Beans and Greens of the Week

One of the cool things about Deborah at Nevermore Farm is that she lets me come help out sometimes in exchange for a discount on my box. I think of it as a win-win: I get awesome produce for cheap AND get to play in the dirt. Back in October, I spent a day weeding and laying out irrigation for the winter crops. In November, I spent a day putting in cabbage after cabbage. In my last box? I got one of those cabbages. Obviously there’s more than one day of weeding and putting the plant in the ground, but I’m so stinking proud of this cabbage.

Anyways, with this cabbage I wanted to go back to my Southern roots. I coated pinto beans with my homemade barbeque sauce, baked up some cornbread, and made Spicy Smothered Green Cabbage from Vegan Soul Kitchen by Bryant Terry. This stuff is delicious and taste just like my grandma’s, just without the bacon. Originally the recipe called for 2 tsp mustard seeds, but I didn’t have any in my kitchen, so I subbed in prepared mustard.

Spicy Smothered Green Cabbage

  • 2 tbsp vegetable oil
  • 1 tbsp mustard
  • 1 pinch red pepper flakes
  • 1 tsp sugar
  • 1 small cabbage, quartered, cored & shredded
  • 1/4 cup water
  • salt & pepper to taste

In a large skillet over medium heat, heat oil, red pepper, sugar and a pinch of salt. Cook for 2 minutes, then add cabbage and mustard, stirring until it wilts, about 5 minutes. Add water, stir to combine, cover, and allow to cook until the water has mostly evaporated, about 5 minutes. Season with salt & pepper to taste. Serves 6 to 8.

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