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CABBAGE AND CHINESE CABBAGE
The cool summers of our area make New York one of the top cabbage producing states in the country. We grow both
the traditional green cabbages as well as purple and chinese cabbage (sometimes also called nappa cabbage). Chinese cabbage can be used just like
ordinary cabbage. The main difference is that it is more tender and cooks much more quickly. I like it best for
cabbage salads and it would even do well for the "warm salad" on the bok choi page. The size of our cabbages tend to be rather non-uniform--some
grow huge and others quite small. I usually distribute them one head at a time and just encourage those who
really like cabbage to take the big ones and those who are not necessarily thrilled by it can take the smaller
ones. Cabbage is great in soups and stir fries. See below for some of our favorite recipes.
FAVORITE RECIPES: Okonomi-yaki (savory cabbage pancakes) 1/4 cup flour 4 eggs 1/2 a large cabbage (or one small), cut in thin slivers 1/2 tsp salt (optional) ~ 8 oz roast pork, cut in slivers (optional) 1 cup dried shrimp (or other bit size pieces of your favorite crustacean) vegetable oil 4 tbsp each of ketchup and Worcestershire sauce (optional) powdered nori seaweed (anori) or dried bonito flakes (katsuo-bushi) Don't let the japanese ingredients scare you away, we usually skip them and all the meat and shrimp and they are still delicious. Add flour and eggs and beat until smooth. Add shredded cabbage, salt, and optional pork and shrimp and stir thoroughly to coat everything with the egg mixture. If you don't use the shrimp and pork, you should add a little extra cabbage to use up all the batter. In a seperate bowl, combine and stir together the ketchup and worestershire to make a yummy sauce. Heat a small amount of vegetable oil in a frying pan on medium heat. Spoon enough of the mixture into the frying pan to make a small pancake and flatten it gently with the spoon. Cook for several minutes and flip over to brown both sides. When the first one is done, spread a small amount of the sauce on it and serve it right away--they are best hot. This is our favorite recipe to use when we are annoyed by a big cabbage that has been sitting around in the fridge too long! Corned beef and cabbage 1 hunk of corned beef (2-5 lb depending on how carnivourous you are!) 3 cloves garlic, crushed 1-2 onions, quartered 1 medium/large cabbage, cut into wedges Place meat in a large kettle or crockpot and add just enough water to cover. Nowadays corned beef often comes with a little packet of spices (usually whole mustard, peppercorns, coriander, and others)--add this to the water. Add garlic, onions and cabbage, arranging them around the meat. Cover tightly and simmer for about 3 hrs. The cabbage cooked this way practically melts in your mouth. If you like your cabbage a little less mushy, add the cabbage later on in the cooking time--when there there is about 30-45 minutes left. |