Apples, cabbage, carrot, onion, potato, turnip, and winter squash are all in season right now so listen up New York.
Eating in season is the tastiest and most affordable way to enjoy your fruits and vegetables. Check the Seasonal Foods gadget on the bottom of this page to view what is growing in other locations or to see what will be sprouting here soon.
All items must be checked for bugs, but cabbage can be especially intimidating.
Here is a debugging guide published by The Orthodox Union.
This is the section on cabbage:
Type of insect: Thrips or cabbageworms
Location of insect: Most often in the six outermost leaves
Method of Inspection: Green cabbage: Detach loose leaves; discard. Core and split the cabbage in half. Peel three layers from each half; check both sides of these six leaves under direct light. If no insects are found, they and the remaining leaves of the head may be used without further checking. It is recommended that the remaining leaves be washed before use. If three or more insects are found, the remaining leaves must be washed and checked.
Red cabbage: Detach loose leaves; discard. Core and split the cabbage in half. Wash both sides of each leaf; wash in a colander if shredded; no inspection necessary.
Also in the article:
Bagged leafy vegetables that are not as frequently infested as romaine lettuce (such as cabbage) should be spot-checked in one’s own home before use.
This winter we have been replacing our Shabbos chicken soup with my husband's family's hearty (and easy!) cabbage soup recipe. Enjoy!
Country Cabbage Soup
1 lb - 1.5lb ground beef
1 tsp. oil
1 clove garlic, minced
1 medium onion, thinly sliced
1 small head of green
cabbage (about 1¼ lb) or bag of shredded cabbage
1 medium carrot, diced or handful pre-shredded carrot
2 tsp. salt
½ tsp whole peppercorns
1 bay leaf
4 cups beef broth
4 cups water
2 tbsp. soy sauce
Brown beef in pan with oil. Add garlic and onions. Saute until meat has lost it’s pinkness. Drain excess fat, if any.
Add
cabbage, carrots, salt, peppercorns, bay leaf, broth and water. Heat to simmering. Cook until
cabbage is tender, about 10 minutes (less for bagged cabbage).
Add soy sauce, simmer 5 minutes more. Serve immediately or hold on low heat for 1 hour before serving.
Posts
