What to do with Cabbage

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Cabbage & Veggie Soup

What to do with the cabbage I received in my CSA share this week? I decided on making a healthy soup; and I also used some of the other vegetables I received from the local farms in the recipe. The soup is very easy to make, with nothing fancy—just fresh veggies, chopped up and thrown into a big pot, covered with water and simmered. I used an 8 quart (7.6 liter) pot.

INGREDIENTS:

  • 6 carrots, chopped
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 3 or 4 celery stalks, chopped
  • 8 oz. mushrooms, sliced
  • half a head of cabbage, ripped or cut into small pieces
  • green beans
  • bunch of scallions, diced
  • 2 to 3 cups of chopped tomatoes
  • water
  • preferred seasoning, to taste

INSTRUCTIONS:

Put the carrots, onion, green pepper, celery and mushrooms into the pot. Add enough water to cover the veggies. Put the lid on the pot and simmer. Then add the cabbage, green beans and scallions. Keep adding water as needed to keep veggies covered. Lastly, add the tomatoes. Keep pot covered and simmer until the veggies are tender, approximately 45 minutes. This soup is flavorful and doesn’t need any extra seasoning. You can serve it as it is, or enhance further.  I added an organic no-salt seasoning, made by Kirkland, which contains a whole bunch of herbs including garlic and pepper. It added a little “kick” to the recipe. Expect 10 – 14 servings.

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Veggies received this week

Pasta with Collard Greens

IMG_3376 (2)I wasn’t fond of collard greens so when I saw a big bunch of them in my CSA box, I thought I’d incorporate them in a pasta dish. I started with the recipe in the newsletter and modified it a bit. First of all, I added more garlic. My motto is that if you add enough fresh garlic to any greens, they will taste better. So here are the ingredients:

  • 12 large collard green leaves (stemmed & ripped-up)
  • 1 red onion (chopped)
  • 4 garlic cloves (chopped)
  • olive oil
  • half of a fresh cayenne pepper (chopped finely)
  • ground black pepper (optional)
  • pasta of your choice (I used whole wheat rotini noodles)
  • parmesan cheese (optional, omit if vegan)

Sauté the onion and garlic in a little olive oil in a deep skillet. When the onion has just turned tender and translucent (in about 5 minutes), add the collard greens and cayenne pepper to the skillet. Add a little water to the pan and simmer until the greens are tender (about 10 minutes), stirring frequently. Add fresh ground black pepper, if you wish. Cook the pasta in a separate pot. When the pasta is done, you can serve it on plates and add the collard greens mixture on the top, as I did, or blend it with the noodles before serving. If you eat cheese, sprinkle shaved or shredded parmesan on the dish. Serves 2-4 people.

For someone who had never liked collard greens, this dish was a tasty revelation! I also loved the extra zest the cayenne pepper provided.

Cream of Potato & Fennel Soup w/Mushrooms

IMG_3374I wasn’t sure what to do with the giant fennel bulb that came in my CSA box yesterday, so I started with the soup recipe that came in the newsletter and modified it a bit. Here are the ingredients:

  • 1 fennel bulb
  • 1 onion
  • 2 medium thin-skinned potatoes
  • 2 ½ cups water or stock
  • ½ cup mushrooms
  • olive oil
  • ground black pepper

Chop-up the fennel bulb and onion and cook in a little water, until soft. Add cubed potatoes and rest of water. Simmer until potato is soft. Use a hand-blender (or other method) to cream the soup. In a separate skillet, sauté the mushrooms in oil or use the mushrooms raw if you prefer. Pour soup into bowls, add mushrooms and a feathery fennel garnish to each. Serves 4.

The soup tastes similar to potato/leak but with a hint of anise from the fennel.