Bon Appetit November 2015

The BA recipe is actually Lettuce Cups but I thought we could give this a try using the green cabbage in this week’s share.  It will certainly be crunchy!  You could soften the cabbage leaves a bit by dipping each leaf in simmering water for a minute.

1/4 cup Apple Cider Vinegar

2 TB White Wine Vinegar

1 TB Kosher Salt 

1/2 cup Water 

1/2 Fennel Bulb, thinly sliced

Daikon, washed and thinly sliced - you probably will only need about 1/3 of the daikon 

1 thinly sliced Shallot OR use just a bit of thinly sliced Onion from your share

1/3 cup Buttermilk

1/3 cup Plain Yogurt

1 TB Lemon Juice

Salt and Pepper

Cabbage Leaves, separated

1/2 cup Cilantro Leaves with tender stems

1/4 cup Mint leaves Or Parsley from this week’s Share

To make pickled veggies: combine vinegars, salt and water in a large bowl.  Add the fennel, daikon, shallot or onion to the pickling mix and let sit for 10 minutes then drain.  For the dressing: mix the buttermilk, yogurt, and lemon juice. Season with salt and pepper.  Spoon a bit of the dressing onto the cabbage leaves, top with pickled vegetables and garnish with cilantro and mint leaves.