by Member Grace Taylor
A second recommendation for a delicious, fermented food featuring cabbage comes from member Grace Taylor. She crafted this Curtido recipe using veggies on hand from a few share weeks creating a versatile and delicious probiotic. After just a few days it’s ready for snacking, topping tacos, pupusas, and more. Give it a try!
Fermented foods are on a recent revival in the states, evidenced by the number of food blogs popping up touting the many benefits of adding fermented foods to the everyday diet. No matter if your new to this trend or you’ve been eating fermented foods since you were knee high to a grasshopper, it’s time to spice up that cabbage with an easy, yet delicious, homemade Kimchi recipe.
Bust out some of the leftover carrots and radishes, grab that gorgeous head of cabbage you just picked up; add in a few extra ingredients, and then wait patiently until the Kimchi is done. The waiting is the most important part. Enjoy!
Fried cabbage is a southern tradition, usually cooked with bacon. This particular variation is lighter and mildly spicy. A delicious weeknight treat to accompany any meal, or make it the main dish by adding in a variety of chopped vegetables of your choice. Carrots and peppers are particularly delicious. Want something even more substantial? Add onions and pasta for a lighter variation of Haluski.
2 tbsp butter or oil of choice
1 tsp sugar
1/2 tsp salt
1/4 tsp crushed red pepper
1/8 tsp ground black pepper
6 cups cabbage (1 head) chopped
1 tbsp water
Heat butter or oil over medium heat in a deep skillet. Whisk in seasonings, let cook for 1 minute. Add cabbage and water, toss to coat. Cook 5 – 7 minutes, until tender.