Cabbage Facts*
Since ancient times, the cabbage has been a source of vitamin
C during the winter months for peoples living in northern climes,
from the Orient to the New World. It is a good source of fiber as
well as cartenoids,
B-complex, vitamin C, potassium, magnesium and calcium.
As a member of the cruciferous family, cabbage is rich in
substances that block the formation and spread of tumors. Folk
medicine values the cabbage for the stomach; Irish girls
traditionally drank cabbage juice for the complexion. Recent
research has shown the juice of cabbage to be highly therapeutic
for ulcers. *From Nourishing Traditions. Published by ProMotion.
Curried Cabbage*
Coleslaw, shredded, braised or stirfried cabbage is a filling
and hearty vegetable. The cabbage family or brassicas (includes
kale, broccoli, arugula, cauliflower and brussel sprouts) grow
well in the Northwest climate and are an excellent local
vegetable.
1 tbsp. chili powder
1/2 tsp. sea salt
1 tsp. turmeric
1/2 cup olive oil/butter
2 tbsp. grated ginger
2 cups chopped leeks
1 medium cabbage, thinly sliced.
Sauté the spices in oil/butter for a minute or two. Add the
leeks and ginger and cook until the leeks turn bright green.
Add the cabbage and stir so that all the ingredients are
coated with spices. Cover and cook over medium-heat until the
cabbage is soft.
*From Salt Spring Island Cooking. Published by Macmillan Canada.
German Braised Red Cabbage*
1 tbsp. sesame oil
4 cups thinly sliced red cabbage
1 cup diced onions
1/2 cup shredded carrots
1 cup peeled, cored and diced apple
6 clove of minced garlic
1/4 cup of dark raisins
2 tbsp. apple cider vinegar
2 tbsp. honey
1 tsp. salt
1/4 tsp. liquid hickory smoke (optional)
1/16 tsp. cinnamon
In a 2-quart saucepan (with lid), heat the oil on high heat
and sauté the cabbage, onion, carrots, apples and garlic for 3
minutes.
Add raisins, vinegar, honey, salt, liquid smoke, and cinnamon
and reduce heat to medium. Simmer covered for about 30 minutes or
until cabbage is tender but firm. Serve hot. *From Eco-Cuisine.
Published by Ten Speed Press.
Peasant Pie*
The Crust:
1 1/4 cups whole wheat pastry flour
1 tsp. sea salt
1/2 cup cream cheese
3 tbsp. butter or margarine
1 tbsp. grated parmesan cheese
1/3 cup ice-water
Toss the flour, salt and parmesan together into a bowl. Rub or
cut the softened cream cheese and butter into the flour mixture
until it looks like coarse meal. Mix the ice-water into the above
mixture. It may still look a little crumbly, but don't despair.
Gather the dough into a ball, and cut it in half. Roll out one
half, and use it to line the pie-plate for the bottom crust. Set
the pie-plate aside in the fridge, along with the remainder of
the dough, while you make the filling.
The filling:
1 tbsp. Dijon mustard
4 cups chopped onions
3 cups shredded cabbage
5 tbsp. butter
1 tsp. basil
1 tsp. tarragon
1 tsp. marjoram
2 cups chopped mushrooms
1/2 tsp. sea salt
1 tsp. dill
Spread the mustard on the piecrust. Sauté the leeks and
cabbage and mushrooms in butter until softened and sprinkle herbs
over them. Pour the mixture into the pie-plate, sprinkle with
salt and dill.
Roll out the other half of the dough and cover the pie. Press
the top and bottom crusts together with a fork and trim the edges.
Cut a slit or two in the top crust, to allow steam to escape
while the pie cooks. Bake at 400 degree F for about 15-20 minutes.
*From Salt Spring Island Cooking. Published by Macmillan Canada.
Brussel Sprouts*
Your gorgeous Brussel Sprouts on the original stalk are from
Glen Valley. They are tasty as well as beautiful.
According to U.S. cookbook "Nourishing Tradition",
brussel sprouts were first planted in North America by Thomas
Jefferson. Brussel sprouts are a flavorful winter vegetable that
can be ruined by overcooking.
They contain a vitamin profile as other members of the
cruciferous family, namely cartenoids and vitamin C and minerals
phosphorus and calcium. Like cabbage and broccoli, Brussel
sprouts contain a host of anti-cancer substances.
In a Cornell university study it was also found that Brussel
sprouts have high amounts of a compound called glucobardssicin
that aid the liver in neutralizing and eliminating potential
carcinogens.
Alyson at Glen Valley told us that you can eat the leafy
greens at the top (like cabbage leaves) and you can also peel the
stalk and chop as you might with broccoli stalks.
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Steam for 5-10 minutes until just tender-do not overcook!
Transfer to a heated serving dish and top with a pat of butter.
An alternate method is to cut the sprouts lengthwise into
quarters and sauté them gently in a little butter or olive oil.
*From Nourishing Traditions. ProMotion Publishing.
bugus@ladybugorganics.com
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