Pork and Cabbage Raab Stirfry

green cabbage raab

Cabbage raab is as beautiful to the eye as it is to the taste.

Several slices bacon or pork belly
4 cloves garlic, chopped
2 bunches cabbage raab (or other raab), bottom ends trimmed
Dash olive oil
Salt and pepper to taste
Cayenne to taste (optional)
Brown rice or cooked whole grains

Cut several slices of bacon or pork belly into small pieces and sauté with garlic in a frying pan until the bacon starts to brown. Remove and set aside.

Wash raab and trim off the bottom ends. Cut the rest—stalk, leaves, florets and all—into 1-inch pieces. Add a little olive oil to the pork drippings and sauté the raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.

Remove from heat and stir in pork and garlic. Add salt and pepper to taste, and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice, or on cooked whole grain, like triticale or rye berries.

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Sauteed Cabbage Raab

green cabbage raab

Use either green cabbage raab or red cabbage raab for this tasty seasonal dish.

3-4 slices bacon or pork belly, cut into small pieces
4 cloves garlic, chopped
2 bunches cabbage raab, washed and ends trimmed
1 tablespoon olive oil
1/8 teaspoon cayenne (optional)

Saute bacon or pork belly with garlic in a frying pan until the bacon starts to brown. Remove and set aside.

Cut raab (stalk, leaves, florets and all) into one-inch pieces. Add olive oil to the pork drippings and saute raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.

Remove from heat and stir in pork and garlic. Add salt and pepper to taste and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice or on cooked whole grain, like triticale or rye berries.

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

Raab and Carmelized Onion Pasta

Eliza with green cabbage raab

Produce Manager Eliza shows off a bunch of green cabbage raab, one of many varieties of tasty raab available for a short time in spring. Try them all before they’re gone!

1/4 cup olive oil, plus more for drizzling
1 large onion or 2-3 small/medium onions (about 1 pound), thinly sliced
1 bunch raab, any type
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 pound pasta (linguine or other long, thin shape)

Saute onions over medium heat, stirring occasionally, until golden brown, about 20 minutes. They should be richly colored to bring out their sweetness.

Meanwhile, bring several cups of water to a boil in a medium saucepan. Roughly chop raab and boil in the hot water for 2 minutes. Drain and set aside.

Add garlic to the pan with the onions and cook for 1 minute. Add raab and salt and pepper, and cook, stirring occasionally, until the raab is tender, about 5 minutes. Taste for salt and pepper and adjust seasonings if necessary.

While preparing the sauce, cook and drain the pasta, making sure that some liquid still clings to the noodles. Toss the hot pasta with the raab sauce. Mix well and transfer portions to warm pasta bowls. Drizzle each bowl with olive oil to taste and serve.

We thank from Pasta e Verdura by Jack Bishop for inspiration for this recipe.

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Raab Frittata

lacinato kale raab

Which raab is your favorite? Try this frittata with kale raab, cabbage raab, brussels raab, arugula raab, and any other raabs that come you way, and let us know which is best in the comments below!

1 small onion, chopped
1 bunch raab, stems and florets/leaves separated and chopped
2 tablespoons fresh basil (or 1 tablespoon dried basil)
6 eggs, scrambled
3/4 cup grated cheese
Pepper to taste
Frittata sauce (see below)
Fresh tomato, chopped

With olive oil in skillet, saute onion and raab stems with basil until tender. Cover and stir occasionally. Add chopped raab leaves and florettes. Replace lid. When the saute has shrunk, add eggs and stir quickly, then press evenly in pan. Cover and turn heat down very low. Top with cheese and sprinkle with pepper. Cut with pie server when egg is cooked and serve with sauce (see below) and fresh tomato.

Frittata Sauce
1 cup yogurt
6 cloves garlic, minced fine
1/4 cup parsley
1/4 cup cream (optional)

Mix together and serve generously on frittata with fresh tomato.

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Raab & White Bean Soup

Eliza with green cabbage raab

Eliza, produce manager of our farm store, shows off a bunch of tender cabbage raab, perfect for this soup.

2 tablespoons extra virgin olive oil
1 onion, diced
3/4 cup diced carrot
4 cloves garlic, minced
3 cup veggie or chicken broth
2 cup water
1 cup white wine
3 potatoes, diced
1 turnip or parsnip, peeled and diced
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh thyme, chopped
1 16-ounce can cannellini beans, rinsed and drained
2 cup finely chopped raab
1 small red chili pepper, seeded and chopped
Ground black pepper to taste

Heat the olive oil in a large pot over medium heat; cook and stir in the onion until soft, about 5 minutes. Stir in the carrot and garlic and cook 5 minutes more.

Pour in the broth, water & wine; stir in the potatoes and parsnip, rosemary, sage and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Add the beans, raab, chili pepper and black pepper and simmer, covered for 30 minutes more.

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