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Cooking in Season: Broccoli and Cabbage!

By October 10, 2016September 16th, 2023No Comments

This is our last farmers market post of the season and we’ve got two recipes that make use of late fall brassicas — broccoli and cabbage. The vegetable mélange is also good for using up whatever other vegetables have survived the first frost. 

Vegetable Mélange

This 1985 recipe is a great way to get in some of the last fresh veggies of the season.


  1. 4 medium carrots
  2. 4 Turnips
  3. 18 small white onions
  4. 1 bunch of broccoli, steamed and cut into 1-inch florets
  5. 1 Tbs olive oil
  6. 18 cherry tomatoes
  7. 1 ½ tsp dried tarragon
  8. 1 tsp salt
  9. ½ tsp freshly ground pepper


  1. Peel the carrots and cut them into 2-inch lengths. Peel and quarter the turnips. “Turn” the carrot and turnip pieces by carving them with a paring knife into oval football shapes. Keep the carrots and turnips separate. Place the turned turnips in a bowl of cold water.
  2. In a large saucepan of boiling salted water, cook the carrots over high heat until just tender, 3 to 5 minutes. Remove with a slotted spoon, rinse under cold running water and drain well. Place in a bowl.
  3. Add the turnips to the same saucepan of boiling water and cook until just tender, about 3 minutes. Remove with a slotted spoon, rinse under cold running water and drain well. Add to the carrots.
  4. Add the onions to the saucepan of boiling water and cook until just tender, about 2 minutes. Remove with a slotted spoon, rinse under cold running water and drain. Cut off the roots and remove the outer skin. Add to the carrots and turnips.
  5. Add the broccoli florets to the boiling water and cook until barely tender but still bright green, about 1 minute. Drain, rinse under cold running water and drain well. Set aside separately.
  6. In a large skillet, heat the oil. Add the carrots, turnips and onions and saute over moderately high heat, tossing frequently until the vegetables begin to warm through, about 1 minute.
  7. Add the tomatoes, broccoli, tarragon, salt and pepper. Cook, tossing frequently, until all the vegetables are heated through, 2 to 3 minutes.

Adapted from The Best of Food & Wine -1985

Stuffed Cabbage Leaves

This is a great comforting meal perfect for the new fall chill!

Stuffed Cabbage Leaves

  1. 1 medium-sized head white cabbage
  2. Salt
  3. Black Pepper
  4. Juice 1 Lemon
  5. Meat & Rice Filling

Meat & Rice Filling

  1. ½ lb lean lamb or ground beef
  2. ½ C rice
  3. 1 tomato, skinned and chopped
  4. 2 Tbs finely chopped parsley
  5. Salt and pepper
  6. ½ tsp ground cinnamon or ¼ tsp ground allspice

Stuffed Cabbage Leaves

  1. Carefully strip off the leaves from the cabbage and wash them. Dip them in boiling salted water, a few at a time, until they become wilted and pliable. Trim the hard central veins flat. Cut very large leaves in half, but leave small ones whole.
  2. Prepare the filling. Put a tablespoon of filling at one end of each cabbage leaf. Fold the sides of the leaf toward the center and roll up, making a neat little finger shape. Continue until all the filling is used.
  3. Line a large saucepan with torn or unused leaves to prevent the stuffed leaves from sticking to the bottom. Lay the stuffed leaves on the top of them in layers, packing them tightly. Cover with water and lemon juice mixed with a little salt. Cover the pan and cook very gently for about 1 hour. Serve Hot.

Meat & Rice Filling

  1. Put all the ingredients together in a bowl. Knead well by hand until thoroughly blended. One or two tablespoons of raisins and/or pine nuts may be added to this filling, an agreeable but uncommon variation. An alternative flavoring is ½ tsp dried basil or marjoram, more if fresh is used.

By Claudia Roden
Adapted from A Book of Middle Eastern Food

Megan Kocher

Author Megan Kocher

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