Okay - I give up!

[kyburg]

I have a ton of cabbage, and other leaf-cabbage cousins like kale, chard and so forth.

And a buttload of walnuts and pecans.

Go for it. Anyone got a recipe or two they'd suggest?

Oh, and carrots. Scary about the carrots.

Comments

[joiseyguy.livejournal.com]

ditch the cabbage and kale and carrots and make a big ass pecan pie.

[phinnia.livejournal.com]

Best coleslaw ever! Contains carrots and cabbage. :-D
Chop up cabbage and shred several carrots (I use about 1-2 large carrots and 1/2 smallish cabbage). Then mix together 1/2 cup mayonnaise, about 1 tsp mustard (I use dijon), a little milk (to about the thickness of half and half), a little brown sugar to taste (about 1 tsp) and about 1/2 to 1 tsp celery salt. Add over coleslaw; toss; store in fridge a few hours to overnight. You can eat it right away, but it's better if it kinda marinates a bit.

[pixievixen.livejournal.com]

ginger glazed carrots.

melt some butter & warm up crushed ginger until it smells yummy.
toss in crisp-tender steamed carrots.
drizzle with honey & toss until gooey & coated.

soooooooo good.

[poetpaladin.livejournal.com]

Chard, especially Swiss chard, has a good effect on blood sugar, I hear.

I'd say you might want to consider cooking like finely chopped spinach, with some ground meat... then add walnuts and pecans as we Chinese would peanuts and sweet sauce.

[tacohime.livejournal.com]

Rather than repost the recipe:
http://www.molliekatzen.com/recipes/bitter_greens.html

This is my favorite thing to do with greens.

[feyandstrange.livejournal.com]

Colcannon. Recipe's not handy, but you're probably smarter than me at finding a good one anyway. Sort of mashed potatoes with either kale or chard, I forget. Based on traditional Irish fare.

[elfwench.livejournal.com]

Sounds like a salad in the making to me. Though I don't know, I don't normally do veggies due to the gut.

[eve-dallas.livejournal.com]

You could stir-fry all of the veggies and toss them with udon. Add nuts for garnish.

In Japan, we called this yaki soba. The way I learned to make it was to stir-fry cabbage and whatever other veggies I had on hand, throw in whatever leftover meat there was and then toss in the soba noodles (udon).