Tag Archives: cabbage

Mushroom Barley Soup

13 Sunday Mar 2011

Posted by in Dinner, Lunch, Meal, Recipe, Soup, Vegan, Vegetarian

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This hearty vegan soup is fabulous comfort food for a cold winter day. It’s packed with flavor and texture. If you’re not vegan, don’t worry…you’ll fall in love with this soup! Eat this for dinner, or for lunch. It reheats well and stays good for a week in the fridge.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion or 2 medium leeks, diced or chopped
  • 1 lb. baby bella mushrooms, washed and thinly sliced
  • 1 medium celery root (also known as celeriac)
  • 2 large carrots, diced
  • 1 very small cabbage, or 1/2 medium cabbage, finely shredded and chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp tomato paste
  • 4 cups vegetable broth (use organic chicken broth if you aren’t vegan or vegetarian)
  • 2 cups water
  • 1/2 cup white wine
  • 1 cup organic pearled barley
  • 1 tbsp balsamic vinegar
  • 1 tbsp cream white balsamic vinegar
  • salt and pepper to taste

DIRECTIONS

  1. In a large stockpot, heat oil over medium-hight heat. Add onions and cook until brown, about 10 minutes. Add mushrooms and cook for another 5-10 minutes, until they are tender.
  2. Add celery root through wine. Bring to boil. Add barley. Return to a boil, and reduce heat. Simmer, covered for 45 minutes to 1 hour, stirring occasionally.
  3. Stir in both vinegars and season with salt and pepper to taste.
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Japanese Shiitake & Cabbage Stew with Udon Noodles

09 Wednesday Mar 2011

Posted by in Recipe, Stew, Vegan, Vegetarian

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Adapted from Udon with Mushroom Broth, Cabbage and Yams

INGREDIENTS

  • 6 cups organic vegetable broth
  • 2 cups water
  • 3/4 cup thinly sliced peeled fresh ginger
  • 2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded
  • 2 6-inch strips dried seaweed (kombu)
  • 1 tbsp dried japanese red pepper (tokai togarashi wagiri)
  • 2 tbsp tamari soy sauce
  • 1 tbsp unseasoned rice vinegar
  • 1 medium onion, diced
  • 10 ounces fresh, shiitake mushrooms
  • 1 cup sliced garlic greens (or green onions)
  • 4 cups 1/2-inch-wide crosswise slices cored Napa cabbage
  • 2 cups slender carrots, peeled, thinly sliced on diagonal
  • 10 ounces Japanese-style udon noodles or soba noodles
  • 1 1/2 cups coarsely chopped fresh cilantro
  • 4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)
  • Tamari soy sauce

DIRECTIONS

  1. Bring broth and water to simmer in large pot over medium heat. Add ginger through red pepper. Cover; simmer about 30 minutes.
  2. Meanwhile, in a large non-stick pan, saute onions, mushrooms and garlic greens in 1 tbsp oil over medium high heat until mushrooms are tender (about 5-10 minutes). Set aside.
  3. Prepare udon noodles according to package instructions. Set aside.
  4. Using tongs, remove kombu; discard kombu. Strain broth through fine-mesh strainer into another large pot; discard solids (except for ginger pieces) in strainer. Chop ginger pieces and add back to pot.
  5. Add chopped carrots, onion/mushroom mixture, and cabbage to the broth. Bring to a boil, reduce heat and simmer until carrots and cabbage are crisp tender, about 4-5 minutes.
  6. Add cilantro, tofu, tamari, and rice vinegar to broth and stir. Season with salt and pepper.
  7. Using tongs, divide noodles among bowls. Ladle broth over and serve.

NOTES

Lemongrass, an herb that resembles a green onion, has a mild lemony flavor.

Kombu (a.k.a. kelp) is a variety of seaweed that’s often used for making stock. It’s usually sold dried.

Tokai Togarashi Wagiri is a type of japanese dried red pepper (be careful, it’s extremely HOT)

Tamari is a dark sauce made from soybeans.

Udon is a thick wheat-or corn-based Japanese noodle.

