"cabbage" news and stories

I think all Thanksgiving tables need some nice, slow-cooked cruciferous veggies - roasted Brussels sprouts with browned butter and pecans, braised spiced cauliflower. Or how about this winner: Savoy cabbage gratin, made with rich, triple-cream cheese. Molly at Orangette has adapted a recipe from Molly Stevens, and oh, does it look tempting. All you need to do is saute sliced cabbage and scallions in some butter, add a bit of stock and bake in a gratin dish before tossing on some flavorful cheese. The original recipe calls for a Saint-Marcellin; Molly subs a Delice de Bourgogne.

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If all of Jonathan's excellent step-by-step instructions weren't enough to convince you that you too can cook up corned beef at home, then watch this episode of Fork You from last year so that we can walk you through the steps in live action. As an added bonus, the episode also includes a recipe for Irish Soda Bread (which was excellent but it doesn't keep well, so plan on only making the amount that you and your brunch/dinner guests can eat in sitting).

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You want Irish food? You got it.

Jeannette, a Slashfood Flickr user - who also happens to write a fantastic blog, Everybody likes Sandwiches - shared her recipe for colcannon, traditional Irish comfort food made of cabbage or kale, mashed potatoes, and a healthy dose of butter or cream. Jeannette added leeks to hers (onions or chives are often added, as well).

Colcannon can be eaten anytime, obviously, but it's typically enjoyed around Halloween, and some families hide charms or coins in the mixture. The idea is that whomever finds it has luck for the coming year. There's actually an adorable scene that illustrates this concept in In America, a film about an Irish family who immigrates to America.

Check out Jeannette's recipe here.

The intensity of the purple caught my eye and said to me that this image deserved to be today's Food Porn Daily picture. I like to do a combination of purple and green cabbage in my slaws, but like the contrast between the cabbage and the pepitas. Thanks to Vvanessa for adding this on to the Slashfood Flickr group (with nearly 8,000 tasty pictures for your viewing pleasure)!

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If yesterday's post on canning piqued your interest in food preservation, then you might want to check out this post over at Farm to Philly. Nicole took some of the Daikon radish that came in her CSA box, mixed it with ginger, garlic, Korean ground chile paste, salt, sugar and Swiss Chard and turned it into Kimchi. She skips out on the step in which you bury the jars underground for the Winter and instead just tucks them into a cool, dark place until the fermentation process is complete.

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