We get cabbage quite often in the CSA, and I didn’t used to be a cabbage person. I never understood why folks wanted cabbage instead of lettuce on their fish tacos. I don’t like coleslaw. I don’t like cooked cabbage – blech! Limey Cabbage is pretty much the only way I really like to eat cabbage. Now, this is where Hubby and I differ. He loves cabbage. He’ll eat it raw, he’ll eat it steamed. He told me once that he almost ate the cabbage from our CSA share on the way home from picking it up, like an apple. The only thing that stopped him was the fact that he needed to take a photo for this blog. One day, in a huge display of matrimonial support, I will actually prepare corned beef and cabbage for him. Then he will die of shock and surprise. But he will have died happy.
The thing about how much Hubby loves the cabbage is this: unless I’ve told him that he has to fend for himself for a meal, he won’t think of making anything. And even if I’ve told him he needs to feed himself, it’s far more likely to be cereal than anything that requires preparation. Even the day that he was tempted to eat the cabbage on the way home, he then put it into the refrigerator and forgot about it until I pulled it out to make this recipe.
So this Limey Cabbage recipe is what I’ve found to use cabbage in a way that I’ll actually eat it. One day, I came across this recipe on Epicurious, and I’ve developed it into the wonder you see below. Enjoy!
- cabbage – this can be red, green, Chinese, whatever you want (or happen to have on hand).
- leaves from ½ bunch of fresh cilantro
- 1 lime
- 3 tablespoons olive oil
- salt & pepper to taste
- Slice your cabbage into a nest of thin, squiggly bits and combine with cilantro leaves in medium bowl.
- Zest your lime (directly into the same bowl) and make it all cool and stripey looking.
- Juice your lime into the same bowl and add olive oil and salt & pepper.
- Toss your limey cabbage and it’s ready to serve as a component in tacos or burritos, or as a side salad.
We’ve made several variations on this recipe; when we’re out of cilantro, it’s just cabbage in a lime/olive oil dressing. When we have bell peppers that need to be used, we throw them in. It’s a pretty forgiving base for getting some tasty veggies into your tacos. We’ve always used it as a taco topping, but my cousin’s son loves it on its own, just as salad. I guess that’s not surprising, since both her children ask if they can eat the lime pulp after I’ve squeezed the juice for the recipe…
“Frozen Pizza? What’s that doing on your blog?” Yes, yes – I can hear you now. Don’t worry; this is not grocery store frozen pizza. This is a how-to for making frozen pizza kits for your own self. And then how to use them also. Check it out – you might even like it…
Ingredients (per kit):
- 1 parbaked pizza crust
- 1 cup pizza sauce
- 1-2 oz. sliced pepperoni
- 1 1/2 cups shredded mozzarella
- 1/4-1/2 cup shredded Parmesan
- Wrap your pizza crust in plastic wrap and then in foil (this is my tried-and-true method of keeping the consistency of the crust as close to fresh as possible). Freeze.
- Pour your pizza sauce into muffin tins (I have one tin that has ½ cup slots and one that’s smaller. I use the ½ cup version on this one). Freeze.
- Weigh out a couple of ounces of pepperoni on your kitchen scale (or just grab a handful) and seal into a sandwich bag.
- Combine your cheeses in a second sandwich bag.
- Put both sandwich bags into a quart-sized freezer bag. Freeze.
- Once your pizza sauce is thoroughly frozen, you can put 1-cup servings into additional sandwich bags and add them to the freezer bag you already have going.
- Place pizza stone in the oven and preheat to 475°.
- Take all ingredients out of the freezer and place on work surface.
- Put frozen sauce into a prep bowl and microwave for 2 minutes, pausing to stir and break up semi-thawed chunks after the first minute.
- Meanwhile, unwrap foil and plastic wrap from pizza crust and break up any large chunks of frozen cheese by smashing them against the counter.
- Once sauce is thawed, spread it evenly on frozen crust, avoiding the outside 1/2″ to make it easier to hold while eating. Add the pepperoni, slightly overlapping, until the pizza is covered. Sprinkle mozzarella and Parmesan to cover pepperoni.
- Cook pizza until cheese has thoroughly melted and begins to brown in spots (begin checking after 5 minutes).
- Remove pizza from oven and allow it to rest for 3-5 minutes (this is the best way ever to avoid burning the top of your mouth with the first bite).
- Slice and serve (enjoy)!
- You can test how much your own muffin tin holds by filling a liquid measure with exactly 1 cup of water. Pour the water into one spot on your muffin tin until just full. Subtract what’s left in the measuring cup from one, and you’ll know what kind of servings you’ll get out of your muffin tin.
- Frozen pepperoni works ridiculously well on pizza. I actually buy a huge bag of pepperoni at Costco for like $8 and then keep it in the freezer. When we want to make a pizza, we just grab a handful out. Spreading frozen pepperoni does make your hands a little cold, but it lasts so much longer, it’s totally worth it. I don’t like to think about the fact that frozen pepperoni has enough fat to easily peel slices away when things like, say, bacon, stick together when thoroughly frozen. Just eat your pizza.