Thanks to Kristyn for these recipes.
She says: "This is a really good cabbage soup that is a little different than the norm. The kids even liked it."
Cabbage & White Bean Soup
2/3 c. Cannellini beans (about 4 oz.), soaked over-night (or "quick-soaked"), drained and rinsed
5 T. Olive oil
sprig of thyme
6 oz. smoked ham, rind removed and cut in a 1/2-inch dice (1 cup diced)
2 medium onions (10 to 12 oz.), halved, cored and thinly sliced
2 cloves garlic, peeled & chopped
1 medium Idaho Potato (about 12 oz.), peeled, quartered lengthwise and sliced cross-wise 1/4-inch thick
12 to 14 oz. wedge of green cabbage, core removed and cut cross-wise in 1/4-inch ribbons (if the wedge is very fat, halve it lengthwise before slicing)
1 quart chicken stock (or low-salt canned broth)
Kristyn: "My favorite go to coleslaw recipe."
The Ultimate Coleslaw
Recipe courtesy Tyler Florence, 2007
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- Drizzle extra-virgin olive oil
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar or pinch
- 1 small head green cabbage
- Shredded carrot (optional)
In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.
- 4 kohlrabi bulbs, peeled
- 1 tablespoon olive oil
- 1 clove garlic, minced
- salt and pepper to taste
- 1/3 cup grated Parmesan cheese
1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.