This is the first summer that I am lucky enough to enjoy my local farm CSA program. I get excited each week to see what I will receive in my half share, which comfortably feeds my family of 4 (two little ones) with plentiful veggies and some fruit each week. I have made my own kale chips, sprinkled dill over salmon and scrambled eggs, and made a peach panzanella salad. This week, however, I felt uncertain with the large head of cabbage.
Cabbage, besides cole slaw and corn beef and cabbage, how would I use this? If I am feeling afraid of this green veggie, how must others be feeling when they get veggies they are uncomfortable preparing?
My advice on scary veggies or any item you feel less comfortable cooking is to use your favorite method of cooking a similar item and just go for it. I am so glad that I tried, because I now have an easy and tasty side dish to add to my repertoire. If it had turned out poorly, oh well, I can say that I was not scared away by a head of cabbage!
Jess’ Cider Vinegar Braised Cabbage
- 1 large cabbage, core removed and finely shredded
- 2 T Olive Oil
- 2 T Apple Cider Vinegar
- Salt and Pepper to taste
Add olive oil to hot pan, add cabbage, apple cider vinegar, and salt and pepper. Cook over medium heat until cabbage has reduced down in size and starting to caramelize. That’s it, really! Enjoy!!!
For more healthy recipes and nutrition tips email Jess at firstname.lastname@example.org