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Post by bazfaz on Mar 15, 2009 21:31:02 GMT
Maybe this should go in The Galley; maybe even in Putting Down Roots. But I am in a devillish mood tonight so this is where it goes.
I keep being given free packets of seeds. This past year it was red cabbage. I am no big brassica fan but I sowed some seeds in little pots and transferred them to the vegetable patch. The slugs were very happy with this. Spindrift throws her slugs over the wall into her neighbour's garden but slugs here are very determined. We ended up with 3 plants. They sulked and didn't produce for winter when cabbage is one of the things one wants to eat. Now it is spring and 2 of the plants have simply bolted. This has left one red cabbage with a very small heart. I cut it this afternoon and cooked it to go with tonight's roast pork.
1 small red cabbage, sliced 1 onion 1 apple butter ginger root cinnamon s & p brown sugar balsamic vinegar
OK, you put it all in a pot and cook it. Make up your own quantities. It was good.
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Post by mockchoc on Mar 16, 2009 8:22:59 GMT
I think I'd enjoy that so I will make it when I finish my trip away down south.
I really don't like measuring and end up adding to my taste anyways so it's kind of nice not being told how to do it exactly for a change.
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Post by hwinpp on Mar 16, 2009 9:20:32 GMT
LOL! I bet the roast pork was the piece de resistance though?
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Post by Don Cuevas on Mar 16, 2009 11:50:44 GMT
I like red cabbage braised with some smoked pork (bacon will do), chopped onion, and red wine. The apple is a good addition.
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Post by Deleted on Mar 16, 2009 12:16:46 GMT
I have never been a big fan of cooking red cabbage, although it tastes fine whenever it is served to me (usually in Alsace). I like to use it for cole slaw and other salads, however.
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Post by gyro on Mar 17, 2009 8:18:18 GMT
Red cabbage would eat well with sliced peppers mixed into a white wine vinegar and sugar reduction, as an accompaniement to a slice or two of roast goose.
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Post by mockchoc on Mar 17, 2009 8:20:55 GMT
I tried to buy a goose a couple of days ago you goose.
They had none.
It would have been my first time at it. I did eat it ready made in a goose noodle soup to die for in Hong Kong in a tiny little joint and ate it on the street... drooling now. mMMmm
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Post by spindrift on Mar 17, 2009 8:21:03 GMT
Baz - will you sow red cabbage seeds again this spring?
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Post by bazfaz on Mar 17, 2009 9:34:12 GMT
No more red cabbage plants for me. It is only a tiny vegetable patch and the ground will go for something better.
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Post by auntieannie on Mar 18, 2009 21:59:35 GMT
I recently tried a warm red cabbage salad (with blue cheese and nuts and other stuff in) it was really delicious. I will make that again.
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Post by spindrift on Mar 18, 2009 22:18:53 GMT
When you say 'warm red cabbage' do you mean you cooked it?
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Post by auntieannie on Mar 18, 2009 22:22:05 GMT
yes, spindrift! I wilted the chopped cabbage in the pan (also easier to digest) and added it to the other ingredients and vinaigrette sauce.
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Post by spindrift on Mar 18, 2009 22:25:30 GMT
Well that sounds delicious....I must remember that.
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