Judging from the number of storage cabbages left at the end of last Friday’s distribution, a few of you have a little more cabbage in your life than you know what to do with. Me, too. We had a bumper crop of storage cabbage this year – big, hefty, beautiful heads of sweet cabbage. I’ve been learning new ways of preparing cabbage and have found a couple of recipes that I think you might like.

Cabbage and Carmalized Onion Tart
Colcannon This is a recent discovery. Really simple to prepare and really tasty.

Here’s a recipe from Rupa, one of our summer shareholders. It is delicious!
Simple Indian Cabbage
1 medium head cabbage
1 tbsp canola oil
1 tsp cumin seeds
1 tsp turmeric
2 small green chillies – chopped – you can add more or less based on how hot you want it.
1 tbsp cilantro leaves.
Salt to taste

Shred the cabbage like you would for cole slaw.
Heat oil in a pan. Add the cumin and let it fry for a minute. Add the chillies and then add the cabbage, turmeric and salt. Lightly stir for a few minutes until the cabbage is tender, do not over cook the cabbage. Garnish with chopped cilantro leaves.

Eat it with Indian bread or rice as a side for a meat or chicken curry.

Do please share your cabbage recipes!

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