Quick Kimchi

A great way to use up a big head of Napa cabbage as well as many other ingredients from your box. Make a big batch at once and keep it in the fridge for lunches all week long. 

(makes a big bowl)

1 head Napa Cabbage
1 bunch scallions
1 bunch carrots
Any left over radishes or turnips from previous weeks
6 cloves garlic or 1 bunch scares
1 or 2" knob of ginger
3 t. salt
3 T. toasted sesame oil
3 T. rice vinegar
2 t. fish sauce
Crushed red pepper or hot sauce

Peel off and discard the outer storage leaves from the cabbage. Slice into very thin strips and place in a large bowl. Toss with the salt and set aside.

Chop up all the other vegetables into very thin slices. Toss with the cabbage, along with the sesame oil, vinegar, and fish sauce. Add hot sauce or red pepper flakes to taste.

Keeps well in your fridge as the flavors will continue to blend and mellow over time. Great for brown bag lunches throughout the week!

Cabbage Soup Three Ways

Green Cabbage- Savoy, Napa or green
4 tblsp butter
lg. onion
2 tblsp brown sugar
1/4 tsp. allspice
5 cups stock
fresh squeezed lemon juice, or white wine or rice vinegar to taste
salt and pepper to taste

Core and shred cabbage. Heat butter or oil in soup pan- add cabbage, onion, salt and pepper. Cook until cabbage and onion are tender at med. heat. Stir in sugar and allspice. Add water or stock and continue cooking for about 15 mins. Add a tblsp or 2 of lemon juice then serve.

Option 2- Asian style
Use Napa cabbage if possible- cook cabbage and onion in peanut oil- let the vegetables brown a bit. When you add the sugar, also add 1 tbsp. minced gresh ginger. Add 2 tbsp. soy sauce with the stock or water. Use fresh lime juice instead of lemon at the end.

Option 3- with potatoes and tomatoes
Add 2 med. potatoes, peeled and cubed along with cabbage and onions. Substitute scallions for onions if possible- reserve some for garnish. Just before adding stock of water, stire in 2 or 3 ripe tomatoes, cored, peeled and seeded, and roughly chopped. Also, 1 tsp. fresh thyme. Omit the sugar and allspice- garnish with scallions and serve.

Napa Cabbage Slaw

1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons toasted sesame or vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into very narrow slices
1 bunch scallions, sliced 1/2 cup coarsely chopped cilantro

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.