Sweet and Sour Red Cabbage

Nourish, 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.

According to Nourish co-owner Tanya, red and green cabbage are both super-healthy vegetables. But what are the differences?

Red cabbage has 10 times more vitamin A. One cup of red cabbage has about 33% of the recommended daily intake, whereas green has only 3%. Great for vision and keeping your skin and your immune system healthy.

But don’t turn away the green cabbage — it has twice the vitamin K than red cabbage, which is good for bone density.

So the best solution is buy both red and green and eat them both!

In the meantime, here’s a fantastic recipe courtesy of Nourish using Nash’s beautiful red cabbage.

Red cabbage is not only pretty but also good for your immune system and vision.

1 onion, sliced
1 1/4 cup cider vinegar
1 cup green apple, sliced
2 tablespoon butter
1 two-pound red cabbage, thinly sliced
4 tablespoons honey
Black pepper & hot sauce

Place butter cabbage apples, honey and cinnamon in a large pot. Pour in vinegar and water, season with salt and pepper.

Bring to a boil and lower to a simmer, covered for 1 to 1 1/2 hours.

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

Posted on September 20, 2013

Cabbage and Chard Slaw with Orange-Tahini Dressing

Nourish, 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, 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 September 4, 2013

Napa/Red Cabbage Salad

Add some vibrant glossy purple to your salad with red cabbage.

2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1/8 teaspoon cayenne
1 tablespoon Worcestershire sauce
2 tablespoon seasoned (sushi) rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons lemon juice
2 unpeeled Braeburn or Fuji apples, thinly sliced
2 cups thinly sliced red cabbage
3 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries

These scrawny seedlings have now grown into substantial, mature cabbage plants with beautiful purple heads.

Season the Pecans
This may be done a day in advance. Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool. Store airtight at room temperature.

Mix the Dressing
Making the dressing may also be done a day ahead. Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Cover and chill dressing; bring to room temperature and rewhisk before using.

Toss the Salad
Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper. Serve immediately.

We’ll see you at your local farmer’s market, where you can pick up both Napa and red cabbage!

We thank epicurious.com for this fantastic recipe.

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

Posted on August 30, 2013

Bubble & Squeak Patties

Nourish, 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 August 22, 2013