December 3, 2012

Warm Cabbage Wraps

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Warm Cabbage Wraps


This recipe features local produce from 9 Bean Rows Farm, Providence Farm, Birch Point Farm and locally produced products from Food for Thought and Black Star Farms.


Ingredients

Farm fresh local red cabbage
Farm fresh local hakuri turnip
Farm fresh local red onion
Local olive oil
Farm fresh local dried cranberries
Caraway seeds
Fennel seeds
Anise seeds
Local cherry honey mustard
Local verjus

Farm fresh local pac choi

Directions

Slice three cups red cabbage. Slice one cup hakuri turnip into matchsticks. Slice one half cup red onion.

Warm one tablespoon olive oil in a large metal skillet over medium heat with cabbage, turnip, onion in metal skillet with one half cup cranberries, one half teaspoon caraway seeds, one half teaspoon fennel seeds, one half teaspoon anise seeds and one quarter teaspoon sea salt. Stir and cook for five minutes.

In a glass jar, add three teaspoons verjus, two teaspoons olive oil, one teaspoon cherry honey mustard and one quarter teaspoon pepper. Stir dressing into cabbage salad and continue to cook for two minutes.

Remove pac choi leaves from stems. Add two tablespoons warm cabbage salad to pac choi leaves. Wrap and enjoy!