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Posts Tagged cabbage

Asian Cabbage Rolls with Spicy Pork

From your share:
1 large head Napa cabbage

From your kitchen:
1 teaspoon salt
1/2 pound ground pork or turkey
1/2 cup cooked white rice
1/4 pound shiitake mushrooms, finely chopped
1 large egg, beaten
1 1/2 teaspoons toasted sesame oil
2 tablespoons soy sauce
One 1-inch piece fresh ginger, peeled and grated
3 cloves garlic, grated or 2 teaspoons garlic paste
Freshly ground black pepper
3 scallions, chopped
1 cup fresh cilantro, chopped

2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1/3 cup low-sodium chicken broth
1 tablespoon toasted sesame oil
1/2 teaspoon sugar
1/2 – 1 teaspoon sriracha or other hot chili sauce, to taste (optional)

BAKE TIME: 35 minutes Preheat the oven to 400°F.
Remove 12 large outer leaves from the heads of cabbage. Roll each leaf with a rolling pin gently to flatten and smooth it. Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in a colander.

In a large bowl, mix the pork, rice, mushrooms, beaten eggs, sesame oil, soy sauce, ginger, garlic, and a generous amount of black pepper. Stir in the scallions and cilantro. Press and drain any remaining water off the salted cabbage and stir the cabbage in as well.
Lay a prepared cabbage leaf down with the stem end facing you. Place about 2⁄3 cup meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Re- peat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.)

To make the sauce, whisk together all the ingredients in a small bowl and pour it over the cabbage rolls, dividing it between the 2 baking dishes. (At this point the rolls can be covered and refrigerated for up to 24 hours. You can also freeze one dish for later use. Before adding the sauce, place the dish in the freezer and let the rolls freeze completely, then remove from the dish and stack in a freezer bag or con- tainer. To bake, thaw the rolls in the refrigerator overnight, place in a baking dish, pour the sauce over them, and bake as directed below.)

Bake for 35 minutes, or until an instant-read thermometer inserted into a roll at the center of a dish registers 160° F. Serve drizzled with the pan juices.


Adapted from Not Your Mother’s Casseroles




Braised Apples and Cabbage

From your share:
3-4 medium apples

From your kitchen:
Butter or coconut oil 1/2 cup
Sugar – 3 1/3 tbsp.
Vinegar – 2 tbsp.
cloves- pinch
allspice -pinch
bay leaf -1
salt to taste

Cut the cabbage into strips, add salt and let the bowl sit for 1 hour. Stew in a saucepan with the butter.
Peel and cut the apples into thin strips. Mix the cabbage with the apple cider vinegar, sugar and spices.
Stew to complete softening of the products. Serve as a side dish to pork roast or sausages or as a meal on its own.






Easy Stuffed Cabbage Casserole

From the share:
1/2 Head Small Green Cabbage – chopped
14 ounces diced tomatoes

From your kitchen:
1 Lb. Package Foster Farms Organic Ground Turkey
2 Tablespoons Olive Oil
1/2 White Onion – chopped
1 teaspoon Garlic Powder
2 tbs mixed spices
1 1/2 Cups Water
1 Cup Quick Cook Rice or Rice Blend I used 10 minute cook rice & grain medley
1 Cup Shredded Cheddar Jack Cheese
Chopped Parsley

In large Dutch oven over medium high heat, brown turkey with olive oil and onions.

Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir.

Add diced tomatoes, water and rice to pot. Bring to a boil. Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste.

Top with cheese and cover 1-2 minutes to melt. Remove from heat and sprinkle with fresh chopped parsley.

Recipe Notes: Optional add ins: bell peppers, celery, carrots.






Skillet Potatoes with Cabbage and Carrots

From your share:
4 large potatoes, pre-baked or microwaved in their skins
2 cups shredded cabbage

From your garden:
2 to 3 Tbs. minced fresh parsley
From your kitchen:
1 cup low-fat milk or soy milk
6 scallions or other green spring onions (such as ramps or Egyptian onion), thinly sliced
1 Tbs. vegetable oil
1 cup chopped carrots

When potatoes are cool enough to handle, peel and coarsely mash them.

In large skillet, heat oil over medium heat. Add cabbage, carrots and 2 tablespoons water. Cover and cook, stirring occasionally, until cabbage is wilted. Add scallions and cook, uncovered, until cabbage begins to turn golden, about 3 minutes. If skillet becomes dry, add small amounts additional water as needed.

Add potatoes and milk and stir well. Increase heat to medium-high. Cook without stirring until bottom of mixture is nicely browned, 4 to 6 minutes. Add parsley, salt and pepper.






Sausage with Cabbage and Corn Sauté

From your share:

1/2 small head of green cabbage
1 c fresh corn kernels cut from 2 fresh ears

From your kitchen:

8 sweet Italian Sausages
1 T olive oil
1 large onion, cut in ½ and thinly sliced
1/4 c balsamic vinegar
1/2 t salt
1/2 t black pepper

Heat a large skillet over high heat.
Prick sausages with a fork, turning occasionally until brown all over and cooked through, 12-15 minutes. Transfer to a plate and cover with foil to keep warm.
Heat oil in a skillet over medium heat, Add cabbage and onion and cook, stirring occasionally 5 minutes.  Add vinegar and cook stirring occasionally until cabbage is tender 3-4 more minutes.





Roasted Cabbage with Chive-Mustard Vinaigrette

1/2 medium cabbage, outer leaves removed
1 tablespoon olive oil
sea salt
freshly ground black pepper
2 teaspoons Dijon mustard
2 teaspoons white balsamic or white-wine vinegar
1 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 tablespoons minced fresh chives
2 tablespoon olive oil

Preheat oven to 450 degrees. Coat a large baking sheet with oil.

To prepare the cabbage:  Cut cabbage half into four wedges, cut out any thick core, leaving wedges intact as much as possible. Drizzle the cut sides with 1tablespoon olive oil and sprinkle with ¼ teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.Roast the cabbage for 12 minutes. Carefully flip over (it is ok if it falls apart a little) and roast until browned on both sides, about 8 minutes more.

To prepare the vinaigrette:  Combine mustard, vinegar, lemon juice, pepper, and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.
Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or at room temperature






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