299249 Thu Nov 18 14:22:44 -0800 2004 9 27 General Chowhounding Topics 0 1656978 I've subscribed to Terra Firma Farms here in Northern California and picked up my first box yesterday. I dragged it home and opened it with great expectation. Besides the lovely things I know what to do with, there is a fairly substantial head of red cabbage. I've only cooked with this once before when I tried to recreate a shrimp and cabbage slaw I had at a local restaurant and my home version turned out, well......overly cabbagy. It was just too raw, even though it was a slaw. Does anyone out there have any ideas? Thanks in advance. Thu Nov 18 14:22:44 -0800 2004 0 Erin 1 1656981 Outside of slaw, add some to salads - if you have them often you'll go through it pretty well. You can also get away with a bit in other places, too, such as "mexican" dishes when you use lettuce, or even in some mixed pasta dishes with zuchini, etc. Outside of that, slow cook it with a piece of meat, like corned beef is done around St Patty's. Thu Nov 18 14:54:52 -0800 2004 1656978 0 Dennis S 1 1657009 Fresh cabbage tends to be more juicy. To temper the "cabbagyness" so to speak I often lightly salt and leave in a sealed container or plastic bag for a bit, then drain some of the juices. Also leaving your finished dish for a bit longer will tend to soften the cabbage. More liquid will be created so take that into account in your initial proportions. We are currently enjoying red cabbage slaw with red onions, pickling cukes, and Asian pears with a combo soy dressing & mayo with plenty of fresh lemon juice. Let us know what works. Thu Nov 18 19:32:30 -0800 2004 1656978 0 torty 1 1657019 Simply slice thinly, put in a pot w/chopped onions, olive oil, salt and pepper, and caraway seeds, if desired. Cook over medium heat until softened but not mushy. Sprinkle with a little red wine vinegar to taste, and serve - yummy! Thu Nov 18 20:44:57 -0800 2004 1656978 0 LisaM 1 1657023 It helps to let the cabbage slaw sit for at least half an hour or longer before serving after being dressed with vinegar and oil. It "cooks" it slightly, tempering the raw and harsh flavor. Alternatively - if you want immediate results - you may add some salt to the shredded cabbage, and then mash it slightly with your hands in the bowl sort of forcefully mixing the salt into the cabbage until it feels a bit pliant under your hands. Then proceed to dress and serve as usual. Thu Nov 18 21:25:09 -0800 2004 1656978 0 summertime 1 1657048 I apologize in advance for the marginally-helpful nature of this post. I have no computer access at home for a while. But... Williams Sonoma's "Thanksgiving" cookbook has a pork loin recipe served with an apple-red cabbage kraut or slaw (I forget which). Maybe someone reading this has the book handy and can help me out. It's well worth finding. Fri Nov 19 10:04:53 -0800 2004 1656978 0 MSPD 1 1657058 This recipe is for 1/2 a head of red cabbage. Slice thin. Saute in a little butter for a few minutes, tossing with tongs to coat. Add a splash of chicken stock or white wine and reduce until almost evaporated. Throw in about 1/4 cup of apple cider and maybe 1/4 tsp caraway seeds, and simmer until just barely tender, tossing occassionally. You want it a little al dente. Finish with a Tblsp cider vinegar and salt and pepper to taste. It's really nice, fresh, almost fruity tasting. Also quick and easy. It's going on my Thanksgiving table. Fri Nov 19 11:20:01 -0800 2004 1656978 0 shrimpbird 1 1657100 Mine is a question - not a help to your situation really - We also get the TF box - what size are you getting - 'cuz you get it earlier than we do - I'd be interested in seeing if we could trade emails to be able to predict what I might get?? We get the large box - and our delivery day is Friday in Sacramento. You'll grow to love getting them - did you get any of their potatoes (the little ones) they make the best creamed potatoes on earth! And wait til the spring and their peas!! I'm making myself hungry thinking about it. Fri Nov 19 15:47:51 -0800 2004 1656978 0 Tela T. 2 1657261 I get the box on Wednesday and would be happy to e-mail you a preview. I'm at constanela@yahoo.com. Looks like the newsletter hits the website after delivery. I was a customer a few years ago and was really happy....loved the tomatoes in particular in the summertime. Mon Nov 22 12:43:28 -0800 2004 1657100 0 Erin 1 1657262 Thanks, everyone! I'll try the ideas and post back. Mon Nov 22 12:44:15 -0800 2004 1656978 0 Erin