Tuesday, July 24, 2012

Week 7: Zebra Zucchini

Wow! the week really got away from me this time. I can't even blame it on a family vacation. The produce came, and we worked hard to get it prepared and safely tucked away in the chill chest. We got some nice photos and even cranked out a couple of great recipes (see one below). I can't even blame it on my teenager.  She wrote her piece last week.  I just need to get busy and get it going.

The Produce this week included:
Red Lettuce   Carrots  Chioggia Beets  Bok Choi  and Yellow, Green & Zebra Striped
Summer Squash -- aka Zucchini

The new addition to the mix was a big head of Napa Cabbage.
Cabbage is a wonderful vegetable.  I realize it is a Love / Hate food for some people.  Both of Maddi's Grandpas are of Austro-Germanic-Franco decent.  They love them some cabbages.  My Dad would eat it boiled in soups, fried in a bad Eastern Idaho version of Beef Sukiyaki, and in sauerkraut any way you serve it.  I inherited this love of all things cruciferous as did my girl Maddi.  Not so her Mom.  Maddi and I have to have our cabbage nights when Mom has someplace else to be.  We both like pork with cabbage. I make a stir fry with sliced pork loin, shredded cabbage, green onions and Hoisin sauce. The sweet sauce really compliments the cabbage.

Mom does join us when we enjoy sauerkraut:  Really Robust Reubens, Brats with kraut, and she even loves my old pizza specialty from my Me n Ed's pizza days, the ground beef with sauerkraut. We all love Cole Slaw and its various cousins, but cooked cabbages are only really enjoyed by me and the girl.

So make this easy crock pot (or slow cooker of your choice) recipe for the cabbage lovers in your life.

2 Pounds Pork Shoulder Roast
(also called Boston Butt, and you could use Country Style Ribs which are from the same cut)
1 Onion Sliced
2 Bay Leaves
1 Cinnamon Stick
2 Star Anise
2 tsp Mustard Seed
2 tsp Black Peppercorns
2 TBS Rice Vinegar
4 TBS Hoisin Sauce

Place Pork into slow cooker and surround with other ingredients.  Cook on High for 3 to 4 hours.
1 head of Napa Cabbage cut into 2" slices
to top of Cooker, and continue to cook for 1 hour, or until pork is tender.
Serve chunks/slices/shreds of pork with cabbage and the delicious broth over mounds of brown rice.

Even if your culinary descendants were not from cabbage loving stock, you should try cooking some cabbage.  It will warm your heart and feed your soul.

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