We love cabbage and we know that we are not alone. There is no way that the lowly cabbage could play such a prominent role in so many diverse cuisines without being well loved by many a home cook. Here is a quick reminder that cabbage and Asian flavors go together like bread and butter. Mix all ingredients, and let sit overnight.
1 head green cabbage, thinly sliced
1 C rice vinegar
1/2 C chopped cilantro
4 scallions, green parts only
2 Tbs toasted sesame oil
2 Tbs soy sauce
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Community Supported Agriculture
Support Locally Grown Food
There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.
2 comments:
We love cabbage too. Our first sauerkraut from CSA cabbage just "ripened" (2 weeks). I convinced my skeptical wife that we should throw in some miso paste for flavor and fun. Made it taste more delicate. We've got 4 heads to kraut. Since this batch worked it's time to go big! We're going to throw in the dill and maybe the carrots next time.
nanoking,
I'd love to hear more about how you made the sauerkraut! Could you send it to Christiana as a post for the blog? Thanks!
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