Our Clark Farm Carlisle CSA Share included caraflex cabbage this past week so I had a second great opportunity to use cabbage in a way that is not usual for me. As a high-schooler, my part-time job was at a short-order stand where the owners were known for their delightful coleslaw – a secret recipe. Luckily, as I went off to college, one of them gifted me with the recipe and I can still make it today from memory.
But besides coleslaw and boiled corned-beef-and-cabbage, I wanted to find a good one-pot meal that wouldn’t be too heavy. We’d already made roasted caraflex cabbage – outstanding – but needed a new dish to try. This low-carb recipe from Cooking LSL ticked all the boxes AND, I was able to use quite a bit of our vegetable share.
This recipe and some other intriguing offerings are free on Cooking LSL’s website. I’m including the ingredients along with a few adjustments I made in order to get the most out of our Share.
Ingredients
- olive oil
- boneless, skinless thighs (I left mine whole)
- carrot
- cabbage (I used a caraflex)
- salt, pepper, garlic powder (I prefer minced fresh), bay leaf
- tomato sauce (I used some tomato compote I had on had which was made from CSA tomatoes)
- paprika
- parsley
Four Nights A Week 
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