Learning to Love Cabbage

recipes start with the basic waterless method I use most frequently when cooking cabbage, followed by several suggestions for varying the flavourings.  Then I give a completely different method that involves cooking the cabbage very slowly in the oven with a sausage-meat stuffing.  You can serve this cut into wedges as a special accompaniment to a roast, or even enjoy it in its own right as a main course supper dish.  Leftovers are great re-heated with cream and mixed with pasta.  Whilst on the subject of leftovers, let’s not forget that much loved British favourite, Bubble and Squeak.  The same cabbage and potato combination is also the basis of the Irish dish, Colcannon and as this traditional rhyme makes clear the results can be sublime when it is prepared with love and the finest quality ingredients:

Did you ever eat Colcannon,

When twas made with yellow cream,

And the kale and praties blended,

Like the picture in a dream?

Did you ever take a forkful

And dip it in the lake

Of heather flavoured butter

That your mother used to make?

Finally there is a recipe for “Crispy Seaweed” – a dish that appears on almost every Chinese Restaurant menu but that many people don’t realise is actually made with cabbage!

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