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Here’s another recipe that CSA member Nancy highly recommends.
She found it at

2 cups+ white cabbage, grated
1 1/2 tablespoons oil
A handful of chopped hazelnuts (optional)
1 onion1 tsp. curry
½ cup red lentils
1 ¾ cups vegetable stock
salt, pepper.

Use half of the oil to fry the cabbage gently until soft, season with salt and pepper. Peel and slice the onion and fry it with the rest of the oil and the curry powder on a low heat until soft. Rinse the lentils under the tap, before adding them to the fried onion and curry. Add half of the vegetable stock. Cover and allow to simmer for 10 minutes.

In an ovenproof dish, layer the cabbage and lentil mixtures alternately. Begin and end with a layer of cabbage. Pour over the remainder of the stock.

Bake on the bottom shelf of the oven at 400 degrees for 15 minutes. Remove, sprinkle with hazelnuts and return to the oven for 5 minutes.


Recipe Suggestion from Monica (who has cooked samples on delivery night for the Minneapolis members a couple times):

roast the carrots, onions, beets, zucchini, kohlrabi, cabbage, and the optional turnips and eggplant with rosemary, salt, pepper and olive oil. Chop the stuff, mix it with the oil and spices so everything is coated, then put on a baking sheet in the oven and bake and/or broil until done.

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