Fresh Cabbage Salad

I learned this recipe from a friend during my first farming apprenticeship. It's an excellent way to use some storage cabbage and to have a seasonal (light) green salad in the middle of winter. Cabbage is chock full of vitamin C and other good nutrients, and is extremely tasty when prepared well. Hope this recipe will help convince the cabbage skeptics in your house!

Ingredients
A medium-sized cabbage (about 2.5 lbs - OR, 2.5 lbs of a larger cabbage)
Parmesan cheese, about 1 cup grated
Salt, to taste
Olive oil, to taste

That's it!

Recipe
1. Grate 2.5 lbs of cabbage (it will make about 4-5 cups of shredded cabbage). You can also shred it in a food processor.
2. Grate Parmesan cheese and mix into grated cabbage. Add cheese to taste - 1 cup grated is about how much I use to for 4 cups of shredded cabbage.
3. Drizzle with a few tablespoons of olive oil.
4. Mix well, and add salt, more olive or more cheese to taste.
5. Enjoy!

Sausage and kale calzones

Laura found this recipe from the StarTribune (thank you, google search!).

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Sausage and Kale Calzones 

Adapted from Meredith Deeds' recipe on www.startribune.com.

Makes 8.

• 1 tsp. olive oil
• 1 lb. sausage, casings removed (we used our pork garlic sausage, but you can substitute whatever kind of sausage you like - or tempeh for a vegetarian version!)
• 1 c. chopped onion
• 2 garlic cloves, minced
• 6 c. chopped kale (about 2 small bunches)
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. salt
• 3/4 c. (3 oz.) shredded mozzarella cheese
• 1 c. ricotta
• 2 tbsp. grated fresh Parmesan cheese
• 1/4 tsp. crushed red pepper
• Basic Pizza Dough (recipe follows)
• Marinara sauce (store-bought or homemade), optional

You can use any pizza crust recipe you like.

I use the one from Artisan Bread in 5 Minutes a Day.

The recipe is: combine 3 cups warm water, 1.5 tablespoons salt, 1.5 tablespoons yeast, and 6-6.5 cups flour. Mix well, let rise for 2 hours.

It's ready to be used then, or you can refrigerate it until you need it - make sure to let it warm up before using if you have refrigerated it.

This recipe makes enough for 4 medium pizzas or 8 small calzones.

Calzone crust rolled out on a pizza peel.

Directions

Preheat oven to 450 degrees.

The cooked filling for the calzones.

To prepare filling: Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up lumps with the back of a wooden spoon, for 5 minutes or until no longer pink. Add onion; sauté 4 minutes or until softened. Add garlic; sauté 2 minutes. Add kale; sauté 8 minutes or until kale is tender. Stir in pepper and salt. Remove from heat; cool slightly. Add the mozzarella, ricotta, Parmesan and red pepper to the sausage mixture; stir well.

To assemble: Divide the pizza dough into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage and kale mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling. Press edges together to seal. Beginning at one end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope. Transfer to baking sheet.

Place calzones on 2 large baking sheets lined with parchment paper. Pierce the tops of the dough once with a fork. Lightly coat the calzones with olive oil. Bake for 14 minutes or until browned. Remove from oven. Serve warm with marinara sauce on the side for dipping, if desired.

Enjoy your delicious calzones!