Creamed Green Cabbage

This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Ingredients:
1 small head green cabbage, cored and shredded (about 10 cups)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ cup plus 1 tablespoon grated Grana-style cheese
1 tablespoon lemon zest
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. Bring 1-inch-deep salted water to a boil in a Dutch oven or large pot. Add the cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.

2. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1-2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add ¼ cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.

3. Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30-35 minutes. Let stand for 5 minutes before serving.

Sweet Cabbage Slaw

Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Ingredients:
5 cups shredded green cabbage, such as this week’s Savoy variety
1 cup sliced apples
2 tablespoons butter
¼ cup apple cider vinegar
2 tablespoons rye stout vinegar
1 tablespoon German style mustard
3 tablespoons water
¼ cup sugar
2¼ teaspoons salt
¼ teaspoon ground pepper
¼ teaspoon ground clove

Method:
1. Place butter, cabbage, apples and sugar into a large pot. Pour in the vinegars, mustard and water, and season with salt, pepper and the clove.

2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1½ to 2 hours. Serve at room temperature.

Caraway Seed Roasted Potatoes

These fragrant potatoes would be excellent served alongside this week’s brats and sauerkraut.

Ingredients:
2 pounds fingerling potatoes, washed and halved if on the larger size
2 tablespoons olive oil
2 teaspoons caraway seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)

Method:
1. Preheat your oven to 425°. In a large bowl, toss the potatoes with olive oil until evenly coated. Sprinkle the caraway seeds, salt, and black pepper over the potatoes, and toss again to distribute the seasonings evenly. Transfer the seasoned potatoes to a large rimmed baking sheet, arranging them in a single layer.

2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Stir or shake the pan occasionally to ensure even cooking.

3. Once the potatoes are cooked through and crispy, remove them from the oven and transfer to a serving dish. If desired, sprinkle the roasted potatoes with chopped fresh parsley for a pop of color and added freshness, plus a splash of rye stout vinegar.

Carrots Marinated with Garlic & Oregano

This room-temperature dish packs in the flavor and makes for a lovely side dish.

Ingredients:
1½ pounds carrots, peeled and cut into 2-inch-long matchsticks or thin diagonal slices
4 garlic cloves, peeled and minced
1 tablespoon fresh oregano
¼ cup red wine vinegar
¼ cup fresh parsley, minced
1 cup olive oil
Pinch red pepper flakes
Sea salt and fresh ground pepper

Method:
1. Whisk together garlic, oregano, red pepper flakes, vinegar, olive oil, salt and pepper in a large bowl.

2. In a large pot, bring water to a boil, adding 1 tablespoon salt. Add carrots and cook until just crisp-tender, about 2 minutes.

3. Drain carrots and add to marinade, letting sit in fridge overnight. When ready to serve, return to room temperature and adjust seasonings if needed. Transfer to serving platter and top with parsley.

View Complete Recipe Index

this week's recipes
st. patrick’s day feast

farm & garden notes
hi, march

workshops & events
new classes!

archives