-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
In a large bowl, whisk together vinegar, vegetable oil, honey, sesame seeds, sesame oil, soy sauce and garlic powder.
Add chard stems and leaves, red cabbage, and peppers to the bowl. Toss to coat.
Cover and chill 4 to 24 hours. Enjoy!
- 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
-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.
By Anupama Paliwal, My Ginger Garlic Kitchen,8/14… Read the rest
-3 T. olive oil
-1 bu. of kale
-1 bu. of leeks
-1/2 red cabbage head
-Low sodium vegetarian broth (or broth of your choice)
-1 can cannellini beans (white bean)
-2 garlic cloves, or to taste
-Salt, to taste
-Pepper, to taste
Pre-heat medium saucepan with olive oil over medium-
Chop cabbage, kale, leeks and garlic and add to pan,
stirring frequently as not to burn the ingredients.
Add salt and pepper to taste.
In medium pot, add broth, all pan contents (kale, cabbage,
etc.) and cannellini beans, cover, and boil for 10 minutes.
-1 bu. kale, stems removed & thinly sliced
-1/2 red cabbage, sliced
-1/4 c. sunflower seeds, toasted
-2 t. honey
-1/4 c. extra virgin olive oil
-1/2 lime, juiced
-2 T. red wine vinegar (or more, to taste)
-Salt & fresh black pepper, to taste
-1/3 c. scallions, white & pale green parts, sliced thinly
-1 handful cilantro, roughly chopped
Combine sliced cabbage and kale in a large salad bowl
with chopped scallions. Set aside.
Dressing: In a bowl or jar (with fitted lid), combine vinegar,
olive oil, honey, lime juice, salt and pepper.
Toss cabbage and kale mixture with dressing, let rest for
30 minutes to let the kale and cabbage marinate.
Top with sunflower seeds, scallions and cilantro. Add
additional salt and pepper if needed. Enjoy!
Adapted from Kate Elkin on food52.com, 11/14
-2 T. butter
-1 large onion, chopped
-1 red apple, peeled, cored & thinly sliced
-1 green pepper, seeds removed & thinly sliced
-1 head red cabbage, cored & shredded
-2 red tomatoes, cut into ½-inch pieces
-4 c. vegetable broth
-1 T. soy sauce
-2 T. tomato paste
-1 t. salt
-1 t. ground black pepper
Melt the butter in large cooking pot. Add the onion, apple, green pepper and cook until all are soft.
Add the cabbage to the pot. Continue to cook the ingredients until they are caramelized. Add the tomatoes to the pot.
In a mixing bowl, combine the 4 cups of vegetable broth, soy sauce, tomato paste, salt and ground black pepper. Add contents of mixing bowl to the pot.
Cook the soup over high heat for 20 minutes. Once the cabbage is limp and cooked completely, remove the cooking pot from the stove.
Pour the soup into a food processor and puree it until it has a smooth texture. Season the soup with additional salt and pepper to taste.
Ladle soup into bowls and serve hot. May be garnished with thinly sliced apples, crème fraîche, herbs or pepitas to add additional texture. Enjoy!
Submitted by a Westside CSA shareholder and adapted from from e-how.com… Read the rest
-1 large Granny Smith (or other tart apple)
-1 lb. red cabbage, cored and very thinly shredded
(about 7 cups)
-1/4 c. roasted & unsalted sunflower seeds
-1/4 c. dried currants
-3 T. extra virgin olive oil
-1 ½ T. apple cider vinegar
-1 ½ t. flaky coarse sea salt, more to taste
-1/4 t. freshly ground black pepper, more to taste
Cut the apple from its core, discard core. Very thinly slice
the apple pieces lengthwise. Place apple slices in a large
Add the cabbage, sunflower seeds and currants to the
bowl with the apples. Toss well to combine.
Drizzle the olive oil and vinegar and crush 1 ½ teaspoons
salt over the salad. Add ¼ teaspoon black pepper, and then
toss to combine.
Adjust the seasonings if necessary. Enjoy!
Adapted from Salads: Beyond the Bowl, Mindy Fox… Read the rest
Prep time: 10 min.
Cook time: 10 min.
-1 t. natural cane sugar (or brown sugar)
-fine grain sea salt
-2 T. extra-virgin olive oil
-1 red onion, diced
-3 medium cloves garlic, minced
-1 lb. head of red cabbage, quartered and cut into thin ribbons
-1 t. fresh rosemary, minced
-2 oz. golden raisins (or other plump, chopped dried fruit)
-1 1/2 T. balsamic vinegar
-2 oz. feta cheese, crumbled
-small amount of freshly grated Parmesan cheese, to garnish
Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds (your pan will need to be hot). Transfer the seeds immediately to a plate so they don’t stick to the pan. Set aside.
Heat the olive oil in a large skillet and saute the onion for a few minutes with a couple pinches of salt. Stir in the garlic, the cabbage, and a few more pinches of salt. Stir and cook for a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it – where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. Season with more salt if needed. Serve garnished with the remaining raisins, feta, sunflower seeds and Parmesan cheese.Read the rest