My garden (and my friends’ gardens) produced an overabundance of cabbage this year. What to do with all that cabbage?
Fortunately I enjoy cabbage, but I usually prepare it as a side dish. In order to use sufficient quantities this time, I decided I needed to come up with a main dish.
After two trips hauling cabbages into the house this fall, I returned to the garden to see what else might be left. I found some rainbow carrots (colors range from deep purple to red to the common orange to white). They were scattered in random places around the carrot bed, the stunted plants I’d passed over during initial harvests. Once the bed was emptied of the larger, healthier plants some of the “runts” had gone on to thrive. Some of the resulting roots were stubby, some were doubles (two carrots on one plant), but all were beautiful colors, firm, crunchy and delicious. Sliced up they would look just like their more beautiful siblings.
Scallions were the only other vegetable I could find still growing. Again, they were the onion bed leftovers–short stems and in a wide range of thickness.
As I cleaned and trimmed everything in the kitchen sink, I pondered how to combine the vegetables into something marvelous. In the pantry, I found a few remaining potatoes from a friend’s garden, and in the fridge were some jalapeno peppers and a couple of ears of corn from Boxx Berry Farm that needed to be cooked soon.
Flavors were beginning to merge in my imagination. A baked dish, cabbage at the heart of it, other vegetables for color and depth of taste, all brought together with a basic white sauce–yes, that should work perfectly! The recipe below was the result.
- Prep Time:
- Cook Time:
- Ready In:
1 hr 15 min
- 1 tsp salt (see Exceptions)
- 1 medium cabbage, cut into 8 wedges, core removed (home garden, Lummi Island)
- 4 Tbsp butter (Breckinridge Farm, Everson)
- 1 cup carrots, sliced (I used rainbow carrots–home garden, Lummi Island)
- 2 cups potatoes, chopped into 1 inch cubes (friend’s garden, Lummi Island)
- 1/4 cup scallions, sliced thinly (home garden, Lummi Island)
- 3 small jalapeno peppers, finely chopped (Boxx Berry Farm, Ferndale)
- 3 Tbsp flour (Fairhaven Organic Flour Mill, Bellingham)
- 1-1/2 cup milk (Twin Brook Creamery, Lynden)
Preheat oven to 375 degrees F.
Bring 1 inch of water with 1/2 tsp salt to a boil in a large Dutch oven or stockpot. When water is boiling, reduce heat to low, add cabbage wedges, and cover. Simmer for 10 minutes. Drain well and move cabbage wedges into buttered 9×13 inch baking dish.
Melt 2 Tbsp butter in same pan over medium high heat. Add carrots, potatoes, scallions, jalapeno peppers, and 1/2 tsp salt. Cover and cook about 7 minutes, stirring occasionally. Put in baking dish around cabbage.
In same pan, reduce heat to medium and add 2 more Tbsp butter and 3 Tbsp flour. Cook a minute or two to incorporate vegetable bits left in pan, then gradually add 1-1/2 cup milk. Continue cooking, stirring constantly, until sauce thickens to gravy consistency. Pour over cabbage and vegetables in baking dish.
Bake for 20 minutes, or until potatoes are soft.
Serve with corn on the cob or green beans.
Boxx Berry Farm Store, 6211 Northwest Road, Ferndale
Home gardens, Lummi Island
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham