Sautéed Savoy Cabbage with Scallions and Garlic

From; Recommended by shareholder Larry Henry: “Farm Fresh and delightful vegan cuisine!”

1 bunch scallions 2 garlic cloves, chopped 3 tablespoons olive oil 1 pound Savoy cabbage, cored and thinly sliced (8 cups) 1/4 cup water

Chop scallions, reserving white and dark green parts separately. Cook scallion whites and garlic in oil in a […]

Chinese Cabbage “Slaw”

From Waterpenny Intern Sydney Bunting

One Zucchini One head of Chinese Cabbage One bunch of Radishes or Turnips One head of Fennel

Dressing: 2Tbsp of lemon juice 2tsp of honey 3Tbsp of olive oil

Mix all of the dressing ingredients together in a bowl and set in the fridge to chill. Chop the cabbage into […]

Chinese Cabbage Salad

From “From Asparagus to Zucchini: A Guide to Farm-Fresh, seasonal Produce,” published by the Madison Area Community Supported Agriculture Coalition.

5 cups chopped Chinese Cabbage 3/4 cup sliced or shredded radish 1 1/2 cups Chow Mein Noodles (Crunchy) 1 cup crushed Peanuts 1/4 cup black sesame seeds 2 Tbsp rice vinegar 4 Tbsp sesame oil […]

Roasted Conehead Cabbage


This is an easy recipe for this buttery sweet crunchy cabbage.Cut one cabbage in half and drizzle it with olive oil, salt,pepper and sprinkle with some of the cut up onions or scallionsand roast for about 20-30 minutes at 350 degrees. Thenyou can sprinkle some grated parmesan cheese on just beforethey are done […]

Beet and Chinese Cabbage Salad with Goat Cheese

"Recipes from the Root Cellar: 250 Fresh Ways to Enjoy Winter Vegetables" by Andrea Chesman


4 medium beets

1/4 – 1/2 head Chinese cabbage, thinly sliced (6-8 cups)

Salt and freshly ground black pepper

Orange Vinaigrette […]

Spicy Stir-fry Chinese cabbage

From Chile paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.

• 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy) • 1 large garlic clove • 2 green onion (spring onions) • 2 tablespoons vegetable or peanut […]

Vegetable Fried Rice

I was turned onto this by our farming friend Hana, and our intern Stacey. You can make this any time, with almost any vegetables! It’s best to make with leftover rice. It’s easy and very tasty.

In a large skillet, sautee 1/2 cup chopped onion, garlic tops, garlic, and/or scallions in oil.

Add 2 […]

Chinese Cabbage Slaw with Lemon and Ginger

From ‘Fields of Greens’ cookbook.

4 cups sliced Chinese cabbage (1 pound) 1/2 tsp hot pepper flakes 1 green onion, (and/or garlic top), minced 1 Tablespoon chopped Cilantro, (add fresh Dill, too if you like) 2 Tablespoons lemon Juice 1/2 Tablespoon Rice wine or cider vinegar 1 tsp fresh grated ginger 2 Tablespoons light olive […]

Chinese Cabbage Stir Fry

We’ll have plenty of Chinese Cabbage in the first several shares. Though it might not be familiar to you yet, it is a tasty and versatile vegetable, high in fiber, with a fair amount of vitamins A and C. It can be eaten raw, chopped in salads or Cole Slaw, or cooked in a stir […]

Pad Thai

A favorite.

1 pound firm tofu, drained and cut in 1/4”cubes 4 Tbsp. canola oil 2 large eggs, beaten 2 tsp. minced garlic or 4 minced garlic tops 1/2 pound Chinese rice stick noodles or vermicelli, softened in hot water for 15-20 minutes and drained 2 cups bean sprouts, rinsed lightly and drained 1 head […]

Halushka Kapusta (Cabbage and Noodles)

The Savoy cabbage we grow is particularly good in this recipe. It has dark green outer leaves, which are more nutritious than the inner, yellow leaves, and are edible and tasty, too. This is my favorite simple cabbage recipe.

Boil water for your favorite kind of noodles.

Wash cabbage and remove the core […]