Festive Cabbage Salad

1 head cabbage (green or red), cored & shredded
3-6 carrots (depending on size), grated
1-2 fennel bulbs, thinly sliced or grated
1/2 cup walnuts (optional)
2 tablespoons lemon juice
1  tablespoon honey
3  tablespoons olive oil
1 teaspoon salt, or to taste
pepper to taste


Green Cabbage

Collard Greens

collard greensCollards are a cabbage species, but in the Acephala ("without a head") group. Only since its cultivation in America have Collards been distinguished from Kale – before both had been lumped together since ancient Rome into the vital greens department. These milder and smokier greens are fantastic sautéed in onion, garlic and oil, with a dash of red pepper.

Broccoli Rabé

Brussels Sprouts

Crunchy Cabbage Citrus Salad

Warm Shaved Brussels and Apple Salad

Recipe by Rebecca Dienner for The FruitGuys

Cabbage Farro Soup

Hold on to Your Hat! Seeking Rhythm in Transition

By Andrew Brait of Full Belly Farm, courtesy of Capay Valley Farm Shop

Image courtesy of Full Belly Farm, Guinda CA

Not Your Momma's Coleslaw

Courtesy of Capay Valley Farm Shop

1 small head green cabbage or other cabbage
4 large carrots, shredded
1 cup chopped fresh parsley leaves
¾ cup mayonnaise, low-fat is fine, as is swapping half with yogurt
¼ cup Dijon mustard
2 tablespoons vinegar
1 tablespoon celery seed (optional)
½ teaspoon salt
½ teaspoon freshly ground black pepper