Recipes for Cabbage
Black Bean & Corn Salsa
This recipe is by Wenatchee School District. The salsa is a hit among the students, and was shared by Kent Getzin, the Foodservice Director, at WSDA's Farm to School workshop (mobile tour) in 2012.
Brussels Sprouts Fennel Carrot Salad
A fancy twist of coleslaw with vanilla infused vinaigrette, created by Chef John Fisher with Renton Technical College Culinary Art. The salad goes well with grilled chicken or salmon, and you can make a wrap sandwich that would surely be a hit as a grab-and-go item. Brussels Sprouts can be substituted with a mix of green cabbage and kale.
*1 cup serving provides 1/2 cup vegetable (1/8 cup red/orange vegetable)
Colcannon
This is a perfect recipe in winter time in western WA! The Irish would describe this dish as “the taste of home” and is warm and creamy with a hint of unique flavor.
Recipe courtesy of FareStart - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.
East Indian Lentils with Carrot Rice Pilaf
Recipe courtesy of Apple Corps, a program of Solid Ground
Pancit - Filipino noodle dish
One of Highline School District's ethnic entrée dishes from the Philippines. It's a noodle dish using fresh carrots and cabbages from Washington farms!
This recipe is highlighted at “School Lunch - Let’s Grow Healthy,” at School Nutrition Association.
Rainbow Salad with Lemon-Honey Dressing
This colorful salad is a Monroe Public School students' favorite - you can swap vegetables based on the seasonality and availability. The lemon honey dressing is simple and versatile, and can be made in batches.
Robot Coupe with julienne attachment would save a lot of time/labor depending on how many you serve, as well as choosing processed products (shredded cabbages, match-stick carrots etc.)
Recipes courtesy of Monroe Public Schools - also presented by Dana Daniel, Director of Dining Services during the Farm to School Demo Luncheon at the WSDA Farm to School Summit held in Wenatchee, WA (April 15-16, 2015)
Taco de Pescado (Fish Tacos)
Recipe adapted from FareStart recipes - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.
Tikil Gomen - Ethiopian Cabbage
Many Ethiopians eat injera alongside stews and vegetables. Injera is a sourdough flatbread made from teff and many kinds of flours. You can get injera at an Ethiopian restaurant or grocer. The dish can be eaten with basamati rice along with Mesir Wat, Ethiopian Red Lentil Puree.
Recipe courtesy of Apple Corps, a program of Solid Ground
Veggie Soft Taco with Black Beans & Cabbage
Recipe adapted from FareStart recipes - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.
Asian Slaw
Tangy asian slaw made with greek yogurt. Recipe developed with various partners and Cabell County Schools in West Virginia
Sriracha Chicken Salad Wrap
Yogurt and sriracha combine for a creamy, tasty chicken wrap.
Roasting Veggies with World Flavors
Recipe packet includes Mediterranean (Italian, Greek) Style Roasted Veggies; Asian Style Roasted Veggie “Stir-Fry”; Mexican Style Roasted Vegetables; Seasonal Flavors: Honey-Cinnamon Glazed Roasted Carrots; and Regional Flavors: “Buffalo Style” Cauliflower with Chipotle Sauce and Ranch Dressing.
Local ingredients will vary by season.