Notes From the Farm

This Week’s Veggie Feast

Green Cabbage, Broccoli, Swiss Chard, Green Onions, Parsley, New Potatoes, Lettuce Mix and Mint

New This Week

Native to Europe, wild cabbage can still be found in its headless form that was known to be a source of food for ancient Egyptians, Greeks, and Romans. In Greece, the origin of cabbage was attributed to Zeus working himself into a sweat trying to explain two conflicting prophecies. Through years of cultivation, cabbage was developed into the large heads we are familiar with today. Of course cabbage can be turned into sauerkraut and makes for some great coleslaw, but this versatile vegetable also takes well to cooking, whether it is sautéed, braised, boiled, or grilled. Cooking cabbage gives off a pungent smell that is a result of a high concentration of sulphur compounds in the vegetable. The combination of thin slicing and brief cooking times can alleviate the strong flavor. Green cabbage pairs well with butter, olive oil, sour cream, cheddar cheese, parmesan, mustard, horseradish, caraway, dill, marjoram, potatoes, apples, apple cider vinegar, and lemon juice. Cabbage can last for a long time stored in a plastic bag in your vegetable crisper but its nutritive value decreases with time. Remove any wilted leaves before using.

Recipe

Lebanse Slaw (Salatet Malfouf)

Ingredients

• 16 ounces shredded cabbage (1/2 of a large green cabbage)
• 1/2 teaspoon salt
• 2–3 scallions, sliced
• 1–2 garlic cloves, finely minced or use a garlic press
• 1/2–1  cup parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 3 tablespoons olive oil
• 3 tablespoons lemon juice, and more to taste
• 1/2 teaspoon sugar
• 1–2 teaspoons zaatar (optional)

Instructions

Thinly slice or shred the cabbage and place in a large bowl with the salt. Toss. Add the scallions, garlic, herbs and toss again.

Pour in the olive oil, lemon juice and sugar and toss well. Taste and adjust lemon to your liking. You could let this stand 10-15 minutes after tossing, and then re-taste, letting flavors meld a bit.

Add zaatar to taste.

Source: Feasting at Home