It began with the best of plans: To cook some corned beef and ease my cravings for this most familiar of comfort foods.
Inevitably, I had leftovers.
The first day I made a wonderful Corned Beef Hash, because that’s my go-to leftovers meal and I always believe it tastes even better than the original. Of course it does. But while I spent pleasurable hours over the following week consuming a 1kg cut of corned beef – and you will get a Turkish-inspired meal idea for it in the next few days – I was faced with the challenge of getting through a large under-utilised wedge of cabbage. Continue reading Day 14 – Cabbage and Bacon Soup
One of the oldest cultivated vegetables anywhere in the world, kale is a member of the Brassica family that includes cabbage, brussels sprouts and cauliflower. It grows best in icy and frosty conditions, often at times of the year when very little else grows. For this reason alone it was one of the staple foods of medieval europe and to this day is found in european cuisines ranging from Ireland to Scandinavia to Italy to Portugal.
Kale is very similar to cabbage leaves but does not form a flowering head. It’s the leaves that provide interest. Rich in beta-carotenes, Vitamin K, Vitamin C and calcium, it works best in braises, soups and stews. Continue reading In Season – Kale and Bean Soup
As some readers may be aware, I do not like coleslaw that has been bogged down with gloopy mayonnaise-based dressing. Neither, it seems, does reader Mary who kindly sent in this recipe. It comes with a fascinating story of how she came by it, so I’ll hand it over to Mary to explain.
” [This] is for a coleslaw dressing that was given to my mother by a young US captain during the war. It was his grandmothers and my mother used it for over 50 years. I was 12 before I realised that people put mayonnaise in their coleslaw. Once tasted, you are lost.
Continue reading Day 12 – Mary’s Apple Coleslaw
Said to be a dish made for Chinese emperors, lionhead meatballs are very large mince meatballs that are named for their appearance when viewed surrounded by crinkly pieces of chinese cabbage leaf.
This recipe makes 12 meatballs, more than enough for 4 people. You can buy light soy sauce, shao sing rice wine and dried chinese mushrooms all in the asian food aisle of your supermarket. Take the time to look on the lower shelves – they’re not always prominently displayed.
If you can’t find rice wine, substitute for dry sherry. Dried mushrooms can be substituted for field mushrooms (slice them up first) or fresh black fungus available from fruit and vegetable retailers.
Continue reading Day 11 – Lionhead Meatballs
Mark is a friend of mine and a former chef, and is never happier than when he is cooking for his kids. This salad was one he made for us years ago, and my family has loved it ever since. It may seem like an odd combination – raw cabbage, hard-boiled eggs and an unseemly amount of garlic in the dressing – but when combined it takes on a life of its own and completely transcends any comparison with a soggy coleslaw.
Serves 6 as a side dish
Continue reading Mark's Cabbage and Egg Salad
Cabbages belong to the Brassica family, along with Brussels sprouts, cauliflower, broccoli, Chinese cabbage and gai lan. Long cultivated in Europe, they are best identified with German and European styles of cooking, although there is a long association in Chinese cooking as well. Both Savoy, Chinese cabbage (Wombok) and red cabbage are now in season and will continue to be outstanding value well into spring.
Continue reading In Season – Cabbage Rolls