Tuesday, May 25, 2010

Giant Cabbage Update and Cabbage Salad Recipe!

As I mentioned earlier in the month, Pete from Moncton sent me some giant cabbage seed. I'd love to say that these are my giant cabbage seedlings, but sadly, they're not. Mine are just 1/2 the size of these. To rub salt in the wound, Pete sent me this photo to show me the progress of his cabbages. In the past, he has harvested cabbages that weigh 60 pounds!

While I'm on a cabbage note, I should say that one of our favourite ways to eat cabbage (perhaps not 60 pounds of cabbage though!) is in a cabbage salad with a warm balsamic dressing.

First, I thinly slice some cabbage - about 2 to 3 cups, depending on the amount of hungry people. Then, in a medium pan, I saute about 1/3 cup olive oil with 6 cloves of garlic until the cloves just start to turn golden. Remove from heat and take out the garlic. All you want is the flavour of the garlic, so you can dispose of the cloves. Pour the oil in a bowl and put the now-empty pan back on the heat. Add about 6 tablespoons balsamic vinegar, 4 tablespoons red wine vinegar and a heaping tablespoon of brown sugar. Heat over med-high for about 1 min and then add the olive oil back to the pan. Drizzle the hot dressing over the shredded cabbage, toss and serve immediately! For an extra treat, crumbled bacon can be added to the salad, just before you dress it!

Happy Gardening!

1 comment:

  1. There'll be no rubbing of salt until the fall when the cabbages get massacred to make sauerkraut!


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