Mirin-braised Cabbage and Roasted Sunchokes

Today’s tasty recipes were submitted by CSA member Julia.  

Mirin-braised Cabbage 

-half head of green cabbage
-1 small onion, peeled and sliced
-2 cloves garlic, peeled and thinly sliced
-olive oil 
-1/2-1 tbsp mirin 
1.  Heat a few swirls of oil in a large skillet
2.  Saute onion for a few minutes, then add garlic.  Let cook slightly, then add cabbage–stir, season with salt and pepper, and cover
3.  Let cook covered over medium-low heat for about 5 minutes.
4.  Add mirin, stir, and continue to cook covered for another 10-15 minutes or until tender to your liking. 
*Note: you can also combine other greens with this recipe.  I added some chopped mustard greens midway through the cooking process.

Roasted Sunchokes/Jerusalem Artichockes

-1/2 pound of small sunchokes, sliced about 1/4-1/2 inch thick (no need to peel!)
-olive oil
-2 cloves garlic, whole
1. Preheat oven to 400 degrees
2. Lay sliced sunchokes and garlic cloves on parchment paper-lined baking sheet
3. Drizzle with olive oil, salt pepper
4.  Roast for 15-20 minutes, flipping halfway through.
5.  Squeeze out roasted garlic and toss 
*Note: you can combine with other roasted veggies, e.g. cauliflower, brussels sprouts (though these veggies will require more time)


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