Tierra Vegetables-purveyors of the very finest! Lee and Wayne James, a brother and sister team, operate an unusual 15-acre farm in Healdsburg, 70 miles north of San Francisco. While most of their farm is devoted to market garden vegetables and to a small vineyard, their true love lies in growing chiles. 20 varieties they sell fresh, dried or smoked. They also sell 15 varieties of fresh sweet peppers and sweet chiles. They also raise a small flock of Shetland sheep! Tierra Vegetables-purveyors of the very finest

Cabbage for Those that Hate Cabbage
from Recipezaar.com---thanks, Lisa!

2 tablespoons butter or margarine
1 tablespoon canola oil
8 cups shredded green cabbage (about 1 normal-sized head)
1 tablespoon packed brown sugar
3-4 garlic cloves, minced
1 tablespoon red wine vinegar,
salt, fresh ground black pepper

1.) In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.
2.) Sauté until the cabbage is limp, about 5 minutes or so.
3.) Reduce heat to medium-low and stir in vinegar.
4.) Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you,
continue to cook for a few more minutes.
5.) Add salt and pepper to taste and serve.

 

Cheryl’s Cabbage Salad
thanks to Jodi for giving us this recipe

3 Tbsp rice vinegar
1/4 cup oil
1 Tbsp soy sauce
2 Tbsp sugar
Mix the above in a bowl.
Toss this dressing onto 1/2 small cabbage, cut in slivers mixed with 2 - 3 small green onions, chopped.
Just before serving add 1/2 Tbsp toasted sesame seeds or slivered almonds and toss well again.


Butter Braised Cabbage**
from The Victory Garden Cookbook by Marian Morash

4 - 6 Tbsp butter
2 - 3 tsp curry powder (optional)
8 cups finely chopped cabbage
Salt and freshly ground pepper
Heat 4 Tbsp butter with curry powder (if you use it) in a large saute pan. Add the sliced cabbage and stir to coat with butter. Cover, lower heat, and cook gently for 5 - 6 minutes, stirring occasionally, until the cabbage is tender. Season with salt and pepper. Add additional butter if desired.

Broth-Braised Cabbage
from The Victory Garden Cookbook

8 cups finely shredded cabbage
1/2 cup chicken or beef broth
Salt and freshly ground pepper
2 Tbsp butter, optional
Put all ingredients in covered saucepan, bring to a boil, and cook for 5 - 6 minutes or until just tender, stirring or tossing occasionally. Or, cook covered in a preheated 350 degree oven for 20 minutes or longer, until tender. The timing depends on the cabbage.
-Substitute wine for broth or butter
-Use bacon or other fat
-Add herbs
-Add sauteed onions/ garlic
** Cut both recipes in half if you don’t have enough cabbage