A good place to start is with the cabbage (hard to use up) and the greens (they wilt fast). So here are a few ideas for you to try.
While visiting my dancing daughter in Atlanta I stayed at the Marriott in Dunwoody and tried their baked kale appetizer. I am pretty sure all they did was cut up kale, toss with a little olive oil, salt and pepper and bake until crisp (but not burnt!). They key to not burning the kale is to bake at a lower temperature than you would think. I baked mine at 275 for 12 minutes and it came out great!
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| Baked Kale |
3-4 kale leaves, center rib removed and torn into 2 inch pieces
olive oil cooking spray (or 1/2 tbs olive oil)
salt, pepper to taste
Spray cut up kale leaves with olive oil to coat (or toss with the olive oil). Sprinkle on salt and pepper to taste. Bake on a cookie sheet for 12 minutes at 275. Serves 2 as a snack/appetizer.
Also while in Atlanta we had lunch at a raw vegan place - Tassili's Raw Reality in the West End. All I can say is that if you ever get to Atlanta, this place is well worth a visit. It is a very simple, casual establishment in an old house. From the posters on the wall displaying the "ankh" symbol to the elaborate scarab, cartouche, and heavy necklace jewelry that was for sale on the porch, we could see that this place was owned and frequented by a group of people that are into some type of polytheistic religion that strongly looked like the religion of Ancient Egypt (Tasilli calls herself Tasilli Maat) and that this somehow ties into the raw vegan diet. Nonetheless we liked their food! They had a terrific kale salad that is making me crave chopped kale heavily coated with dressing. My wonderful daughter, Hannah, came up with a fantastic tahini dressing last summer that I love to use on kale. So here is a good option I found to use both the red cabbage and kale.
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| Kale and Cabbage Salad |
Kale and Cabbage Salad
For the salad:
1/4 head of red cabbage, chopped (about 4 cups)
1/2 bunch of kale, center rib removed and chopped
1 heirloom tomato, cut up
1 cup sliced scallions
For the dressing:
1/4 cup tahini
juice of 2 lemons
1 tbs white wine vinegar
2 tsp maple syrup
2 good pinches cayenne pepper
salt and pepper to taste
Place cabbage and kale in a large bowl. Whisk together dressing ingredients and pour over salad. Toss all together to coat thoroughly. Serve and enjoy! Serves 4.
Note: Since I am the queen of one dish meals, I served a little side of broiled tofu with this salad. Just cube the tofu and toss with about 1 tbs each of sesame oil and soy sauce. Broil on a cookie sheet for 7 minutes.
Finally, if you feel like doing a little more prep, I made this noodle dish to use up some of the cabbage and broccoli. As I said, I like to make one dish meals, so I added some red kidney beans to bulk it up and add protein. Tofu would be great in this too.
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| Rice Noodles with Cabbage and Broccoli |
Rice Noodles with Cabbage and Broccoli
8 ounces rice noodles (such as pad thai noodles), cooked, drained, and kept warm
1 tbs olive oil (or for more "asian" flavor use sesame oil)
3 cups cut up broccoli
2 cups chopped red cabbage
1/2 ounce dried shitake mushrooms, reconstituted in 1 cup boiling water for 5 minutes
1 cup red kidney beans, drained and rinsed
1 tbsp fresh ginger, minced
2 garlic cloves, minced
1 cup sliced scallions
For the sauce:
1 tbs siracha
3 tbs soy sauce
2 tbs mirin (rice wine)
1/4 cup vegetable broth
Heat oil in a large skillet. Stir fry broccoli about 3 minutes. Drain shitake mushrooms and add to pan with the cabbage. Cook about 3 minutes to wilt cabbage but still have it maintain some crispness. Add the garlic and ginger and toss for a minute. Add the kidney beans and toss to combine. Now add all the sauce ingredients and continue to stir fry to coat everything and heat through - about 3 minutes. Add the noodles and scallions and toss to combine. Serve at once. Serves 3-4.
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