Tag: cabbage

  • Cabbage and Apple Sauté

    Cabbage and Apple Sauté

    Cabbage and Apple Sauté

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    Total Time 15 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 ½ pounds green cabbage 1" chop
    • 2 teaspoons curry powder
    • 1 teaspoon sea salt
    • 1 large Gala apple sliced
    • 3 tablespoons apple cider vinegar
    • 2 tablespoon agave

    Method
     

    1. Heat oil in a large skillet over medium heat. Add cabbage and sauté for 5-8 minutes.
    2. Add curry powder and salt and continue to cook for another minute.
    3. Add sliced apple, vinegar, and agave and cook to desired tenderness.
  • Road Trip Cooking

    Road Trip Cooking

    Road Trip Cooking

    Go exploring with these make-ahead recipes.

    Piling into the car and hitting the open road presents both challenges and delights. When planning your on-the-road menu, choose dishes that pack well or that get better as leftovers. Dig out your cooler and read on—it’s time to hit the road!

    Kale and Napa Cabbage Salad with Sumac Pickled Onions

    Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road.
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    Servings: 8
    Ingredients Method

    Ingredients
      

    • 1 Cup red onion finely sliced
    • 3 Tablespoons apple cider vinegar
    • 1/4 Teaspoon crushed red pepper flakes
    • 1 Teaspoon maple syrup
    • 1 Teaspoon sumac
    • 1/4 Teaspoon salt
    • 1/4 Teaspoon black pepper
    • 2 Tablespoons olive oil divided
    • 5 Cups kale finely sliced
    • 1 Cup Napa cabbage finely sliced
    • 2/3 Cup fresh mint finely sliced
    • 3 Medjool dates pits removed, finely chopped
    • 2 Cups cooked farro drained and cooled

    Method
     

    1. In small bowl, combine onion, vinegar, red pepper flakes, maple syrup, sumac, salt, and pepper, and set aside.
    2. In large bowl, add 1 Tbsp olive oil and kale, and massage kale for a few minutes with your hands. Let stand for 20 minutes.
    3. To assemble salad, toss kale, pickled onion dressing, and remaining olive oil with cabbage, mint, dates, and farro. Keep cool or refrigerate for up to 4 hours before enjoying.

    Freeze-Ahead Breakfast Wraps

    Make these wraps anytime and stick them in the freezer for your next excursion.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    Wraps
    • 2 Tablespoons olive oil
    • 2 Cups sweet potato peeled, diced
    • 2 Teaspoons sweet smoked paprika
    • 1 Cup shallot finely diced
    • 1 Cup red bell pepper diced
    • 2 Oz goat cheese
    • 1 Cup baby spinach leaves chopped
    • 8 eggs beaten
    • 6 10 inch tortillas
    Smoky red pepper “ketchup”
    • 1 Teaspoon olive oil
    • 1 red bell pepper
    • 6 baby plum tomatoes
    • 2 Medjool dates pitted
    • 1/4 Teaspoon salt
    • 1/2 Teaspoon sweet smoked Spanish paprika
    • 1/8 Teaspoon hot Spanish paprika

    Method
     

    1. For wraps, in large skillet on medium-high, heat 1 Tbsp olive oil, add sweet potatoes, and cook for about 5 to 7 minutes, stirring occasionally. Once sweet potatoes are tender, pour into bowl and add sweet smoked paprika; stir through.
    2. In the same skillet, add 1 Tbsp olive oil, shallots, and red bell pepper and cook on medium-low heat for 2 to 3 minutes, until soft and shallots are translucent. Scrape into bowl with sweet potatoes and add goat cheese and spinach leaves; stir to combine.
    3. Wipe out skillet, add remaining 1 tsp olive oil, and heat on medium. Pour in beaten eggs and stir while cooking until you have a loose custard, approximately 3 minutes. Add vegetables from bowl into skillet and stir through to combine, being careful not to overcook eggs. Remove from heat.
    4. Lay out tortillas, divide egg-vegetable mixture evenly among them, and wrap or roll. Allow to cool completely and pack for freezing.
    5. To make ketchup, rub red bell pepper and tomatoes with olive oil, add to baking dish, then place under oven broiler. Turn pepper, broiling for 5 minutes on each side, until the whole pepper is blackened. Toss tomatoes occasionally and remove them in advance of the pepper if they’re getting too dark. They should be slightly charred. When pepper is black on all sides, remove from oven and place in paper bag to cool. Tomatoes can cool in baking dish.
    6. Meanwhile, in food processor, pulse dates to chop. Once bell pepper is cool, remove and discard skin. In bowl of food processor, place pepper, tomatoes, and remaining ingredients and pulse until you have a sauce with a loose texture. Seal in container and refrigerate or freeze.
    7. When it’s time to cook, thaw wraps and sauce in fridge or cooler for 8 hours or overnight. To cook wraps, warm on medium-hot grill for 5 to 7 minutes each side, until center of wrap is warm.

