Week #33 (1/12 & 15)

This week your basket contains: potatoes, JANUARY KING CABBAGE, carrots, parsnips, celeriac, red onions and garlic

January King is an heirloom cabbage that looks like a rose and tastes delicious. We leave a lot of the outer leaves on so that you can see how beautiful these cabbages are. The outer leaves can be used like collards—they are thicker and a bit tougher than the inner leaves, so should be cooked longer. If you remove the central rib, these leaves can also be used to make cabbage rolls:

HUNGARIAN STUFFED CABBAGE

1 head cabbage

3 Tbs. olive oil

8 oz. ham cut in ¼ in. cubes

6 cloves garlic, diced

1 onion

5 ½ cups chicken stock

1 1/3 cups cornmeal

½ Tbs. hot paprika

½ Tbs. sweet paprika

6 oz. tomato paste

1 tsp parsley for garnish

1 sweet pepper cut into rings and seeded

Salt & pepper to taste

Sour cream

Remove the core from the cabbage. Bring a large pot of salted water to a boil and add the cabbage head. Watch the cabbage and remove the outer leaves with tongs as they become tender (it takes about 3-4 minutes per leaf).  Remove the thick ribs from the leaves and set them aside.  Repeat until you have 12-15 leaves.  Remove the remaining cabbage head, cut into thin slices and set aside.  Using a 4 qt. sauce pan, cook the ham in the olive oil until slightly browned.  Add the garlic and onion and cook until golden.  Add 2 ½ cups of the stock and bring to a boil.  Whisk in the cornmeal, hot paprika, salt and pepper. Place a cabbage leaf on a flat work surface and place ¼ cup of the filling in its center. Fold the top of the cabbage leaf over the stuffing then fold in half crosswise.  This should fully encase the stuffing.  Roll the leaf into a tight cone shape and set aside.  When all the leaves are filled, spread the sliced cabbage  in the bottom of an 8 qt sauce pan.  Sprinkle with sweet paprika.  In a bowl, whisk together the tomato paste and the remaining stock.  Pour this over the stuffed cabbage leaves, bring to a simmer, reduce heat and simmer approx. 45 minutes or until tender.  Transfer the stuffed cabbage leaves to a serving platter, strain the sauce (removing the sliced cabbage) and spoon the sauce over the stuffed leaves, garnish with parsley, sliced pepper rings and sour cream.  Sprinkle with additional paprika.  Adapted from Saveur #159, October 2013

Parsnips and celeriac both pair well with potatoes, either added to mashed potatoes or roasted alongside cubed potatoes.

LOW-FAT POTATO AND CELERIAC FRIES

Another great idea that came to us is a method for making very low-fat French fries.  We have used this with potatoes, celeriac and parsnips with great results.  Simply chop your roots into fries.  In a large Tupperware container with a lid mix 2 Tbs olive oil with a teaspoon or so of mustard (vary the amount to you r taste).  Add the fries, close the lid and shake so that the fries are evenly coated with the mixture.  Bake in a 350 degree oven for 30-45 minutes turning the fries over occasionally until the fries are evenly golden brown.

If you have tried some of our savory parsnip recipes, but are not a fan, you should try making parsnip cake. Like a zucchini bread, this cake is moist and sweet.

PARSNIP CAKE

1 1/4 cups salad oil

1 1/4 cups sugar (or equivalent honey)

2 cups flour

1 Tb baking powder

1 Tb baking soda

2 tsp cinnamon

1/4 tsp salt

3-4 eggs

3 cups grated raw parsnips

1 1/2 cups finely chopped nuts (pecans, walnuts, or almonds)

Thoroughly combine oil and sugar.  Sift together dry ingredients.  Add to oil and sugar mixture, alternating with eggs and beating well after each addition.  Mix in parsnips, then nuts.  Pour into greased pans or spoon into muffin tin.  Bake in preheated 325 degree oven until cooked through (1 hr and 10 minutes for cake and approx. 20 minutes for muffins). From The Victory Garden Cookbook by Marian Morash.

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