Pickled Red Cabbage

Recipe by Trish, Published by In Fine Balance,  Adapted for Food Hub Members


  • 1 red cabbage
  • 75g sea salt
  • 325 ml cider vinegar
  • 125 ml balsamic vinegar
  • 500ml red wine
  • 325g white sugar
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 2-3 whole dried red chillies
  • Optional: 1 cinnamon stick, broken into three pieces
  • Optional: 6 cloves


  1. Remove most outer leaves of cabbage and cut into quarters. Finely shred the cabbage, leaving behind the tough inner core. Layer shredded cabbage in a bowl, sprinkle with salt in between layers and leave to sit for about 4 hours.
  2. Rinse and drain the cabbage, remove most of the salt and dry with a clean tea towel.
  3. In a small sauce pan heat vinegars, wine and sugar. Bring to a boil, stirring until sugar is disolved. Continue to boil until liquid has reduced by half.
  4. Using a mortar and pestle roughly crush all the spices except for the cloves and the cinnamon. Add the crushed spiced, along with the cloves and the cinnamon, to the vinegar and let sit, off the heat, for 30 minutes.
  5. Meanwhile, turn on oven to 225 degrees and wash 2 500ml canning jars and lids with hot soapy water. To sterilize, place clean and dry jars into the hot oven for at least 20 minutes before packing.
  6. Pack the cabbage into sterilized jars and using a fine mesh sieve, strain the vinegars over the cabbage. Seal and let cool. Keep refrigerated. Best if you wait 2 weeks before giving it a try to get a good pickle. Will last about 3 months. Makes 2 500ml jars.

Asian Beef & Noodle Soup


  • Joe's Kitchen Beef Broth 
  • 3 French shallots, thinly sliced
  • 1-inched thick ginger, sliced
  • 3 cloves of garlic, finely chopped
  • 4 tbsps Thai Green Curry Paste
  • 2 cups water
  • 270g Hakubaku organic dried ramen
  • Fish sauce to taste

Marinated Steaks:

  • 200g beef fillets
  • 1 Tbsp Thai green curry paste
  • 1 Tbsp cooking oil


  • Bean sprouts
  • Fresh coriander leaves
  • 1 lime, cut into 6 wedges
  • Fresh red chillies


  1. On a plate, mix 1 Tbsp Thai green curry paste with 1 Tbsp cooking oil. Coat the steaks with curry paste and marinate for 20 minutes if time permits. Grill the marinated steaks on a hot griddle pan on both sides and cook to your preferred doneness. Transfer to an aluminum foil and keep warm.
  2. In a 3.5 litres pot, add a teaspoon of cooking oil. When the oil is hot, add shallots and ginger and saute over low heat until aromatic. Add garlic and saute further until the garlic is aromatic.
  3. Add 4 Tbsps of Thai green curry paste and saute for a couple of seconds.
  4. Add beef broth and 2 cups of water. Cook the broth until bubbling. (While waiting for the broth to bubble, I suggest that you start thinly slice the beef.)
  5. Add the dried ramen to the beef broth. About 2 minutes before the recommended cooking time, check the broth for taste. Season with fish sauce to taste.
  6. When the noodles are cooked, scoop out the noodles to 4 individual bowls, add garnishes such as bean sprouts, coriander, chillies as well as the sliced beef.
  7. Ladle the broth over noodles and serve immediately with the lime wedges. Enjoy!

Cider-Braised Cabbage


  • 1 tablespoon canola oil
  • 2 cups sliced onion
  • 8 cups sliced green cabbage
  • 1 cup regular cider
  • 2 tablespoons whole-grain mustard
  • 1/4 teaspoon salt
  • 1 tablespoon cider vinegar


Heat a large skillet over medium-high heat. Add canola oil; swirl to coat. Add onion; sauté 2 minutes. Add cabbage, cider, mustard, and salt, tossing to combine. Cook, covered, 5 minutes. Uncover and cook 8 minutes or until cabbage wilts, stirring occasionally. Stir in vinegar.

Mesclun & Pea Shoot (or Snap Pea) Salad

Recipe by Martha Stewart, Published by Yummly,  Adapted for Food Hub Members


  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh mint
  • 2 cups pea shoots (or try thinly sliced snap pea pods!)
  • 3 cups mixed baby mesclun
  • Coarse salt and freshly ground pepper, to taste


  1. Place lemon juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Tear 1/3 cup mint into small pieces, and add to vinaigrette. Let stand at room temperature for 1 hour.

  2. Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid.

  3. Toss together pea shoots, mesclun, and remaining whole mint leaves in a bowl, and arrange on serving plates. Drizzle vinaigrette over greens. Season with salt and pepper, and serve immediately.

