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Cabbage

Colcannon

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Recipe shared by Diane Whitten, Cornell Cooperative Extension

Colcannon is a traditional Irish side dish that is versatile and delicious. In Irish history, Colcannon was traditionally made on the first day of spring using cabbage. It was also made at Halloween using kale instead of cabbage.

Servings: 8
Serving size: 1/8 of recipe

Ingredients
*Ingredients currently available at the farmers’ market
3 pounds russet potatoes*
1 Tbsp olive oil
1 small onion, diced*
2 cloves garlic, minced*
3 cups shredded cabbage (or kale)*
Salt and pepper to taste
¼ cup butter, divided*
1/3 cup low fat milk*

Instructions
1. Peel and dice potatoes. Place in a large pot and cover with water by one inch. Bring to a boil, covered, over high heat.
2. Remove cover, reduce heat to medium and allow potatoes to cook for 12-15 minutes, until tender when pierced by fork.
3. Meanwhile, heat olive oil in a large skillet. Add onion and garlic. Cook, stirring occasionally, until onion is softened, about 3 minutes.
4. Add cabbage, season with salt and pepper and cook until soft, about 5 minutes.
5. Drain potatoes and return to pot. Season with salt and pepper. Add two tablespoons of the butter and milk. Mash.
6. Fold in the cabbage mixture. Top with remaining butter.

Nutrition information: 199 calories per serving; 7.8 grams fat, 4.0 grams saturated fat, 16 mg cholesterol, 61 mg sodium, 29.8 grams carbohydrate, 4.9 grams fiber, 3.7 grams sugar, 3.7 grams protein

Coleslaw with Greek Yogurt

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Adapted from the recipe featured in Healthy Seasonal Recipes, shared by My Saratoga Kitchen Table

Serves: 10

Ingredients
*Ingredients currently available at the farmers’ market
● ¼ small sweet onion
● ½ cup plain Greek yogurt*
● ¼ cup mayonnaise
● 1 Tablespoon white vinegar
● 2 teaspoons sugar
● 1 teaspoon Dijon mustard
● ½ teaspoon salt
● ¼ teaspoon celery seed
● ¼ teaspoon black pepper
● Small green cabbage*
● Small red cabbage*
● 1 cup shredded carrots*
● ¼ cup minced celery
● 2 Tablespoons parsley*

Instructions

  1. Using a food processor, shred green and red cabbage. Then use the grater attachment to grate the carrots. Set aside cabbage and carrots aside.
  2. Grate the onion. Scrape grated onion into a large bowl. Add Greek yogurt and mayonnaise. Whisk to combine.
  3. Add vinegar, sugar, mustard, salt, celery seed, and pepper. Whisk to combine.
  4. Add cabbage, carrots, celery, and parsley. Toss to coat.
Coleslaw by Pattie Garrett

Simple Summer Slaw

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SUMMER SLAW


Adapted from recipe by Martha Rose Shulman featured in New York Times Cooking
Serves 6 to 8
Prep time: 10 minutes

INGREDIENTS

*Ingredients currently available at the Saratoga Farmers’ Market

  • 3 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon local honey*
  • Salt to taste
  • 2 teaspoons Dijon mustard*
  • 3 tablespoons olive oil*
  • ¼ cup plain low-fat yogurt*
  • 2 large carrots (about 8 ounces)*
  • 6 radishes*
  • ¼ medium red cabbage (about 1/2 pound)*
  • 2 apples, preferably tart ones, quartered and cored*
  • 1 to 2 ounces feta cheese, crumbled (optional)

PREPARATION

  1. Whisk together the lemon juice, vinegar, salt, mustard, oil, and yogurt.
  2. Shred the carrot, radishes, cabbage, and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage, you can use a chef’s knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.

Cooking Notes: For advance preparation, this will keep for 4 or 5 days in the refrigerator.