Skip to content

The Cookstr Weekly: Cabbage, Cauliflower and Brussels Sprouts

January 23, 2014
January is the month of health, with gyms packed to the gills and salad ingredients flying off the shelves at grocery stores. This can be a wonderful opportunity to take up a new sport or discover a hidden love for meditative yoga, but it can also lead to disappointing things. Like produce purchased out of season.
 
In the great rush to stuff our fridges with whole foods, it’s especially important this time of year to keep seasonality in mind. If you aren’t a big fan of raw tomatoes, trying to force yourself to like them in late January certainly isn’t going to help matters. But there are plenty of vegetables (beyond the root vegetables that you’ve been eating since September) that take advantage of seasonal bounty in innovative recipes. Different varieties of cabbage, delicate leeks and brussels sprouts, and nutty, toothsome cauliflower are great places to start.
 
Warmest regards,
Kara Rota
Editorial Director
Cookstr

  Punjabi-Style Cabbage
  by Anupy SIngla

This recipe works well whether you prepare it in a slow cooker in four hours, or on the stovetop in about twenty minutes. Indian spices pair with basic white cabbage and a handful of peas you’re likely to have in the freezer, creating a dish that you can use as a filling for pita, naan, or tortillas, topped with a bit of yogurt. Or you can serve the cabbage over brown basmati rice, for a healthy take on comfort food that brightens up the coldest days. Much better than eating tasteless asparagus or wimpy zucchini this time of year.

  More Winter Produce Recipes from Cookstr
 

Roasted Savoy Cabbage with Raisins by Tom Colicchio

Leeks with Greens by Hugh Fearnley Whittingstall

 
 
Cheesy Potato and Cauliflower Chowder by Ken Haedrich
 
 
Brussels Sprouts and Udon Noodles in Miso Sauce by Lorna Sass
 
 
  by Gina DePalma

“The steps to making good biscotti are numerous but not at all difficult. At Babbo, the entire pastry staff pulls together in a marathon session of rolling, baking, slicing and toasting in order to make hundreds of biscotti at once. At home, lacking the appropriate team of assistants, I make biscotti on gloomy, rainy days. It cheers me up, simultaneously occupying my hands and freeing my mind, and I never feel guilty about taking my time. When I am finished, I stand back and survey the stacks of perfectly formed and toasted biscotti, as pretty as those in the corner coffee shop, and much tastier.” 

- Gina DePalma 
Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make Cookstr.com even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding - and we can do that best when you let us know what you want!

 

About these ads
One Comment leave one →
  1. January 25, 2014 8:02 am

    I know this site presents quality based articles or reviews and
    extra stuff, is there any other site which provides these
    kinds of data in quality?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 29 other followers

%d bloggers like this: