Tag Archives: red cabbage

Fish Tacos with Strawberry Salsa

At farmer’s market this week I was shocked to still see strawberries. In October? Yep. There might be something to this climate change thing after all. In any case, as long as they are here I’ll keep eating them. The other thing that is plentiful, huge and super cheap right now is cabbage. Let me tell you I have become very creative with using cabbage. It’s just so hard to pass up such a good deal.

These tropical tacos are easy to make, and simple to modify with different fruits based on whatever you have available. This was a particularly tasty combo and the first time I’ve paired strawberries and fish, but it really worked well!  Plus they are so colorful they practically jump off the plate and into your mouth. If you can’t find mahi mahi, substitute any firm, mild white fish and it will work just fine.

One of the best ways I’ve found to get my kids to eat fish is to put it in a taco. Smothering it with fruit is just taking it up an extra notch in their book.

This recipe made more fruit salsa than we needed for the tacos, but don’t worry! The stuff is delicious on its own, or on top of a green salad, mixed into yogurt, or served over ice cream!

Fish Tacos with Strawberry Salsa

Fish Tacos with Strawberry Salsa

Mahi Mahi Tacos with Strawberry Salsa

Fish:
1 pound mahi mahi or other firm white fish
Lemon pepper
Ground chile powder (I like the plain ground ancho chile powder but if you have regular chili powder blend that will work fine as well)
Salt

Strawberry Salsa:
1 pint strawberries, chopped
1-2 cups pineapple, chopped
1 red or green chile or jalapeno, minced
2-3 tbsp. cilantro, minced
1/3 cup red onion, diced
Juice of half a lime
Ground chile powder
Dash of salt

Cabbage:
2 cups red cabbage, thinly sliced
2-3 tbsp. sour cream (or you can sub mayo or greek yogurt)
Juice of half a lime

Corn or flour tortillas

In a mixing bowl mix all ingredients for the salsa. I do this first so it can kind of marinate together while everything else is cooking.

Strawberry Pineapple Salsa

Strawberry Pineapple Salsa

In another bowl, mix cabbage, sour cream and lime juice. Set aside.

Cabbage mixture  to top off your taco!

Cabbage mixture to top off your taco!

Wrap tortillas in foil and stick in the oven to warm while you cook the fish.

Cut fish into strips or squares. Sprinkle fish with salt, lemon pepper and chile powder on both sides.

I don't measure the spices, just sprinkle to your heart's content.

I don’t measure the spices, just sprinkle to your heart’s content.

Heat a bit of oil in a large skillet. Place fish in the skillet, making sure not to crowd the pan. Do it in 2 batches if needed. Cook 2-3 minutes on each side until cooked through and lightly browned.

Build your taco with a tortilla, a couple of chunks of fish, top with strawberry salsa and cabbage!

Yeah, it's a total mess when you eat it, especially if you go crazy overfilling it like this. But it's worth it! For less mess, go a little lighter with the fillings.

Yeah, it’s a total mess when you eat it, especially if you go crazy overfilling it like this. But it’s worth it! For less mess, go a little lighter with the fillings.

My son Luke prefers his taco deconstructed so he can eat it with a fork:

Don't like wrestling with messy tacos? Make a taco plate instead!

Don’t like wrestling with messy tacos? Make a taco plate instead!

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Roasted Purple Cabbage Wedges

Why is purple cabbage called red cabbage?  It’s not red.  This is a mystery to me.  I call it purple cabbage.  So there.

In any case, I usually prefer the red to the green.  It’s a little sweeter and holds its shape better when cooked.  Nobody wants limp, squishy cabbage.  But firm, almost crunchy cabbage bursting with flavor?  That’s another story.  These wedges are simple to make and very tasty!  I cooked these in the oven, but I also think they’d be great on the grill too. Or campfire?

If you prefer green cabbage, either kind will work great for this.  Since I prefer my veggies a little on the crunchy side I only cooked mine about 20 minutes.  If you like it a little softer, keep it in a little longer.

Roasted Red Cabbage

Roasted “Red” Cabbage.  Even more purple when it’s cooked!

Roasted Purple Cabbage Wedges

1 red cabbage, quartered
4 strips bacon
1 tsp. olive oil
2 tbsp. lemon juice
1 tbsp. worcestershire
1/4 tsp. salt
1/4 tsp. pepper

Cook bacon and drain on paper towels.  Preheat oven to 425˚.  Mix olive oil, lemon juice, worcestershire in a small bowl.  Place each wedge on a square of foil.  Drizzle mixture over each one, sprinkle with salt and pepper.  Crumble bacon on top.  Wrap each wedge individually.

Ready to wrap and cook.

Ready to wrap and cook.

Place on a baking sheet in the oven and bake for 20-30 minutes.

These paired beautifully with farmers market franks and snap peas.  Yum!

