Cabbage

[Wilfrid]

We will never know as our archive has been stolen by the internet.

[Orik]

Savoy cabbage, prawn
Cabbage ashes, clotted cream, caviar
Cabbage wrapped koji cured cod
Cabbage tonka ice cream
Other cabbage stuff

A mid-early childhood memory - almost choking to death on grandma's sarmale that is half in the throat, half waiting to be chewed.

[Wilfrid]

How much are you charging for that damn prawn? 🤣

[MitchW]

8 hours ago, Orik said:

Cabbage ashes, clotted cream, caviar

I think Nick Curtin was actually serving something like this at Rosette!

 

[small h]

  

10 hours ago, Sneakeater said:

What do we usually talk about in Winter?

I go into my cabbage and cauliflower stage. I'm halfway there already.

Edited December 22, 2023 by small h

[MitchW]

21 minutes ago, small h said:

  

I go into my cabbage and cauliflower stage. I'm halfway there already.

I go into my I'll be buying some vegetables and fruit from California and Mexico (and, sadly, Florida and Texas). (And let's not forget frozen peas and string beans!).

Because if you're using a lemon, or a lime, or an orange, or a grapefruit, etc., you all are. At least until it really warms up here!

[Orik]

There's NJ citrus now. 

[small h]

9 minutes ago, MitchW said:

Because if you're using a lemon, or a lime, or an orange, or a grapefruit, etc., you all are. At least until it really warms up here!

Coffee and avocados, also, too. I buy local produce as much as I can, but I'm not a crazy person.

[MitchW]

23 minutes ago, Orik said:

There's NJ citrus now. 

This is a problem!

[Sneakeater]

11 hours ago, Orik said:

Savoy cabbage, prawn
Cabbage ashes, clotted cream, caviar
Cabbage wrapped koji cured cod
Cabbage tonka ice cream
Other cabbage stuff

A mid-early childhood memory - almost choking to death on grandma's sarmale that is half in the throat, half waiting to be chewed.

Savoy?  That's a Designer Cabbage, right?

[Sneakeater]

I really do limit myself to whatever crucifers are available locally during the Winter.

It's not out of any ideology, really.  It's more that this way, I really can feel the ecstasy of Spring when it comes.

(Of course, when I move beyond the reach of any Greenmarket, this will change.)

Edited December 22, 2023 by Sneakeater

[cinghiale]

OK, so I tried the quartered version, coated with olive oil and s&p. Put in a 375-degree oven on convection. At the 30-minute mark, it started to look a little char-y, so I wussed out and pulled it out. Was of course not sufficiently cooked through in the middle, but overall very tasty. Will try Ori's "broasting" method tonight. Still I am not convinced that this preparation beats braised - sauté onion in Dutch oven, add mandolined/julienned cabbage in fourths, studding with butter each time, season, put in low oven for about an hour and a half. Plus, it yields more than four portions.

[Sneakeater]

I am totally having Marcella Hazan's Smothered Venitian tonight.

[Mitchell101]

We’ve tried it a bunch of different ways and always come back to Marcella’s. 

[Orik]

2 hours ago, cinghiale said:

OK, so I tried the quartered version, coated with olive oil and s&p. Put in a 375-degree oven on convection. At the 30-minute mark, it started to look a little char-y, so I wussed out and pulled it out. Was of course not sufficiently cooked through in the middle, but overall very tasty. Will try Ori's "broasting" method tonight. Still I am not convinced that this preparation beats braised - sauté onion in Dutch oven, add mandolined/julienned cabbage in fourths, studding with butter each time, season, put in low oven for about an hour and a half. Plus, it yields more than four portions.

p.s. I usually start the Dutch oven on the stovetop with a bit of water so it's heated through before it goes in the oven. Saves plenty of time.

[bloviatrix]

It seems we were on to something with cabbage -

Why cabbage is the coolest thing on the menu...

[Sneakeater]

It’s time for me to die now. 

[Orik]

Quote

Now she uses the vegetable in terrines and chou farci, and recently married Murdoc cabbage

 

[MitchW]

33 minutes ago, bloviatrix said:

It seems we were on to something with cabbage -

Why cabbage is the coolest thing on the menu...

As were my ancestors; my bubbe made quite a mean chou farci.  As did (and does) most every kosher and kosher-style deli.

[bloviatrix]

9 hours ago, MitchW said:

As were my ancestors; my bubbe made quite a mean chou farci.  As did (and does) most every kosher and kosher-style deli.

My mother made the BEST stuffed cabbage EVER!

[Sneakeater]

It was almost certainly better than MY Mother’s. 

[bloviatrix]

I have my mother's stuffed cabbage recipe. I have made it exactly once. It's such a pain in the ass to make. Which is why, when she made it, she made about 100 pieces and froze it.

[carolinacattlecompany]

Cabbage is a versatile vegetable that can be used in a variety of ways in cooking.

Cabbage is low calories but high in nutrients and fiber.

 

[GerryOlds2TheReturnofGerry]

On 10/10/2024 at 1:17 AM, carolinacattlecompany said:

Cabbage is a versatile vegetable that can be used in a variety of ways in cooking.

Cabbage is low calories but high in nutrients and fiber.

 

Not enough people are saying this.

[Evelyn]

I made Marcella’s version yesterday during my “fill the freezer” cooking day. Don’t roll your eyes about freezing food. It’s nice to have food there when I am flying one or two trips a week. Get home. Defrost in the microwave and reheat in the toaster oven while doing laundry and repacking. Oh the glamour of today’s travel destination-Fayetteville, Arkansas. Then on to Austin late Saturday night after the game against Arkansas. Any Austin recs aside from Steven Dilley’s place appreciated. No barbecue though. That’s covered.