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Browse: Home / Cabbage

Cabbage

Braised Red Cabbage with Apples

Serves 6-8

-1 lg. red cabbage, 2- 2 1/2 lbs., quartered, cored and cut cross wise in thin strips

-2 tablespoons canola oil

-1 small onion, thinly sliced

-2 tart apples, such as Braeburn or Granny Smith, peeled, cored and sliced

-About 1/3 cup balsamic vinegar

-¼ teaspoon ground allspice

-Salt

-freshly ground pepper to taste

Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients.

Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes.

Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.

Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar,and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time.

Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Enjoy!

By Martha Rose Shulman on nytimes.com, 2015… Read the rest

Posted in Recipes | Tagged Apples, Cabbage, Onion, Red Cabbage

Sesame Chard Slaw

Serves 8

-3 T. cider vinegar

-2 T. vegetable oil

-1 T. honey

-2 t. sesame seeds

-2 t. toasted sesame oil

-2 t. soy sauce

-1/2 t. garlic powder

-12 oz. Swiss chard, trimmed and chopped

-1 c. chopped red cabbage

-1 yellow sweet pepper, chopped

Dressing

In a large bowl, whisk together vinegar, vegetable oil, honey, sesame seeds, sesame oil, soy sauce and garlic powder.

Slaw

Add chard stems and leaves, red cabbage, and peppers to the bowl. Toss to coat.

Cover and chill 4 to 24 hours. Enjoy!

From midwestliving.com… Read the rest

Posted in Recipes | Tagged Bell Pepper, Cabbage, Chard, pepper, Red Cabbage, sweet bell pepper, sweet pepper, Swiss Chard

Poppy Seed and Strawberry Coleslaw

Serves 4

Coleslaw

-1 lg. head of Savoy (or CSA) cabbage, sliced thin

-⅓ c. raisins

-1 c. red grapes, halved

-5 strawberries, sliced thin

-2 red shallots, sliced thin

-¼ c. slivered almonds

-½ c. flat leaf (or CSA) parsley, roughly chopped

Creamy Poppy Seed Dressing

-2 T. mayonnaise

-2 t. Dijon mustard

-1 T. extra-virgin olive oil

-2 T. raw apple cider vinegar

-1 t. honey

-1 sm. clove garlic

-Freshly ground pepper

-1 T. poppy seeds

 

Add all coleslaw ingredients to a large bowl. Toss to combine well.

In a small blender, add all dressing ingredients except poppy seeds. Blend until smooth. Stir in poppy seeds and pour the dressing over the salad.

Toss to coat and allow to sit in the fridge, covered, for 1 hour. Or serve right then and there. It’s good either way. Enjoy! Will keep in the fridge for up to 3 days.

Adapted from healthfulpursuit.com, 4/13… Read the rest

Posted in Recipes | Tagged Cabbage, curly parsley, flat leaf parsley, Italian parsley, Parsley, strawberries

Vegetarian Borscht

Serves 6

-1 lb. beets, peeled and cut into matchsticks

-2 med. onions, sliced into half-moons

-2 lg. carrots, peeled and cut into matchsticks

-3/4 lb. green cabbage, cut thinly into shreds

-2 T. olive oil

-5 c. vegetable stock

-Juice of 1/2 a lemon

-Salt to taste

-Coarsely ground black pepper

-Sour cream (optional, omit for vegan soup)

-Finely chopped parsley or chives (optional, for garnish)

Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.

In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender.

With a few minutes left, add the reserved grated beet. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired. Enjoy!

By Blake Royer on seriouseats.com, 2/09… Read the rest

Posted in Recipes | Tagged Beets, Cabbage, Carrots, Green Cabbage, Italian parsley, Lemon, lemon juice, Onions, Parsley

Sautéed Collards and Cabbage with Gremolata

Serves 12 as a side

-3/4 c. finely chopped parsley

-1 1/2 t. minced garlic plus 2 thinly sliced garlic cloves

-1 T. finely grated lemon zest plus 1/4 cup fresh lemon juice

-1/2 c. plus 2 T. extra-virgin olive oil

-Kosher salt

-Black pepper

-4 shallots, halved and thinly sliced (3/4 cup)

-1 1/2 lb. green cabbage, cored and sliced 1/4 inch thick (9 cups)

-1 1/2 lb. collard greens, stems discarded, leaves sliced

1/4 inch thick (12 cups)

-3/4 t. crushed red pepper

In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.

In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.

Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.

Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve.
 Enjoy!

From foodandwine.com, 12/15… Read the rest

Posted in Recipes | Tagged Cabbage, collard greens, Green Cabbage, Lemon, lemon juice, lemon zest, Paprika, Parsley

Potato Cabbage Gratin

Serves 4-6

-1 lb. Yellow Finn potatoes, cut into ¼ inch slices
-1 ½ lb. green cabbage (or red), cut into ribbons
-Sea salt and black pepper
-¼ c. unsalted butter
-3 T. fresh sage leaves, chopped
-3-4 cloves garlic, minced
-1 1/3 c. milk of choice
-3 eggs
-½ c. Parmesan cheese, grated
-1/3 c. flour of choice

Pre-heat oven to 350°.