Cabbage Chips with Dill Yogurt

Recipe by Alison Roman, Published Bon Appetit,  Adapted for Food Hub Members


  • 8 innermost green cabbage leaves, ribs removed, leaves cut into quarters
  • Olive oil (for brushing)
  • Toasted caraway seeds (for sprinkling)
  • Kosher salt and freshly ground black pepper
  • 1 finely grated garlic clove
  • 1 cup plain yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice


Preheat oven to 200°F. Divide between 2 wire racks set inside rimmed baking sheets. Brush with oil; sprinkle with caraway seeds and season with salt and pepper. Bake until crisp, 2–2 1/2 hours. Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.


Dill Potato Wedges

Recipe by CD Kitchen, Published by Yummly,  Adapted for Food Hub Members

Recipe by CD Kitchen, Published by Yummly, Adapted for Food Hub Members


  • 8 new red potatoes
  • 2 cloves garlic, minced fine
  • 1/4 pound butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 2 teaspoons dried dill weed



Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. 

Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute. Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.

Cheesy Cabbage & Potato Gratin

Andrew Scrivani for The New York Times

Andrew Scrivani for The New York Times

Published by New York TImes Cooking. Recipe by Martha Rose Shulman. 

Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.


  •  Salt
  • 1 large savoy or green cabbage (about 2 pounds), quartered
  • 1 pound baking potatoes, such as russets, peeled and sliced
  • 2 garlic cloves, peeled
  • 2 cups milk
  • ½ cup crème fraîche
  •  Ground black pepper
  • 4 ounces Gruyère, grated (1 cup, tightly packed) (IFH Note: cheddar or other "melty" cheese you have on hand will work well, too!)
  • 1 ounce Parmesan, grated (1/4 cup)
  • 2 teaspoons finely chopped or slivered fresh sage



Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.

Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.

Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.

In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.

Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.


Recipe By Damn Delicious


  • 2 tablespoons olive oil

  • 2 pounds stew meat, cut into 1-inch cubes

  • Kosher salt and freshly ground black pepper, to taste

  • 1 pound baby red potatoes, quartered

  • 4 carrots, cut diagonally into 1/2-inch-thick slices

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 3 cups beef broth

  • 2 tablespoons tomato paste

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon smoked paprika

  • 1 teaspoon caraway seeds, optional

  • 2 bay leaves

  • 1/4 cup all purpose flour

  • 2 tablespoons chopped fresh parsley leaves



  • Heat olive oil in a large skillet over medium heat.

  • Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.

  • Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.

  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

  • In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

  • Serve immediately, garnished with parsley, if desired.

Potato Salad


  • 2 lb. small red potatoes, peeled and quartered
  • 2 ribs celery, minced
  • 1⁄2 medium red onion, minced
  • 1⁄2 cup mayonnaise
  • 2 tbsp. dill pickle relish
  • 2 tbsp. finely chopped parsley
  • 1 tbsp. yellow mustard
  • 1 tsp. kosher salt
  • Freshly ground black pepper, to taste
  • 2 hard-boiled eggs, chopped


  1. Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.


Apple Cider Doughnuts

Published on June, 2011 by kingarthurflour.com


These cake-type doughnuts are a traditional New England harvest treat — apple-y, tangy, and delicious. Our version is baked, not fried; but don't worry, you'll never miss the extra fat! The shiny cider glaze on top is both tasty, and pretty.



  • 3 tablespoons boiled cider or thawed frozen apple juice concentrate*
  • 1 1/2 cups sugar
  • 2 tablespoons corn syrup or honey
  • 1/4 cup water
  • *If you use apple juice concentrate, add 1 teaspoon lemon juice; the concentrate isn't nearly as flavorful as boiled cider.


  1. To make the doughnuts: Preheat the oven to 400°F. Grease a standard doughnut pan.
  2. Beat together the butter, oil, sugar, salt, and spices.
  3. Beat in the boiled cider, then the egg. Scrape the bottom and sides of the bowl.
  4. Whisk together the baking powder, baking soda, Hi-maize, and flour.
  5. Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour.
  6. Spoon the batter into the pan, smoothing the tops.
  7. Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into one comes out clean.
  8. Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool.
  9. To make the glaze: place all the glaze into a saucepan. 
  10. Cook over medium heat, stirring frequently, until the sugar is dissolved.
  11. Bring the mixture to a boil, cover the pan, and boil for 3 minutes
  12. Remove the cover and boil for a few more minutes, until the syrup reaches soft ball stage, 240°F on an instant-read thermometer.
  13. Remove from the heat, and cool slightly.
  14. Carefully dip the doughnuts in the warm syrup; reheat the syrup if it's thickened too much. If you dunk them completely, place them on a piece of greased parchment or waxed paper, to set. If you dip just the tops, place them on a rack. Top immediately with chopped nuts, if desired. Note: any extra syrup will hold for up to a week, covered, in the refrigerator.
  15. Yield: 6 doughnuts.

Source: http://www.kingarthurflour.com/recipes/cider-doughnuts-recipe