Main Ingredient - Cabbage
Last summer I had the pleasure of attending a recipe writing workshop at Tutka Bay Lodge. Not only did we thoroughly enjoy being pampered by lodge staff, we had the opportunity to up our recipe game with New York Times food editor, Sam Sifton. We talked, ate, cooked, ate, wrote, and maybe ate a little more.
The diverse group of writers, photographers, editors, and chefs generated more than 20 unique and innovative recipes featuring an astounding amount of Alaska grown produce. I had the pleasure of working with Suzanna Caldwell during the recipe development section of the three-day class; you’ll find one of our creations below.
Mixed Cabbage Slaw with Red Miso, Oranges, and Almonds
Alaska’s endless summer days produce record-breaking vegetables, including a wide variety of cabbages. With their long shelf life, cabbages provide remote lodge chefs, commercial fishermen and salad lovers in hard-to-reach wilderness camps a fresh vegetable with staying power.
Long after your watercress has wilted and your spinach has surrendered, cabbage keeps its sweetness tightly wrapped. The lonely girl left in her chair while her flashier friend moves across the dance floor clutched in the sweaty embrace of an tangy vinaigrette.
Enjoy this easy recipe that offers a fresh twist on an old summertime favorite by simply letting some pantry staples mix and mingle. Miso gives the dressing a rich savory note, almonds add crunch and you get to practice a classic and elegant technique, the supreme.
2 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 tablespoon canola oil
2 tablespoons rice wine vinegar
1/2 teaspoon sugar
2 teaspoons red miso
1 teaspoon minced fresh ginger
2 oranges, supremed
1/4 cup chopped almonds
In a small bowl, whisk canola oil, rice wine vinegar, sugar, miso, and ginger until combined.
Toss cabbage with dressing. Add in orange supremes and toss again to combine.
Toast almonds in a small sauté pan over medium heat until fragrant. If desired, set aside approximately 1/2 tablespoon of almonds for garnish. Add remaining almonds to slaw while still warm.
Let slaw rest in the refrigerator, covered, until serving for up to 24 hours. Garnish with almonds just before serving.
To supreme an orange start by slicing off a bit of the top and the bottom, just enough to reveal the fruit underneath the skin. Work a sharp knife around the orange from top to bottom, removing the remainder of the peel and pith. The now skinless orange reveals its segments to you. Slice each segment out, leaving the inner skin behind. These pure slices of the orange add a bright, but subtle citrus layer, awakening your palate out of its midsummer slumber. Still feeling faint? Squeeze the leftover oranges over ice and add club soda (or Campari if it’s after 4 p.m.).
Have ingredients lying around that you're not sure how to use? Maybe you're stuck in a weeknight dinner rut. Send your questions, ideas, and kitchen conundrums to info@edibleAK.com.