Vegan Stir-Fried Cabbage in Peanut Sauce

Green cabbage in the field

This is green cabbage before it goes into your stir-fry. How’s it look after?

For the sauce
1/3 cup unsweetened coconut milk
2 Tbsp. smooth or chunky all-natural peanut butter
1 tablespoon soy sauce or tamari
2 teaspoon Asian chile-garlic paste or sambal oelek
3/4 teaspoon packed light brown sugar
For the stir-fry
1 medium head green cabbage
2 medium carrots
2 tablespoons vegetable oil
1 teaspoon freshly squeezed lime juice
2 tablespoons coarsely chopped roasted peanuts (optional)
Steamed rice or cooked rice noodles, for serving

Whisk all of the sauce ingredients together in a medium bowl to combine. Quarter the cabbage lengthwise, then cut the core out of each piece. Cut the cabbage crosswise into 1-inch-wide pieces. Cut the carrots crosswise into 1/4-inch-thick rounds.

Heat the oil in a wok or large frying pan over medium-high heat until shimmering. Add the carrots and half of the cabbage and cook, stirring occasionally, until starting to wilt. Continue adding the cabbage and cooking it down until all of it is added. Season with salt and cook until all of the cabbage is starting to wilt and exudes water.

Reduce the heat to medium, add the sauce, and continue cooking, stirring occasionally, until the sauce thickens slightly (it will thin out when mixed with the cabbage liquid, then thicken to the texture of whole milk) and the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add the lime juice, and stir to combine. Top with the roasted peanuts, if using, and serve immediately over steamed rice or cooked rice noodles.

Serves 4.

Recipe adapted from


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Sausage Bean Pasta Ragout

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 pound Nash’s ground pork sausage
2 14-ounce cans diced tomatoes in juice
6 cups chicken or vegetable broth
2 cups cooked beans (kidney, pinto, black)
4 teaspoons dried basil, or 1 cup fresh
3 teaspoons oregano
Crushed red pepper, to taste
1/2 cup macaroni
2 cups fresh greens (kale/chard/spinach/arugula/cabbage)
1/3 cup grated romano cheese
Salt and pepper to taste
Optional: grated beets, carrot, and turnips

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add sausage and sauté until brown, breaking up meat with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, basil, oregano, and dried crushed red pepper. (Optional: add grated beets, carrot, and turnips too!) Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add greens and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and more fresh basil, if you have some. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

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Easy Roasted Cabbage with Bacon

green cabbages

Possibly the easiest possible way to make cabbage (besides munching on it raw) is to roast it with oil and salt & pepper. Add bacon for a hearty flavor.

Serves 4

1 large head green cabbage, outer leaves removed
Olive oil
Kosher salt and freshly ground black pepper
4 slices thick bacon

Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle lightly with olive oil. Sprinkle generously with salt and pepper.

Cut each slice of bacon into small strips and lay on top of the cabbage.

Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren’t browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.

Serve immediately; the wedges cool down fast.

We thank the kitchn for this recipe.

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Aquacotta-Tuscan Peasant Soup

4 cups onions, sliced 1/3 inch thick
1/4 cup olive oil
3 cups celery, chopped fine, including leaves
3 cups savoy or green cabbage
2 cups lacinato kale, sliced fine
1 cup firm tomatoes, peeled and seeds removed
8 leaves basil
Broth, vegetable or chicken
1/3 cup dried Nash’s kidney beans, soaked, cooked and drained
12 slices day old bread
1/3 cup Parmigiano-Reggiano cheese
6 eggs

Place onion, salt, and olive oil in a pan and cook until onion wilts. Add celery, cabbage, and kale, and stir. Add tomatoes, basil, and broth until all veggies are covered by 2 inches, and simmer 2-3 hours. Add beans and pepper to taste.

Toast bread and soft-cook the eggs. Don’t overcook because you want the yolk runny. Place a piece of toasted bread in bottom of soup bowl, ladle the soup on top, sprinkle with some cheese, and top with an egg.

From Essentials of Classic Italian Cooking by Marcella Hazen.

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Traditional Beef Brisket and Vegetables

Looking for an Irish entree for Saint Paddy’s Day? Try a traditional beef brisket.

3 1/2 pounds beef brisket
20 peppercorns
10 whole cloves
1 bay leaf
1 tablespoon Nash’s mustard seeds
3 cinnamon sticks
1 tablespoon salt
3 turnips, peeled and quartered
6 red potatoes, peeled and quartered
6 medium carrots, cut into thirds
1 small head green cabbage, cut into 6 wedges
Prepared horseradish to taste

Place brisket in a large Dutch oven and cover brisket with an inch of water. Add peppercorns, cloves, bay leaf, mustard seeds, cinnamon sticks, and salt to the pot.

