Boston Organics delivery

[magid]

Large box o' veggies.

• two medium eggplants
  
• two bunches of bright lights chard
  
• a bag of oyster mushrooms (half a pound)
  
• a head of cabbage
  
• a head of cauliflower
  
• three yams
  
• a pint of cherry tomatoes
  
• two stalks of broccoli

I've been lacking cabbage inspiration: all that comes to mind is either Asian slaw, or cooking it with apples, onions, and sausage. Any suggestions? (Other than stuffed cabbage; I'm really unlikely to make stuffed cabbage, despite how yummy it is.)

And on a not at all veggie note: I made maraschino cherries last week, letting frozen (ie, already pitted) cherries sit in maraschino liqueur. Nothing like the scary-colored corn-syrup bombs from the supermarket; they're very boozy. Now I'm looking for things to do with them, since I'm not in a fruitcake state of mind. First thought is making chocolate cake with cherries; second is some kind of pie. Other ideas?

Comments

[library-sexy.livejournal.com]

I cook cabbage March 17th with the corn beef, but that might not be what you are looking for :) Do you like it raw? Might make for a good salad, I have not tried myself but I can imagine.

[magid.livejournal.com]

I like corned beef, but I've never bought a raw one to cook; the kosher ones are $40-$50 each, which always seems like too much. (Which is why cabbage and corned beef or corned beef hash always sound good to me; I haven't had them nearly enough to get tired of them :-)

I'd want to shred it pretty darned fine to make a salad, and even then I'd worry it was too... I'm not sure what the right adjective is, but too something to be appealing to most people.

[magid.livejournal.com]

("it" in the second paragraph being cabbage, that is.)

[ruthling.livejournal.com]

i like cabbage with tofu in a stir fry. carrots go well. you can fake stuffed cabbage by using the leaves like lazagna noodles in a casserole.

[magid.livejournal.com]

I'd never thought of stir fried cabbage. Huh. Using in place of lasagna noodles: parboil first, or just layer as is?

[ruthling.livejournal.com]

i've never made it that way, but i saw a recipe somewhere. i suspect boiling them a little would help.

[magid.livejournal.com]

Sounds right.

[(Anonymous)]

I like to saute cabbage until right before the point where it would begin to turn brown.

I also like cabbage raw in salads and do not mind if the pieces are larger.

I recall you dislike cream cheese. Does this mean you do not care for cheesecake? Because the cherries would be good on cheesecake.

How about using the cherries in blintzes?

[magid.livejournal.com]

Sauteed like that, it sounds like the cabbage would pair well with onions.

Cheesecake is ok, but not something I make (something about acknowledging just how bad it is for me...), though I could top store-bought with cherries.

Blintzes I've never made, but this could inspire me. Or maybe (combining your suggestions) top cheese blintzes with the cherries. (Or, riffing off that, a fancy milchig luckshen kugel with cherries.)

Food for thought. Thanks.

[(Anonymous)]

Oooh, kugel could be yummy, and very beautiful.

[cellio]

Cabbage: soup?

Cherries: compote? I like the cake idea, though.

[magid.livejournal.com]

Soup! Why didn't I think of soup? (I mean, I've been thinking of what soup to make for Shabbat, and now I have more options.)

I like compote when I eat it, but the idea of it feels strangely "old person food" to me, which makes it less appealing to make. Weird, I know.

[(Anonymous)]

Compote makes me think of filling for hamentaschen, which in turn makes me think the cherries might be good hamentaschen filling.

[magid.livejournal.com]

Ooh, grown-up hamantaschen! (Maybe with some ground walnuts as a thickener.) This almost makes me want to make them this year. (I'm generally too lazy to make individual baked goods.) Hm...