here’s an idea from Alexandracooks.com (one of my favorite recipe sources) for using both cabbage and kale (or chard). She adapted it from “Food 52 Vegan” by Gena Hamshaw. Almost seems like a waste to chop that pretty Savoy cabbage into pieces but … I was in South Carolina for the weekend and picked up “The Twenty Bag” for Harleston Towles. So now I have a South Carolina cabbage to go with my Georgia cabbage. The only thing they seem to be ahead of us with was their sweet onions. There were two huge onions in that bag. Can’t wait until the Riverview onions start arriving.
I love grains and greens with sweet dried fruit like raisins (or dates or even dried cranberries). Hope you’ll enjoy this, too.
Her notes about the recipe: So many vegetables could work here: cabbage, kale, cauliflower, broccoli, parsnips, carrots, squash, etc. If you are using kale and cabbage, slice the leaves relatively finely or at least try to make the vegetables you are roasting together be uniform in size so that they cook evenly. Freekeh is not something I’ve cooked with many times, but I happened to have a bag of it on hand, and I think I’ll be buying it more often. It cooks quickly and has a nice, chewy texture — it reminds me of bulgur. Freekeh is harvested when it’s young or “green” then roasted, which gives it a slightly smoky, nutty flavor. Use any grain in place of the freekeh: farro, wheat berry, quinoa, bulgur, etc. I’ve used both currants and golden raisins, but chopped dates would be nice, too — anything to add a touch of sweetness. Nuts would be a nice addition here.
Ingredients:
1 pound vegetables, such as kale, cauliflower, cabbage — see notes above 6 to 7 tablespoons olive oil, divided salt and pepper to taste 1 1/2 cups vegetable broth or water 3/4 cup freekeh or other grain, see notes 2 tablespoons freshly squeezed lemon juice or vinegar 1 teaspoon Dijon mustard 1/2 cup dried currants or golden raisins 1 tablespoon finely grated zest, optional 3 tablespoons finely chopped mint or other herb, optional
Preparation:
Preheat oven to 425 degrees.
On a rimmed baking sheet, toss the vegetables with 2 to 3 tablespoons of olive oil and season generously with salt and pepper. Roast for 20 minutes or until browned and crispy. Set aside.
Meanwhile, combine the broth and freekeh in a medium saucepan and bring to a boil over medium-high heat. Decrease the heat to maintain a simmer, cover, and cook for 20 minutes, until the freekeh is tender and has absorbed most of the broth. Fluff with a fork, then let it cool a bit.
Put the remaining 4 tablespoons olive oil in a small bowl or measuring cup. Add the lemon juice, mustard, and salt and pepper to taste. Whisk until well blended.
In a large bowl, toss together the vegetables, freekeh, currants, and zest. Drizzle with most of the dressing and toss to coat. Taste. Add more dressing if necessary and adjust seasoning as necessary. Just before serving, stir in the herbs. Save any remaining dressing for tomorrow, when you make the salad again.