Posts Tagged ‘cabbage’

Another perfect head of cabbage in the CSA box presented an opportunity to try a recipe I got from my sister-in-law years ago. I discovered I’ve been missing out on an easy and delicious one-pot meal!  Bake some hot cornbread to sop up the juices and you’ll be in comfort-food zone on a cold, wet evening.



head of cabbage

1 lb. ground beef

1/2 lb. breakfast sausage (bulk, not link or patties)

1 onion, chopped

1 bell pepper, chopped

2 cloves of garlic, chopped

1 can cream of mushroom soup

1 can Rotel tomatoes


Brown ground beef and sausage. When nicely caramelized, add chopped onion and bell pepper and cook until transparent. You don’t need to add much salt/pepper because of the soup and tomatoes.


Add onion and garlic to caramelized beef/sausage.

Add garlic and stir to prevent burning. Turn off heat and elevate skillet to drain off fat. While this drains, give the cabbage a rough chop and place in bottom of a greased oven-proof casserole dish.


Elevate skillet to drain off fat.

Remove fat from skillet. If there isn’t much, I use a paper towel to soak it up.


Paper towel absorbs fat.

Stir in soup and tomatoes. Mix well. These two ingredients provide the moisture (and seasoning) for the cabbage to absorb.


Tomatoes and soup provide moisture.

Pour meat mixture on top of cabbage.


Meat mixture on top of cabbage!

Cover with lid and bake at 350 degrees for 30 minutes. Remove lid, stir well, and cook 30 more minutes, without a lid. Serve with hot cornbread!


Cold weather comfort food!



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When I saw the head of cabbage in this week’s CSA ox, I was excited to use it as the main ingredient in an Asian stir-fry. i love the way this meal turned out! I just added onion to these main three ingredients and seasoned it all up Asian style. The chopped kale was also delicious in this stir-fry!


1 head cabbage chopped

1/2 Bunch of kale finely chopped

I Package of mushrooms sliced (any variety. I used baby bella)

1/2 Onion sliced

2-3 Cloves of garlic pressed

2 T Grape seed oil

2 T Tamari or soy sauce

2 T rice vinegar

1 tsp dried ginger or  2 tsp fresh grated ginger

1 T sesame oil

sesame seeds to garnish



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Heat the grape seed oil in a large frying pan or wok and add the sliced onions. Cook them for a couple minutes and then add the cabbage and the kale. Let it cook down and add all the remaining ingredients except the sesame oil and the sesame seeds (i like to add those at the very end when serving).



Cover the cabbage and kale over low heat. In a separate pan, stir fry the sliced mushrooms with some salt and pepper and a splash of Tamari or soy sauce. Once they have cooked on med/high for about 8 minutes add them to the wok with the cabbage and kale. Allow them to cook together for a bit, and then remove from heat. Add the sesame oil and stir, and serve with seeds sprinkled as a garnish.



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Skillet “Fried” Cabbage


What a beauty!

I pulled a beautiful head of cabbage out of Saturday’s CSA box and instantly thought of “fried” cabbage – fried cabbage like I used to get when I lived in Texas. Fried cabbage that’s not really fried and is still vibrant in color and crisp in texture due to a quick blanching. Fried cabbage that is full of crunchy, salty pieces of bacon and tender pieces of tomato. Fried cabbage like only Luby’s can make.

Many people don’t like “cafeteria- style” dining, but as a child growing up in South Texas, I LOVED eating at Luby’s! So many selections! Such colors! And look at all those desserts! I must admit, that as a child, I did not choose the fried cabbage, but once my adult taste buds kicked in, that dish always claimed a spot on my tray.

I had tried to re-create the dish several times without success. The cabbage was always overcooked – a soggy mess! So, you can imagine how delighted I was when I found the recipe in a cookbook put out by Luby’s. How nice of the restaurant to share their recipes, so those of us far away from Texas can still enjoy the specials dishes of our childhood!


Try this! It’s delicious!

1/2 cup chopped raw bacon
2-1/2 pounds fresh cabbage, diced about 1 inch.
1/4 cup butter or margarine
1 1/4 cup diced tomatoes (fresh or canned)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper


In a large skillet over medium high heat, cook bacon until slightly browned and crisp.


Crisp bacon pieces. Save the grease!

Remove bacon from skillet and place on a paper towel to drain. Reserve  drippings.

Prep the cabbage: remove the dark outer leaves and core. Roughly chop into small pieces.


Core and chop cabbage.

In a large pot of boiling water, blanch green cabbage about 3 minutes until  slightly cooked and tender.


Blanch for 3 minutes.

Remove from boiling water and drain in a colander.

