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Cabbage

Cabbage, Fresh Fennel, and Carrot Slaw
Make the slaw and chill it up to two hours before serving. It is best cold. Serves 10.
1 2 1/2-pound cabbage, quartered, cored, very thinly sliced (about 18 cups)
2 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)
1 small onion, thinly sliced
1 very large carrot, peeled, coarsely shredded
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.

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.

Lime Coleslaw
Angie Gustafson brought this very refreshing cabbage salad for lunch the other day.

1/2 cup mayonnaise
1 tsp sugar (or more to taste)
1/4 cup chopped cilantro leaves
2 tbsp lime juice (or more to taste)
1 tsp lime zest
3 cups finely shredded cabbage
Salt and pepper to taste

In a medium bowl, combine mayonnaise, sugar, cilantro, lime juice, and lime zest until smooth and creamy. Add cabbage and toss to combine. Season to taste with salt, pepper, sugar, and lime juice.

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.

Napa Cabbage Slaw

1/4 cup rice vinegar
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable or sesame oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
3-4 radishes thinly slices
2 carrots, grated
1/2 cup coarsely chopped cilantro

Whisk together vinegar, sugar, ginger, oil, serrano chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

Sauteed Savoy Cabbage
This is my very favorite way to have cabbage in the fall and winter. I often sauté onions along with the garlic.

2 lbs. fresh wrinkly-skinned Savoy Cabbage
2 cloves garlic
1/4 cup extra virgin olive oil
salt and pepper to taste
Instructions:
1. Peel away the outer leaves of the cabbage and discard them. Then slice the rest of the cabbage into thin 1/4" strips.
2. Heat the garlic cloves in the oil in a large pan.
3. When the oil is hot add the cabbage and salt.
4. Mix often until the cabbage is thouroughly cooked.
5. Salt and pepper to taste.
If the cabbage gets too dry while cooking just add a little water to keep it from sticking. Note that the volume will reduce by 60 or 70% when cooked.