Valley Bounty: Cabbage
Head of cabbage with drops of water on it, close-up Purchase photo reprints »
With mid-winter upon us and farm fields covered in snow, fresh, local cabbage is still plentiful and delicious. Try this most basic of recipes: Slice a head of cabbage into wedges, 1- to 2-inches thick, removing the core. Melt butter in a pan with minced garlic and salt then add the cabbage. Cook a few minutes at medium-high heat until the wedges start to brown on one side, then flip them over, cover and steam at a low temperature until tender.
Valley Bounty is written by Kristen Wilmer of Community Involved in Sustaining Agriculture (CISA). Visit CISA’s website, www.buylocalfood.org, for more recipes and cooking tips.