Return skillet to medium high heat with bacon drippings. Add butter and 1  cup of tomatoes.


Tomatoes join the hot butter and bacon grease.

Cook about 2 minutes, then add salt, black pepper and  blanched cabbage.


Blanched cabbage goes in!

Continue to heat cabbage, stirring often, until it is hot  and tender, just a few minutes. You want the cabbage to stay crisp-tender.

Remove and place in a serving bowl. Garnish with cooked bacon and remaining tomatoes.


Colorful and crispy!

COLD OVEN BACON: I love to have cooked bacon in my freezer. Just a zap in the microwave and breakfast is on the table! For this skillet fried cabbage, I used Rosecreek Village Farms smoked pork jowl, and since I only needed ½ cup of diced raw bacon, I had quite a bit of meat left over. I cooked it up as I usually do and want to share this technique with you.


Rosecreek Village Farms Smoked Jowl!

Line a cookie sheet with foil (for easy clean-up) and lay out bacon pieces.


Foil lined for easy clean-up!

Place in a COLD oven. Close door, set temp to 400 degrees and timer for 11 minutes and walk away.


COLD oven set at 400 degrees.

Check for desired crispness at the end of baking time. I like to leave a little under-done for reheating purposes.


After 11 minutes!

And don’t throw out that fat! Save it for seasoning green beans, etc.


Save bacon grease for seasoning!

I freeze the cooked bacon in zip-lok bags and take out what I need for breakfast. Just a minute in the microwave on HIGH produces hot, crispy bacon!

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Although my husband has a special love of Russian culture after a Russian Literature course he took in college – he informed me that he tried borscht, and he really didn’t like it. But after looking at the list of ingredients, I just didn’t buy it – I mean it’s basically beef stew! So we gave it another try, and it turned out so well – we were both glad we did!

This recipe is for a small pot, to accomodate the amount of beets you may have in your CSA box. It’s not overwhelmingly beet-y, so don’t worry – I think you’ll like it.


  •  4 cups broth
  • 2 cups water
  • .75-1 lb steak, thawed and cut into cubes
  • 1 large onion quartered
  • 2 carrots chopped
  • 2 beets, peeled and chopped
  • 1 potato, peeled and diced
  • 1 cup cabbage sliced
  • 1 tsp dill
  • 1.5 tbsp red wine vinegar
  • salt and pepper to taste
  • sour cream

1. Add the broth, water, steak and onions to a pot and bring to a boil. Reduce heat, cover and simmer until meat is fully cooked and tender (about 30 minutes)

Vegetables for Borscht

2. Add beets, carrots, potato, and continue to simmer until vegetables tender (about 30 minutes).

3. Finally, stir in the cabbage and dill, and simmer for another 15 minutes or until the cabbage is tender. Add the vinegar and season with salt and pepper.

4. Ladle into bowls, and don’t forget to serve it with sour cream!


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One of our most frequent dinners is stir fried vegetables served over rice. We make this all the time, but each time it turns out a little bit differently because we use different vegetables, meats and seasonings. Although that makes it a little difficult to write an exact recipe, it also makes it a really great idea for an ever changing CSA.

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Below is our latest favorite version, featuring broccoli, turnips, kohlrabi, cabbage and rice vinegar – all those green and white vegetables look quite pretty! You may not have rice vinegar and fish oil in your pantry already, but they are easily available at local groceries (check the asian section). If you like sushi rolls, you’ll recognize the fresh flavor of rice vinegar that goes nicely with crisp vegetables like these.

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Feel free to adjust the spiciness of the red chile flakes. You can also vary the quantities and vegetables in this recipe, but I think it works especially well with crisp green vegetables. This version is vegetarian, but it goes nicely with shrimp or pork.


  • 2-3 cups cooked rice
  • 1 tsp oil
  • 2 TBSP soy sauce or to taste
  • 1/2 tsp red chile flakes
  • 1 TBSP minced garlic
  • 1 TBSP minced ginger
  • 1 leek or onion diced
  • 1 green bell pepper diced
  • 2-3 cups broccoli florets
  • 1-2 small white turnips sliced
  • 2 TBSP rice vinegar
  • 1 TBSP fish sauce
  • 1-2 cups sliced cabbage
  • 1-2 kohlrabi peeled and sliced

1. Prepare rice and set aside.

2. Add oil, soy sauce, red chiles flakes, garlic, and ginger to a pan on medium heat. Add onion, pepper, broccoli and turnips and saute for approximately 5 minutes. Don’t let the onions get translucent.

3. Add the rice vinegar and fish sauce, cabbage and kohlrabi. Continue to saute until vegetables are heated through. Remove from heat.

Serve the vegetables over rice.

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