Seasonal Recipe: Cabbage Sprouts

 
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Lesley Lassiter of Lesley Eats


Summer in Tennessee can get unbearably hot and sticky. But we tolerate the weather because it brings so much good with it, like all of the produce! You’ve already read about the 12 South Farmers’ Market. But there are also neighborhood/community markets in west Nashville, Bellevue, east Nashville, Franklin, Hendersonville, Donelson and more — not to mention the big Nashville Farmers’ Market in the heart of the city. It’s my favorite for its diversity; not only are there a number of local growers on site seven days a week, but there are also other produce vendors, an international market, a flea market and even a floral nursery and a food court.

I often go to the market with a specific item in mind. Last week, I needed some pineapple tomatoes, one of the only varieties my husband will eat raw (it’s sweet and meaty with a firm texture). But then I saw the booth selling some overripe peaches that I knew would be perfect for making peach butter. And then the truck with Silver Queen corn. I can’t resist fresh-picked corn. Next to the corn, kale! And cabbage sprouts!

Cabbage sprouts pop up at the end of cabbage season. When cabbage is harvested and the stump is left behind, cabbage sprouts grow on it. They look a bit like a cross between a Brussels sprout and a baby bok choy. Cabbage sprouts are sweeter and more delicate than the cabbage, so they’re good in a simple stir fry. However, I roasted mine and they were fantastic. If you come across some, be sure to buy them; they’re not available for long. They’re a perfect side dish alongside some fresh purple hull peas, corn on the cob, sliced canteloupe, and biscuits.


Roasted Cabbage Sprouts

Yield: 4-6 servings

Prep Time: about 5-10 minutes

Cook Time: 15 minutes

INGREDIENTS

1 lb. cabbage sprouts

2 tbsp. olive oil

1 lemon, juiced (or 2 oz. of lemon juice)

½ tsp. salt 
pepper to taste

DIRECTIONS

  1. Pre-heat oven to 400 F
  2. Thoroughly wash and pat dry each cabbage sprout (invert and shake on a towel to get out any water trapped in the leaves).
  3. Combine olive oil, lemon juice and salt in a small bowl, stir to emulsify and swish each sprout in the liquid. Hold the sprout by the stem and dunk and swish to distribute the liquid.
  4. Place each sprout on a lipped baking sheet or baking dish, sprinkle pepper and bake for about 15-20 minutes, until roasted.

Lesley Lassiter is the author of lesleyeats.com, the vegetarian food blog she started to answer the question “What do you eat?” Among her favorite things are overripe tomatoes, tea roses, and the Oxford comma. A native of Memphis, she now lives in west Nashville with her omnivore husband and cheese-etarian daughter. You can also find her online on the Nashville Scene’s Bites food blog.