Did you know that New York State is consistently is a major producer of cabbage for the fresh market? When did you last eat this often under-appreciated vegetable? At the SAGES (Student Association of the Geneva Experiment Station) Cabbage Cook-Off, participants got to taste cabbage cooked and prepared in many delicious ways!
Faculty, staff, and students brought cabbage soups, salads, main dishes, and even a dessert, and participants voted on their favorite dish. Lisa Jones won first place in the meat category, and Matt Tancos won second place. In the vegetarian category, Lindsay Springer took first place, with Carly Summers and Holly Lange tied for second.
Interested in supporting local growers and eating more cabbage? Below are the recipes for the two first place dishes
Beefy Cabbage Stew (prepared by Lisa Jones)
1/2 pound bacon, coarsely chopped
2-3 thinly sliced onions
1 1/4 teaspoons salt
1 cup sliced carrots
1/4 teaspoon cayenne pepper
3/4 teaspoon freshly ground black pepper
3 bay leaves
1 small head green or white cabbage, cored and thinly sliced
1 (12-ounce) bottle beer
1-2 lbs stewed shredded beef
1 qt beef broth
Crisp bacon in large pot, drain off excess bacon grease, cook onions until translucent, add everything else to the pot and cook over medium low heat for about 2 hours, enjoy. This recipe is adapted from Emeril Lagasse’s ‘Emeril’s Favorite Cabbage’
Punjabi Cabbage (prepared by Lindsay Springer)
1. De-stalk and shred one savoy and one green cabbage head (or substitute other types of cabbage)
2. Double the recipe found here: http://www.thepolivkafamily.com/2012/08/punjabi-cabbage/ (using the coconut oil option) to make two cabbage heads worth of the dish
3. Add 2 cans of chickpeas and a hand full of freshly chopped cilantro after cooking the cabbage for about 5 minutes
4. Add about 1- 1.5 cups of Wegmans Vegetable Stock to prevent the dish from drying out if reheating in a crockpot
5. Serve with Naan or rice as desired
SAGES NYSAES 