A hearty chowder.
These flavours are fantastic together. Nice with mash.
A very tasty cabbage side dish. Lovely with mash and something else.
Brussels Tops are the leaves that are cut off the top of stalks of Brussels Sprouts, to encourage sprouts to bud on the stalk. The leaves are dimpled and crinkly.Traditionally compost-heap discards or animal-feed fodder, these began to be sold in some supermarkets starting in the early years of the 2000s.
Great for using up leftover mashed potato. Serve hot.
This recipe has a high futz factor. But it is such a good vegetarian dish, the meat-eaters at the table will ignore the roast and dig into the vegetarians’ dinner!
Traditionally eaten in Ireland at Hallowe’en. People used to hide a prize in the Colcannon: a gold ring meant marriage within the year, a sixpence meant wealth, a thimble for the women meant they wouldn’t be married and a button meant the same for the men.
This is a typical salad made to accompany barbeque in the eastern Carolinas area of America. More than that, it’s a good old-fashioned, sweet and sour creamy coleslaw that will have you smacking your lips in satisfaction.
This is coleslaw as made in the Piedmont area of North Carolina for barbeques, where it is referred to variously as BBQ slaw, Red Slaw, Red Coleslaw, Barbecued Coleslaw, etc. The ketchup gives the salad a dusty pink hue.
Kohlrabi © Michelle Mattern Kohlrabi is a member of the cabbage family that is treated as a root vegetable. It is a cabbage with an enlarged, turnip-shaped stem which is referred to as a bulb. The bulb grows above ground, just on the surface of the soil. With the stems sticking out of the bulb,…
This is an all in one dish. You can serve it in a bowl.
The cabbage makes for a hearty, and healthy, pasta dish.
Preserved Mustard Greens are a form of pickled cabbage in China, where it is called “Suan Cai”, meaning literally “sour vegetable.” They are not like American mustard greens at all. Preserved Mustard Greens are used as an ingredient in dishes, or they can be served as an appetizer. They are often eaten with congee for…
Quintal is a variety of large drumhead cabbage. It has bluish-grey outer leaves, and is mostly round but somewhat flattened on top. It has a short stem and solid head. It is meant for storage and use over the winter. Two varieties are Schweinfurt Quintal and Early Schweinfurt Quintal. History Notes Quintal Cabbage was being…
To restore the vibrancy of red cabbage after cooking, toss it in a tablespoonful or two of something acid such as lemon juice or vinegar.
Sauerkraut is made from shredded cabbage that is fermented and pickled in a brine of salt and cabbage juice. The juice and brine come about through how it is made: layers of cabbage with alternating layers of salt, which is then pressed down, squeezing juices out of the cabbage. Varieties include Bavarian (milder flavour, with…
White cabbages have firm, tightly-packed, solid heads of leaves. They are not actually white; the leaves are very pale green with patches of white around the veins, though the outer leaves tend to be darker green than the ones inside which don’t get the direct sunlight. They mature late in the fall. Select firm ones…