Roasted Red Cabbage

Roasted Purple Cabbage, snap peas & franks.  Delish!

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Spinach Salad with Spring Onion Vinaigrette

A fruitful (ha) trip to farmers market resulted in a whole counter full of veggies and me wondering how the heck I was going to eat them all before they went bad.  And more importantly, where the heck to put them all in the meantime.  I got a good start on solving both problems by throwing together this wonderful  main dish salad for dinner.

This time of year I’m always happy to find spring onions at the market.  I never see them at the store for some reason.  But I love them.

Spring onions.  Like scallions on steroids.  You can eat both the green and white parts.

Spring onions. Like scallions on steroids. You can eat both the green and white parts.

If you can’t find spring onions, feel free to sub red onion or scallions instead.  For the potatoes, I found tiny pebble sized potatoes but you can use bigger new potatoes if you can’t find the tiny ones.  Just half or quarter them to make bite sized pieces.

Spinach Salad with Spring Onion Vinaigrette

Spinach Salad with Spring Onion Vinaigrette

Spinach Salad with Spring Onion Vinaigrette

6-8 cups fresh spinach leaves, big stems removed
1 cup grape tomatoes, halved
1-2 cups baby potatoes (the smallest ones you can find, cut in half if needed to make bite size)
3 tbsp. olive oil
3-4 spring onions, divided into white and green parts
1 cup purple cabbage, thinly sliced
1 tsp. raw sugar
1 tsp. coarse dijon mustard
3-4 tsp. red wine vinegar
Salt & pepper

In a small saucepan, cover potatoes in water and bring to a boil.  Boil 8-10 minutes until fork tender but not mushy.  Drain and set aside.

Wash spinach and pat dry, remove any large tough stems.  Put in a big serving bowl.

Yummy fresh spinach from farmer's market.

Yummy fresh spinach from farmer’s market.

In a small bowl whisk together sugar, dijon and vinegar.  Add a pinch of salt & pepper.  In a skillet, heat olive oil over medium heat.  Add white parts of onions and sauté 1-2 minutes.  Add cabbage and green parts on onions and sauté another minute.

A quick sauté on the veggies to soften just a bit and bring out the flavor.

A quick sauté on the veggies to soften just a bit and bring out the flavor.

Add vinegar mixture and potatoes to skillet and toss to combine.  Cook and stir gently 30 seconds or so to heat through and let the vinaigrette permeate all the veggies.  Pour over the spinach and add tomatoes.  Toss everything together.  Serve warm.  Makes 4 main dish servings or 6-8 side servings.

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Sausage and Red Cabbage Sauté

Cabbage has such a bad rap.  I think it’s because so many people cook it to death, until it’s a nasty, smelly, soggy mess.  Who wouldn’t hate that?  I love cabbage.  Especially red cabbage, which always seems a bit sweeter and the leaves tend to be a little thicker, which means they hold up well during cooking.  Cabbage is full of vitamins, especially vitamin C, but the more you cook it the more nutrients you destroy.  I prefer to eat it raw, in slaw or salads, or to do just a quick sauté to give it a bit of heat and bring out the flavors.

This sauté is quick, flavorful and pretty too!  I like to use a sausage that has fruit in it, such as chicken apple sausage, or mango jalapeno.  The fruit in the sausage adds a subtle sweetness to the dish that offsets the vinegar, resulting in a lovely sweet and sour dish. The trick to getting the cabbage perfect is to cook everything else first, throwing in the cabbage just for the last couple of minutes to heat it up and soften it a bit, but not so much that you lose the texture.

Sausage and Red Cabbage Sauté

Sausage and Red Cabbage Sauté

Sausage and Red Cabbage Sauté

1 pound sausage links (I used Aidell’s mango jalapeno sausage), sliced
1 head purple cabbage, sliced or coarsely chopped
1/2 onion, sliced
1/2 tsp. fennel seeds
2 tbsp. cider vinegar
Salt & pepper

Slice up everything ahead of time.  This doesn’t take long to throw together.

All ingredients ready to go.

All ingredients ready to go.

Heat a large skillet over medium heat.  Add a drizzle of olive oil and heat.  Add onion, fennel seed and sausage to pan.  Cook, stirring occasionally until the onion is tender and sausage is browned (if your sausage is really greasy, drain off the extra grease at this point; if you use a lean sausage this will be unnecessary).  Add cabbage and sauté 2-3 minutes until slightly tender.  Add vinegar and salt & pepper to taste.  Stir to combine and continue to cook a minute more to let the flavors mingle.  Serve hot.

This paired beautifully with Vinegar Roasted Potatoes.

Sausage and Red Cabbage Sauté with a side of Vinegar Roasted Potatoes

Sausage and Red Cabbage Sauté with a side of Vinegar Roasted Potatoes

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