The pickup included: spinach, mixed baby greens, kale, mixed braising greens, leeks, onions, garlic, shallots, beets, potatoes, celeriac, purple-topped turnips, carrots, parsnips, parsley root, and lots of popping corn!
I have a few leftovers from last month that needed using up...1 more head of cabbage, and some salad turnips. And I was in the mood for ramen noodles. Time to combine them all...
Cabbage Ramen
1 package ramen noodles
1/2 cup chopped green
cabbage
1 white turnip, sliced
1/2 tsp. grated ginger
1 tsp. white miso
2 T. soy sauce
pinch of cayenne pepper
Chinese food sometimes utilizes water chestnuts, but Japanese cuisine often includes the smaller radish-like white turnips. I'm actually not fond of raw radishes or turnips. But cooked or salted or pickled...yum! In case you can't find any salad turnips, you can just leave them out.
Begin by heating waterin a small pot.
Cut off 2-3 big slices of
cabbage, then cut it up
roughly.
Thinly slice the salad
turnip.
In a tiny bowl, mix the
grated ginger, miso, soy
sauce & cayenne pepper.
When water comes to a boil, add the cabbage, turnip & ramen. Cook for 3-4 minutes. When noodles begin to soften, stir.
Drain most of the cooking liquid and toss with the sauce.
1 comment:
Sounds like a warm winter meal to satisfy. I don't use enough cabbage. Thanks for sharing!
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