Easy to grow, easy to store, super healthy and very variable in the kitchen, sounds like a dream. It is and it is well known for thousands of years. But it seems to be nearly forgotten. What we talk about is one our favourite vegetable: Cabbage.
You can eat it in many ways. For example you can fill a dough with it,eat it with pasta or pickle it.
For the filling or the pasta one way we like the cabbage much is to caramalize a spoon of brown cane sugar in sunflower oil. Then you put the chopped cabbage and fry it on high heat until all the liquid is out and the cabbage got brownish.
Put salt, pepper and a pinch of nutmeg and it is ready.
When you eat it with pasta, we like it the best to fry the cooked pasta a few minutes together with the cabbage. You can take any kind of pasta, we prefer a flat pasta like pappardelle.
With the pickling we right now experiment. We will tell you later more, check on our homepage: www.blueberrybeach.com
Have a beautiful day
Zoé and Joshua
That sounds and looks delicious. I had cabbage and kielbasa for dinner tonight. Boil a diced up head of cabbage and a large diced onion in salted water for 30 minutes. While it boils, brown kielbasa that's been cut into 1/4" thick circles in a skillet. After the 30 minutes, add the kielbasa, 3 large diced potatoes, more salt, black pepper and red pepper flakes to the cabbage and boil 1 hour more. It's a favorite of mine.
With forty shades of green, it's hard to be blue.
Garg 'nuair dhùisgear! Virtutis Gloria Merces
I, too think cabbage is rather amazing. I had a head that had almost been forgotten so I thought I would cook it in the crockpot with some tomatoes. I had thoughts of it with a lot of butter. Then the DH added a can of tomato sauce to it. I am having a real hard time getting it eaten up.
Invasive plants are Earth's way of insisting we notice her medicines.
Everyone learns what works by learning what doesn't work.
Marcella Hazan has a recipe for "smothered cabbage" that is delicious. Basically you brown, then braise, the cabbage; then cook it together with arborio (risotto) rice. I expect it would be good with other grains or even with something like winter squash.
posted 2 years ago
Hello everybody, thank you for your replies. The idea with the risotto sounds great. About the Brunkal we never heard, but sounds good. For cabbage with tomato sauce we know a really good one, too. It is a traditional hungarian dish: stuffed cabbage. You fill the whole cabbage leafs with a mix of rice and minced meat, and cook it for hours on low heat in tomato sauce. We like the best to put it in a covered clay pot and leave it over night on the lowest heat in the oven.
Until now we did not know what kielbasa was, but we checked it. It is very close to a Hungarian sausage called "kolbász", and we can imagine, that it is amazing.
We wish all of you a beautiful day,
Zoé and Joshua
A sonic boom would certainly ruin a giant souffle. But this tiny ad would protect it: