KRISTIN CELESTE SHROEGER Local Columnist
Traverse City Record-Eagle
---- — In this recipe, warm red cabbage is paired with a verjus mustard dressing, dried cranberries and savory seeds. Enjoy sweet, savory and a nice crunch from the pac choi wraps and turnips.
No comment on how many of these little beauties I savored. And what a lovely farm-to-table Valentine’s Day foodie present for your loved one.
This recipe features local produce from 9 Bean Rows Farm, Providence Farm, Birch Point Farm and locally produced products from Food for Thought and Black Star Farms.
Warm Cabbage Wraps
Fresh local red cabbage
Fresh local hakuri turnip
Fresh local red onion
Local olive oil
Fresh local dried cranberries
Caraway seeds
Fennel seeds
Anise seeds
Local cherry honey mustard
Local verjus
Fresh local pac choi
Slice 3 c. red cabbage. Slice 1 c. hakuri turnip into matchsticks. Slice 1/2 c. red onion.
Warm 1 T. olive oil in a large metal skillet over medium heat with cabbage, turnip and onion. Combine with 1/2 c. cranberries, 1/2 t. caraway seeds, 1/2 t. fennel seeds, 1/2 t. anise seeds and 1/4 t. sea salt. Stir and cook for five minutes.
In a glass jar, add 3 t. verjus, 2 t. olive oil, 1 t. cherry honey mustard and 1/4 t. pepper. Stir dressing into cabbage salad and continue to cook for two minutes.
Remove pac choi leaves from stems. Add 2 T. warm cabbage salad to pac choi leaves. Wrap and enjoy!
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.
