March 9, 2009 § 3 Comments
Last week at the farm we harvested sugar snap + snow peas, collard greens, lettuce mix, a couple teeny beets and carrots, and some beautiful cabbages. This one was a little shrimpy, so I got to take it home. I toyed with making stuffed cabbages (vegetarian-style), but I decided that for the first cabbage of the season, I just wanted to appreciate it plain. This is a recipe I made up that is simple, quick, flavorful, and you only need a couple of ingredients.
1 head green cabbage
1-2 teaspoon dijon mustard
2 tablespoons honey*
1/4 cup apple cider vinegar
few tablespoons water
few teaspoons olive oil
sea salt, pepper
*If following a strict vegan diet, substitute maple syrup.
1. Peel off scraggly layers around cabbage. Rinse and quarter.
2. In a medium-large sauce pan, splash a little olive oil to cover surface of pan. Heat on medium-high. When hot, add cabbage quarters and cook until crispy on one side (about 4 minutes). Then flip to other side and cook until browned.
3. Meanwhile, combine mustard, honey, cider vinegar and a little water in a small bowl. Whisk until combined.
4. When both sides of cabbage are nicely browned, pour liquid into pan and simmer, lowering the heat to medium. When all the liquid has boiled away, test cabbage with a fork. If necessary, add an additional two tablespoons of water to continue cooking.
5. When cabbage is cooked, take off the stove and serve immediately.
Diet Notes: SCD-safe, gluten-free, nut-free, vegan (see asterisk)