Taco Salad and Frozen Yogurt Drops
When you have a ton of corn in the summer freeze it for later! Fresh corn in tacos is a winning combo.
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
Asian Peanut Slaw
This may be weird looking, but one bite and you might be addicted. The awesome nuttiness of the peanut sauce and sesame oil along with the sweet and salty soy/brown sugar combination really gets your cabbage dancing. Try tossing this dressing with any combo of carrot or cabbage that comes your way.
BBQ Stuffed Rolls with Sausage and Cabbage
Sausage and other farm ingredients stuffed in a bread roll. What could be better? If taking a short cut, using refrigerator biscuits does work. These make a quick and tasty treat and the ingredients are flexible, something that’s a wonderful bonus when working with CSA ingredients.
