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Cabbage Heads

I think I mentioned somewhere that my CSA is experimenting with a winter share this year. They've never done one before but for $400 we get 16 weeks worth of crops from November through March (or so). It sounded like a good experiment, so I bought in. Though the quantity of crops has not been as rich as the summer, the quality is still good.

That said, last week, I received a cabbage head, that's, well, bigger than Becky's head.

cabbage_head.jpg

(she's not happy up there because it's right after swim practice). Anyway...

At first, I thought I'd make Roasted Cabbage Rolls but then I saw this recipe in the March Bon Appetit, Cabbage and White Bean Soup with Sausage and it stuck in my head plus the Roasted Cabbage seemed too labor intensive and I didn't feel like it. So Wednesday, when I was at the farm market, and they had chicken apple sausage I decided to make the soup instead. Only problem, when I got home I realized I didn't have everything I needed. So this is what I came up with.

Cabbage, Sausage and White Bean Soup (my notes to their instructions are in parenthesis)

4 cups cabbage -- thinly sliced
2 large onions -- thinly sliced
10 ounces chicken and apple sausage -- halved lengthwise/sliced crosswise
15 ounces canned cannellini beans -- rinsed and drained
7 cups chicken broth, fat free (they used low sodium and 8 Cups))
1 cup water
2 cups baby carrot -- sliced
4 teaspoons olive oil (they used 4T olive oil)
2 tablespoons tomato paste (they used tube, I didn't have, so used canned)
1 tablespoon chopped fresh rosemary

Heat 2 teaspoons olive oil (they used 2T olive oil) in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges (my sausage wasn't cooked and theirs was - so I poached mine first until cooked), about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 teaspoons olive oil (again, they used 2 tablespoons) to same pot and heat over medium heat. Add leeks (I didn't have leeks thus the large onions, sliced) and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste (I didn't have tube, so just used normal canned), parsley (I didn't have parsley so just left it out), and rosemary and stir 1 minute. Add broth (they used 8C but I had 4, 14 oz cans, which is why I added 1C water), sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead - yep had this for lunch again the next day and it was good. I'm going to freeze what's left.

Each serving is about 1 3/4 cups - there were about 7 servings and each is 3 Weight Watcher points. I really liked this and will definitely make it again.

Per Serving (excluding unknown items): 177 Calories; 5g Fat (23.6% calories from fat); 12g Protein; 23g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 865mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.

Oh, and that big cabbage - I only used less than half. Last night, I sauteed cabbage and onions as a side dish to meat loaf and I still have 1/4 of that head of cabbage left in the fridge.

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Other Thinks (14)

I keep reading about CSA lately - it must be a sign!

sandrac:

That is one big cabbage! I have a fondness for mutant vegetables....I think goes back to my early days as a reporter. I was working at a small daily newspaper in Saskatchewan, where folks felt free to wander in with story ideas, or curiousities from nature that they thought would make a great photo!

My desk was near the newsroom door and one old fellow with no teeth used to come in from time to time with offerings from the garden. One day he came in and tossed a bag on my desk and gummed: "Dog sh----."

The newsroom was in an uproar, suspecting the worst, until he stuck his hand in the bag and pulled out: a dog-shaped potato. It really did look like a dog, if you were of a mind to see it that way.

Kim [TypeKey Profile Page]:

Chiocciola, do you have access to CSAs by you?

Oh, Sandra, well, then you should check out this post, Pornographic CSAs.

Cabbage rolls are so much work - the soup seems like a better idea.

Isn't it funny how many family members get dragged into the blog?

Sandra - those are my favourite fall fair exhibits - the mutant vegetables that look like famous folk.

Sandra:

Veggie porn -- I think you may have invented a new and freaky art form, Kim! Well done.

Kim [TypeKey Profile Page]:

Girasoli, CSA stands for Community Supported Agriculture. They're farms, where you buy a share of the harvest, and each week you pick up your portion. If you google them, you'll come up with tons of hits.

Dorit:

Hi Kim,
Stuffed cabbage is indeed time-consuming (but very yummy). Therefore I have a recipe called "un-stuffed cabbage" which is basically an easier way of making a yummy treat. Slice a lot of cabbage into a large aluminum pan. Sprinkle with caraway seeds (helps with digestion). Sprinkle with about a cup to cup and a half of rice (uncooked). Add a mixture that you have made in a pan of : sliced onions fried in oil, chopped meat, tomato sauce/paste and any or all spices you like to add. This goes on top. Add some water (for the rice to cook), cover and bake in oven about an hour and a half.

Kim, I would think so but I haven't looked in to it - will investigate. We do have some all year farmers' markets, though.

Kim [TypeKey Profile Page]:

Dorit, I'm going to have to try that with my mom's recipe.

Chiocciola, I wish we had real all year farmers' markets but ours stops around November. I guess I never thought of having a CSA in a city but I guess it's possible.

Kim, you inspired me to do a little research and I found a CSA with a pick-up point in the middle of DC! (Actually there were several.) I particularly like this one as they do a lot of work for lower-income families in teh area: http://www.clagettfarm.org/

We do have a year round farmers' market in Dupont Circle, too.

Kim [TypeKey Profile Page]:

Chiocciola, I thought you were in Baltimore? Would it be feasible to get to DC each week for a pick-up?

Sandra, I'll let you know if we get any good porn again this summer, ;D.

Kim, I am currently in Baltimore but only for two more weeks (I had a four month assignment here.) So I hope to go back to DC shortly.

Somehow lost your post to see what CSA is. Thanks for the answer. I found out through google that we do have CSA's here, but none where I live.

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