6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
(originally posted in the 8-18-09 CSA newsletter)
Keep ingredients cold when making slaw. You can shred the day before, but drain cabbage before adding dressing.
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Source: Food Network
(originally posted in the 6-30-09 CSA newsletter)
Cabbage can be frozen directly without being blanched, but for cabbage intended for soups and casseroles requiring cooked cabbage, water-blanch convenient sized wedges for 3 to 4 minutes or steam blanch them for 4 to 6 minutes. Whole leaves or shredded cabbage can be water-blanched for 1 1/2 minutes. Cool promptly and drain. Freeze in airtight packaging.
1 lb. ground beef
1 lg. onion, chopped
1 green pepper, chopped (optional)
3/4 c. plain raw rice
1 sm. head green cabbage, chopped coarsely
1 can tomato soup plus 1/2 can water
1 (15 oz.) can tomato sauce
Saute hamburger and onions until meat is done and onions are transparent. Add green pepper (if desired) and cook 3 minutes more. Salt and pepper to taste. Drain.
Mix all other ingredients together. Rice will cook as dish cooks. Add meat and onion mixture. Place in casserole dish and bake at 350 degrees about 1 1/2 hours or until most of the liquid is cooked down.
A delightful meal-in-one that reduces all the toil of making stuffed cabbage.
(this is one of my favorite ways to cook cabbage! I even make it with cabbage I have blanched and then frozen – just thaw and drain and excess moisture of the cabbage before cooking. One note – depending on the variety of rice you use, you may wish to partially cook your rice before mixing. I cook my rice halfway, then drain it and proceed with the rest of the recipe. Depending on how “juicy” you want your casserole to be, you can reduce the amount of water you add, if you choose to pre-cook the rice. ENJOY! – Charity)
(originally posted in the 6-23-09 CSA newsletter)
Many recipes use the root of the radish plant, but a quick online search will show you that there are lots of recipes for the greens, too!
- 1/2 lb. radishes, trimmed and grated coarse (about 2 cups)
- 3 cups finely shredded cabbage
- 1 cup coarsely grated carrots
- 1/2 cup thinly sliced red onion
- 2 tbsp. fresh lemon juice
- 1/2 tsp. sugar
- 2 tbsp. olive oil
- 2 tbsp. finely chopped fresh cilantro, mint, or parsley leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.
This could also be good without the cabbage.
(originally posted in the 5-26-09 CSA newsletter)