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Post by bixaorellana on Apr 26, 2009 15:09:10 GMT
Cabbage has such a homely reputation, perhaps because of being a long-keeping mainstay and because of the cruel over-boiling it frequently suffers. But is seems every time I eat it, I discover all over again what a good vegetable it is. While rummaging on the internet this morning, I found this extremely interesting recipe: ------------------------------------------------------------------------- Okonomiyaki (Japanese Pizza) serves one or twoLeeks are notoriously gritty. To clean them well I typically slice them lengthwise and then submerge them in a big bowl of water - where I rinse and swish them to loosen up any dirt. Drain and repeat if needed. Then chop/slice. 2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea salt 2 eggs, beaten 1+ tablespoon olive oil Garnish: toasted slivered almonds, chives/ herbs Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated. Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes. When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately. --------------------------------------------------------------------- Do visit the site where I found the recipe, for links to more about okonomiyaki, plus some other great cabbage recipes, including a peanut/lime cole slaw. Speaking of which, I'm eager to try this coconut variation on slaw recently posted by Kerouac. More recipes for cabbage? Bring 'em on! |
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Post by Deleted on Apr 26, 2009 15:21:29 GMT
It just so happens that I am eating cabbage tonight -- but I am having it with pork belly, garlic and ginger. I will definitely look at that site, though.
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Post by lola on Jul 22, 2014 18:32:00 GMT
Hi, Bixa and K.
Looking around for kimchee recipe, and search server is down. So I'll come back later. Love, AM.
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Post by Deleted on Jul 28, 2014 11:31:44 GMT
Yesterday's NY Times magazine offered what looks to be a fabulous Chinese salad made with red cabbage.
I would love to make it but, many of the ingredients I have no idea of. I suppose I could make a trip to the Hong Kong market in search of them.
However, hardly anyone who works there speaks English and in the past when I've inquired after certain items, I am met with blank stares.
If anyone is interested I 'd be glad to post it.
It's called Mission Chinese Food's Cabbage Salad with Sesame-Anchovy Dressing.
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Post by Deleted on Jul 28, 2014 17:12:44 GMT
Living alone, my biggest problem with cabbage is that just about every kind of cabbage is too big for me and here they usually don't sell half cabbages or quarter portions. Even Chinese cabbage ends up being too big, even though I can often use quite a bit of it as "lettuce replacement" rather than cabbage. So whenever I buy a cabbage, I know that some of it is going in the garbage, and I hate that.
At least it is a cheap vegetable, or I would not be able to buy it at all.
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Post by Deleted on Jul 28, 2014 17:23:16 GMT
My mother used to make a red cabbage coleslaw that she served, typically, at Christmas. It was just finely chopped red cabbage, onion, oil, vinegar and sugar. It's real comfort food to me now, and I make it a lot because I love cabbage.
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Post by Deleted on Jul 28, 2014 17:27:43 GMT
I love coleslaw as well but there are limits to how much I can consume!
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Post by lagatta on Jul 30, 2014 0:15:19 GMT
Casimira, I love red cabbage and anchovies (being a cat) and I'm sure i'm not the only one here. Lizzyfaire, sometimes, at the Jean-Talon market, I can get very small flat cabbages (like what is sometimes called Korean cabbage) that is very mild and easy to chew, but firmer than the leafy type of Chinese cabbages, and also small Savoy and red cabbages. Yum! I found casimira's salad! www.nytimes.com/recipes/1016678/mission-chinese-foods-cabbage-salad.html And no surprise, while it does work out as East Asian, red cabbage, beets and kasha are certainly typical of Northeastern Europe (Poland, Ukraine, Russia...) The Polish winter salads were some of the nicest dishes in the old Vegetarian Epicure cookbooks. |
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Post by Deleted on Jul 30, 2014 10:36:03 GMT
Thanks for posting that link Lagatta. Actually, when I read this recipe I thought of you as it seemed to to be a dish up your alley.
It's the Asian ingredients that I am totally unfamiliar with and don't know how to procure them.
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Post by bjd on Jul 30, 2014 12:17:34 GMT
I think red cabbage served warm is also a German, Swedish kind of winter dish. I have a Swedish recipe somewhere for red cabbage cooked with apples.
I like cabbage too and I buy them at the market where they will cut them in half for me.
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Post by Deleted on Jul 30, 2014 14:31:58 GMT
This has always been one of our favorite cabbage recipes although, rarely prepared in the summer months, being a much more cold weather "comfort food" dish excellent with pork, turkey, goose, duck and some fish such as mackerel or swordfish.
It's a Julia Child recipe, Braised Shredded Red Cabbage:
For 6 servings:
3 Tbs. butter or oil or rendered goose, duck or pork fat
1 large red onion, thinly sliced
2 large cloves of garlic minced or pureed
6 cups shredded red cabbage (half a 6 inch head)
Seasonings: salt and freshly ground pepper to taste, 2 tsp. caraway seeds, and 1 bay leaf
1 cooking apple, such as Granny Smith, grated
3/4cup chicken broth
3/4 cup red wine
1 Tbs red wine vinegar
1 Tbs sugar
1/4 cup chopped fresh parsley
Set a heavy duty 3 quart saucepan over moderate heat with the butter, oil or fat. When hot, stir in the onion and saute several minutes, tossing occasionally, until limp.
