Who Knew Cabbage Could Be So Delicious?

The Colorado Fruit & Vegetable Growers Association (CFVGA) Retail & FoodService July 20, 2016

The Colorado Fruit & Vegetable Growers Association (CFVGA) has teamed up with Chef Jason Morse, 5280 Culinary, to create and demonstrate on film produce-focused recipes. Today, CFVGA releases the first of these recipes: Braised Colorado Cabbage.

"This is a fantastic recipe that braises Colorado cabbage, carrots, onions and apples in beer," said Chef Jason. "It is easy to prepare, especially now when these produce items are abundantly available fresh from Colorado growers' fields and orchards."

Chef Jason recommends serving Braised Colorado Cabbage with Polidori bratwurst and spaetzle (a German-style noodle). It also tastes wonderful over mashed potatoes.

"Sunny days, mountain water and cold winters all contribute to Colorado being able to raise a wide variety of high quality fruits and vegetables, but the key element to successful fruit and vegetable production is the hard-working, conscientious growers who work hard to bring a cornucopia of produce to Colorado consumers," said CFVGA Executive Director Marilyn Bay Wentz. "Nutritionists tell us to fight obesity and illness by 'greening up our plates.' This recipe doesn't just taste good, it is full of fiber, vitamins and minerals."

Also featured in the video is CFVGA President Robert Sakata, Sakata Family Farms, Brighton, Colo. To view the video of Braised Colorado Cabbage preparation, visit the CFVGA Facebook page at: https://www.facebook.com/CFVGA/

View http://coloradoproduce.org/produce-directory/  for a directory of Colorado growers by produce item.  View http://coloradoproduce.org/health-nutrition/  for information on selection, storage, nutrition and recipes.

BRAISED Colorado CABBAGE

Serves 4              

Ingredients:

  • 4 slices Applewood bacon          
  • 1 small yellow onion, julienned
  • 1 teaspoon minced garlic
  • 1 large red apple
  • 1 cup red cabbage, shredded
  • 1 cup green cabbage, shredded
  • 2 teaspoons caraway seed
  • 3 tablespoons dark brown sugar
  • 2 tablespoons Applewood Smoked Salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken stock
  • 1 cup Colorado Ale

Directions:

  1.  On stovetop heat cast iron skillet or dutch oven on high heat.
  2. Add bacon and cook until rendered and bacon starts to caramelize.
  3. Add onion and garlic.  Saute in the bacon fat until soft and translucent.               
  4. Add carrots, apples and cabbage.  Saute for 5 minutes to soften.
  5. Add seasonings, sugar and mix well.
  6. Add chicken stock and Colorado ale.
  7. Cover and cook on medium heat for about 20 minutes
  8. Remove cover, stir well and continue to cook on medium heat until 80% of liquid has evaporated
  9. Adjust seasoning as needed.  If too much liquid evaporates add more stock.

Serve hot with Polidori sausage bratwurst or Kielbasa and spaetzle. It may also be served cold as a great side dish. 

This is one of several produce-focused dishes created by Chef Jason Morse, 5280 Culinary, with funding from the Specialty Crops Block Grant administered by the Colorado Department of Agriculture. See the CFVGA Facebook page for more recipes and nutrition information or log onto: http://coloradoproduce.org/

Source: The Colorado Fruit & Vegetable Growers Association (CFVGA)