Brisbane Local Food
This is an easier variation of a recipe for Stuffed Cabbage Rolls. I've dedicated it to a friend lost too soon. That girl could cook! I may also have been a ...
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Not within my culinary experience but then it truly must be a thing: Okonomiyaki World!
Let's not also forget Okinominyaki. https://www.youtube.com/watch?v=7v9B9bEro-M&list=PLB2Q1BzKswCfP...
Here's the Colcannon with savoury mince.
I'm also a fan of the wombok. I have two more almost ready so your suggestions are very helpful. I'll have a crack at the Marshoosheh and Colcannon.
Having wetted my appetite...my next meal cook up is to be chop suey, which in my parlance is cabbage stir fry with curry powder.
Always with a meat and a chicken stock.
Can I also offer some other serving suggestions:
If only because stuffing or rolling cabbages is so much work for a lazy cook like me.
After spending so much activity making kimchi I have learnt to embrace the Wombok and appreciate is ts flavour nuances and versatility.
Did you see the size of the damn thing? That wise man would have to have a head like a damn alien!
“In addition, store the urine of anyone who habitually eats cabbage; warm it, bathe the patient in it. With this treatment you will soon restore health; it has been tested....Those who cannot see clearly should bathe their eyes in this urine and they will see more.” Cato, 'On Farming' (234-149 B.C.)
"Cabbage: A vegetable about as large and wise as a man's head." Ambrose Bierce, American writer (1842-1914)
“Cabbage as a food has problems. It is easy to grow, a useful source of greenery for much of the year. Yet as a vegetable it has original sin, and needs improvement. It can smell foul in the pot, linger through the house with pertinacity, and ruin a meal with its wet flab. Cabbage also has a nasty history of being good for you.” Jane Grigson (1928-1990) ‘Vegetable Book’
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