Deborah Madison’s Braised Summer Cabbage is described as “something you can probably make with your eyes closed.” This is a recipe from her unparalleled book, Vegetable Literacy. We love this book more than words can say.
- About a 1 lb cabbage
- Butter, to finish
- sea salt and freshly ground black pepper
Slice the cabbage into 1/2-inch-wide ribbons. Put them in a wide pan with 1/2 cup water. Cook, covered, over medium heat until the cabbage is wilted and tender, about 10 minutes. Drain the cabbage well and toss it with butter. Taste for salt and season with pepper. “That’s it and it’s just fine, especially if you are serving it with a number of other dishes at a meal with their own herbs and seasonings.” If you’re featuring this on its own, Deborah suggests trying it out with one of the following: Gorgonzola butter, dill and green onions, mustard butter, or with toasted bread crumbs and rosemary. We suggest you eat it as is, enjoy the cabbage in all its glory.
If you like to ferment things, you’ll certainly enjoy this lovely film on Sandor Katz. If you are new to fermenting and are interested in learning more about krauting and all things lactobacillus, check out Sandor Katz’s book, The Art of Fermentation; and great recipes in Sally Fallon’s Nourishing Traditions and Annesse Brockley’s Autoimmune, the Cause and the Cure (local author!). We’ll be hosting a fermenting 101 workshop in the fall – stay tuned to our Events page for details.
Sauerkraut (or kimchi)
- 1 head green cabbage, 1.5-2 lb
- ½ head purple cabbage, 1.5-2 lb
- 3-5 scallions
- 3-4 carrots
- 1 lg red sweet pepper
- 3 lg cloves garlic
- hot pepper (optional)
- 3-4 kale leaves chopped finely
- Thumb size amount of grated ginger
- 2 tblsp of whey (optional)
- salt (sea salt with all the trace minerals is best)
Chop the cabbage into thin slices. Chop all other vegetables into small chunks, or grate using box grater, and mix all ingredients in large bowl.Add approx. 1 heaping tablespoon of salt for every quart of vegetable matter. Mix well and massage. Put into jars and press down with your fist until juices rise above the vegetables. It should rest about an inch from the top of the jar. Place on counter for about three days and then put into cold storage.