Cabbages and Kale

Cabbages and Kale. In an admirable effort to keep fresh vegetables in menus and on the table, many of us have wisely turned to the members of the plant Brassica Oleracea.

Everything from cabbages and cauliflower to kohlrabi and kale is in the family and they store well, cook beautifully, and work well in fresh items like salads as well. But … sometimes we’re not sure how to use them even though we know they are good for us.

That’s where this guide (and even more recipes to be found by keyword search) come in. You knew about coleslaw, but if you fire up your grill and work some chicken into the mix, you’ll have an amazing main dish meal. And kohlrabi, while crunchy and sweet almost like apple, is amazing in crispy fried fritters.

Below, we’ve shared ten of our favorite recipes involving the family Brassica Oleracea. Find a few and add them to your menu plans. You’ll be adding lots of great nutrition to your table and using vegetables that can truly carry us through this challenging time.

  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ tsp. coarse salt
  • ¼ tsp. cayenne pepper (you can also use chipotle pepper or if you prefer less heat, smoked paprika)
  • ½ c. canola oil (enough for ¼-inch depth in your skillet)

Prepare the vegetables by cutting the leaves off the kohlrabi and peeling the bulbs. Peel the carrot. Shred the vegetables using a food processor or a box grater. Squeeze the shredded vegetables between 2 sheets of paper towels to remove the moisture, then add them to a mixing bowl with the egg, salt, and cayenne pepper. Mix to combine.

Place the oil in a large skillet (enough for ¼-inch depth). Heat it over medium-high heat, then place small patties of the fritter mixture into the oil. Fry the patties on one side until they are browned, then carefully turn them and fry them lightly on the other side. Remove the patties and place them on a plate lined with a paper towel to drain away from the excess oil.

Serve the fritters hot. They are wonderful when topped with fresh chopped tomatoes & herbs or spicy mayonnaise.

  • Yields: 2-3 servings
  • Preparation Time: 30 minutes
  • 4 slices thick-cut applewood smoked bacon, chopped
  • 1 pound fresh Brussels sprouts
  • ¼ c. apple cider

Fry the bacon in a nonstick skillet over medium-high heat until nearly crisp. Add the sprouts and continue cooking for another 10-15 minutes until the bacon is crisp and the sprouts are tender.

Carefully add the apple cider and cook, stirring constantly, until the cider is thickened and the sprouts and bacon are coated. Serve warm.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

To say these are trying times is more than just an understatement. It’s nearly laughable. Between wondering where all the toilet paper went and attempting to work from home (if you’re lucky) while getting your kids to do something beyond look at screens

(again, if you’re lucky), there’s that ever-nagging question that somehow doesn’t manage to take a break-even during the throes of a global pandemic. What do I do with all these green things?

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