 


Making Kimchee with Ibti Vincent, Arcadia Center for Sustainable Food and Agriculture

21 Monday Feb 2011

Posted by in Side, Vegetarian

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On Saturday, I had the pleasure to attend Rooting DC, sponsored by the DC Food to Fork network. One of the sessions I attended was “Puttin’ it up: Canning for Beginners”.

There, I was able to shoot a video about making kimchee with Ibti Vincent, from the Arcadia Center for Sustainable Food and Agriculture. It’s very easy – greens, ginger, scallions, salt, and hot pepper get mashed until the liquid from the greens covers the mashed greens. If there isn’t enough liquid, it can be topped with water or the whey from yogurt.

I can’t wait to try this! You can find additional videos from my day at Rooting DC at Grown in the City.

Mexican Cabbage Salad

27 Wednesday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Don’t know what to do with all that cabbage? No worries, raw cabbage makes an excellent base for a tasty, mexican inspired salad. This recipe combines fresh mint and cilantro with shredded cabbage and cucumbers, tossed with a light honey-lime dressing.

INGREDIENTS

  • 1/2 head large cabbage, shredded
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1 medium cucumber, chopped
  • Honey-Lime Dressing

DIRECTIONS

  1. Combine cabbage through cucumber in a large bowl.
  2. Toss with about 3 tbsp Honey-Lime Dressing.
  3. Serve with Sweet Potato Quesadillas and Tomatillo & Cilantro Salsa.

Cabbage Walnut Salad

10 Tuesday Aug 2010

Posted by in Recipe, Side, Vegetarian

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This is a really simple, yet delicious salad…and a great way to use up some of your CSA farm share cabbage.

INGREDIENTS

  • 1 medium head of green leaf lettuce*
  • 1/2 head of green cabbage, chopped*
  • 3 scallions, chopped*
  • 1/4 cup walnuts, chopped
  • 2-3 tbsp lemon garlic vinaigrette
  • 3 tbsp feta, crumbled

DIRECTIONS

  1. Combine lettuce through walnuts in a large bowl.
  2. Toss with lemon vinaigrette. Serve immediately and sprinkle with crumbled feta.

Chickpea & Cabbage Curry

08 Sunday Aug 2010

Posted by in Entree, Recipe, Uncategorized, Vegan, Vegetarian

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This is one of my favorite Indian curry recipes. It’s spicy, hearty, and bursting with flavor. The flavor of the dish continues to improve over time and therefore makes a great leftovers dish.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from World of the East Vegetarian Cooking.

INGREDIENTS

Chickpeas

  • 5 tbsp olive oil
  • 2 med sized onions, minced
  • 8 cloves garlic, minced
  • 1 can diced tomatoes, undrained
  • 2 20-oz cans chickpeas, drained
  • 1 head of cabbage, chopped*
  • 1⁄2 cup vegetable (or chicken) broth
  • 1⁄2 tsp salt (preferably kosher salt)
  • 1 tbsp lemon juice
  • 1 fresh jalapeno pepper, minced*
  • 2 tsp very finely grated fresh ginger

Spice Bag #1

  • 1 tbsp ground coriander seeds
  • 2 tsp ground cumin seeds
  • 1⁄4 to 1⁄2 tsp ground cayenne pepper
  • 1 tsp ground turmeric

Spice Bag #2

  • 2 tsp ground cumin seeds
  • 1 tbsp ground amchoor
  • 2 tsp sweet paprika
  • 1 tsp garam masala

DIRECTIONS

  1. Heat oil in a wide pot over a medium flame. When hot, add onions and garlic. Stir until rich med brown.
  2. Reduce heat to medium-low and add spice bag #1. Stir for a few seconds. Add tomatoes. Sauté until well amalgamated with spice mix- ture and brown lightly. Add drained chickpeas and 1⁄2 cup water and 1⁄2 cup broth. Stir. Add spice bag #2, salt, and lemon juice. Stir again.
  3. Add chopped cabbage. Stir again.
  4. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add minced jalapeno pepper and grated ginger. Stir and cook, uncovered, for another 30 seconds.

