2 cups shredded cabbage1 small celeriac, peeled and diced1 cup cooked or canned chickpea1/2 lb Italian sausage1 garlic cloves1/2 onion, diced2 tablespoons olive oil1 tablespoon apple cider vinegar5 cups chicken […]
For the Slaw: 3 cups baby bok choy, thinly sliced 1 cup red cabbage, thinly sliced 1 cup shredded carrots 1 mango, cubed 1/2 cup cilantro, roughly chopped For the […]
1 tablespoon plus 2 more tablespoons extra-virgin olive oil 1 medium head green cabbage, cut into 1-inch-thick rounds Coarse salt and ground pepper 1 teaspoon caraway or fennel seeds . Preheat oven to […]
The classic British dish that can be made a myriad of ways, of which this is only one basic way. Said to be named after the sound the cabbage and […]
This is my standard winter salad. I store both cabbage and carrots in plastic bags in our fridge and they stay crisp and firm for months. The bright purple of […]
1 small savoy cabbage 1/3 cup walnuts 2 tablespoons cider vinegar 1 tablespoon lemon juice Salt and pepper ½ cup olive oil 2 tablespoons creme fraiche, heavy cream, or sour […]
A mild, quick version of the traditional fermented Korean pickle. 1/2 head savoy or napa cabbage 1 tsp. salt 3 scallions 1/2 tsp grated ginger 1 tablespoons toasted sesame seeds […]
1/2 cup red wine vinegar (or any other kind of vinegar) 1/4 cup water 1/4 cup sugar 1 teaspoon salt Boil and pour over thinly sliced veggies (kohlrabi, carrots, cabbage, […]
Salt 1/2 head cabbage, cored and chopped 1/2 pound cavatelli (or any other small pasta) 2 tablespoons extra virgin olive oil or butter 1 large or 2 medium leeks, including […]
2 tablespoons extra virgin olive oil, plus a little for garnish 1/2 onion, chopped 2 teaspoons minced garlic 2 cups vegetable stock or water 1/2 cup brown, white, or basmati […]
HATCHET COVE FARM 