Green Cabbage Recipes

Green cabbageFrom cole slaw to brisket, these green cabbage recipes have you covered.

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.

Have you tried this recipe? Tell us how it turned out!

Posted on

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.

Have you tried this recipe? Tell us how it turned out!

Posted on