Tag: Cabbage

Carrot and Broccoli Stem Latkes With Red Cabbage, Caraway and Sesame

Carrot and Broccoli Stem Latkes with Red Cabbage, Caraway and Sesame

5 cups shredded red cabbage
½ pound carrots, shredded (about 1 1/2 cups)
1 ½ cups shredded peeled broccoli stems
2 tablespoons sesame seeds
2 teaspoons caraway seeds
1 teaspoon baking powder
Salt to taste
3 tablespoons oat bran
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

  1. Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
  2. In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.
  3. Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
  4. Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, about 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
  5. Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.


    Recipe from Martha Rose Shulman for the New York Times

 

Three Lily Farm’s Caraway Saurkraut

Three Lily Farm’s Caraway Saurkraut

Chef Frank Giglio lives right down the road in Thorndike and is a master of fermentation recipes. Here’s his version of a basic saurkraut with added spice.

1 3-4 pound cabbage
2 Tbsp sea salt
1 Tbsp caraway seeds

Process the cabbage by peeling and reserving the outer leaves then cut the cabbage into 1/4’s and removing the core.

Place the cabbage in a large bowl, salt and massage well to release liquid. Once soft and a large pool of water is in the bottom of the bowl, stir in the partially ground caraway seeds. Mix well to combine then pack into a sterilized jar. Label, date, and let stand for 10-14 days before transferring over to the fridge.

Summer Cole Slaw with Kohlrabi

Summer Cole Slaw with Kohlrabi

Serves 2 to 3

* 2 to 3 cups shredded cabbage                             * 4 tbsp apple cider vinegar

* 1 to 2 Kohlrabi peeled and shredded                 * 1 tbsp honey

* 1/3 cup mayonnaise                                                   * 2 tbsp minced cilantro or dill

* ½ tsp salt to taste and fresh ground pepper

 

  1. Toss the cabbage and kohlrabi in a large bowl
  2. Mix the mayonnaise, vinegar, honey and herbs in a small bowl. Pour the dressing over the cabbage; toss to combine. Stir in the salt and pepper to taste. Chill until ready to serve.

Raw Beet and Cabbage Slaw Recipe

Raw Beet and Cabbage Slaw Recipe

Ingredients

  • 1/2 head of cabbage
  • 2 medium raw beets
  • 1 cup thinly sliced scallions
  • 1/4 cup fresh flat leaf parsley
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Wash and core the cabbage. Shred cabbage as finely as possible into ribbons, and grate beets. If you have  a food processor, use the slicing disc and process the cabbage and transfer to a large bowl. Install the shredding disc and process the  beets and transfer to the bowl. Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the scallions and add to the bowl.

Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves. Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly. Add additional salt and pepper to taste and serve.

Cabbage and Lentil Salad

Cabbage and Lentil Salad, inspired by friend Ashley Savage

This is one of my favorite summer time cold lunches, filled with the vitamin C and energy from the cabbage and the well balance protein from the Lentils, and the herbs really light up the dish!

Ingredients:

1/2 green cabbage, shredded into fine ribbons * 1/2 bunch scallions, sliced thin, use the whole thing! * 1 cup assortment of herbs, finely chopped, the more the merrier: dill, parsley, basil, mint  * 1/2 head frisee (optional) finely chopped * 2 to 4 tbsp olive oil * 3 tbsp rice wine vinegar * 1 tsp sea salt * 1/2 tsp red pepper flakes *3 cups green lentils (cooked and cooled)

Put shredded cabbage, frissee, and salt into a large mixing bowl, gently massage with your hands till the cabbage is slightly wilted, add rest of ingredients and you can add more salt and pepper to taste. I also like to top it with chopped raw snap peas and cucumbers if I have them!

ROASTED CABBAGE WEDGES

ROASTED CABBAGE WEDGES

Ingredients:

4 tablespoons olive oil

1 medium green cabbage, slice into 1 inch this slices or cut Caraflex conical cabbage into wedges

sea salt and pepper

1 teaspoon caraway or fennel seeds

Directions:

Preheat oven to 400 degrees. Lightly brush rimmed backing sheet or dish with olive oil.  Place cabbage wedges or slices in a single layer on sheet and brush with olive oil. Sprinkle with  salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

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