Cabbage

• 1 medium head of cabbage, red or green, cored and cut into wedges
• 3 TBLS lemon juice
• 2 TBLS olive oil
• salt and pepper

Preheat the oven to 450 degrees.  Arrange the cabbage on a baking sheet in one layer.  Whisk together lemon juice, olive oil, and salt and pepper.  Pour over cabbage wedges.  Roast in oven for approximately 15 minutes.  Turn the cabbage over carefully.  Roast another 15 minutes or until desired browning and tenderness is achieved.

• 1 medium-small red cabbage head, sliced into 1/2”-3/4” ‘steaks’
• 2 cloves garlic, minced
• 3-4 TBLS butter, melted
• 1/4-1/2 cup parmesan cheese, finely grated
• Salt to taste

This is so easy!  Try it and it is a great way to use up a whole red cabbage (and reduce it) that has been looming in your fridge.

• onions, finely sliced
• cooking oil
• garlic chopped
• cabbage, finely sliced
• small meatballs (approx 1" in diameter) of any kind (store bought or homemade)*
• broth
• salt and pepper to taste
• tomato paste, optional
• fresh parsley, chopped, to garnish

• 1 medium green cabbage, finely shredded, or minced
• 2 lbs carrots, peeled and grated
• ½ medium onion, minced
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tsp lemon zest
• Juice of two lemons, or ¼ cup
• ¼ tsp celery seed
• Sweetener, salt and pepper to taste

Combine veggies in a large bowl. Whisk together the rest of the ingredients into a dressing and pour over veggies. Toss to combine. Check salt and refrigerate until serving.

This is simple and delicious.  You could substitute kale for cabbage or other greens for swiss chard.  It's flexible.  Try adding the ground fennel to it, suggests a long-time CSA member.

This is a recipe shared with us by a CSA member.  It is light, simple, and delicious!  Perfect for a potluck or a picnic!

• 1/2 large head of red cabbage, shredded
• 1/2 cup parsley (or other fresh herb), chopped
• 1 bunch of scallions, chopped (or substitute 1/2 cup onion, minced)
• 1-2 cups of red (or green) grapes, sliced in half

For the dressing:

Despite the title, this is also really good cold as a leftover.  Love it both ways!

4 cups cabbage, finely shredded
¾ TSP sugar, or to taste
¾ TSP salt, or to taste
½ - ¾ cup orange juice
1 TBLS orange peel, grated
½ TSP caraway seeds

In medium skillet, combine all ingredients. Bring to a simmer. Cover and reduce heat until cabbage is crisp tender. Serve warm.

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

8 cups shredded greens (beet greens, kale, pac choi, cabbage, chard, spinach, etc.)
½-1 cup grated roots (salad turnips, carrots, etc.)
3-4 scallions, thinly sliced at an angle
6 eggs, beaten
½ cup flour
cooking oil
Salt to taste

2 TBLS cooking oil
3-5 cloves garlic, minced
1 cup onion, diced
1 lb ground pork
spices: ½ TSP ground ginger, chili flakes, salt & pepper to taste
3 cups cabbage, shredded
2 cups carrots, peeled and grated
2-3 TBLS soy sauce
1 TBLS vinegar

In large skillet, sauté onion and garlic in oil until translucent.  Add ground pork and spices.  Brown meat until cooked through.  Add carrots, cabbage, soy sauce and vinegar and sauté until tender.  Check seasoning and serve hot.  Yum!