A Weekend of Fermenting, Crunching & Stir-Frying

Three ways of Pointed Cabbage to go with

Today’s harvest from our community farm was — you guessed it — generous once again. As always, we're grateful for the abundance. And with the season in full swing, that means a familiar cast of vegetables: pointed cabbage, zucchini, garlic, onion, leek, and spinach.

As much as I love these ingredients, cooking them the same way each week can become... well, routine. So this weekend, I decided to mix things up — a little fermentation here, a little crunch there, and a rich rice dish to round it all off.

Fermenting: A New Twist on Sauerkraut

Let’s start with fermentation. I’ve gone back to preserving some of the pointed cabbage, but this time I’m playing with the flavors. Instead of the classic approach, I added cumin, onion, and garlic to the fermentation mix. It’s all tucked away now in jars, where it will quietly bubble and develop character over the next six weeks.

I’m curious how this batch will compare to the two other versions I made last week — slightly different spice combinations, different textures. That’s the fun of fermenting: it’s like flavor time travel.

Crunch Time: Fresh Coleslaw with a Tangy Kick

Next up: coleslaw. Yes, more pointed cabbage — this time finely cut in julienne style. I tossed it with carrots (store-bought, since we're not growing those yet), raisins, chopped zucchini, garlic, and a handful of cashew nuts for crunch.

The dressing? A creamy, zesty blend of vegan mayo, ketchup, mustard, spicy sauce, and white balsamic vinegar. Bold, bright, and just the right balance of sweet, sour, and heat. It’s the kind of salad that works perfectly as a starter or light lunch.

Dinner Done Right: Creamy Cabbage Wok with Rice & Cashews

Finally, I used up the remaining cabbage in a warming rice dish — full of flavor and a little spice. Here's how:

I blanched the julienned cabbage for just 2 minutes to soften it slightly. Then, in a hot wok with oil, I fried two onions (cut in half rings) until golden. In went three cloves of garlic (grated), a couple of centimeters of fresh ginger (also grated), chopped zucchini, then a creamy sauce made from peanut butter, soy sauce, and two small cans of coconut milk. A splash of hot pepper sauce gave it just the right heat.

After the sauce came together, I added the cabbage and let it all simmer for a few minutes. Served over rice, topped with a soft-cooked egg and chopped cashews, it made a rich, satisfying meal. And yes — you can absolutely add some coleslaw on the side for freshness, or save it for lunch the next day (my favorite).

It was one of those weekends that reminds me how fun it is to get creative with what’s local and in season. Whether fermenting for the future or cooking for now, pointed cabbage proves again that it's way more versatile than it gets credit for.

More to come next week — and I’ll keep you posted on the kraut results!