In today’s share my friend Janet Cassidy and I will be discussing cabbage! Cabbage is an awesome vegetable that is defiantly one of the best health foods of all time. One of my favorites to grow in my home garden is a red cabbage that I use in a stir-fry. I will share the recipe at the bottom of this post for you today along with additional links from Janet’s food preservation. Cabbage is rich in compounds that protect us from cancers and the signs of aging according to health experts. Be sure to check out the playback or join the conversation live featured on the link below.
Listen to the Podcast NOW!
Janet and I have a great time in person and on live streaming from our home gardens and kitchens. I’ve put together the live stream audio onto a podcast presentation I know you will love to listen in on at your convience. Be sure to check out other Podcasting episodes that are featured on iTunes, Google Play and YouTube.
** This post will be edited after 11 :30 am Tuesday presentation to include the video, additional links and a podcast download.
As a home gardeners there are many reasons to grow cabbage. The best time to grow cabbage is in late spring and late summer into autumn because they grow best during the cool season. Not only are the different cabbage varieties that are part of the brassica family loaded with nutrient they are also great for healing. Red cabbage leaves have natural antiseptic properties and can be applied directly to wounds to encourage healing and comfort. Below are a few varieties mentioned in todays presentation that are great to grow in our home garden.
A big problem I have with growing many cabbages is defeating bugs that love the cabbage almost as much as I do. I keep it organic by applying a soap mix to the plant in early morning after watering or an organic insect spray you can purchase on Amazon.
Now the fun part … cooking up the cabbages! Below are a few of the links mentioned in the video in today’s presentation. I’ve also included a printable recipe featuring Cabbage and Walnut Stir-fry that I enjoy cooking up year-round for my family to enjoy.
Below is the recipe I mentioned in the live stream featured above. I hope you enjoy the tofu addition…. it is amazing and super easy to cook up as a side or as the meal.
Cabbage and Walnut Stir-Fry
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6 oz. (about 2 bunches) of bok choy
6 oz. red cabbage
4 tablespoons of peanut oil
1 tablespoon of mushroom infused olive oil
1 clove of garlic
4 scallions, trimmed
4 oz. of firm tofu (optional)
1 tablespoon of lemon juice
1/2 cup of Walnut halves
1 tsp. Dijon Mustard
salt and pepper
2 tablespoon of poppy seed to garnish with a little slice of spring onion
Thinly shred the white and red cabbage with food processor or sharp knife - set aside.
Heat stir fry skillet with oil - swirl pan around carefully to coat the hot skillet.
Add garlic, cabbage, scallions and tofu - stir frying for 5 minutes.
Add the lemon juice, walnuts and mustard to the hot skillet and stir to combine thoroughly, season with salt and pepper to taste cooking and additional 5 minutes.
Transfer the stir fry to a warmed Serving bowl, sprinkle with poppy seeds and serve immediately.
Be sure to come back for more great recipes! BrenHaas.com
This recipe was originally from a grocery store publication titled: ‘100 Best Healthy Foods’ that I ended up changing to fit with the produce we had and enjoyed. I will add a photo to this recipe later tonight because we are having this dish for dinner.
Thank you for stopping by my site today and checkout the cabbage presentation. I hope you will leave a comment below with suggestions for Janet and I. Let me know what you’d like to learn to grow and or cook up in your home garden!