I know I've mentioned before that I love my vegetable and fruit share. I look forward to the e-mail the night before pick up, listing this week's selections with recipes attached. Each week, my menu looks less like syndicated episodes of How I Met Your Mother, and more like the much anticipated season of Downton Abbey.
But there is a downside to a CSA in the Northeast.
Autumn. By the time November strikes, the variation declines and the vegetable guest who would not leave just. keeps. appearing.
My friend. My enemy.
The cabbage.
I just do not know what to do with all of this cabbage.
It doesn't freeze well, nor do our digestive tracts enjoy its constant presence. However, I was delighted to find a recipe where it could work and work well. This was one that the kids wanted to eat.
Of course, we made this with sunflower butter, which we buy by the caseload from Amazon.com. You really can't tell the difference. Other than how much more awesome this is than other meals.
You need:
1/4 c. smooth peanut or sunflower butter
1/3 c. orange juice
3 tbsp. soy sauce
1 tbsp. rice vinegar
2 tsp. sugar
4 tsp. coconut oil, divided
3 cloves garlic, minced
1 # sirloin steak, thinly sliced
1 small head of savoy cabbage, thinly sliced
2-5 tbsp. water
2 medium carrots, grated
Whisk the peanut butter, orange juice, soy cause, vinegar, and sugar in a medium bowl (or process in your blender). Heat 2 tsp. oil in a wok over high heat. Add garlic and cook for 30 seconds. Add the steak and cook for 2-4 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining oil. Add cabbage and 2 tbsp. water. Cook until wilting. Add carrots and cook until tender, about 3 minutes more. Add steak and juices and peanut butter sauce. Toss to combine. Serve hot.
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