Cabbage
Brassica leracea
Flavor: Incredibly versatile. Crunchy and crisp, with a little bit of spice, raw cabbage is perfect for a summer coleslaw. Cooked into a stew, a sweetness appears for a chilly night.
Benefits: Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, which has anti-inflammatory properties. Cabbage also is a beneficial digestive aid and intestinal cleanser.
Storage Tips: Refrigerate cabbage in a hydrator drawer. A plastic bag will help retain moisture but it not necessary. Do not remove outer leaves before Storage. Properly stored cabbage can last 3 weeks to 2 months in the refrigerator.
Cooking and Preparation: Eat cabbage raw thinly sliced added into salads. Cut thicker slices for stir-frying, steaming or boiling. Steam wedges of chopped cabbage for 5-7 minutes and top with butter, salt, pepper and some grated cheese.
Beef, Napa Cabbage, and Giant Peas Stir-Fry (adapted from epicurious.com)
INGREDIENTS
2 tablespoons soy sauce
2 tablespoons rice vinegar (not seasoned)
4 teaspoons oyster sauce
1 tablespoon cornstarch
1 pound flank steak
3 tablespoons vegetable oil, divided
3 garlic cloves, smashed* 3 garlic cloves, smashed
1 (1-inch) piece peeled ginger, cut into 1/4-inch-thick slices
1 Napa cabbage, leaves and stems separated if desired, then cut into 1 1/2-inch pieces
* Oregon Giant peas
* optional: sliced shitake mushrooms, hot chili oil or red pepper flakes for spice
* Equipment: a well-seasoned 14-inch flat-bottomed wok (or large sauté pan)
* Garnish: chopped green onion
PREPERATION
Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon salt and 1 teaspoon pepper.
Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.
Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt.
Fish Tacos With Avocado, Feta And Cabbage (courtesy of Cookthink.com)
I've noticed while picking up my fish for the fish CSF each week at Appleton's that many of our shareholders are also members. Thought this recipe would be a good combo of the two.
Serves: 2-4
Time: 30 minutes
12 small flour tortillas
2 Hass avocados, cubed
1 lime, juiced
1 pound tilapia or barramundi (or some other light fish)
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1 head napa cabbage, thinly sliced
1 1/2 cups crumbled feta
1 cup chopped fresh cilantro
salt and pepper
1. Preheat the oven to 200F. Wrap the tortillas in a damp kitchen towel and put them in the oven to warm. Prep the avocado and toss them with the lime juice in a medium bowl. Season to taste with salt and pepper. Prep the rest of the ingredients and put each one in its own medium bowl.
2. Season the fish on both sides with the cumin, cayenne pepper and a sprinkling of salt and pepper. Heat the oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the fish. Shake the pan gently, then leave it alone until the fish develops a light brown crust, 4-6 minutes. Turn the fish with a spatula and do the same on the other side. Remove the fish to a plate when it's just barely cooked all the way through. Cut the fish into long pieces and arrange them on a plate.
3. Take the tortillas out of the oven. Set out the bowls of ingredients and let each person make her own tacos.
Benefits: Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, which has anti-inflammatory properties. Cabbage also is a beneficial digestive aid and intestinal cleanser.
Storage Tips: Refrigerate cabbage in a hydrator drawer. A plastic bag will help retain moisture but it not necessary. Do not remove outer leaves before Storage. Properly stored cabbage can last 3 weeks to 2 months in the refrigerator.
Cooking and Preparation: Eat cabbage raw thinly sliced added into salads. Cut thicker slices for stir-frying, steaming or boiling. Steam wedges of chopped cabbage for 5-7 minutes and top with butter, salt, pepper and some grated cheese.
Beef, Napa Cabbage, and Giant Peas Stir-Fry (adapted from epicurious.com)
INGREDIENTS
2 tablespoons soy sauce
2 tablespoons rice vinegar (not seasoned)
4 teaspoons oyster sauce
1 tablespoon cornstarch
1 pound flank steak
3 tablespoons vegetable oil, divided
3 garlic cloves, smashed* 3 garlic cloves, smashed
1 (1-inch) piece peeled ginger, cut into 1/4-inch-thick slices
1 Napa cabbage, leaves and stems separated if desired, then cut into 1 1/2-inch pieces
* Oregon Giant peas
* optional: sliced shitake mushrooms, hot chili oil or red pepper flakes for spice
* Equipment: a well-seasoned 14-inch flat-bottomed wok (or large sauté pan)
* Garnish: chopped green onion
PREPERATION
Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon salt and 1 teaspoon pepper.
Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.
Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt.
Fish Tacos With Avocado, Feta And Cabbage (courtesy of Cookthink.com)
I've noticed while picking up my fish for the fish CSF each week at Appleton's that many of our shareholders are also members. Thought this recipe would be a good combo of the two.
Serves: 2-4
Time: 30 minutes
12 small flour tortillas
2 Hass avocados, cubed
1 lime, juiced
1 pound tilapia or barramundi (or some other light fish)
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1 head napa cabbage, thinly sliced
1 1/2 cups crumbled feta
1 cup chopped fresh cilantro
salt and pepper
1. Preheat the oven to 200F. Wrap the tortillas in a damp kitchen towel and put them in the oven to warm. Prep the avocado and toss them with the lime juice in a medium bowl. Season to taste with salt and pepper. Prep the rest of the ingredients and put each one in its own medium bowl.
2. Season the fish on both sides with the cumin, cayenne pepper and a sprinkling of salt and pepper. Heat the oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the fish. Shake the pan gently, then leave it alone until the fish develops a light brown crust, 4-6 minutes. Turn the fish with a spatula and do the same on the other side. Remove the fish to a plate when it's just barely cooked all the way through. Cut the fish into long pieces and arrange them on a plate.
3. Take the tortillas out of the oven. Set out the bowls of ingredients and let each person make her own tacos.
Unstuffed Cabbage ( courtesy of Gourmet)
This is one of my favorites.
Time: active 25mins total 1hr
Serves: 4
Ingredients:
1 (2-pound) head green cabbage, quartered lengthwise and cored
1/2 cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 pound ground beef chuck
1/2 pound ground pork
1 (28-ounce) can whole tomatoes in juice
1/3 cup dried cranberries
3 tablespoon red-wine vinegar
1 tablespoon packed dark brown sugar
2 tablespoon chopped flat-leaf parsley
Accompaniment: steamed rice
Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.)
Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.
Serves: 4
Ingredients:
1 (2-pound) head green cabbage, quartered lengthwise and cored
1/2 cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 pound ground beef chuck
1/2 pound ground pork
1 (28-ounce) can whole tomatoes in juice
1/3 cup dried cranberries
3 tablespoon red-wine vinegar
1 tablespoon packed dark brown sugar
2 tablespoon chopped flat-leaf parsley
Accompaniment: steamed rice
Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.)
Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.
