CSA COOKOFF WEEK 17: WHAT WE GOT IN OUR FARM SHARE & HOW WE USED IT
1. Apples: See this week’s featured recipe, below. Also: Lunch!
2. Eggplant: Made for a delicious curry with some of the potatoes (number 6).
3. Parsley: Went into the Indian-spiced potato salad pictured at right. Yum.
4. Dandelion greens: All together now: Snuck into mac and cheese!
5. Beets: These became Kirsten’s roasted beet and goat cheese spread, which in turn got mixed into shells for zombie mac.
6. Potatoes: Some went into an eggplant curry (number 2), some went into the potato salad with the parsley (number 3).
7. Red cabbage: See this week’s recipe, below.
8. Fennel: Easy, breezy, no-cook fennel Parm salad.
9. Red leaf lettuce: Salad, AKA lunch.
THIS WEEK’S RECIPE: SAUTÉED CABBAGE WITH APPLES, ONIONS & BRATWURST
I was all set to write about potato salad, but with one solitary head of cabbage left in the crisper, I turned to HOMEGROWN’s Facebook friends for inspiration. My only stipulation: no boiling. (“Oh, my,” Diane gently ribbed. “You must not be German.” To my forebears’ shame, I am.) The HOMEGROWN flock came to the rescue with all kinds of delicious dishes. Thanks, guys! I decided to make a variation on Patrice and Angie’s suggestions, with supporting help from this recipe. Here’s the thing: THIS MEAL CHANGED MY LIFE. It made me love cabbage. It would make my ancestors proud. It made the house smell like heaven (in other words, the opposite of boiled cabbage). Even now, I’m daydreaming about it and can’t wait to eat the leftovers for lunch. In short: Make it! And happy Oktoberfest, everybody!
» 2 slices bacon
» ¾ head red cabbage, cored and shredded (the last ¼ wouldn’t fit in the pan, so I’m saving it for fish tacos one night soon)
» 1 yellow onion, diced
» 2 cloves garlic, minced
» 1 tart apple, cored and sliced
» 1 Tbsp maple syrup
» salt and pepper to taste
» ¼ tsp cumin
» ½ tsp cayenne pepper
» 1 Tbsp apple cider
» 4 precooked Bratwurst links
Fry bacon in a deep skillet. When crisp, set bacon aside on paper towels, reserving grease in skillet. Add garlic, onions, and apples to the pan and sauté 5 minutes over medium-high. Pile cabbage in skillet and cook until reduced by half, stirring frequently. Stir in maple syrup, salt, pepper, cumin, and cayenne. Slice the Bratwurst and add it to the pan, along with the cider. Cook, stirring frequently, about 10 minutes or until the Brats are heated through. Stir in crumbled bacon, mix, and serve. Guten Appetit!
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting all that farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farm share love!
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Oh man, I love cabbage. .. that looks amazing.
Jeni: I'm not gonna lie. It was amazing (and easy, too), with all accolades due to those who suggested it and that awesome starter recipe.
Wow, Jennifer, that looks and sounds delicious. We like sautéed cabbage, but for some reason never like it if it is red cabbage. And guess what I got in the share this week? Red cabbage. I must give this a try.
Kirsten: It was just so good, no thanks to me or my cooking. I found some brats that must have had a bit of a nutmeg in them, and those added a nice flavor, although the star was really the cabbage-apple-onion trifecta. Let me know how it goes if you try it.
Jennifer, I made this today and it was delicious! I didn't have any bacon (but I always have bacon grease!) so I sautéed one cubed brat until it was crisp to use in place of crumbled bacon. I used about 3/4 teaspoon of salt, many grinds of pepper, 1/4 teaspoon of caraway seeds and a bit more apple cider in with the seasonings. In my ongoing quest to feed my kids beets, I also added some cubed roasted beets to the skillet with the sliced brats. (Two cups beets was too much, one would be better).
Kirsten: I'm so glad you liked it! I love your crispy brat hack and the addition of caraway seeds sounds *delicious.* Yum.