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!
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.
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+
Chick Peas and Kale with Italian Style Tomato Sauce+
Have a great organic and healthy week!