Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.

Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.

Hearty red and green cabbage is sure to turn heads this October. KRCC’s Ellen Mahoney visited the biodynamic Cresset Community Farm in Johnstown, and stopped by the Boulder Farmer’s Market to see the braised cabbage that Camp Culinary owner Chef Michael DeBoer was cooking up.

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Click below for the braised cabbage recipe from Michael DeBoer, and a recipe for Colorado Coleslaw from the Department of Agriculture.

Braised Cabbage
Chef Michael DeBoer, owner Camp Culinary

Ingredients
1 large head red cabbage, stem removed and cut into 1/4 inch strips
1/2 lb Applewood smoked bacon, cut into 1/4 strips (one half bacon)
1 large yellow onion, medium dice
2 Granny Smith apples, core removed, cut into medium dice
1 tbsp caraway seeds
1/2 cup sugar
1 cup apple cider vinegar
1 cup red wine vinegar
1 tbsp kosher salt
1/2 tbsp pepper

In a large, heavy gauge pot, render off bacon over medium heat. When bacon starts to brown, add onions and cook until it starts to caramelize. Add apples and caraway seeds and cook until apples start to brown. Add cabbage and stir everything together, coating cabbage in bacon fat. Add salt and pepper.

Reduce heat to medium low and cook for about 10 minutes, allowing cabbage to wilt a bit. Stir every few minutes to keep from burning the bottom of pan. Sprinkle sugar over the top of cabbage mixture, add both vinegars, and turn pot temperature to low. Cover pot and let cook for about 30-45 minutes or until cabbage is fully cooked; stir every 5 minutes or so to keep from burning.

Recipe from the Department of Agriculture

Colorado Coleslaw
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.

1 cup Red Cabbage, shredded
1 cup Green Cabbage, shredded
½ cup Carrot, shredded

For Dressing:
2 cups Mayonnaise
¼ cup Light Corn Syrup
¼ cup Sugar
¼ cup + 2 tbsp. Red Wine Vinegar
1 tbsp. Smoked Paprika
Kosher Salt to taste
White Pepper to taste

Place all dressing ingredients in a bowl, mix well and chill in the refrigerator. Combine approximately one cup of dressing with cabbage and carrots. Add more dressing according to your desired taste and texture.