a csa share from July 9th
in your crate
bunched and banded kale
recipe : chinese cabbage
All of the recipes below are CSA member provided and tested! We’ve tested and thoroughly enjoyed many of them too. This time of year, with this heat, a cold, fresh cabbage salad of some creation really hits the spot. You can make some monster “Ants on a Log” with the stems, which are really crispy and juicy. Another shareholder suggested making batches of cabbage rolls, freezing them, and re-heating in oven through the many months ahead.
LIZ’S CHINESE CABBAGE SALAD
This would probably serve 6-8.
- 1/2 cup red wine vinegar
- 1/2 cup peanut oil
- 1/2 cup white sugar (usually too much, so start with 1/4 c)
- 1 tablespoon soy sauce (or more, to taste)
- Few drops Tabasco sauce and sesame oil (optional, to taste)
- 1/4 cup margarine or butter
- 1/4 cup blanched slivered almonds
- 1/4 cup sesame seeds
- 1 T sugar
- 2 (3 ounce) packages ramen noodle pasta, crushed, discard seasoning packet
- 1 large head bok choy (2 pounds), cleaned and chopped into bite-sized pieces
- 3 green onions, chopped (try garlic scapes)
- In a small bowl, whisk together the vinegar, oil, sugar and soy sauce, and optional Tabasco sauce and sesame oil. Set aside.
- Melt the margarine or butter over medium heat in a small skillet. Crush the ramen noodles while still in their packaging (I smash the package with a wooden spoon before I even open it, then discard season packet), and add to the margarine along with the almonds and sesame seeds. Sauté until everything is an appealing golden brown. Remove from heat. When cool, sprinkle remaining 1 T sugar over the crunchies..
- Combine the bok choy and green onions. Chill until time to serve. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
For a potluck, I place the noodles on top of the combined greens in my serving dish, but carry the dressing on the side and apply as much as is needed just before serving.
For casual outdoor serving (camping or a picnic) I put the greens into a large plastic bag and mix and serve from that.
If undressed, this salad keeps well for 2-3 days, with greens refrigerated. Dressing and crunchies should not be refrigerated. This salad does taste good the next day even after being dressed, but is crispier just after the dressing is added.
Cabbage Salad (Sesame “Noodle” Slaw)
- 1 head romaine lettuce, thinly shredded
- 1 head cabbage, thinly shredded
- 4 large carrots, thinly shredded (if using the small CSA ones, about a cup’s worth)
- 2 green onions, thinly sliced
- 1/2 cup smooth natural peanut butter
- 1/3 cup brown rice wine vinegar
- 3 tablespoons water
- Red pepper flakes (to taste)
- 4 teaspoons toasted sesame oil
- 4 teaspoons tamari
- 1/4 cup chopped cilantro leaves
- Gomasio (to taste)
Combine lettuce, cabbage, carrots, and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, and tamari in a bowl. (If your head of cabbage is monster sized, you can double the amounts of the dressing to cover.) If the dressing is too thick you may add more water until it reaches a smooth dressing-like consistency. Toss the cabbage mixture with the peanut sauce. Chill for an 1-4 hours. Top with chopped cilantro and gomasio at serving.
Cabbage Radish Kimchi from Angie P.
Here’s a Kimchi Recipe to use up that HUGE chinese cabbage!
Cabbage Radish Kimchi
Makes 4 cups
From The Vegan Asian Kitchen
“Kimchi, the soul of Korean Cuisine, is a spicy, fermented pickle which accompanies every Korean meal. Chinese cabbage, white radish, cucumber, carrot, and other seasonal vegetables are commonly used to make kimchi. The vegetables are salted and then seasoned with red chili powder, grated ginger, ginger juice, and garlic.”
9 ounces radish, shredded
1 medium carrot, shredded
11 cups Chinese cabbage, cut or torn into bite sized pieces
1 cup chives, cut into 1 inch lengths
1 tablespoon salt
4 cups water
2 cloves garlic, minced
Walnut-sized piece fresh ginger, peeled and finely chopped
1 tablespoon hot chili pepper powder (such as cayenne)
1 tablespoon hot water
Place the veggies in a large bowl. Add the salt to the water. Pour the salted water over the veggies and place a heavy weight, such as a plate, inside the bowl on top of the veggies, so that the vegetables are completely immersed. Allow to stand for 4-5 hours.
Drain the vegetables and discard the brine. Rinse thoroughly under running water and drain again. Squeeze out any remaining liquid and set aside.
In a small bowl, mix the seasoning ingredients, and sprinkle over the veggies. Toss the veggies until they are evenly coated with the spices.
Place the spiced veggies in a large jar, covered, and allow to ferment in a cool place for 2-3 days. During hot summer weather, kimchi can be ready within a day. Store in an airtight container. Kimchi will keep in the refrigerator for several weeks.
Myria’s Vegan Spicy Asian Soup
1 medium onion, chopped
2-3 cloves garlic, finely chopped
1/2-1″ chunk of fresh ginger, peeled and grated
1 carrot, peeled and thinly sliced or grated
sprinkle or two of pepper flakes
salt and pepper to taste
1/2 tsp toasted sesame oil (optional)
2 cups filtered water (i used three)
firm or extra firm tofu, cubed (optional)
vegan boullion cube
bok choy, chopped or sliced thin. Separate the crunchiest middles to cook first. Can use other greens
juice of 1 med lemon and lemon wedges to garnish
small bunch of fresh cilantro, chopped
small bunch of fresh scallions, sliced thin
soy sauce to taste
1. Heat the olive oil and sesame oil if used, in a large pot. Add the onions and a little salt.
2. After a few minutes, add the crunchy parts of the bok choy and a little more salt.
3. Add the garlic. Saute for a few minutes and add a little water if the garlic is browning too fast.
4. Add the ginger and the carrots and a little more salt, the pepper flakes, and some pepper. Saute long enough for the carrots to start to get a little tender, but not too soft.
5. Once your carrots are softened, add the water, boullion, and tofu. Bring to a boil and let simmer for a few minutes. If your tofu is very soft, add with the greens.
6. Once you have your carrots the firmness you like, add the rest of the bok choy and scallions and cilantro. Simmer just until the greens start to look bright green and beautiful.
7. Turn off the heat. Stir in some of th lemon juice. Taste and add more if desired.
8. Garnish with fresh cilantro and lemon wedges and serve with soy sauce on the side.
A good use for those monster cabbage heads we’ve been getting. This recipe is something like a vegan coleslaw, with the taste of sesame noodles.