TEN MILE FARM                   
cabbage recipes

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Grilled Cabbage with Bacon Blue Cheese Dressing
Rotkrautsalat (Red Cabbage Salad) 
Spicy African Kale and Yams
Napa Cabbage Salad 
Ruby Salad with Crumbled Feta & Spicy Pepitas 
Crunchy Cabbage Salad 

Grilled Cabbage with Bacon Blue Cheese Dressing 

1 head purple cabbage 
1 head white cabbage 
1 purple onion 
1 white onion 
1/3 cup extra virgin olive oil 
1/4 cup soy sauce 
3 Tbsp garlic, minced 
Fresh cracked pepper 
2 cup chopped roasted red pepper 

Blue Cheese Dressing ---- 
2/3 cup red wine vinegar 
1/4 cup sugar 
1/3 cup extra virgin olive oil 
2 Tbsp dried crushed italian herb blend 
1 cup crumbled blue cheese 

Slice the heads of cabbage and onions into 3 thick slices each and arrange on a baking tray with shallow sides. Mix together the olive oil, soy sauce and garlic. Drizzle over the cabbage and onion slices and sprinkle with pepper. Grill over medium hot coals until flavored and slightly tender, about 3 minutes per side. Remove from grill and chop. Place in a bowl with peppers. Toss with Blue Cheese Dressing. 

Blue Cheese Dressing: 
Mix together ingredients. Makes about 1 1/2 cups. 

Rotkrautsalat (Red Cabbage Salad) 

5 bacon slices 
1 tsp sugar 
2 Tbsp vinegar 
1/4 cup wine, red or white 
1/2 head red cabbage, shredded 
2 Tbsp vegetable oil 
1/2 tsp salt 
1/4 tsp pepper 
1 Tbsp caraway seeds 

Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar and wine to bacon fat, stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temp. 

Spicy African Kale and Yams 

1 large bunch Kale, 4 cups chopped, pressed firm 
4 cup Garnet yam, rinsed well, chopped 
1 1⁄2 tablespoon olive oil 
2 cup Purple cabbage, sliced 
1 1⁄2 cup Onion, chopped 
3 tablespoon soy sauce 
2 tablespoon salt, or to taste 
1 tablespoon minced garlic 
1 tablespoon ginger, peeled and minced 
1 teaspoon serrano chile, seeded and diced 
Hot Sauce, to taste 

1. Rinse and drain kale well. Steam kale and yams. Kale should still be colorful and yams should still have some firmness. 
2. While kale and yams are steaming, place oil in a large sauté pan and heat on medium high. Add onion, garlic, ginger and chili pepper, cook for 5 minutes, stirring frequently. 
3. Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of water if necessary to prevent sticking. Place in a large mixing bowl with remaining ingredients, add kale and mix well. 
4. Add yams and gently mix well. 

Napa Cabbage Salad 

yummie, fast, easy salad 

1/2 cup crushed unsalted peanuts, or use toasted almond slivers, or use toasted sesame seeds 
2 tablespoons olive oil or sesame oil 
  or 1 of each 
2 tablespoons rice vinegar 
1 tablespoon soy sauce 
1 tablespoon of fish sauce (optional) 
1/2 teaspoon sugar 
4 cups finely shredded napa cabbage 
1 cup carrots, shredded 
2 scallions or 1 whole spring onion, thinly sliced 
1 clove of garlic pressed, or use garlic scapes, finely chopped 
1 jalapeno, seeded and minced (optional) 
1/4 cup chopped cilantro, or thai basil
Freshly ground pepper 

1.  In a bowl, mix the oil, vinegar, soy sauce, fish sauce, sugar, garlic, and hot pepper if you want it spicy. 
2.  Mix the cabbage, scallions, carrots and cilantro, or basil,  in a large bowl and toss in the sauce. 
3.  You can chill this salad for up to four hours, or serve immediately.  When it is time to serve, add the nuts and season with pepper. Toss again and serve. 

Ruby Salad with Crumbled Feta & Spicy Pepitas 

For the beets: 

1 bunch small beets (4 to 5), trimmed and scrubbed 
2 to 3 sprigs fresh thyme or rosemary, or 3 fresh bay leaves 
1/2 tsp. kosher or sea salt 
1 Tbs. olive oil 

For the vinaigrette: 

1 Tbs. Dijon mustard 
2 Tbs. sherry vinegar 
2 Tbs. fresh lemon juice 
Kosher salt and freshly ground black pepper 
1/4 cup extra-virgin olive oil 
For the spicy pepitas: 
6 oz. pepitas (hulled pumpkin seeds, available in natural-foods or specialty stores) 
1 tsp. corn or peanut oil 
1 tsp. pure chile powder (such as New Mexico or ancho) 
3/4 tso. kosher salt 

For the salad: 

4 cups very thinly sliced red cabbage (from 1 very small head) 
1 medium red onion, very thinly sliced 
4 oz. (4 cups) mixed baby greens 
6 oz. feta cheese, crumbled (about 1/2 cup) 
6 oz. spicy pepitas (1 generous cup; see the ingredients above and instructions below) 

Roast the beets: Heat the oven to 400°F. Line a rimmed baking sheet with foil. Put the beets, herbs, salt, and a drizzle of olive oil in the center; toss the beets to coat. Fold the foil into a loose-fitting but tightly sealed packet around the beets. Roast the packet on the baking sheet until the beets are tender, about 1 hour and 20 min. Let the beets cool completely in the foil. When cool, use a paring knife to peel and slice the beets into wedges (six to eight per beet.) The beets can be roasted up to two days ahead and refrigerated. 
Make the vinaigrette: In a small bowl, combine the mustard, vinegar, lemon juice, 1?4 teaspoon salt, and a few grinds of pepper. Slowly whisk in the oil. 
Toast the pepitas: Heat oven to 375°F. In a small bowl, toss pepitas with corn oil, chile powder, and kosher salt. Spread evenly on a rimmed baking sheet and roast at 375°F until golden and fragrant, 6 to 8 min. (you'll hear them popping). Let cool completely on the baking sheet. If making ahead, store in an airtight container. 
Make the salad: Combine the cabbage and onion in a medium bowl and set aside. Up to an hour before serving, add the beet wedges to the cabbage and onions; toss gently with half of the vinaigrette. 
Just before serving, add the baby greens, half of the feta, and half of the pepitas; toss with the remaining vinaigrette. Arrange on a big serving platter and garnish with the remaining feta and pepitas. 

Crunchy Cabbage Salad 

8 anchovy fillets, minced 
4 garlic cloves, minced 
2 tablespoons white wine vinegar 
1/3 cup vegetable oil 
3/4 pound green cabbage, finely shredded (4 1/2 cups) 
3/4 pound red cabbage, finely shredded (4 1/2 cups) 
Salt and freshly ground pepper 

In a large bowl, mash the anchovies and garlic to a paste. Mash in the white wine vinegar, then slowly blend in the vegetable oil. Fold in the green and red cabbages and season with salt and pepper. Serve at room temperature or lightly chilled.