Sunday, July 10, 2016

Cabbage Greens:

This is the way I dream of cooking fresh home grown vegetables....

1.Fresh from the Garden
2. Never has having a Big head been
a great compliment
3. Washed outer Cabbage Greens

4. Sauted in olive oil with garlic, onion and s/p

Cook as long as you want to achieve desired tenderness,  adding a splash of Apple cider
Vinegar and water to keep them simmering/steaming in a covered pot.

I chopped the cabbage head and saute for Yakasoba dinner the next day

I love Fresh, Simple and Delicious!

Simple snacks

1. Blanch the leave, let them get cool to touch and fill them with your favorite filling
as you would stuffed shells... 
  • cooked beans, 
  • seasoned Quinua with peppers, 
  • brown rice caramelized onions.

2.  Add to a cup of soup
3. Blanch and roll like a log then cut quite thin....add to your salad

How to Blanch ... Granted you can blanch without salt at all...

Ingredients and tools

1 c. Salt
1 Gallon of water
Xtra large bowl filled with edible clean ice and water..
a scooping tool or extra long tongs to fish out the vegetable

  • 1 gallon of water to 1 c. of water...Formula I was given....but I use  less salt depending on if I'm consuming the vegetables and paring it with. ...So adjust the salt to your needs.
  • Boil the water. 
  • Once the water is boiled carefully place the vegetables into the water...

  • 2-5 min...while still bright green.
  • Place in the ice bath
  • Place on paper towels to pat dry
  • Place in a pan or prepare to fill.

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