    Vegetable and Cashew Salad Rolls with Peanut Sauce

    Veggies and dip are a healthy road trip staple. Take them a step further in this recipe, inspired by Vietnamese-style salad rolls.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    Peanut sauce
    • 3 Tablespoons peanut butter
    • 1.5 Tablespoons rice wine vinegar
    • 1 Teaspoon sesame oil
    • 1/2 Teaspoon tamari
    • 4 Tablespoons water or more as required
    • 1/2 Teaspoon ginger grated
    • 2 garlic cloves peeled and crushed
    • 1/4 Teaspoon crushed red pepper flakes
    Salad rolls
    • 8 rice paper wrappers
    • 1 Bunch fresh mint leaves
    • 4 radishes thinly sliced
    • 8 butter lettuce leaves
    • 5 broccoli florets thinly sliced
    • 24 cashews pulsed in food processor to pea-sized pieces
    • 2 medium carrots cut into matchsticks
    • 1 Cup baby spinach leaves stems removed

    Method
     

    1. In small bowl, combine peanut butter, rice wine vinegar, sesame oil, and tamari. Add water, a little at a time, and mix slowly with a fork or spoon to gradually loosen the stiff peanut butter mixture. Once sauce is smooth, if you want a looser consistency, add more water, a teaspoon at a time. Once you’re happy with the consistency, add gingerroot, garlic, and red pepper flakes; mix through, and then pack into a sealable container.
    2. To assemble rolls, first set out a clean cutting board for your workspace. Fill a wide, shallow bowl with hot (not boiling) water and, working quickly, soften one wrapper in water and lay it on your cutting board. Place 3 mint leaves and 3 radish slices on wrapper. Add lettuce, fill with cashews, a few slices of broccoli, and a few carrot matchsticks, and finally spinach. Roll tightly and repeat with remaining wrappers until you have 8 rolls.
    3. Pack in a sealable container, keep cold, and eat within 24 hours with spicy peanut sauce.

    Article courtesy of Alive Magazine

  • PRODUCE RECIPE OF THE WEEK: BRAISED GREEN CABBAGE

    PRODUCE RECIPE OF THE WEEK: BRAISED GREEN CABBAGE

    On sale this week (3/11-3/17): Organic Green Cabbage $0.99 lb!

    St. Patrick’s Day is literally right around the corner and we couldn’t be more excited! Not only do we have organic green cabbage on sale for $0.99 lb, but we also have antibiotic-free corned beef from Garrett Valley Farm! This recipe is perfect for your traditional St. Patrick’s Day meal with your family. BONUS– EPIC Bone Broth is also on sale for $5.29 each! DOUBLE BONUS– We are selling homemade Traditional and Gluten Free/Vegan Irish Soda Bread this Friday Evening (3/15), All Day Saturday (3/16) & Sunday (3/17)!

    Ingredients

    2 Tablespoons Melted Ghee (for coating baking dish) (we used Organic Valley Ghee)

    1 Head Green Cabbage

    1 Red or Yellow Onion, peeled and thickly sliced

    2 Large Carrots, peeled and cut in 1/4-inch coins

    1/4 Cup Bone Broth or Water (we used EPIC Bone Broth)

    1/4 Cup Melted Ghee (we used Organic Valley Ghee)

    Salt and Pepper

    Aged Balsamic Vinegar, to taste (we used O Aged Balsamic Vinegar)

    Method

    1. Preheat oven to 325 degrees F. Make sure rack is set in the middle.

    2. Coat baking dish with melted ghee.

    3. Cut the tough stem end of the cabbage and split into 6-8 wedges. You want to make sure to keep the core attached so the wedges stay intact after cooking (the core will become super tender during cooking as well).

    4. Lay the cabbage wedges in a single layer on the greased baking dish. Toss onions and carrots onto wedges and drizzle with bone broth and the melted ghee.

    5. Season well with salt and pepper. Cover tightly with foil and place in oven.

    6. Leave cabbage to cook (undisturbed) for 1 hour. After that hour, crack open the foil cover and flip over each wedge carefully. Reseal dish tightly and braise for another hour or until fork-tender.

    7. Remove cabbage to cool and store in fridge until you’re ready to enjoy (up to 4 days). When you’re ready to serve, bake cabbage in oven until browned (about 15 minutes) at 425 degrees F.

    8. Drizzle with aged balsamic vinegar, serve immediately, and enjoy!

    Before you enjoy your St. Patrick’s Day braised green cabbage, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek