Hello again! Here we are – 3 weeks from delivery (my scheduled C-section is Friday, March 4th!) and I can not WAIT to meet this new little baby! We’re almost ready for her. Her room is nearly done, but we do still need to figure out what to name her! I also can’t wait to start cooking and blogging again!! I’m hoping to have the energy to do so, especially the 12 weeks I’m out on maternity leave!
I’ve been cooking here and there – mostly the old standards that have either been posted here before or that I don’t even have a recipe for. I did make a killer Italian Wedding Soup that my friend Jill gave me a loose recipe for. I will have to firm that one up to share at a later date. it was Soooooooooo good!
In other news – our CSA started back up about a month ago. I’ve been doing fairly decently at cooking the food we get. Today I got the most gorgeous box and on top was this baby:
The world’s largest Napa Cabbage. Seriously. This thing is GIGANTIC. Nearly as tall as the 2-liter and at least double the width. WHAT THE HECK DO I DO WITH IT?! This is not a vegetable that I buy and when I do, it’s for a recipe that specifically calls for it. So what’s your favorite thing to do with Napa Cabbage!? I won’t be able to cook it until the weekend – there is some rainbow chard that needs a home tomorrow night and then a chicken pot pie on the roster for the end of the week. BUT I want to do something exciting with this thing!! Suggestions welcome. Please and thank you!
PS: I also have 2 lovely heads of win-win choy (similar to bok choy) that need to be cooked. If you have any favorite recipes for that, I’d love those as well! Thank you!
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cathy
February 8th, 2011
the Bok Choy stuffs would likely be good grilled… I think I had a recipe from Bon Apettite or Gourmet for that over the summer when we were eating raw.
As for the cabbage… hmm, I’d be likely to do a simple saute on some of it and just butter it up after cooking it in some bacon grease. Maybe even toss it with some bacon pieces before serving? I like stuff like that simple. It would also be a good addition to a soup though. Adds a pretty color and texture, when added right at then end. Like making a hearty veggie soup or something.
Good luck momma… it’s a monster
Coffee and a Book Chick
February 9th, 2011
Being a vegetarian, turning back to a vegan soon – this head of Napa Cabbage is making my mouth water. Who would have thought cabbage could do that? lol
I think I would use it as the wrap for some of my “sandwiches.” A good leaf of that works to hold my wraps all the time. Nice shot
Karen @ Gravy Training
February 9th, 2011
Ok, so this won’t use up a ton of the cabbage, but I love to use Napa Cabbage for pot stickers. Yum!
I bet it would also be good on some fish tacos!
Licia
February 9th, 2011
Amy, one of my favorites is stuffed cabbage. Especilaly if you have gorgeous leaves like that monster seems to have. I would use either sausage or beef to stuff it with and cook it halfway through then freeze half of it. That way, in case you get overwhelmed after baby is here, you can pop it in the oven and have an extra meal.
A great recipe is here:
http://www.epicurious.com/recipes/member/views/GALOBKI-STUFFED-CABBAGE-1208740
Remember my ex was Polish and this is like the national dish. It’s actually really good.