Braised Cabbage with Apples and Onions
Adapted by Farmer Dave’s from Stephen Cooks Ingredients: 1/2 medium head cabbage 1 medium onion, peeled and sliced veritcally into crescents 1 T olive oil 1 Cortland apple 2 T butter 3 T white vinegar 2 T grape or currant jelly salt, hot sauce to taste Directions: Remove outer leaves and core from the cabbage and cut vertically in thin slices. Cut those slices crosswise two or three times to produce shreds in the neighborhood of 1/4″ x 2-1/2.” Place the olive oil in a casserole or heavy pot with a lid and toss the cabbage to coat with oil. Mix in the onion. Add the...
Read MoreCabbage Salad with Apples and Walnuts
Adapted by Farmer Dave’s from Smitten Kitchen Ingredients: 1 small savoy cabbage 1/3 cup walnuts 2 tablespoons cider vinegar 1 tablespoon lemon juice Salt and pepper ½ cup olive oil 2 tablespoons creme fraiche or heavy cream (we used sour cream) 2 apples (any crisp, tasty eating variety) 1/3 cup crumbled blue cheese (optional) Directions: Preheat the oven to 375°F. Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade. Toast the walnuts in the oven for 8 minutes. While they are still...
Read MoreCurried Lamb and Swiss Chard Soup
From Crock Pot Ingredients: 2 tablespoons olive oil 1 small red onion, chopped 2 cloves garlic, minced 2 cups Swiss chard, trimmed, cleaned and chopped 2 cups green cabbage, cored, cleaned and chopped 2 cups cannellini beans, sorted and rinsed 2 lamb shanks 1 teaspoon salt 1 teaspoon curry powder 1 teaspoon freshly ground black pepper 1/4 cup fresh lemon juice 1 teaspoon lemon zest fresh parsley, for garnish Directions: In a medium skillet placed on stovetop set to medium heat, add oil. When heated, add onion and garlic. Cook the onions and garlic about 3-4 minutes or until...
Read MoreCorn-Quinoa Salad
from Vegetarian Times Ingredients: 1 cup quinoa, rinsed and drained 1/2 tsp. salt 1 1/2 cups fresh or frozen corn kernels (from 2 ears) 1 1/2 cups halved cherry or grape tomatoes 1 cup finely chopped red cabbage 1 cup diced cucumber Dressing Ingredients: 1/2 cup olive oil 1/4 cup fresh lemon juice 3 Tbs. maple syrup 1 Tbs. Dijon mustard 1 tsp. salt Preparation: 1. Bring quinoa, salt, and 1.5 cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes. 2. Bring 2 cups water to a boil in...
Read MoreSmothered Cabbage, Venetian Style
From *Essentials of Classic Italian Cooking*, by Marcella Hazan Submitted by Amy Rindskopf, a Somerville worktrade member Serves 6 2 pounds green, red or Savoy cabbage 1/2 cup chopped onion 1/2 cup extra virgin olive oil 1 tablespoon chopped garlic Salt Black Pepper 1 tablespoon wine vinegar 1. Detach and discard the first few leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off of the whole head. Turn the head after you have sliced a section of it until gradually you expose the...
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