Bring a gallon of water to a boil. Add the potatoes and boil until nearly tender (~ 6 minutes). Remove from boiling water with a

slotted spoon. Set aside.

Add the cabbage to the water and boil for about 5 minutes. Drain and dry in a kitchen towel.

Combine the potatoes, cabbage, salt and pepper to taste in a bowl.

Melt the butter in a small skillet and add the sage and garlic. Cook for a few minutes find this. Toss with the potatoes and garlic and transfer to a baking dish.

Combine the remaining ingredients whisking well. Pour over the vegetables and bake for about 50 minutes.

Let cool before serving and cut into squares.

From ashlandfood.coop… Read the rest

Posted in Recipes | Tagged Cabbage, Garlic, Green Cabbage, Potatoes, sage, Yellow Finn potatoes

Beet and Cabbage Slaw Recipe

-1/2 head of cabbage
-2 medium raw beets
-2 carrots
-1/2 red onion
-1/4 c. fresh flat leaf parsley
-1/4 c. extra virgin olive oil
-1/4 c. cider vinegar
-1 t. salt
-1/2 t. pepper

 Wash and core the cabbage and peel the carrots and beets with a vegetable peeler. Using a food processor*, with the slicing disc in place, process the cabbage and transfer to a large bowl.

Install the shredding disc and process the carrots and beets and transfer to the bowl.

Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the red onion and add to the bowl.

Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves.

Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly.

Add additional salt and pepper to taste and serve. Enjoy!

* If you do not own a food processor you can slice the cabbage into thin strips with a knife. I recommending using a hand-held or box grater to shred the beets and carrots.

From paleospirit.com, 8/11… Read the rest

Posted in Recipes | Tagged Beets, Cabbage, Carrots, flat leaf parsley, Italian parsley, Onion, Parsley, red beets

Irresistible Potato Red Cabbage Tikki

  • potatoes, halved, boiled and peeled – 4
  • red cabbage, finely shredded – 1 cup
  • coriander seeds – 1/2 tsp
  • cumin seeds – 1/2 tsp
  • salt to taste
  • onion, finely chopped – 1
  • green chili, chopped -1
  • garam masala powder – ¼ tsp
  • red chili powder – 1 tsp
  • dried mango powder (amchoor) – 1 tsp
  • oil for shallow frying

Take a mixing bowl. Add all the ingredients to it

except oil, and mash well.

Divide the mixture into 8-10 equal sized balls.

-Gently flatten them into a round shapes.

-Keep the mixture balls in a fridge for 1 hour.

(You can also roll these balls in breadcrumbs, if

you wish)

-Heat a flat pan on medium. Add some oil to it, and

shallow fry the balls till they turn golden brown.

-Serve hot with your favorite ketchup or chutney.

Enjoy!

By Anupama Paliwal, My Ginger Garlic Kitchen,8/14… Read the rest

Posted in Recipes | Tagged Cabbage, chili pepper, oneion, Potatoes, Red Cabbage

Kohlrabi & Cabbage Salad with Maple Lemon Dressing

Serves 6 to 8

-4 med. kohlrabi bulbs
-3 c. shredded green cabbage
-1/4 c. dried cherries
-1/4 c. sunflower seeds
-1/4 c. coarsely chopped fresh dill
-1/4 c. extra virgin olive oil
-3 T. pure maple syrup
-Zest of 1 lemon
-Juice of 2 lemons
-1 garlic clove, minced
-1/4 t. kosher salt
-1/4 t. freshly ground black pepper

Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers.

Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.

Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl.

In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine.

Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving. Enjoy!

From The Modern Menu: Simple. Beautiful. Kosher, by Kim Kushner & found on thekitchn.com.… Read the rest

Posted in Recipes | Tagged Cabbage, dill, Garlic, Green Cabbage, Kohlrabi, Lemons

Cabbage Soup with Apples and Thyme

Serves 4 to 6

-3 T. butter
-1 T. olive oil
-8 c. thinly sliced cored green cabbage (~ 1/2 large head)
-1 lg. onion, chopped
-8 lg. fresh thyme sprigs
-6 c. low-salt chicken or vegetable broth
-1 1/4 lbs. Golden Delicious (or similar) apples, peeled,
cored and cut into 1/2-inch cubes
-Chopped fresh thyme

Melt 1 tablespoon butter with oil in heavy large pot over
medium-high heat. Add cabbage and onion; sauté until
vegetables wilt and brown, stirring occasionally, about
15 minutes.

Add 8 thyme sprigs and sauté 1 minute longer. Add broth
and bring to boil. Reduce heat to medium and simmer 5
minutes. Season to taste with salt and pepper.

Melt remaining 2 tablespoons butter in heavy large skillet
over medium-high heat. Add apples and sauté until brown
and tender, stirring occasionally, about 12 minutes.
Season with salt and pepper, to taste.

Remove thyme sprigs from soup. Ladle soup into bowls;
garnish with apples and chopped fresh thyme and serve.

From epicurious.com, 11/02… Read the rest

Posted in Recipes | Tagged Apples, Cabbage, Green Cabbage, Onion, Thyme

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