| Au Gratin Cabbage– A FAMILY FAVORITE! 2 cups shredded cabbage ½ cup grated carrot ¼ cup chopped green onions 1 egg ½ cup milk 3 tbsp shredded Swiss cheese ¼ tsp seasoned salt 1 tbsp minced fresh parsley 1 tbsp shredded Parmesan cheese In a skillet coated with nonstick cooking spray, sauté the cabbage, carrot and onions until crisp-tender. Transfer to a greased shallow 1 quart baking dish. In a bowl, combine the Swiss, egg, milk, and salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean. YIELDS: 2-3 servings. |
| Basic Cabbage Soup 1 ea Cabbage, chopped 1 ea Carrots, chunked 1 ea Onions, chunked 1 ea Potatoes, chunked 1 ea With salt, lots of pepper, Maybe some dill and garlic. Simmer until it is done to your liking. |
| Braised Cabbage and Beans ½ red cabbage, chopped 2 cloves garlic 1 orange, zest only 3 oz red wine 1 tbsp red wine vinegar 2 tsp sugar 9 oz green beans 1 oz butter 1 oz chervil 1. Preheat 2 medium saucepans. 2. Place all ingredients for the red cabbage in one saucepan. Cover and cook for 15 minutes. 3. When the red cabbage is nearly ready bring water to a boil in the second pan. 4. Drop in the green beans. Cook for 2-3 minutes. 5. Drain the beans then add the butter and chervil. Serve. Serve the red cabbage with its cooking juices. |
| Braised Cabbage 1 medium green cabbage 2 tbsp butter ¼ cup chopped onion 2 tomatoes, diced 1 tbsp all-purpose flour 1 cup chicken broth Salt and pepper to taste 2 tsp finely chopped parsley ¼ cup sour cream Quarter cabbage, remove most of the core and stem. Place cabbage quarters in a large kettle and cover with boiling water; boil for about 10 minutes. Drain and pat dry. Place cabbage quarters in a covered baking dish. In a skillet, melt butter and sauté onion until tender; add chopped tomatoes, stir in flour. Add chicken broth and bring to a boil, stirring constantly. Add seasoning and parsley; mix well and spoon over quartered cabbage. Cook, uncovered, at 375 for 30 minutes, basting occasionally. Stir several tablespoons of hot liquid from cabbage into sour cream. Pour over cabbage and bake for an additional 15 minutes |
| Red Cabbage with Apple 1 head red cabbage 2 apples, unpeeled 1/2 lemon, unpeeled 1/4 cup water 1 onion, diced Salt and pepper, to taste 1 cup wine vinegar dash cinnamon 2 tablespoons brown sugar 1 cup red wine, Claret Wash and thinly slice the cabbage. Core apples and remove seeds; dice. Slice lemon thinly. Combine all ingredients in a large, heavy cooking vessel. Cover securely. Bring to boil quickly. Turn [down] immediately to simmer. Simmer slowly for approximately 35 to 45 minutes. |
| Rosy Beet/Cabbage Slaw 6 cups thinly sliced cabbage leaves 1 1/2 cups chopped red onion 2 medium beets, grated 1 cup chopped fresh parsley 1/4 cup red wine vinegar 1/2 cup water 2 T brown sugar 1/2 t salt 1/3 cup chopped fresh dill leaf 3 T chopped fresh chives 1/2 cup low fat sour cream salt and freshly ground pepper Combine vegetables and parsley in a large bowl. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar is dissolved. Pour over vegetables and toss. Add dill and chives and mix in well. Cover and let marinate over night. Stir well once or twice. Just before serving, drain off the excess liquid. Stir in sour cream and add salt and pepper to taste. YIELDS: 6 servings |
| Red Cabbage and Carrot Slaw 4 cups finely shredded carrot 4 cups finely shredded red cabbage 1/2 cup rice vinegar (available at Asian markets and some supermarkets) 1 tablespoon sugar, or to taste 1 teaspoon vegetable oil 1/2 teaspoon salt, or to taste In a large bowl toss together the carrot and the cabbage. In a small bowl whisk together the vinegar, the sugar, the oil, and the salt. Just before serving add the dressing to the vegetables and toss the slaw well. |
| Colcannon - a traditional Irish comfort food with mashed potatoes & cabbage approx. 1 1/4 lbs potatoes 3 cups thinly sliced cabbage 1 cup leeks, white and lt. green parts only, washed well and chopped 1/2 cup milk, scalded 4 Tbs unsalted butter, divided salt & pepper to taste |
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