Asian Peanut Slaw

Coleslaw, but with an Asian twist!

We’ve gotten a number of cabbages from our CSA this year, and, for the most part, we turned them into our Light Coleslaw. It’s easy, cool for summer, and it uses a lot of cabbage, making it great to put together for a lunch or dinner side dish. But, after making Light Coleslaw three or four times, it’s time for a change. So, we came up with this Asian-insipred version of coleslaw. Try it and let us know what you think.

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Russian Cabbage Pie

cabbage pie

cabbage pie
Cabbage pie? We love cabbage pie!

No, this isn’t for dessert. It’s a savory pie made from a few simple ingredients and it’s perfect for a home-style dinner. We’re not sure this is really a Russian dish, but, when we came up with the idea of making a cabbage pie — we envisioned a pie made similarly to a Leek and Cheese Pie, except with cabbage in place of leeks — we hit the search engines. That’s when we found a recipe for a Russian Cabbage Pie at Global Table Adventure. We modified ours a bit, eliminating the hard-boiled eggs, mainly, but the idea is pretty much the same.

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Worth the trouble?

Roasted Cabbage

roasted cabbage

roasted cabbage
Those charred bits are the best!

Cabbage. It always seems to be maligned or denigrated as just peasant food. Many people have trouble figuring out what to do with cabbage. It just sits there in the refrigerator until you get tired of it and make coleslaw. Or, perhaps, you pass it by completely at the farmers’ market or grocery. Fortunately, we scratchers know that lowly peasant food is often the best tasting — when you know how to prepare it.

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Worth the trouble?

Sauerkraut

making sauerkraut

making sauerkraut
Small batch sauerkraut. A new trend?

We’ve wanted to make up a batch of sauerkraut for years. Yes, years. So, why didn’t we? Well, the main reason is that we didn’t get cabbage in our weekly CSA share. Sure, we could have bought some cabbage at the store, but, we’d heard that the bacteria that start the fermentation of sauerkraut live right on the leaves of the cabbage, and we had no idea if pesticides (if we bought non-organic) or whatever washing is done in preparation for sale (for organic) would affect that. So we waited. And waited. And waited.

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Light Coleslaw

cole slaw

In the past, we explained how to make the best Cole Slaw that we’ve ever eaten. It is really good, primarily because of the cup of homemade mayonnaise. You might think, of course, there’s mayonnaise and that can’t be too bad for you, but when you scratch a batch of mayonnaise, you realize that it’s mostly oil. So, that cup of mayonnaise contains about a cup of oil. No wonder it’s good; it contains a billion calories. Tonight, we wanted something a bit lighter, so we came up with our version of a Light Cole Slaw that only uses a bit of oil, and still tastes great!

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Worth the trouble?

Haluski

Haluski

We saw a recipe for Haluski (Cabbage and Noodles) on the back of our CSA newsletter last week and thought that it sounded like a good way to have some of the green cabbage that was in our share. From making up batches of Tikil Gomen, we knew that slow cooking would bring out the sweetness in cabbage, so it was likely tasty. Plus, it also sounded really easy, so what did we have to lose?

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Worth the trouble?