Chinese eggplant, Fresno chiles, carrots, cherry tomato mix, OG Wabi Sabi Farms elephant garlic, heirloom gold potatoes, basil, lunchbox peppers and pointed cabbage—a couple of sweet additions to a stellar Twenty Bag.

I LOVE cabbage. And many other (what some may consider) unusual foods. My grandparents and Dad were of Polish origin—the kitchen in our home was thoroughly Old Country. And uniquely delicious! The pointed, AKA sweetheart, cabbage in this week’s Bag is a sweeter version of the vegetable.

There are so many ways to use the super healthy crucifer (it’s loaded with vitamins, minerals and fiber) beyond the usual go-to’s like in cole slaw and with corned beef. I’ve braised it in wine, baked it with Gruyère and slow-cooked it with Polish kielbasa.

What’s missing in my archive is a soup. With a little research I found an easy recipe to try that also uses the plethora of tomatoes and potatoes in my pantry! And I plan to toss in that Fresno chili to turn up the heat.

The lunchbox peppers, on the other hand, are sweet—no heat—and eaten raw, make a quick snack and source of vitamin C. I found this fun post on the Food Network site offering 10 ways to use sweet mini peppers.

Do check out sweetgrass + grits for more culinary adventures!