Week 2: In the Cabbage Patch
Welcome to Week 2 of the 2019/2020 Moutoux CSA! We are amidst the peak of spring bounty and will be for the next several weeks until the summer heat really kicks in. What an amazing time of year! Enjoy loads of kale, cabbage, and beets!
This week's focus is on cabbage. Whatever you think about this ho hum boring... wait, what?! Cabbage IS NOT boring!! Get ready to bring the cabbage back with Week 2: In the Cabbage Patch.
Cabbage is a classic cool-season vegetable, available fresh from the farm in spring and fall. You can't beat cabbage for utility, it is easy to grow and easy to store. And along with other cruciferous vegetables, cabbage is one of the most nutritious vegetables you can eat!
Napa cabbage is typically labeled as Chinese cabbage. The leaves of napa cabbage are wonderful shredded raw for salads or quick stir-fries.
Savoys have a more delicate flavor than basic green cabbages. It is tender when eaten raw, making it ideal for slaw.
Cabbage is very versatile, both raw and cooked. It also freezes well after blanching. From green salads, to coleslaw, to soups and stir-fries... Let yourself be creative and experimental with this veggie. Read on for some awesome recipe ideas that showcase cabbage!
Warning: Despite its sturdy nature, cabbage does not hold up to prolonged exposure to heat. Overcooked, cabbage takes on a sulfurous taste and emits an unpleasant aroma. Properly cooked, it turns into a delightful silky texture with a bit of a bite to it.
CREAMED GREEN CABBAGE
Coarse salt and freshly ground pepper
1 head of cabbage, cored and shredded (~10 cups)
3 Tbsp butter
1/4 cup flour
2 cups whole milk, warmed
1/4 cup plus 1 Tbsp grated Pecorino Romano
1 tbsp lemon zest (~2 lemons); optional
Preheat oven to 350 F. Bring 1 inch of water to a boil in a pot; add salt. Add cabbage and cook until tender, about 5 minutes. Drain and let cool slightly. Squeeze out excess water using a clean kitchen towel.
Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1 to 2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 5 minutes. Remove from heat; add 1/4 cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
Spoon mister into a shallow casserole dish. Spring with remaining tablespoon cheese. Bake until bubbling, 30-35 minutes. Let stand 5 minutes before serving.
Notes: Serves 6.
CABBAGE WITH BACON, PASTA, AND MUSTARD CREAM
4 cups pasta
6 oz bacon
2 garlic cloves or 4 scapes
1 cabbage, cored and finely shredded
1/4 cup heavy cream
1/4 cup water
2 Tbsp whole grain mustard
pinch of freshly grated nutmeg (optional)
kosher salt and freshly ground pepper
In a large pot of boiling salted water, cook pasta to al dente, then drain well.
In a very large skillet over medium heat, cook the bacon, stirring occasionally, until the bacon renders its fat and crisps, about 7 minutes. When the bacon is nicely browned, leaving ~3-4 Tbsp bacon fat in pan, add the garlic and cook until fragrant, about 2 minutes. Add the cabbage and cook, stirring occasionally, until the cabbage is browned in places and just tender, about 5 minutes.
Add the cream, water, and mustard to the skillet and sprinkle the nutmeg overf the cabbage. Stir well to incorporate the mustard. Add the pasta and cook, stirring frequently, until the pasta is heated through and tender and the sauce has reduced to coat the pasta and cabbage, 5 to 7 minutes. Season with salt and pepper to taste and serve.
Notes: Serves 4. Recipe taken from The Hands on Home by Erica Strauss.
Until next week everyone!
