Cabbage Sprouts with Rosé Vinaigrette, Pomegranate and Apple and Cooking Red to Remember
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Your first question might be what are cabbage sprouts? Don’t feel badly if you don’t know because, until yesterday, I didn’t either. My trip to the Nashville Farmer’s market always seems to pay off. I was able to purchase fresh lima beans, fresh October beans and a bounty of dried yellow eyed peas, lentils, and fava beans.
But my most fun and interesting find yesterday was a bagful of cabbage sprouts for $1. I am always on the look out for fresh, local, real food, that I haven’t heard of that is affordable and this is more than affordable. That dollar bill bought me 8 servings.
So, back to the question. What are cabbage sprouts? A cabbage sprout is not an immature cabbage. It sprouts out of the ground once a cabbage is picked. I find that enchanting. A little food after the food. Don’t confuse it with broccoli which means cabbage sprout in Italian.
I knew immediately that I found a handful of beauties that would probably fare well with a minimalist approach and I envisioned these at the Thanksgiving table as the “green” of the day.
I had no idea how to cook these, so I put them in my special waterless pot and put the lid on. I checked and after three minutes, they were cooked. You can use a steamer and it should take the same time. I would not overcook these babies, because at 3 minutes they acquire this gorgeous emerald green color and they stay this bright, and yet are tender enough to eat.
Cabbage sprouts don’t taste exactly like cabbage or brussels sprouts or kale but they are sweet, chewy and reminiscent of these mentioned greens.
Before tasting them, I made a decision to make them look beautiful, and maintain a clean, bright taste. This required acid, and contrast. One of our gifts at the Food Buzz Festival was a spicy apple mustard with ginger and cinnamon. This was the perfect base for a red wine vinaigrette. The pomegranate added a juicy, nutty texture and the raw apples added a little extra acid and crunch. The red touch is also a lead in to something I talk about below called “cooking red to remember.” If you are a food blogger, I do hope you will be moved to participate.
This was delicious, refreshing and would make a wonderful first course and would look especially pretty on a glass dish. There are many ways these little cabbage sprouts could be prepared. This was my first idea. If you can’t find cabbage sprouts, the recipe would be equally appropriate for other greens such as swiss chard, kale, or even a salad of butter lettuce.
Tell me, what’s the last unique produce item you purchased and what did you do with it?
Rosé vinegar, spicy apple mustard, olive oil are the components of the vinaigrette.
Cabbage Sprouts with Rosé Vinaigrette, Pomegranate and Apple and Cooking Red to Remember
Ingredients
- 4 Cabbage sprouts or other greens
- 1/2 Large pomegranate
- 1 Cameo or granny smith apple diced
Vinaigrette
- 1 teaspoon spicy mustard I used a spicy apple mustard flavored with cinnamon and and ginger
- 1 tablespoon Rosé wine vinegar you can also use a red wine vinegar, cider vinegar or champagne vinegar
- 3 -4 tablespoons extra virgin olive oil
Instructions
- Mix greens with pomegranate, apple and toss with vinaigrette.
Vinaigrette
- Stir mustard into vinegar. Once emulsified, add olive oil. You may need to adjust according to the vinegar. The dressing should be fairly acidic, but mixed thoroughly.
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Recipe
4 Cabbage sprouts (or other greens)
1/2 Large pomegranate
1 Cameo or granny smith apple, diced
Vinaigrette
1 teaspoon spicy mustard ( I used a spicy apple mustard flavored with cinnamon and and ginger)
1 tablespoon Rosé wine vinegar (you can also use a red wine vinegar, cider vinegar or champagne vinegar)
3 -4 tablespoons extra virgin olive oil
Stir mustard into vinegar. Once emulsified, add olive oil. You may need to adjust according to the vinegar. The dressing should be fairly acidic, but mixed thoroughly.
Steam cabbage sprouts for 3-5 minutes.
Remove, and run under cold water.
Dry thoroughly and pour dressing
