Another post combining two weeks of organic CSA veggies. And another recipe in our cabbage feature too!

Organic CSA vegetables week 28, 2011

Amelishof organic CSA vegetables week 28, 2011

Last week’s loot:

  • Romaine lettuce
  • fennel
  • flat leaf parsley
  • turnips
  • courgette (zucchini)
  • red berries
  • cauliflower

Organic CSA vegetables week 29, 2011

Amelishof organic CSA vegetables week 29, 2011

This week’s batch of Amelishof vegetables:

  • chard
  • curly red leaf lettuce
  • prunes
  • green beans
  • St. Jansui (tree onion)
  • capucijner peas
  • pointed cabbage

Yes, cabbage again — that means I can share another recipe with you!

Japanese Pickled Cabbage

Pickled cabbage (tsukemono)

In Japan, tsukemono are pickled dishes that contrast in texture and flavour to other parts of your meal. They can be served as side dishes, snacks or used as garnish. Pickled (Chinese) cabbage is often eaten with rice. Since I’m gaijin, I had it with noodles… :\ Here’s the recipe I took from The Vegetarian Table: Japan cookbook by Victoria Wise.

Now this is really easy so you have no excuse not to try!

Ingredients

  • 1 small cabbage (pointed, napa or green), washed, quartered, cored and finely shredded
  • 1/2 tablespoon sea salt
  • optional: 1/4 – 1/2 teaspoon minced fresh red chilli (I grown them on my balcony!)

Preparation

  1. Place cabbage and salt in a large bowl, toss together and knead the mixture with your hands until juices are released (about 1 minute).
  2. Scoop the cabbage in a mount, cover with a plate large enough to cover most of the surface but small enough to fit well inside the bowl. Top with a weight (i.e. heavy pan with water).
  3. Set aside until well wilted but still crunchy: 1-2 hours.
  4. Drain the cabbage.
  5. If serving right away: squeeze out most of the liquid without wringing dry. Transfer to a serving dish or individual plates and sprinkle with chili.
    Or to store: refrigerate for up to several days and squeeze out the extra moisture when ready to serve.

Types of tsukemono that can be made quickly like this are called sokusekizuke (instant pickles). They only hold well for a couple of days!

I usually hear people complain that they don’t know what to do with cabbage. So I was pretty surprised that I only got affirmative comments of cabbage lovers to on my previous recipe. I’m not a huge fan of this veggie myself, but am getting to appreciate it more and more with some fab recipes. So please share!

Join Beth Fish’s Weekend Cooking with a food related post!

Recipe submitted to the July Whip Up Something New! Challenge hosted on Joyfully Retired

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