Add the garlic and cook a moment longer. Then fold in the cabbage along with one 1 tsp. salt, several grinds of pepper, the caraway seeds, bay leaf, the grated apple, chicken broth, red wine, vinegar, and sugar.
Cooking: 10-15 minutes. Cover the saucepan and boil 10-15 minute, tossing occasionally, until the cabbage is just tender- add a little more broth or water if the liquid evaporates before the cabbage is done. On the other hand, if the cabbage is tender and liquid remains, uncover the pan and boil it off, stirring and tossing to prevent scorching. Taste very carefully and correct seasoning.
Toss with a handful of chopped fresh parsley.
This dish can be served ahead of time and add the parsley before serving.
If you would like and we have done many times, if you want to use a whole head of red cabbage. simply improvise with doubling up on the ingredients as this dish keeps well refrigerated or frozen for later use.
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Post by Deleted on Jul 30, 2014 15:10:16 GMT
I make something similar, casi, with the addition of a few juniper berries and a bay leaf. Well, and the addition of pork ribs or chops which have been browned first. And the whole think gets cooked a loooong time. I guess it's sort of a mitteleuropäischer choucroute garni.
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Post by Deleted on Jul 30, 2014 17:11:26 GMT
I was never exposed to cooked red cabbage in my formative years -- just raw or pickled. I was just a matter of a few kilometres, though, because my grandmother was born and raised in the Vosges, thus Lorraine, but about 15 kilometres away began Alsace, which has a tradition of cooking red cabbage. I will now eat cooked red cabbage if it is served to me, but it does not at all appeal to me the way that white or green cabbage does.
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Post by Deleted on Jul 31, 2014 10:46:52 GMT
Oh, but the red is so much prettier.
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Post by lagatta on Aug 4, 2014 0:21:03 GMT
I agree. I love red cabbage. In salad and also stewed with fruit (including citrus, and apples or pears) and a bit of wine.
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Post by Don Cuevas on Sept 5, 2014 17:32:44 GMT
This morning I made a large batch of beef stuffed cabbage rolls in sweet and sour tomato sauce. It went quite well, considering I didn't use a recipe. It was, I admit, very labor intensive. We'll have some for lunch.
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Post by cheerypeabrain on Sept 5, 2014 18:38:34 GMT
I had a go at Bixa's recipe for okonomiyaki, served with pan fried liver....absolutely delicious.
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Post by Deleted on Jun 8, 2015 20:25:37 GMT
I have half of a red cabbage left. I have had my fill of cole slaw and I am not a big fan of cooked red cabbage. Does anybody have a solution?
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Post by Deleted on Jun 8, 2015 20:50:38 GMT
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Post by Deleted on Jun 8, 2015 21:40:14 GMT
That is an excellent link. Thanks!
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Post by lola on Jun 9, 2015 2:10:32 GMT
Glad this got brought up again. I need to try Bixa's recipe. Sounds like a great summer dish.
I still make Kimchi an economical gallon at a time, using combo of cheap green and pricier napa cabbages with bok choy, radishes from my garden and daikon. Then I add it to stir fries, flatbread pizzas etc.
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Post by onlyMark on Jun 9, 2015 6:14:19 GMT
If I have any left over I always end up pickling it.
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Post by Deleted on Jun 11, 2015 2:42:16 GMT
Lola, do you make your own flatbreads pray tell?
I have never quite mastered them.
Would love to to make naan etc, but haven't found a way.
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Post by patricklondon on Jun 11, 2015 5:44:53 GMT
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Post by lola on Jun 11, 2015 11:18:44 GMT
My naan is never quite what it should be, so lately I've been more likely to use store-bought. I did see a recipe in yesterday's paper that uses yoghurt, which maybe I'll try tonight or one from Patrick's link.
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Post by Deleted on Jun 11, 2015 16:41:31 GMT
I have never mastered naan either although I've come close. At least you can buy special naan flour from Pakistan here so you can't blame having the wrong flour. The main thing is probably that you really need a wood fired oven.
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Post by Deleted on Jun 11, 2015 17:29:30 GMT
I like making paratha. Whole wheat and lots of butter, what's not to love?
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Post by Deleted on Jun 11, 2015 17:51:16 GMT
Thank you ever so much Patrick!!!
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Post by kerouac2 on Mar 30, 2022 17:21:17 GMT
I have all of the ingredients except for the dessert drink, and I am also lacking British taxi drivers, but I feel inspired by this.
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Post by bixaorellana on Mar 30, 2022 20:42:03 GMT
When I saw this thread pop up again, a little switch was flipped in my brain. I zipped over to the market for a little wedge of cabbage, then came home & made cole slaw ~ grated cabbage minced fresh pineapple raw sugar mayonnaise yogurt sprinkling of tajinteaspoonful of salsa macha salt vinegar It's chilling in the refrigerator right now. I can't wait to eat it. |
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