Organic Cabbage and Kale Holiday Dishes

Organic Cabbage and Kale may not be what you think of as Holiday food, but in the month of March, they are! Celebrating St. Patrick’s Day on March 17 has become a loved Irish American tradition where organic cabbage and kale are prominent features.

Having grown-up in the Boston area, St. Patrick’s Day was an important holiday, an acceptable excuse to stay home from work, school or any other obligation that did not involve a parade, eating or gathering at a local pub. Corned Beef and Cabbage and Green Beer were everywhere, and if you did not don something green in your attire, you risked some nasty stares and comments!

Corned Beef and Cabbage

Now the truth be known about many of the so-called Irish traditions we celebrate including Leprechauns and Corned Beef. Beef is an American tradition, lamb and bacon or pork are truly more likely to be served in Ireland. The Greens, organic cabbage, and kale can be authentically enjoyed on both sides of the Atlantic.

Try Colcannon* or Champ for color and flavor on your table for St. Paddy’s Day.

organic colcannon,potatoes with kale


4 organic russet or gold potatoes

6 T grass fed butter (Irish if possible)

3 cups of  organic kale, chopped

3 organic green onions minced (optional

1 cup organic  cream or milk


Peel the potatoes and cut them into pieces. Boil until tender. Drain and let dry.

Mash the potatoes with 1 T  butter, salt and cream.

Saute kale in butter with green onions or chopped leeks.

Stir greens into mashed potatoes and serve.

*Recipe adapted from Simply Recipes, photo Elise Bauer


Use organic cabbage in place of kale

It can be served with bacon crumbled on top.

Try cooking organic parsnips with the potatoes for a different flavor note.

Alternatively, the mixture may be cooled and potatoes formed into “cakes”, dipped in breadcrumbs and fried for Colcannon Cakes. Try them with your Bison Sausages, even for breakfast/brunch.

Champ is a simpler version. Cook the potatoes as above. Heat the milk with a bunch of chopped organic scallions and mash into the potatoes. Serve with Irish Cheddar cheese on top.


Organic cabbage makes a quick week- night dish, in one skillet, sliced, steamed in a small amount of water or stock and then sauteed in the same skillet with sliced organic onion and green pepper. I love it as is with a touch of tamari or balsamic vinegar.

You could add sauteed chicken breast, grass-fed ground beef, cream or cheese sauce to make it a more substantial dish.

Here is another one pot organic cabbage recipe. It makes a complete meal with carbohydrate, protein, and veggies. My aunt used to make a similar recipe with sliced potatoes in place of the rice and bake it covered in the oven for about 45 minutes. One of my favorites as a kid.

Cabbage is considered poor man’s food by many because it is so economical to buy, but it is rich in nutrients, flavor, and part of the old traditions of many cultures. In addition, there are many easy methods of preparing it, both raw and cooked. Try experimenting with it in some of your comfort foods scalloped potatoes, veggie soups and stews, casseroles and salads.

Organic kale has become a household staple these days. “What, I’ve run out of kale?? ” Emergency trip to the market required. LOL. We now use it in so many ways. Here is a quick, satisfying and versatile recipe using organic kale. As are many of my recipes, it can stand alone, or be used in a different way.

Here is a quick, satisfying and versatile recipe using organic kale. As are many of the recipes I love, it can stand alone, or be used in a variety of combinations. See below+

Organic Kale and chick peas in Italian Tomato Sauce

Chick Peas and Kale with Italian Style Tomato Sauce+

 1/2 cup extra-virgin olive oil
4-5 organic garlic cloves, thinly sliced
One 28-ounce can  San Marzano, peeled, Italian tomatoes
1 1/2 teaspoons fennel seeds
1 teaspoon crushed red pepper
1 bunch organic kale,  washed, stemmed and chopped
Two 15-ounce cans organic chickpeas, rinsed and drained
Fresh organic basil and oregano
Grated or shaved Pecorino or Asiago Cheese
Crush the tomatoes by hand. The nice thing about San Marzano tomatoes is that they are grown to be almost overripe for use in sauces. They crush easily.
In a skillet, over low heat, warm the oil and add the garlic slices.  Then add the tomatoes, fennel, pepper and salt to taste while turning up the heat to moderate. Cook for about 20-30 minutes until the sauce thickens and ingredients blend.
Stir in the chopped kale and cook until wilted, but still bright green. Add the chick peas and half the herbs cooking until thoroughly heated.
Top with the rest of the fresh herbs and cheese.
Serve warm as is, or in one of the variations below.
Serve over pasta, couscous, rice, farro.
Add broth and serve as a soup.
Serve over organic spaghetti squash.
Omit cheese for Vegan
+Original recipe and photo from Food and Wine magazine
Chickc peas and Kale in Spicy Pomodoro Sauce on rice

 Try some of these recipes with the organic purple sweet potatoes this week too!!

Have a great organic and healthy week!

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