Looking for more ideas on how to cook the red cabbage from your co-op style produce share? Try these recipes submitted by members!
This first recipe was submitted by Kimberly Van Noort, who also tipped us off to the Leek and Swiss Chard Tart recipe. This time, it’s Not Your Mama’s Cole Slaw from Smitten Kitchen. Says Kimberly, “Great cabbage recipe – have made it many times with any variation of veggies: radishes, peas, all cabbage colors, some red peppers – whatever you’ve got! Great with Vegannaise (vegan mayo), if you’re vegan. Best with homemade mayo. Ok – done now. Have a hard time NOT sharing great veggie recipes.”
We say, bring it on, Kimberly!
>> Get the Recipe.
* * *
Then, we have a recipe for Red Cabbage with Caraway Seeds from member, Rod Holland. Lovely!
Red Cabbage with Caraway Seeds
submitted by UA member, Rod Holland
1 medium head red cabbage, cut into bite-size cubes
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 1/2 tsp caraway seeds
2 cups fresh water
salt and pepper as desired
Clean cabbage and cut into bite-size cubes. Place in a large pan and rinse well. Add 2 cups of fresh water. Sprinkle on top of cabbage: olive oil, vinegar, and caraway seeds.
Cover and cook at medium temperature about 30 min., stirring lightly once or twice. Do not overcook. Add a small amount of extra water if necessary.
Serve as a side dish or on top of Lotus black rice, organic brown rice or oriental buckwheat noodles. This dish is excellent topped with cubes of a tangy cheese, such as Horseradish & Chive Havarti.