Spicy Sausage and Cabbage Tacos
One of the great aspects of tacos is that you can put just about anything into them. So why not try this one with colorful cabbage and peppers!
Ingredient: Cabbage
Cabbage- (Brassica)
- Description
Cabbage comes in red or green shades with tightly layered leaves
- Preparation
Cabbage can be served raw in salads or slaw, boiled, braised, stewed, steamed, stir fry, or stuffed. It is a very versatile vegetable.
- Varieties
Red cabbage (see photo below)
Green Cabbage (see photo above)
Chinese cabbage- This more delicate cabbage needs less cooking time can be grilled or used in salads
Savoy cabbage- The “pretty” cabbage with crinkly textured leaves, also nice to use as an edible garnish on you dishes.
- Storage
Store your cabbage in the refrigerator in a lightly sealed plastic bag for 1-2 weeks. If the cabbage is already sliced it will last in the refrigerator for 5-6 days. For longer storage, cabbage does well in a root cellar (aka fancy name for a cool, dark place… Jess uses a plastic crate in her basement.)
- Nutrition
Vitamin C, K, B6 and folate
Sauerkraut is a fast an easy way to use cabbage and keep it tasty for even longer! (Well, the prep is easy, but it takes about a week or so before it gets good). 
Jess made this sauerkraut with crabapples and caraway, it was pretty great!
Recipes Using Cabbage
Shepherd’s Pie A-La Winter CSA
This is not as much a formal recipe as it is a hodge podge of on-hand CSA ingredients. I find this to be a perfect use of the hot italian sausage, especially for those that might not otherwise be a fan of its spiciness. The hot Italian sausage adds a kick to the bland braise of the cabbage, and the potato does a wonderful job tying it all together.
Bacon Cheddar Chicken
Looking to add a little more veg to this dish? I suggest chopping some spinach and adding it to the cheddar stuffing. This one may come with a little guilt but we all need a treat now and again.
