White Beans and Cabbage topped with Oven Roasted Tomatoes
This is a recipe I modified from Heidi Swanson’s Super Natural Every Day cook book. I highly recommend making the Oven Roasted Cherry Tomatoes to add at the end. They add a lot of flavor to the dish. I recommend using bacon ends as they’re cheaper. I’ve used pinto beans, but really any bean you favor will likely be good in this recipe.
Ingredients 8 oz. bacon ends, chopped Oil leftover from making the [Read More]
This is a great way to have coleslaw ready for those family picnics … without the hassle of canning. The recipe comes from D. Mary, in Preserving Food Without Freezing or Canning (Chelsea Green). The book contains recipes from the French farmers of the Terre Vivante collective. Note that this recipe is not for precision kitchen chemists.
Ingredients 2 pounds white cabbage (I used red, it tasted just fine) 2 large carrots 2 large onions black peppercorns juniper berries bay leaves spring water* sea salt 1-quart sterilized canning jar
Directions Finely grate the vegetables; a food processor is excellent for
This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Ingredients 1 lb russet (baking) potatoes – peeled and cut into 1 1/2-inch pieces 6 tablespoons unsalted butter 1 lb Savoy cabbage – cored and thinly sliced 3/4 teaspoon salt 1/4 teaspoon black pepper
Directions Cover potatoes with cold salted water by 1 inch and bring to a boil. Boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
Heat butter in a 10-inch heavy nonstick skillet over moderately high heat