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Final CSA Recipe Week 26

Posted 11/17/2011 8:25am by Lucy.

Greetings CSA Members -- I'm sad to say this is the last week for a recipe! I have really enjoyed experimenting with different veggies, trying to incorporate as many things in the box as I can in a delicious and innovative ways. I hope you have tryed a few of the recipes, and that you use this blog archive as a resource in your cooking, maybe even with your winter share (if you are lucky enough to have landed one). Until next season! Enjoy the holidays and have a cozy winter.

Sauteed cabbage with turnips, kohlrabi, and garlic


  • ½ Cone Cabbage, thinly sliced
  • ½ Napa Cabbage, thinly sliced
  • 4 pce garlic, minced
  • 1 bunch scallions, sliced
  • 2 bulbs kohlrabi, peeled and sliced into ½ inch thick matchsticks
  • 1 small bunch white turnips, cut same as kohlrabi
  • ½ lb pasta
  • Salt and pepper
  • 3 tbsp butter


Wash, peel, and slice all of the vegetables that need it. Boil water for your pasta and cook at the same time as you are sautéing the vegetables (If you are using linguini, cut in half before you put in the pot). In a sauté pan over medium heat, add half the butter and garlic. Let sizzle for a minute and then add the kohlrabi and turnips. Sauté for 5 minutes or until the vegetables are soft but not completely mushy. Then add the cabbage, scallions and sauté for another 5 minutes. Finish it off with lots of pepper and a little salt. Drain the past and add the remaining butter. Mix with thecabbage dish and serve!


Cambridge said,
5/1/2014 @ 7:11 am
Kohlrabi's name is a combination of the German words for cabbage and turnip, but to me, the flavor of the bulbs crisp flesh is sweeter than either of its family members. Peeled kohlrabi bulbs are juicy with a delicate sweet flavor that I would describe as a cross between apples and very mild baby turnips.
Dosa Factory
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