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.
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.
Here’s a traditional recipe for stuffed cabbage. Sorry to say, source unknown!
This recipe comes from Food 52. Okonomiyaki are Japanese pancakes with bits of shrimp and ribbons of cabbage and green onions. I love this combination of flavors. Worth the little bit of work to get this made.
This is a recipe I adapted from one I saw in Better Homes and Gardens. If you’re not serving it with a grilled meal, then grill the vegs when it’s convenient and refrigerate, then assemble when you’re ready for this salad.
One more idea for slaw, this time with a spicy dressing. It’s from Mark Bittman’s “How to Cook Everything (Completely Revised 10th Anniversary Edition).”
Another recipe adapted from one developed by Whole Foods. I like the dressing which is a very traditional vinaigrette.
Another go-to recipe that works for all kinds of greens including cabbage. Fancier than the pasta, works great for a special dinner. Love the addition of dried fruit.
This is adapted from a recipe in Fine Cooking magazine.
One more idea for fermented vegetables. This is adapted from a recipe in Saveur magazine. It’s sort of like a mild kimchi – a nice compromise. The sterilized container part is important. You don’t want any funky bacteria messing up your sauerkraut.