It’s great to see cabbage making its appearance in the box again after the long summer hiatus. Here’s a recipe for braised cabbage with Indian spices. It comes from the New York Times, published last January.
So after reviewing the box, I’m ready to make a salad, but not with the lettuce. How about something with cooked grains, the Chinese cabbage, and roasted beets? You can use any grain you like here – rice, bulgur, farro, millet, couscous, whatever you have on hand. The cabbage is nice for salad because every bit of that leaf is tender.
Finally I offer this recipe for an African-inspired stew. It was wonderful, even better the next day as most stews are. I still have a few hot peppers which are basically just drying out in the refrigerator, so I used them in place of the serranos this recipe calls for. The cabbage was the quarter head still in the vegetable crisper. No butternut squash still in your pantry? Just add more rutabagas or sweet potatoes. And maybe you’re one of those brilliant souls who took Suzanne’s suggestion and canned your own tomatoes this summer when they were in such abundance. The perfect accompaniment? MB cornbread or corn muffins.
Adapted from a recipe in “The Cornbread Gospels” by Crescent Dragonwagon (Workman, $14.95).