Kimchi is traditionally made with Napa cabbage, and is a great way to use daikon radishes. If you only have “regular” cabbage – just substitute it for the Napa in the recipe.
The Korean chili powder is pretty essential. You can find it at the Buford Highway Farmers Market, but also at grocers that specialize in Korean foods.
The recipe comes from “Tart and Sweet” by Kelly Geary and Jessie Knadler. Add some sliced mustard greens if you like, that’s also a traditional addition.
Adapted from a recipe by Raghavan Iyer, author of “The Turmeric Trail.”
That head of cabbage can be daunting, too, if you haven’t used the one from last week (or the week before). This recipe is adapted from “The 30-Day Vegan Challenge” by Colleen Patrick-Goudreau.
What a gorgeous head of cabbage this week. We think about cabbage for all kinds of uses, but seldom do we grill it. I like this recipe from Cook’s Country magazine.
In a small bowl, stir together the mustard, honey, vinegar and oil. Add hot sauce and taste for seasoning. Set aside. Put the chopped cabbage in a large bowl and toss with the dressing. Refrigerate it at least an hour before serving.
If you eat chicken, you’ve got at least a dozen chicken salad recipes. If you eat cabbage, you’ve got at least a dozen slaw recipes. But this is a nice change, combining some of my favorite flavors. Maybe you still have a green onion hiding in the vegetable bin?
Greens storage: All of the sturdy greens (chard, bok choy, cabbage, kale) should be stored the same way. Put them into a plastic bag and leave it unsealed. Put into your vegetable crisper. The outer leaves may wilt, but the inner leaves will be fine. And for other uses for your greens: think about braises, making Read More…
Ever thought you’d like to make your own sausage? Try this recipe. No shallot? Use one of the sweet onions you got in a past box.
Are you a fan of Mark Bittman? Here’s a recipe from How to Cook Everything (Completely Revised 10th Anniversary Edition) with a few variations.
Bittman says: If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.
This recipe was originally published in Saveur magazine.