Stuffed cabbage rolls are part of just about every cuisine, from golabki in Poland to holishkes in Jewish cooking to sarma in Croatia. Fermented and pickled cabbage dishes abound, including kimchee in Korea, and sauerkraut in Poland, Germany and other parts of middle and Eastern Europe. In England, cabbage cooked with potatoes and other vegetables in bubble and squeak. In China, there's cabbage saut�ed with bean curd. Thus the classic Irish dish corned beef and cabbage, not to mention colcannon. Perhaps most famously, it was one of the only sources of sustenance in famine-ravaged Ireland in the mid-19th century. He thinks that because cabbage has mainly been associated with sustenance, it hasn't been given its due.Ĭabbage is part of most of the world's cooking history. "It's all about how it is prepared, how it's elevated," says Paul Kahan, a James Beard award-winning chef in Chicago and self-professed cabbage freak. That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is finally getting respect. Top with the vegetable batons and pour a small pooool of sauce around.Here's a sentence that might come as a surprise: cabbage is cool. Flip a cake on the each plate, crispy side up. Reheat the onion marmalade and peppers sauce. Scatter with chives and serve the onion marmalade on the side NOTESĬopy Spinach and Celeriac Bubble and Squeak with Red onion MarmaladeĢ large Red bell pepper quartered and seededġ large Carrot peeled and cut into batons Top with the vegetable batons and pour a small pooool of sauce around.
Put the cakes on a baking tray and brush with oil and bake at 375F for 15 minutes, Put the carrot and zucchini batons in the oven with the cakes and cook for a further 15-25 minutes until the vegetables are soft and the cakes are crisp on the bottom Drain and lay them on a baking tray with the zucchini batons, drizzle olive oil. Fry the peppers gently with the onion and oil for a few minutes then add the basil, vinegar and stock and simmer another 3-4 minutes.
Roast the peppers, peel and roughly chop. Simmer gently for 25-30 minutes, stirring often and adding water if necessary until syrupy. May be frozen, defrost before cooking.įry the onion gently in butter for 8-10 minutes until soft. Using a 10cm pastry cutter, shape the mixture into 4 large cakes: press a quarter of the mixture in at a time, lift the cutter to make a neat chape.
Drain the spinach and combine with the potatoes and season with salt, pepper and nutmeg to taste. Tip the spinach into a separate pan with the rest of the butter, cover and heat until the spinach wilts, 1-2minutes. Drain thoroughly and mash with the milk and half the butter.
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