Swiss Chard with Cabbage, Chickpeas & Garlic

06 Tuesday Jul 2010

Posted by in Dinner, Lunch, Meal, Recipe, Side, Vegan, Vegetarian

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Serve this easy, simple greek dish as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, sliced*
  • 1 15 oz can organic chickpeas, drained and rinsed
  • 4 cloves garlic, minced*
  • 1 large bunch swiss chard*, coarsely sliced including stems
  • 1/2 head small-medium arrow head cabbage*, coarsely sliced
  • 1 tbsp balsamic creme vinegar
  • Salt and pepper to taste

DIRECTIONS

  1. In a large, cast-iron wok (or other large skillet), heat oil on medium-high heat. Saute onions and chickpeas for about 4 minutes. Add garlic and cook for another 2 minutes.
  2. Turn heat down to medium and add swiss chard and cabbage. Saute for about 4-8 minutes or until cabbage and swiss chard are tender. (Add about 2 tbsp of water if the vegetables start to stick to the bottom of the pan.) Stir in salt, pepper, and balsamic creme vinegar.

Dill & Cabbage Salad

05 Monday Jul 2010

Posted by in Recipe, Side, Vegetarian

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Finely sliced cabbage, chopped dill, cucumber and feta make a delicate side salad. Serve this with your favorite burger or sandwich. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 small cabbage, finely sliced*
  • 1/4 cup dill, chopped*
  • 1 medium cucumber, thinly sliced*
  • 1-2 scallions, chopped*
  • 1 small head of lettuce, torn into pieces*
  • 1/4 cup feta cheese, crumbled
  • Lemon Garlic Vinaigrette

DIRECTIONS

  1. Combine cabbage through lettuce in a large bowl.
  2. Toss with 1-2 tbsp lemon garlic vinaigrette.

Carrots and Pineapple Cabbage Salad

21 Monday Jun 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Light, crispy and refreshing!

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from Sundays at Moosewood Restaurant.

INGREDIENTS

  • 2 tbsp lemon juice
  • 1/4 cup orange juice
  • 1/4 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 1 small cabbage, very thinly sliced*
  • 1 cup coarsely grated carrot**
  • 1 cup pineapple chunks in unsweetened juice, drained

DIRECTIONS

  1. In a large bowl, whisk together the lemon juice through oil.
  2. Add the cabbage, carrots and pineapple and toss.
  3. Serve immediately or refrigerate until ready to serve.

Kapusta (Polish Sauerkraut)

13 Sunday Dec 2009

Posted by in Dinner, Entree, Recipe

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Kapusta is Polish style sauerkraut. As a kid, I absolutely hated sauerkraut. I remember every time my Polish mom would make it, I would immediately leave the kitchen and hold my nose. For some reason, I detested the smell, especially as it permeated the house. Well, perhaps my palate has changed, but I have come to like sauerkraut – my mom would be so proud! This recipe is an adaptation of my mom’s and Babcia’s (grandmother) recipe. My Babcia would pick her mushrooms and dry them herself.
To soften the sometimes acidic, harsh flavor of sauerkraut, I’ve added fresh cabbage, additional dried mushrooms, vegetable broth, and some balsamic cream vinegar. Make this dish a few days ahead of time, because the flavors improve with each day.
INGREDIENTS
  • 3 tbsp organic, salted butter
  • 1 tbsp extra virgin olive oil
  • 1 large red or white sweet onion, diced
  • 3 medium carrots, peeled and diced
  • 1 leek, light green and white parts only, diced
  • 1/2 tsp caraway seed
  • 1/2 head green cabbage, finely shredded
  • 1 (12 oz) package or jar of organic sauerkraut (made with cabbage, water and salt only)
  • 1 bay leaf
  • 1/2 to 1 cup dried mushrooms
  • 32 oz vegetable broth
  • 2 cups water
  • 1 tbsp red wine vinegar
  • 2 tbsp balsamic cream vinegar
  • 1 tsp freshly ground pepper
  • Salt to taste

DIRECTIONS

  1. Put the sauerkraut in a colander and rinse well with cold water. Set aside.
  2. Add butter and olive oil to a large stock pot. Saute onion, carrots, leek and caraway seed until onions are translucent (about 8-10 minutes). Add fresh cabbage then sauerkraut, dried mushrooms, bay leaf, vegetable broth and water.
  3. Bring to a boil, reduce to simmer, and cook for one hour.
  4. Add the remaining ingredients. And cook for an additional 30 minutes to an hour.