What to do with too much (of the wrong) stuff ?
We share purchasing and dividing in my produce co-op and some members are better at buying than others..
So this box contained (among other things) 2 big heads of cabbage and lots of sweet potatoes.
In the south. along with corn and peaches. No tomatoes, no summer plums
It burns me up. But I still have these veggies that are so much better in fall/winter.
I'm not a big fan of cole slaw and anyway, I'd have to make gallons of slaw. And i love sweet potatoes but most of my uses are better for fall/winter.
Any ideas, Chowhounds?? Meanwhile, I'm making sweet potatoes biscuits. Thanks in advance for help/advice/sympathy.
Last week I rendered the fat from some diced andouille sausage, set the sausage aside and added cabbage cut maybe half-inch by one-inch and some chicken broth + salt. I cook until it still has some crunch, then add back the sausage.
Cabbage expands when you make slaw, but this recipe shrinks it. And adds pork.
yep - this is a go-to plan for me in fall/winter. Maybe there's just no way aroound it. I have to pretend its October, even tho we're having a 90/90 day.
"Cabbage expands when you make slaw, but this recipe shrinks it. "
Yes!! its physics, right?? 2nd Law of ThermoVegetables??
love this. And "adding pork" is never wrong.
many Thanks. Any more ideas?
We've had a ton of cabbage at the markets around here (DC), too, strangely. I've been enjoying roasting it-Slice into 3/4 inch thick rounds, drizzle with olive oil, season with salt and caraway seeds (if desired). I do this in the toaster oven so I don't heat up the apartment. 350 degree for 20-25 minutes (I just keep an eye on it for when it looks done and the edges just begin to brown).
I also really like cabbage in a quick stir-fry with carrots and small chicken pieces. It does require some stove-top cooking (no ones favorite in July), but everything cooks quickly.
thanks for the help and I agree. But. where are you.?
I'm in the DeepSouth and 'kraut making weather won't arrive till November (maybe). It is so monstrously hot and humid here that i've got no place to put crocks of cabbage unless its the middle of the floor inside the house. I usually use my screened in back porch from October to May as my multipurpose room for food and other projects.
But no...this turn, Ms. Co-op decided to go for cabbage and sweet potatoes in frickking JULY !!!
No cukes, no tomatoes, no patty-pan squash. And no okra.
the girl is not from around here.
You can make kraut in the summer; it just takes less time. I live in Georgia and do it all the time. You can also make freezer slaw. Cabbage rolls freeze well too.
Lucky you with the sweet potatoes. It's been so wet here that most of my potatoes rotted in the ground. :( When I do have sweet potatoes, I chopped them like french fries and freeze to make oven fries. They also make a wonderful curry soup.
I live in the South and t's been weird garden weather here. Everything is late. My tomatoes are huge and still green! My okra is tall and green and has yet to bloom. Farmers in my area say it will be a late season. Hopefully you'll get some of the expected summer veggies in the early fall.
My seasons in AZ tend to be a little mixed up. I currently have winter squashes coming in my CSA bag. Yep, all grown locally by the farmer. Anyways, I had someone here suggest ice cream the other day. Although I haven't researched it, your sweet potatoes might work for this application. I'm currently in a rental without all my kitchen gadgets, so ice cream making is on hold for me for about another month.
Maybe a good deconstructed cabbage roll soup with the cabbage?
I like the sauerkraut idea, personally.
Would you consider mashing and freezing your sweet potatoes for later?
You can also halve/quarter, blanch, ice bath and freeze the cabbage in airtight containers. Or make stuffed cabbage and freeze those puppies if you're feeling wicked ambitious. ;-)
Funny article in local paper (Boston Globe) today about the 5 stages of Farm Shar. The final one is resignation/soup.
'Week after week you feel pelted by fresh vegetables as the farm share boxes pile up. You struggle to cook most of it, but members of the turnip and cabbage family linger.'
How about sweet potato fries to go with some barbeque. And for the cabbage I would second the sauerkraut idea. It's easy to make, uses a LOT of cabbage and it is nice to eat in the hot weather.
You could make potstickers w/ cabbage in the filling, and freeze them before the final cooking.
I know you're probably trying to use your share to eat now, but cabbage says fall/winter to me. I agree with the stuffed cabbage and freeze suggestion.
If that seems too daunting, here's a link to a cabbage casserole that seems less labor intensive than rolls. The recipe says it's freezer friendly, so eat a little now and freeze the rest. It says it uses 1-1/2 heads of green cabbage.
For sweet potato, quick bread, fries, gnocchi (great fried w/ bacon/ham).
stir fry w/ bacon
shred and add to meatloaf--it makes it juicy and moist and cuts the amount of meat you use and you can't tell it's there
This cabbage and egg noodles is very popular in my household:
I was thinking about grilled cabbage too, keep meaning to try it myself. (The last one has bacon. Just sayin'.)
And kariin, you have my complete sympathy, that is CRAZY!!
Well karin, this won't use up all the cabbage you have, but since you say you like pork, my thought is posole (I'll explain), which is pork and hominy stew. Mexican hominy is treated corn, it doesn't taste like regular corn, it has a milder taste, more like starch potatoes. You GARNISH the soup with things like raw shredded cabbage, sliced radishes, and the like.
There are plenty of recipes out there where you can make the soup fairly quickly (you buy canned hominy, so you don't have to cook that), you can eat it at room temperature so you aren't sweating into your bowl of soup, and it'll use up some of that cabbage.
As for the rest of the cabbage, I say potstickers. That'll use up some more of the cabbage, and they're pretty quick to make. Plus yummy.
As for the sweet potatoes, aside from your sweet potato biscuits, there's always mashed sweet potatoes, made with apple juice instead of milk. To keep from heating your kitchen up too much, use a pressure cooker if you have one, or you could cut the sweet potato into small pieces and cook them wrapped in foil in the oven, I suppose.
ETA: I just had another thought on the sweet potatoes. You could remove the skins, then either use a grater or a potato peeler to get small shredded pieces, and make hash with them. I make hash with potato, sweet potato, carrot sometimes, and either turkey or ham. They'd cook very quickly sauteed in butter like that.
There are a lot of asian "salads" that use cabbage and that I look forward to in the summer, finding them cool. There's a Spicy Cabbage & Chicken Salad from "Into the Vietnamese Kitchen" (Nguyen) that I think is great. The only potentially hard to find ingredient is fish sauce.
I also like this ginger salad: http://www.thefreelibrary.com/Ginger+...