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Salem, OR, 97302
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Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Filtering by Tag: Green Cabbage

Creamy Cabbage & Potato Gratin

Jacob Bailey

From Cook with What You Have

Katherine's notes: 

You could add lots of chopped parsley or oregano or basil or chives to the dish as you're assembling it, before baking. You could use other vegetables. I imagine diced winter squash instead of the potatoes would be fabulous and very pretty. Sausage, bacon or any kind of leftover meat would be good. You can vary the cheeses, omit entirely, and so on and so forth!



For Bechamel:


  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • generous 2 cups of whole milk (2% can work in a pinch)
  • salt
  • pepper
  • bay leaf
  • 1/2 teaspoon chili flakes
  • 1 teaspoon Dijon-style mustard
  • pinch of ground nutmeg or cloves
  • fresh minced thyme, parsley, chives, etc. (optional)


For the gratin:

  • 3-5 potatoes (depending on size) and cut into thumb-sized chunks
  • 1/2 medium to large green cabbage (or a whole small one), cored and cut into 1-inch pieces
  • Handful or two of small pasta (optional)
  • Salt
  • Bread crumbs (optional)
  • Grated cheese (sharp cheddar, Gruyère, Emmentaler, . . .)




    Melt butter in a medium-sized saucepan over med/low heat. When melted, whisk in flour. Continue cooking the roux for 2 -3 min, whisking frequently. Meanwhile heat milk until it's scalding. Whisk hot milk into roux and add several pinches of salt, grind in some pepper, add chili flakes (or omit if you'd like), add mustard and a bay leaf and a grating or two of nutmeg. Stir well and cook over med/low heat for about 10 minutes until thickened and bubbling.  Add some grated cheese (sharp cheddar, Gruyère, Emmentaler, etc. ) and fresh, chopped herbs if you'd like at this point.



    Put potatoes in a large pot with lots of water and two teaspoons of kosher salt. Bring to a boil. If you are using some kind of pasta you'll want to add it to the potatoes just a few minutes after the water comes to a boil so the pasta can cook for 8 or so minutes (depending on the type you choose this will vary. The pasta can be quite all dente when you drain everything though since it will keep cooking in the oven.) When the potatoes (and pasta, if using) are almost tender add the cabbage to the pot. Cover and cook for another few minutes until the cabbage is tender. Drain.

    Spread the vegetables in a large baking dish. Pour the béchamel over the top and mix in a bit. Sprinkle with breadcrumbs and extra cheese (if you'd like) and bake  at 400 until bubbly and crisp on top (I broil it at the end for a few minutes).

    Classic Minestrone

    Jacob Bailey

    Adapted from Martha Stewart

    Martha Stewart's recipe actually uses quite a bit of fall vegetables- carrots, cabbage, celery.... Substitute the green beans for our dried Jacob's cattle beans (or canned Cannellini's or Great Northern beans) and this is a wonderful fall soup.  


    • 2 tablespoons olive oil, plus more for serving (optional)
    • 1 medium red onion, chopped
    • 2 medium carrots, peeled and diced
    • 1 large celery stalk, diced
    • 1/4 teaspoon red-pepper flakes
    • 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
    • Coarse salt and ground pepper
    • 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
    • 1 large potato, peeled and diced
    • 1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
    • 1 can (15 ounces) cannellini beans, rinsed and drained
    • 1/2 pound green beans, trimmed and cut into 1-inch pieces
    • 1 garlic clove, minced (optional)
    • 1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
    • 3/4 cup grated Parmesan, for serving



    In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.

    Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.

    Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

    Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

    Jacob Bailey


    • 1/2 cup crème fraîche or sour cream
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon finely grated lemon peel
    • 2 tablespoons (1/4 stick) butter, divided
    • 1 tablespoon extra-virgin olive oil
    • 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
    • 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
    • 3 large garlic cloves, pressed
    • 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
    • 1 2 x 2-inch piece Parmesan cheese rind (optional)
    • 1 Turkish bay leaf
    • 6 cups (or more) low-salt chicken broth
    • 2 tablespoons chopped fresh chives (for garnish)



      Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill.

      Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

      Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper. Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

      Rancho Grande Coleslaw

      Jacob Bailey

      From Amanda Westoby


      • 5 cups shredded green and red cabbage

      • 3 cups shredded carrots (preferably of two or more colors)

      • 3 or 4 scallions, chopped

      • 1 cup chopped fresh cilantro

      • 1 stalk celery, thinly sliced

      • 14 ounces corn kernels (canned, or cooked and cooled if corn is frozen or fresh)

      • 6 ounces black olives, drained and thinly sliced

      • 3/4 cup ranch dressing

      • 2 tablespoons lime juice

      • 1/8 teaspoon cayenne pepper

      • 1/4 teaspoon chili powder

      • 1/4 teaspoon ground cumin

      • 3/4 cup crumbled nacho-flavored tortilla chips


      In a large bowl, combine the cabbage, carrots, scallions, cilantro, celery, corn and olives.

      In a separate bowl, combine ranch dressing, lime juice, cayenne, chili powder and cumin.

      Pour dressing over the vegetables and mix well. Add crumbled chips, toss again and serve immediately.


      Makes 8 servings