CSA Week 25 - The End

This was the last week of our CSA share - all storage vegetables:

• Potatoes (6)
• Red Cabbage (1 head)
• Carrots (2 bags)
• Onions (4)
• Beets (7)
• Butternut Squash (1)

We now have a lifetime supply of carrots, because we still have carrots from several weeks ago and because we accidentally took two bags (Miss M. dropped one in my tote while W. was picking up another and we didn't realize it until we were home). We also have at least a winter's worth of cabbage - both red and white. Luckily I've found two simple and wonderful recipes for cabbage. The first is red cabbage braised in the oven - there's hardly any preparation beyond chopping and it cooks unattended. The second is white cabbage browned in butter - in this case, it's all about the technique, and it's good in the way that browned brussels sprouts are good.

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Braised Red Cabbage (adapted from Riverford)

1 lb red cabbage (about a 1/3 of a head)
1 medium onion
1 clove garlic
1 apple
1 t. ground allspice
1 T. brown sugar
3 T. red wine vinegar
salt & pepper
2 T. butter

1. Pre-heat the oven to 300F. Finely shred the cabbage, finely chop the onions and garlic and peel, core and finely chop the apples.
2. Toss together the onion, garlic, apple, allspice, brown sugar and salt & pepper to taste.
3. Arrange a layer of cabbage in the base of a large casserole then add a layer of the onions/apple mix. Alternate the layers until all the ingredients are used.
4. Pour over the wine vinegar, dot with butter, cover the dish with its lid or some foil and bake slowly in the oven for 1 1/2 to 2 hours.

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Sauteed Cabbage (adapted from Ina Garten)

1 head white cabbage
3 T. butter
1 1/2 t. kosher salt
1/2 t. fresh ground black pepper

1. Remove the core and cut the cabbage in very thin slices, as if you were making coleslaw.
2. Melt the butter in a large saute pan over med-high heat. Add the cabbage, salt and pepper and saute for 10-15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Serve hot.