Apron On
Musings on Making
We don’t have much information about this apron or its context, but I think of it as a record of sorts—a garment that holds stories of work and wear and life from someone who came...
Recipes bring together flavors of memory and place. Fall harvested cabbage is a staple in any Alaska storehouse. While a practical vegetable, it can also be one for innovative play. Preserving cabbage is most often associated with savory krauts, but cooking brings out the latent sugars in the hearty vegetable. Steamed red cabbage lends unbelievable texture and color to this ice cream which is savory, remarkably creamy, and sweet all at once. It is unbearably good between two nettle pizzelle.
Ingredients
- 1 small to medium purple cabbage, about 1½ pounds
- 3 teaspoons toasted caraway, divided
- 2 teaspoons vanilla extract
- 1½ tablespoons gin (optional, used for texture)
- 1 cup cottage cheese
- 2 tablespoons goat milk powder (or buttermilk powder)
- 1 tablespoon nutritional yeast
- ⅓ cup honey
- 1 teaspoon dried culinary lavender
Preparation
The day before making, chill your ice cream maker bowl.
Roughly chop the cabbage. Steam until fork tender; drain off any excess water.
In a blender, purée together all of the ingredients, except 1 teaspoon caraway and the lavender.
If you prefer your ice cream sweeter, or are not using the gin, add 1—3 tablespoons’ more honey.
Churn according to your appliance’s instructions. At the very end of churning, sprinkle in the lavender and remaining caraway. Put ice cream in container and let freeze at least 2 hours. Allow to rest in fridge for 20—40 minutes before consuming.
Related Stories & Recipes
Nettle Pizzelle
I grew up in North Carolina eating a thin, crisp black walnut cookie. Distinctively aromatic in flavor, black walnuts are native to North Carolina, and even commercially available black walnut product...
