato sauce
1/4 cup cider vinegar
1/2 cup firmly packed brown sugar
2 cups beer (or condensed beef broth)
Directions: Core cabbage and carefully remove large outer leaves; wash leaves. Place in a large bowl; pour boiling water over leaves to cover. Let stand 5 minutes or until leaves are flexible. In large bowl, combine ground beef, rice, onion, celery, eggs, salt, and pepper. Mix well. Drain leaves. Divide meat mixture evenly to make 12 balls, using about 1/4 cup meat mixture for each ball. Place 1 ball on each leaf. Wrap leaf tightly around meat enclosing it and fastening ends with toothpicks. In large skillet, combine tomato sauce, vinegar, brown sugar, and 1 1/2 cups beer; mix well. Place rolls in skillet. Cover; simmer
slowly about 1 hour, adding more beer as needed.
Yield: 6 servings.
1 head cabbage, shredded
1 carrot, shredded
1 green pepper, shredded
1 tsp. salt
1 cup vinegar
2 cups sugar
1 tsp. celery seed
1 tsp. mustard seeds
Directions: In a large bowl, combine vegetables with salt. Let stand 1 hour. In a medium saucepan, bring remaining ingredients to a boil; boil 1 minute. Cool mixture. Drain liquid off vegetables. Stir vinegar mixture into vegetables, stirring well. Divide slaw equally between freezer containers. Freeze until ready to use. When ready to use, thaw and serve.
Recipe makes 1½ to 2 quarts.
Per ½ cup serving: 160 calories, 0 g. fat, 1 g. protein, 39 g. carbohydrate, 2 g. fiber, 210 mg. sodium
1 medium head cabbage, coarsely shredded
1 lb ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 can diced tomatoes (14 ½ oz.)
1 can tomato sauce (8 oz)
3 TBS tomato paste
1 ½ tsp oregano
½ tsp garlic powder
½ tsp pepper
¼ tsp salt
½ cup shredded mozzarella cheese
Directions: Steam cabbage 6-8 minutes, or boil in a few inches of water and drain. In a large non-stick skillet add beef, pepper, and onion, and cook over medium heat until no longer pink. Drain fat. Stir in tomatoes, and spices. Bring to a boil, reduce heat and simmer uncovered for 10 minutes.Grease a 11x7x2” baking dish. Layer ½ cabbage, then layer ½ beef mixture, repeat. Top with shredded cheese and bake at 350 for 20 minutes.
1 tablespoon canola or corn oil
1 medium onion, chopped
1/2 head cabbage, coarsely chopped
1/2 cup water
2 cups whole wheat or egg noodles, cooked
1/4 cup cheese, cheddar or goat work well, shredded (optional)
Directions: Heat the oil in a large frying pan and add the onion. Cook until the onion begins to become transparent. Then add the cabbage and the water. Reduce the heat a bit and stir occasionally. When the cabbage is steamed through, add the cooked noodles, salt and pepper to taste and stir gently. If you want to make this extra special, toast some breadcrumbs in a little butter and add those to the top of the dish before serving.