Turn burner on high and bring liquid to a low boil. Reduce heat until liquid is at a low simmer. Cover tightly and cook for 4 hours or until you can easily insert a fork into the beef.

Carefully transfer meat to a large plate and cover with foil to keep the meat warm.

Add the turnips, potatoes, carrots and cabbage to the pot. Increase the heat to medium-high and bring the liquid to a high simmer. Cook, adjusting heat down if water starts to boil, until vegetables are tender.

Slice brisket against the grain into thin slices and plate with vegetables and some of the broth. Serve with horseradish sauce.

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Teri’s Coleslaw

green cabbages

Teri of Nash’s Farm Store generously shared her coleslaw recipe. You, too, can submit a recipe and potentially be published here on our recipes blog!

4 to 5 cups grated green cabbage
1 cup minced fresh Italian parsley
1/2 cup minced white sweet onion or red onion
1 cup minced celery or 1/2 cup minced loveage
1/3 cup apple cider vinegar
1 tablespoon raw honey
1/2 to 1 cup plain whole milk yogurt
Salt to taste
Black pepper to taste

Combine vegetables and greens in a bowl. Dissolve honey in vinegar and add salt and pepper. Pour over mixed greens and stir. Add yogurt and toss until blended.

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Creamy Cabbage and Potatoes

green cabbages

Have you ever thought about combining cabbage and potatoes into a single creamy, tasty dish?

Olive oil
3 tablespoons butter, divided
1 large onion, halved and sliced
1 pound green cabbage, cored and sliced thinly
Salt and pepper
1 tablespoon apple cider vinegar
2 pounds potatoes, baked
1 1/2 tablespoons flour
1 cup milk
1/8 teaspoon freshly grated nutmeg

Preheat oven to 400°F. Heat a dash olive oil in a large pot over medium heat. Add 2 tablespoons butter, let melt, and add onion slices. Toss and cook, stirring occasionally, until soft, about 10 minutes. Stir in 1 teaspoon salt and 1/4 teaspoon pepper and toss in cabbage. Stir until completely mixed and cabbage begins to wilt. Pour in vinegar and 1 tablespoon water, cover pot, and turn heat to low. Cook 10 minutes, stirring, until tender.

Peel potatoes and mash roughly with a fork. Melt remaining tablespoon butter in 10- or 12-inch skillet. Add flour all at once, turn the heat to medium low, and cook, stirring constantly, for 2 minutes. Add milk and cook, stirring, until the mixture thickens.

Turn off heat and stir potatoes into the sauce. Season with nutmeg, and stir in the cabbage and onions. When thoroughly mixed, smooth the top with a spoon and bake 15 to 20 minutes.

We thank for this recipe.

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Cabbage and Chard Slaw with Orange-Tahini Dressing

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Here is a colorful, crunchy salad that appeals to your eyes as well as your taste.

Zest of 1 orange
2 tablespoons olive oil (preferably extra-virgin)
1/2 teaspoon coarse salt
1/4 cup fresh orange juice
2 tablespoons water
3 tablespoons tahini

1/2 small head cabbage, thinly sliced (about 3 cups)
1 cup thinly sliced Swiss chard leaves
2 large carrots, grated (about 1 1/2 cups)
2 scallions, thinly sliced on the diagonal
1/2 cup chopped fresh parsley

red cabbage and green cabbage at farmer's market

Red cabbage, orange carrots, and green parsley make a brightly colored salad.

In a small bowl, combine the orange zest, olive oil, salt, orange juice, water and tahini. Whisk together until thick and very smooth. Set aside.

Combine the cabbage, chard, carrots, scallions and parsley in a large bowl. Pour the dressing over the cabbage mixture and stir well to combine and coat the vegetables with the dressing.

Makes 4-6 servings.

We thank Messy Apron for this recipe.

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Bubble & Squeak Patties

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

Bubble and squeak is made in most homes in England on a Monday as a way to use the vegetables left over from Sunday roast dinner. Sometimes it’s served from the pan like a stir-fry or made into patties. The dish is named for the bubbling and squeaking sounds it makes as it is cooked. It is most often accompanied by leftover cold meat and relishes or pickles. Tanya, one of the owners of Nourish, says, “We have adapted the idea to use some of Nash’s wonderful cabbages in a different way. We have used fresh vegetables rather than pre-cooked.”

4 tablespoons butter or oil
1/2 cup onion, chopped
Leftover mashed potatoes
Leftover vegetables, like cabbage, carrots, and, in winter, Brussels sprouts. Today we are using red and Napa cabbage, steamed lightly.
Salt and pepper

In a large sauté pan, fry onions until soft. Add the other vegetables and fry for 10 minutes, turning over every couple minutes to get a thorough reheat with a little browning on the cabbage.

You can also form the mixture into little patties and fry individually.

Serve with a good-sized dollop of Ila’s Fiery Hot and Heavenly Sweet or Walla Walla Relish.

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