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Cabbage

Cabbage Slaw with Ginger Vinaigrette
In case you still have some cabbage left – or for the next time we send one: This note came
from Spring Hill member, Carrie Pomeroy, “I first had this at a Spring Hill harvest day a few
years back and it's become THE way that I use cabbage. I don't know who brought it, but I sure
wish I could thank them! Here are the ingredients and process:”

Ingredients (adjust amounts to your preference):
Chopped cabbage
Carrots, julienned or thinly diced on the diagonal Bell pepper, cut into thin strips (yellow, purple, or red is nice for the color contrast) Annie's Natural Low Fat Gingerly Vinaigrette or similar salad dressing

Combine first three ingredients to get the mix of veggies you desire.
Toss with enough dressing to lightly coat. Enjoy! This can keep well in the fridge for a few days, also.

Chinese Cabbage Salad
Dressing:
6 tablespoons cider vinegar
3 tablespoons sugar
1 tablespoon sesame oil
1 teaspoon minced fresh ginger
Salad:
1 head Chinese Cabbage
1 large crisp red apple, diced or pear or seedless red grapes
1/3 cup raisins
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon toasted sesame seeds

Combine vinegar, sugar, oil and ginger in large bowl; stir until sugar dissolves.
Toss together cabbage, raisins, apple, onions, cilantro and sesame seeds. Pour dressing over salad. Stir gently.

Coleslaw

Super Slaw from Pam Werley
Sauce: 6 tablespoons rice vinegar 3 tablespoons brown sugar
6 tablespoons vegetable oil 2 teaspoons fresh ginger
5 tablespoons creamy peanut butter ½ tablespoon garlic
3 tablespoons soy sauce

7 cups cabbage, cored and shredded
2 red peppers, stemmed and diced
2 carrots, grated
8 green onions, diced
½ cup chopped cilantro

Whisk sauce ingredients. Mix cabbage with peppers, carrots and green onions. Toss with sauce.
Just before serving, add chopped cilantro.

Curried Cabbage with Rice and Garbanzo Beans

Spring Hill Member, Susan Illg sent along this cabbage recipe. Thanks Susan!
Recipe from the newspaper, I think Star Tribune

1 T. oil
1 large onion, chopped
1 small head cabbage shredded
1.5 tsp. curry powder
pinch cayenne pepper
1.5 c. uncooked rice
1.75 c. vegetable broth or 14.5 oz can
15 oz. can chick peas
1.25 c. hot water

Heat oil in large skillet. Add onion and saute 3 minutes. Add cabbage and sprinkle with curry powder and cayenne. Cover and cook over low heat 3 minutes.

Stir and add rice, broth, chick peas and hot water.
Stir once and bring to boil over high heat. Cover and cook over low heat, without stirring, until rice is tender.