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.
Cozy & Comforting Recipes
As perhaps more of us are cuddled up at home here (we sincerely hope you and yours are well!), now feels like just the time for a bowl of warm, comforting bowl soup, yes? Get cozy with our signature handcrafted tomato soup this week, perfectly complemented by fixings for a seriously-melty sandwich made from nutty Fontina and bread kissed with rich Gruyère cheese. Also included: Organic daffodils, a whimsical Swedish dish towel and Sauk Farm’s apple Verjus, which is sure to complement the box’s beautiful bevy of salad greens, too.
Here are a few recipe ideas for the week:
Double the Cheese Grilled Cheese Sandwich
Melty Fontina layered in between slices of Gruyère cheese bread? We say, yes please!
Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch.
Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
St. Patrick’s Day Feast Recipes
Just in time for St. Paddy’s Day and the arrival of spring on Monday, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to Brussels sprouts and Lacinato kale, plus garden-fresh herbs and peppery arugula greens. Complementing this beautiful bounty are all the ingredients for a feast inspired by the Emerald Isle: Imported beer, our housemade Irish carrot soup and soda bread kissed with flavorful raisins and caraway seed.
Here are a few recipe ideas for the week:
Potato-Leek Soup
This classic Julia Child recipe is always a home run!
Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots cookbook is a snap to do-ahead.
Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Roasted Cauliflower & Carrots with Mustard-Caper Vinaigrette
Tossed with our bright housemade vinaigrette, this makes for a super supper side.
Sautéed Leeks & Oyster Mushrooms
Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.
Cauliflower Purée
This creamy side dish from Martha Stewart is an excellent alternative to traditional mashed potatoes.
Rosemary-Honey Marinated Oranges
Kissed with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!
Braised Cabbage with Caramelized Onions & Apples
This simple recipe courtesy of Martha Stewart is wonderful side for chicken, beef or pork.
Ingredients:
1 head Gunma green cabbage
2 medium tart apples, such as Granny Smith, peeled, cored and cut into wedges
2 Cipollini onions, peeled, cored and cut into wedges
6 tablespoons butter
¾ cup apple cider vinegar
¾ cup water
Sea salt
Method:
1. Melt butter in a medium stockpot or Dutch oven over medium-high heat. Add sugar and salt, and stir to dissolve. Add apples and onion, in as close to a single layer as possible. Turn to coat in butter mixture. Let cook, shaking pan occasionally and turning over once, until sugar is beginning to caramelize and coat the apples and onions, about 10 minutes.
2. Add cabbage, vinegar, and water. Bring to just a boil. Reduce to a simmer, cover, and cook until cabbage is tender and liquid is reduced to a syrup, 25 to 30 minutes. If necessary, remove lid in the last 5 minutes and cook, uncovered, to reduce liquid to desired consistency; most of the apples will disintegrate.
3. Transfer to a bowl and serve immediately.
