Schreiber & Sons CSA

Bobbie Bull
rjrdbull@earthlink.net | 4.242.150.62

Uta’s Napa Cabbage Salad

½ head napa cabbage, finely sliced
1 medium carrot, grated
few stalks of parsley, snipped or sliced
¼ c. red onion, minced
½ green pepper, finely chopped
May add chopped radiccio

¼ cup olive oil
¼ cup tarragon vinegar
2 Tbsp. sugar
¾ – 1 tsp. dry mustard
¼ tsp. salt
¼ tsp. coarsely ground black pepper
Whip dressing well with a wire whip.

Mix salad ingredients well in a large bowl. Toss with dressing.

Notes: This salad is even better with the “crinkly” cabbage we have received the last two weeks. I prefer using rice wine vinegar to tarragon vinegar. Yummy and great for picnics as the ingredients can be out of the refrigerator for awhile without worry.

Elizabeth Golovich
http://www.101cookbooks.com/index.html |

This recipe comes from the 101 Cookbooks website. Heidi Swanson creates some fabulous recipes! When I made this recipe, I made a couple changes. I used unsalted roasted peanuts and didn’t toast them because I was short on time. I also left out the jalapeño, but didn’t miss it at all. I doubled the recipe for a recent picnic and there was only enough left for one serving when all was said and done. I found that my mandolin worked really well to shred the cabbage too!

1 1/2 cups unsalted raw peanuts
1/2 of a medium-large cabbage
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeño chile, seeded and diced
3/4 cup cilantro, chopped

1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon + fine-grain sea salt

In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (opt), and cilantro in a bowl.

In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too earl and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

Serves 6 as a side.

1 to 1 ½ # lean ground beef

2 medium onions, chopped

1 cup of celery with leaves, chopped

2 medium potatoes, cubed

2 carrots, thinly sliced

½ head medium cabbage, sliced thinly

1 12-oz. can V-8 juice

1 ½ quarts water

3-4 beef bouillon cubes

½ tsp. marjoram

1-2 tsp. salt

¼ tsp. pepper

Brown ground beef and onion in a Dutch oven; drain fat. Combine remaining ingredients. Simmer 15-20 minutes or until vegetables are tender.