Napa, savoy, purple and green…cabbage is a mainstay of our season. Each variety, with its unique characteristics, lends itself to many different preparations from coleslaw to casseroles. To quote from our CSA member, Aaron, “Cabbage… How do I love thee, let me count the ways.” We couldn’t agree more. One of our favorites is savoy – so sweet and luscious. It’s a little less hearty than the green or purple varieties but stands up a fair amount of cooking and has great texture for eating raw.
Aaron gave us this list of his favorite ways to prepare cabbage:
1) Green cabbage fried in peanut oil in a VERY hot wok with a dash of fish sauce. Perfection.
2) Napa cabbage layered with spices and raw squid for a hearty and delicious kim chi.
3) Purple Cabbage shredded on the kraut slicer and left for 2 weeks with just enough salt to produce a rich sauerkraut.
4) Savoy cabbage shredded and dry fried with diced apple, raisins, caraway and a touch of vinegar.
5) All of the above shredded and served raw under my favorite fried foods to lighten and brighten the meal.
Others said:
- Last night we made a yummy coleslaw with your savoy cabbage. Loved the mildness and great texture!
- Sauerkraut!!
- Summertime slaw: savoy, lacinato kale, radish, carrot, and with a tahini miso dressing. Mmm.
A couple of our favorite recipes are creamy coleslaw and cabbage & potato casserole.
Creamy Coleslaw
1 med head or 1/2 large head cabbage, core removed and thinly sliced
1 bunch green onions, thinly sliced
1 cup grated carrots
1-2 tbsp chopped dill
2 tbsp sugar or honey
2 tbsp cider vinegar
½ cup sour cream or mayonnaise
Salt and pepper
- Combine cabbage, onions, and carrots in a large bowl. Season with salt and pepper.
- Whisk together dill, sugar, vinegar, and sour cream. Pour over cabbage mixture and toss to coat.
Try:
- A variety of cabbages for different colors and textures.
- Add 1 cup of sliced snow or snap peas
* * * * *
Cabbage and Potato Casserole
1 to 2 Tbsp butter
2 oz. bacon or pancetta chopped or 4 oz. bulk or country sausage (optional)
1 head cabbage
1/2 lb. potatoes, about 2 cups
1/2 cup heavy cream, half-and-half, or broth
1 tsp coarse grain or country mustard
1/2 cup freshly shredded melting cheese such as Gruyère, Swiss, or Gouda
Salt & pepper
- Preheat oven to 375°F. Melt butter in a large oven-proof frying pan or stove-proof baking dish over medium heat. Add pancetta, bacon, or sausage, if using, and cook, stirring occasionally, until meat is cooked through and browned.
- Meanwhile, remove and discard first layer or two of cabbage leaves. Cut cabbage in half lengthwise, remove and discard core, and chop.
- Add cabbage to pan and cook, stirring occasionally, until leaves are wilted, about 5 minutes.
- Meanwhile, peel and chop potatoes into small bite-size pieces. Add to pan.
- Combine cream or broth and mustard. Season with salt and pepper. Add to pan and stir to combine. Sprinkle mixture with cheese, cover, and bake 15 minutes.
- Uncover and cook until bubbling and browned, about 10 more minutes.