From Asparagus to Zucchini, 3rded. 2 c. cooked rice, at room temperature 2 c. assorted diced early summer veggies (beans, peas, cauliflower, etc.), slightly steamed ¼ c. raisins ¼ c. chopped olives ½ c. cubed provolone or other cheese 3 or 4 hard-boiled eggs, chopped ½ lb. Summer sausage, diced (optional) olive oil salt and … Continue reading Ensalada de Marcelo
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert Ingredients: 1 c. onion, chopped 8 c. water 2 c. potatoes, chopped 1/2 head cabbage, shredded 1 c. beets with greens, chopped 1/2 c. carrots, diced 1/2 c. pearl barley 2 bay leaves 1/4 c. fresh dill, chopped (or 2 TB dried) salt and … Continue reading Winter Borscht
from Easy Vegetarian Ingredients: 6 oz. thin dried egg noodles 1/4 c. peanut or safflower oil 2 garlic cloves, chopped 2 inches fresh ginger, peeled and chopped 2 onions, thinly sliced 2 chiles, finely chopped 1/2 cabbage, finely shredded 4 oz. bean sprouts OR finely chopped celery, about 2 cups 1/4 c. soy sauce freshly … Continue reading Noodle Mountain
Adapted from Vegetarian Recipes, Better Homes and Gardens 1 bunch kale or 10 oz spinach, chopped 1 head cabbage or 1 bunch watercress, chopped 1 bunch parsley, chopped ¼ c. water ½ c. all-purpose flour ½ c. cooking oil 2 large onions, chopped (or one of this week’s!) 1 medium green pepper, chopped 2 stalks … Continue reading Hearty Green Gumbo
Source: From Asparagus to Zucchini 3rd ed. 2 c. finely diced celery ½ c. dried cherries ½ c. crumbled bleu cheese 1 ½ TB lemon juice 1-2 TB olive oil salt and pepper 4 c. shredded cabbage, arugula, spinach or sorrel leaves Combine celery, dried cherries, and bleu cheese in a bowl. Add lemon juice, … Continue reading Blue Moon Salad
Source: Simply in Season Preheat oven to 350°. 2 c. cabbage, shredded ½ c. carrots, shredded 1/3 c. green/sweet onion, chopped Saute until crisp-tender in a skillet or wok Transfer to greased 1-quart baking dish ½ c. milk 1 egg 3 tb. Cheese, shredded Combine in small bowl and pour over vegetables. Garnish with 1 … Continue reading Au Gratin Cabbage
Brassica oleracea var. capitata Cabbage is likely the most widely consumed and most popular of all of the Brassica crops, which are commonly known as the “cabbage family.” It is most common in the spring and fall, as it favors mild temperatures and lots of moisture. If left in the soil for too long, it … Continue reading Getting the flavor of Cabbage!