Re: [london.food] Adventures with vegetables

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On Tue, Feb 07, 2006 at 12:29:12PM +0000, Jakob Whitfield said:
> I like cabbage braised in stock with honey and wholegrain mustard
> mixed in at the end. I must try that again sometime - good simple
> tasty winter food.

Personally ...

With Green Cabbage I either chop it up and fry it with chesnuts, bacon 
in butter or cook it briefly (either fry, steam or boil) and then stick 
it in a overn proof dish with some peanuts and then pour cheese sauce 
over, grate some more cheese on top and then bake or grill.

Red Cabbage I do with apples and cider or red wine or balsamic vinegar.

Savoy cabbage is tend to just steam and then serve with butter. Or 
pickle in salt water, garlic and chillis for a week and then fry with 
pork. Or stuff the leaves with seasoned pork mince. 

• Re: [london.food] Adventures with vegetables Jakob Whitfield 12:29 on 07 Feb 2006
  I like cabbage braised in stock with honey and wholegrain mustard
  • Simon Wistow 12:47 on 07 Feb 2006
    With Green Cabbage I either chop it up and fry it with chesnuts, bacon
    • David Turner 12:54 on 07 Feb 2006
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    • David Cantrell 22:54 on 08 Feb 2006
      Why's there no Ritz or Dorchester cabbage? eh? eh?
      • too deep to show

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