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Jan 24, 2013 12:38 PM

Please, need ideas to use up LOTS of broccoli, cauliflower, kohlrabi, kale, cabbage, etc.

Hi everyone,

We eat tons of veggies (no red meat but poultry and seafood, yes). Right now we just have a whole bunch of:
*Cauliflower (6 heads)
*Broccoli (8 heads)
*Kale (about 8 bunches worth)
*Kohlrabi (about 8)
*Cabbages (mostly green, about 4)
*Turnips (about 12 medium)
*Beets (about 12 medium, with their greens)

And probably something else I am forgetting.

I use all of these veggies all the time, just ended up with a lot at the end of our CSA and then harvested everything else (except the Swiss chard) from the garden yesterday. I am specifically looking for recipes that use LOTs of any (or all) of these ingredients.

There are only two of us, so recipes that use a lot of any of these veggies "per serving" would be appreciated.

I can cook anything, does not have to be easy, we mostly do veg meals but meats are okay, just not red meat (I do turkey or duck bacon for bacon).

Have recently being doing variations on kohlrabi slaws (raw), fresh cabbage slaws and salads, roasted cauliflower with tahini on the side, broccoli turnip soup (like broccoli potato but with turnip instead), kale in "almost vegetarian cassoulet", and lentil soup, roasted beets we add to green salads or do the Ottolenghi one with arugula, sunflower seeds, and the maple vinaigrette.

Any suggestions are appreciated.


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  1. This casserole using cauliflower is delicious. I did it with pork sausage but you could do easily with turkey or chicken sausage. It also reheats pretty well for leftovers.

    Also you didn't mention chard in your list but I see you mentioned it below, so I'll pass this along, it's the stuffing we use every year at Thanksgiving, but it doesn't feel overly "Thanksgiving-y"

    This is a simple side dish using broccoli:

    Also I made these potstickers a few weeks back. I doubled the recipe, and used one large head of cabbage. They freeze well too, just freeze before boiling.

    Also, I've had this salad at someone else's house and it was delicious: I would think you could integrate some of your cabbage too.

    1 Reply
    1. re: juliejulez

      Thanks for these ideas. I'll check them out.

      Yes, the chard "forest" is still in the garden so while using it ASAP it not required, I do also have lots of chard available.

      I'm thinking of trying this Cauliflower and Stilton soup. I don't have Stilton but I have some nice blue cheeses from Rogue Creamery.

    2. You can make smoothies with that stuff, add some blueberries for flavor. My receptionist does it with kale every morning.

      Or you can buy some rabbits, feed them the veggies, then eat the rabbits.

      3 Replies
      1. re: redfish62

        Yes, when you've lost count of how many cabbages you have, getting a rabbit to help you out might be the best plan!

        1. Baked kale chips:

          Cheesy baked kale chips:

          Cauliflower popcorn:

          (All these work well in the dehydrator too but not everyone has one.)

          1. Last fall I made many batches of pickled beets in wine syrup with a friend using the produce from her garden with this recipe and my leftover wine from tastings. We canned them, but she has been making this recipe for a couple years now and she said that when she runs out of her canned supply, she makes a couple batches with grocery store beets, doesn't process them, and they keep for a couple months in the refrigerator.
            We used red wine for the red beets, white wine with striped beets and yellow beets, and rose' wine for pink or red beets. Here's a photo,

            For your cabbage, broccoli stems, and turnip, I suggest Sichuan pickles (pao cai). I've been using this recipe from Nina Simmonds. Green cabbage works just fine, and in fact I kind of like the harder crunch. And you can sub turnip for the daikon. I've noticed that many Chinese restaurants serve up the broccoli stems in their house versions of pao cai, so I've started to as well. Slice them thinly the long direction, better if you peel them. You can leave them in a cold garage or other unheated space if room in the fridge is at a premium.

            Both of these recipes will let you save and enjoy your bounty many weeks from now.

            3 Replies
            1. re: Melanie Wong

              I second the pickled beets idea. I've made them and just put them in jars in the refrigerator, and they keep for a very long time.

              If your goal is to use up the veggies, I would suggest you make soup and then freeze the soup for eating in the future. I don't have recipes to point you to, but you could make cream of cauliflower or broccoli, or a kale and bean soup.

              1. re: Melanie Wong

                I am definitely making both of these, thanks! For the pickled beets in wine syrup, did you just use a supermarket red wine vinegar?

                1. re: meerastvargo

                  We bought Italbrand red wine vinegar at the local supermarket.

                  The red wine in a jug was a blend of Central Coast Syrah and Petite Sirah and was so opaque and dark purple, it was basically black. Since the wine had so much color, flavor and tannin, we used some white wine vinegar too.

                  The jar of blushing beets in the photo linked above was the first one I opened of our production. I served it at Le Diner en Blanc in San Francisco alongside a buffet of mostly white food for the 24 of us in our group. It was very gratifying to hear the question up and down the long table . . . Who made these beets?

                  It's a great recipe!

              2. Also, if you do any pickling or fermenting, any of those items will work well.

                6 Replies
                1. re: DuchessNukem

                  I have done pickled turnips and beets which I like a lot. I have also made zucchini pickles and pickled green peppers recently. So I have a lot of pickled stuff going on. (Like the Portlandia episode, but not quite as bad).

                  1. re: DuchessNukem

                    Yup. We go through a lot of sauerkraut and/or kimchi, the fermented kind. Very easy to do, lasts a long time.

                    Slice cabbage thinly. Put in crock in layers, adding salt with every layer and pounding the cabbage at every layer enough that some liquid comes out of the cabbage. By the time you're done, the liquid should taste like a salty soup. If you're paranoid, you can add a small amount of vinegar. Weigh down the cabbage so it's all submerged and leave to sit on your counter until it's done to how you like it. For us, in a tropical climate, that's about 3-5 days. In a nontropical climate, it's probably 7-10 days. Then stick it in the fridge. It'll keep for months.

                    For kimchi, do the above but add ginger, garlic, chilli powder, this, that, and the other thing. But it's basically the same.

                    1. re: DuchessNukem

                      I love kohlrabi quick pickles using the Momofuko recipe.

                      1. re: firecooked

                        I googled this but wasn't sure I was finding the right recipe. Do you have any more details?

                        1. re: meerastvargo

                          This is the same pickling brine as in the book. I cut kohlrabi into French fry like pieces. They are really tasty after a couple of days.

                          1. re: firecooked

                            Cool, that is exactly how I cut the pieces up but right now I have just have them hanging out in the fridge in water. I'll make these now.