Fraga

Farmstead Creamery

Fraga Farm is an Organic farmstead goat dairy in northern Oregon, outside Portland. We produce a full range of certified Organic goat cheese- from fresh milk chèvre to hard aged raw milk cheeses. Our goat herd enjoys all the leaves and brambles that the Oregon countryside has to offer. The rich milk that our goats provide is processed on site in our licensed Grade A Dairy. We strive to produce the best product  while adhering to our sustainable values. Our family farm invites you to taste the difference that happy goats on good pasture can make. 

Cabbage with Frikeh and Farmhouse Cheese

I love a recipe that has only four or five ingredients.  Then again I don’t count olive oil, balsamic, garlic or salt and pepper in the tally.

Ingredients

1 head of red or green cabbage-or you can use half a head of each, shredded into half inch or larger strips.

2 carrots cut into thick sticks to cook quickly with the cabbage.

1 Cup dried chickpeas -I use Ayers Creek Farm’s Chickpea of Spello, they are lovely.  

4-6 oz Farmhouse cheese, either plain or the chipotle version for some added heat.

Garlic, Olive Oil, Balsamic Vinegar, Salt and Pepper.


Cook the chickpeas in plenty of lightly salted water-check them after 15 minutes for doneness.  I like them firm but fully cooked-this may take another 10 minutes.  Drain and reserve 1/2 cup of the cooking liquid.  

Heat two to three tbsp olive oil in a deep (preferably cast iron) pan.   Add chopped garlic, carrots and cabbage and stir for several minutes.  Add 2-3 Tbsp balsamic vinegar; add a bit of the reserved cooking liquid if the cabbage mix seems too dry.  Add the cooked chickpeas and enough liquid to moisten the dish.  Crumble most of the farm house cheese in the cabbage mixture and let it warm up for a few minutes with the lid closed, off the heat.  Sprinkle any leftover farmhouse cheese over the individual portions once you have plated the dish.  Done!

 

Fraga Farmstead Creamery