Growing local
Unstuffed cabbage rolls
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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Comment by Dave Riley on September 6, 2019 at 17:44
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Not within my culinary experience but then it truly must be a thing: Okonomiyaki World!
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Comment by Andrew Cumberland on September 5, 2019 at 19:58
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Let's not also forget Okinominyaki. https://www.youtube.com/watch?v=7v9B9bEro-M&list=PLB2Q1BzKswCfP...
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Here's the Colcannon with savoury mince.
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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.
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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:
- Saute of Cabbage and Cracked Wheat – Marshoosheh
- Colcannon (Irish Mashed Potatoes With Cabbage)
- Steamed cabbage Wrap, Yangbaechu Ssam
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.
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Did you see the size of the damn thing? That wise man would have to have a head like a damn alien!
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Cabbage 101:
“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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