Cabbage

Season: Fall-Winter, Spring
Storage: Store unwashed in refrigerator crisper, use cut cabbage within one or two days; if uncut, will store well

Cabbage has been grown in one form or another for over 6,000 years, which is not surprising given its amazing versatility.  It is packed full of nutrients (particularly vitamins C, K & B6) and fiber.  Cabbage is the traditional base for coleslaw and sauerkraut. But don’t limit yourself to salads – cabbage is great cooked into dishes ranging from soups to stir-fries.

Fun fact: It is advisable that you do not use aluminum utensils when handling cabbage. The aluminum cookware is known to potentially cause a chemical reaction which changes the color and taste of the vegetable.

Get local cabbage by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Senegalese Peanut Stew

Recipe from Rachel, PIF’s Interim President. Rachel’s life was changed by her Peace Corps experience in Senegal. She brought many of the traditions and recipes back with her – including this delicious stew!

Ingredients

  • ½ head of cabbage (chopped)

  • 1 sweet potato (cubed)

  • Optional: any seasonal veggies can be added!
  • 1 Tbsp. peanut oil
  • 1 cup chopped yellow onion
  • 1 garlic clove, minced
  • 1 Tbsp. tomato paste
  • 2 cups vegetable stock or water
  • ½ cup unsweetened creamy peanut butter
  • 1 bay leaf
  • 1 tsp. fine sea salt
  • ¼ tsp. freshly ground black pepper
  • Optional: pinch of cayenne pepper

Instructions

  • In a medium saucepan, heat the oil over medium-high heat. Add the onion and sauté until softened. Reduce the heat to low and add the garlic and tomato paste. Stir frequently until the tomato mixture darkens.
  • Add the vegetable stock, the chopped cabbage, the chopped sweet potato, any optional veggies, peanut butter, bay leaf, salt, pepper, and cayenne. Stir well to incorporate the peanut butter into the stock, then allow the mixture to come to a boil.

  • Reduce the heat to medium-low and simmer for 30 minutes or until the sweet potato is cooked through. Serve over rice.

Spicy Cabbage with Turkey and Peanuts

Recipe from Bon Appetit

Ingredients

  • ½ medium head of green or savoy cabbage, cut into 1-inch pieces
  • ½ teaspoon kosher salt, plus more
  • 4 oil-packed anchovy fillets, coarsely chopped
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon light soy sauce
  • 4 teaspoons white miso
  • ¼ teaspoon sugar
  • 1 tablespoon vegetable oil
  • 4 celery stalks, thinly sliced on a diagonal, plus ½ cup celery leaves
  • 2 scallions, green parts only, thinly sliced on a diagonal
  • 1 serrano chile, thinly sliced
  • 1 cup cilantro leaves with tender stems
  • 1 cup shredded cooked turkey meat
  • ⅓ cup coarsely chopped salted, roasted skin-on peanuts

  • 2 teaspoons black sesame seeds

Instructions

  • Toss cabbage and ½ tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.

  • Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil. Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.

  • Serve salad topped with peanuts and sesame seeds.

  • Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.

Farmer Roy’s Cabbage Stew

Recipe by Farmer Roy

Ingredients

  • 1 head of cabbage (chopped)
  • 2 lbs of ground beef
  • 1/2 onion (chopped)
  • 2 garlic cloves (minced)
  • 1/2 cup tomato sauce
  • 1 teaspoon salt, 1 teaspoon pepper

  • olive oil or avocado oil

  • Optional: 1/2 teaspoon cayenne pepper, 1 teaspoon bouillon powder

Instructions

  • Chop the cabbage, onion, and garlic cloves.

  • Heat the oil at medium heat and add the ground beef. Add 1/2 teaspoon of salt and pepper.

  • Stir and cook the beef until it is evenly browned. Then, add your cabbage, onion, and garlic. Cook with the meat for approximately 3-4 minutes.

  • Pour in the tomato sauce and add the rest of the spices. Bring to a boil and reduce the heat to allow the stew to simmer for 10 mins until the cabbage has softened. Taste and adjust the spices as needed.

  • Serve with rice or bread. Enjoy!

Suspiciously Delicious Cabbage

Recipe from The Guardian, supplied by Emily Vikre, fiveandspice.com

Ingredients

  • 2 tbsp butter

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 1 heaped tbsp grated fresh ginger

  • 1 medium green cabbage, cored and thinly sliced

  • 200ml double cream

  • Salt and black pepper to taste

Instructions

  • In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.

  • Stir in the ginger and cook for about a minute. Then, add the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelized.

  • Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom. Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings as desired and serve.

Tikel Goman: Ethiopian Cabage Dish

Recipe from The Stay At Home Chef

Ingredients

  • 1/3 cup of olive oil

  • 4 carrots, sliced

  • 1 onion, thinly sliced

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1/2 tsp ground ginger

  • 1 head of cabbage, sliced

  • 5 red potatoes cut into bite sized pieces

Instructions

  • Heat the olive oil in a 6.5-Quart Covered Stockpot over medium high heat.

  • Toss in the carrots and onion and saute them in the oil for about 5 minutes.

  • Stir in the seasonings (salt, pepper, cumin, turmeric, ginger) and toast for a minute.

  • Add in the cabbage and potatoes. Stir to combine. Cover the pan. Reduce the heat to medium-low. Cook until the potatoes are soft, about 30 minutes. (actual time will depend on how big you cut your potatoes).

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