From a story of Ethiopian vegetable dishes we published in the AJC last year.
Cabbage
(2019) Quick Red Cabbage Stir Fry
Asha Gomez makes this stir fry with her red cabbage and since Indian spices are a favorite, this is how I’ll use up maybe half of that head.
(2019) Spicy Cabbage and Sweet Onion Slaw
For one more simple slaw recipe, I offer you this one. Provenance unknown! It’s Vidalia onion season and soon we’ll be getting some sweet onions in our box. That head of cabbage will actually hold up fine for a few weeks (refrigerated, of course) so you could wait to make this, or make it with a store bought Vidalia. Quantities of cabbage and onion are up to you.
(2019) Mark Bittman’s Vegetable Pancakes
Vegetable pancakes seem to be a thing these days, and I love this recipe from Mark Bittman that will use up any vegetable you have on hand. You can use some of that lettuce if you chop it and maybe saute a little before mixing into the batter. Spinach? Sure. Grated kohlrabi. Absolutely. Chopped cabbage, probably anything from this week’s box except maybe the tomatoes which might turn watery.We eat these either with a little soy sauce or a little hot honey. That’s my new addiction and I’m not even a fan of hot sauces. But hot and sweet like the hot honeys people are producing these days? Love it.
(2018) Okonomiyai (cabbage pancakes)
Recently I’ve been playing around with her Okonomiyai (cabbage pancakes). I used the bok choy from a few weeks ago in that recipe. Traditionally it would be made with green cabbage, but you know, the bok choy worked perfectly. And I realized this recipe could be adapted to any green or vegetable like sweet potatoes or daikon or mustard greens or kale. You make an eggy, loose pancake batter, then you fill it with whatever vegetables you like. I enjoyed these for dinner but they were just as delicious for breakfast the next day. Here’s the basic recipe.
Her note: Adapted from a recipe on Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I’ve been using for years, but feel free to use your own.
(2018) Chopped Salad
Here’s one more idea for a salad using many of the things in this week’s box. You want to make it ahead so the vegs have a chance to marinated. It’s perfect for a potluck – just take all the containers of vegs, then assemble onsite.
(2017) Sweet and Tart Vegetable Stew
No idea where this came from – but I love the combination of sweet, spicy and tart. And like most stews, it’s better on the second and third days.
(2017) Cabbage Vegetable Soup
I just ran into this recipe while going through a stack of food magazines kept for “inspiration” for some other projects and its homey nature – and the fact that it’s so easy – made it very appealing. Making this tonight. It’s from everydayfood.com.
(2017) Quick Pickled Vegetables
From alexandracooks.com. She suggests using these as a pizza topping. You can try it with the peppers and even the green tomatoes from today’s box.
(2017) Stuffed Cabbage
Here’s a traditional recipe for stuffed cabbage. Sorry to say, source unknown!