The stem from one small head of cabbage
one small head of fennel
half of an apple or pear
the juice from one lemon
salt
olive oil
Cut Veggies: Using a grater or a Japanese Mandolin, cut the cabbage stem into paper thin slices. Getting really thin sections of cabbage is a must for this application--it helps to avoid that harsh, raw-cabbagey bite. So if you don't have a mandolin, I'd rather just grate the cabbage. Thinly slice or grate the fennel and apple. Reserve the fennel fronds for serving (as in the photo) or for another purpose.
Season: Mix the sliced or grated cabbage with a half teaspoon of salt and let rest for at least ten minutes and up to an hour. Discard any liquid that the stems give up. Mix the apple and fennel together with the sliced cabbage. Season to taste. (Start with a tablespoon of olive oil and the juice from half of a lemon. Add more salt if necessary.)
Store: In the refrigerator up to a week.
2 comments:
Renee,
I made, what I called "Stem and Leaf soup" in abundance this past summer using the stem and leaves of cauliflower, as well as kale and chard.
I also routinely use kale and chard stems, diced with my mirepoix for my veg soups....I just can't bare to throw them away, besides it has to add some sort of extra nutrition.....
And as far as broccoli stems....I can't believe people buy broccoli without the long thick stems. for one, I believe stores cut off the stems as the broccoli ages and sell it for more money calling them "broccoli florets", so you're paying more money for a less fresh veg (just my suspicion, I may be wrong...) My favorite way of preparing and eating broccoli stems is to, of course, peel off the outer touch layer, keeping the length of the stem and then cutting them into "sticks", same as you would carrot and celery, dipping them in a homemade dressing or spread with a little peanut butter!
I have never used the core of my cabbage however! I just assumed it was not desirable. Considering there's rarely a week that goes by that I don't eat some sort of "slaw" 3 -4 times,(I like to call them cabbage salads), it's not unusual for me to buy one green and one red cabbage and consume them weekly, I've never had to throw cabbage away.
Since cabbage stores so well I almost always make a cabbage salad when I have to throw together somehting for unexpected guests....I find most people never use this wonderful vegetable for their own homemade salads, using instead (if they even make and eat a salad, lol) the more popular baby greens, or pre packaged baby spinach.
Great tips, Tracy!
I have mixed feelings about the prepared veggie sections of the grocery store. On one hand, if it gets people to eat vegetables when the otherwise would not, they serve a useful purpose. From a cost standpoint, though, there is no comparison-- prepping your own vegetables is definitely cheaper and allows you to make use of every bit of the plant.
When I buy kale, I rip the leaves into little pieces, then cut the stems on a diagonal and saute them with a little garlic. I now enjoy the stems as much as the leaves!
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