This week our bounty included: Green Cabbage, Broccoli, red onions, collards, peas, green and red leaf lettuce, beets and potatoes.

Green Cabbage is a versatile food that can be eaten raw, cooked, warm and cold. according to World's healthiest foods whfoods.org/genpage.php?
dbid=19&tname=foodspice it can help in lowering cholesterol. Which is good news, especially for my husband who battles with high cholesterol.

"Cabbage can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in cabbage do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw cabbage still has cholesterol-lowering ability, just not as much as steamed cabbage."

Steamed Cabbage is one of my favorites! Although I tend to prefer Red cabbage, green works just as well. Steam your cabbage to a wilted (although not soggy) consistency and place on a plate to the side. This topped with mushroom ragout (pronounced Rah-go) is a quick and delicious meal but makes a quite complimentary side to beef tips if you prefer yours with meat.

Mushroom Ragout
ingrediants:
small package of mushrooms (any variety or a melange works well)
•2 cloves minced garlic
•1 sprig fresh thyme
•1/2 teaspoon salt
•1/2 teaspoon pepper
•1/3 cup marsala wine or sherry
•1/2 cup chicken stock or vegetable stock
•1/2 cup heavy cream
•2 tablespoons olive oil

over medium heat, heat the olive oil. When the pan is well coated add in the mushrooms and stir occassionally until browned and add in garlic. Add in the cooking sherry and gently stir for about 15 mins until alcohol is evaporated.

The consistency will become more syrupy in nature to create a glaze. If you cook with gas, tipping the pan slightly to ignite the sherry will create a flambe and burn off the alcohol quickly. Take care not to set anything on fire!

once the sherry thickens into a glaze, slowly add in the heavy cream and broth. turn down heat and continue stirring until heated thoroughly. salt and pepper to taste if you desire.

remove from heat, pour over cabbage and serve with a sprig of fresh thyme.

However with temperatures that are reaching triple digits in at least half the USA, Chef Meg's shredded cole slaw salad might be more practical recipes.sparkpeople.com/
recipe-detail.asp?recipe=1
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