(no subject)

[pantryslut]

Tell me your favorite things to do with cabbage: red, white/green, and savoy.

Comments

[epilady.livejournal.com]

Vietnamese chicken salad. It's delicious, healthy and easy.

Also, baja-style fish tacos. bread and fry fresh, medium firm-fleshed white fish like halibut or mahi-mahi. Apply to corn or flour tortillas that have been loaded with shredded cabbage, avocado, salsa, lime and crema. Eat with a margarita handy, and die of pleasure. Probably the best thing about Los Angeles is my discovery of this heavenly treat.

[pantryslut.livejournal.com]

Ooh, yes, I love fish tacos. My mother thinks they're an abomination, but then again she's never tasted one.

[epilady.livejournal.com]

I used to make fun of the name. Nudge, nudge, wink, wink. But that was before I had one. I could seriously eat fish tacos for breakfast, lunch and dinner.

Do try that chicken salad, though. It's especially lovely in the summer

[pantryslut.livejournal.com]

I will! It looks delicious.

[fattest.livejournal.com]

Jesus, I must be seriously losing my flirt. It didn't even occur to me that fish tacos could be construed as sexual. Someone slap me!

[epilady.livejournal.com]

A hundred years ago, I had a college housemate from San Diego who would wax rhapsodic about fish tacos. I found this utterly hysterical and make lewd jokes about the idea. Then, living in SF Mexican food is all about the burrito, which I find too heavy. Not until we moved to LA did I understand the transcendant amazingness that is Mexican cuisine. Especially the all-potent baja-style fish taco. Oh my god, I want one right now.

[fattest.livejournal.com]

The SF burrito doesn't do much for me, either. As a New Mexican, adding rice to a burrito seems like -- gasp! -- an abomination. (Not to mention all the tomato-based salsas instead of red or green chile).

I am fairly sure those big honking rice-filled bombs are a bay area phenomenon.

And damn, I would like a fish taco now, too.

[fattest.livejournal.com]

An abomination??? What's up with that? Such a strong word for 1) a food you've never tasted and 2) a food that comes from another region/culture that you've never tasted.

Perhaps it's just that fish tacos seems so normal to me.

[pantryslut.livejournal.com]

Actually, my mother's family is Mexican, so I think it violates some deep subconscious sense of what Mexican food *should* be like to her: tacos don't have fish.

[fattest.livejournal.com]

Oh, interesting. Did she grow up in the midwest?

[pantryslut.livejournal.com]

Nope, she grew up in Guatemala and Arizona.

[fattest.livejournal.com]

I guess fish tacos are a coastal thing. I never had any in New Mexico or Arizona, now that I think about it. Only California.

I wonder if there is a midwest "friday fish fry taco."

[fattest.livejournal.com]

Also, my apologies for making assumptions about your ethnic heritage!

[pantryslut.livejournal.com]

It's complicated :) My family's whiter than white, but several generations are nonetheless born and raised in Mexico, bilingual, etc. I learned a few years ago that apparently they descend from an attempted utopian community established in Sinaloa back in the 1800s.

[fattest.livejournal.com]

Wow! I would so love to learn more about an 1800s attempted utopian community in Sinaloa!

[fattest.livejournal.com]

Hey, do you suppose it was this one?

[pantryslut.livejournal.com]

Bingo!

[serazin.livejournal.com]

Woah! Utopian communities are so fascinating!

[serazin.livejournal.com]

Favorite green cabbage preparation - loosely based on a Madhur Jaffrey recipe:
Heat some veg oil in a wok or big pot. Throw in some mustard seeds (black ones make it prettier). As soon as the seeds start pop, throw in a huge pile of shredded cabbage. Cook until done. Add enough salt for tastiness.
This is really one of my favorite dishes ever, and it's super quick if you have a food processor and can shred the cabbage that way. It's pretty quick even without a food processor. I recommend eating it right away so it doesn't start to taste cold and greasy.

Favorite red cabbage recipe loosely based on a Molly Katzen kids book recipe:
Shred purple cabbage and carrots. Mix in cubed apples, chopped celery, raisins. Toss with a yogurt dressing. Yummy.

[pantryslut.livejournal.com]

Yum to both! Thank you!

[serenejournal.livejournal.com]

This (the first one) is exactly how we make greens (mustard or mustard/spinach mix). It's James's favorite greens recipe ever, and every time I make greens some other way, he says "this is good, but I like it when you make it with the mustard seeds".

(I usually add the salt at the beginning, along with the greens themselves.)

[ambar.livejournal.com]

Get a package of chicken thighs (or cut up a chicken, but pieces of the same size cook more evenly). Chop an onion, shred a head of red cabbage. Braise together until the chicken is cooked and the cabbage has turned into sauce.

Mmmmmm.

[pantryslut.livejournal.com]

Thanks!

[rednfiery.livejournal.com]

i had a spicy thai-style slaw at a restaurant the other day, after which i searched the internets for a recipe whose ingredients (closely) matched my reverse-engineering of the various flavors/ingredients. here it is:

http://www.astray.com/recipes/?show=Spicy%20gingered%20asian%20slaw

[pantryslut.livejournal.com]

Oh, this looks good. Thanks!

[innerdoggie.livejournal.com]

There's a recipe in Lord Krishna's Cuisine that I like where you fry whole spices in oil with fresh chiles, then add asafedita and tomatoes. I like the Muir Glen canned tomatoes, but if you have good fresh ones, use that. Add turmeric and some powdered spices and let the sauce cook for about 10 minutes. Then add shredded white/green cabbage. Add some water, cover, cook until tender.

Check the book for the exact spices and ratios. You can probably abbreviate the recipe by leaving things out and it will still be good.

Hmm, maybe I'll make this tonight!

[pantryslut.livejournal.com]

Thanks!

[innerdoggie.livejournal.com]

Oh man, I made that recipe, and boy had I mis-remembered it. It did not have asafetida in it at all, and the spices were more Mogul "warm" spices.

At least I remembered the technique!

If you aren't a vegetarian

[magentamn.livejournal.com]

My Dad's cabbage soup:

A head of cabbage, chopped
One beef bone, with meat on it if possible
6 medium potatoes, or more, cut in pieces
1 can tomatoes
2 large onions, cut in pieces, but not chopped

Put in a very large pot and cook at least 2 hours. Serve with lemon juice and sugar; this is a Russian recipe. I add a couple of carrots as well. Very easy, and wonderful on a cold winter day. I don't think it works very well without the beef bone, the stock is too thin.

Re: If you aren't a vegetarian

[pantryslut.livejournal.com]

Thanks!

[sfgabe.livejournal.com]

Gawumpki - polish stuffed cabbage, just like grandma used to make. Its essentially ground beef, bacon grease and rice, balled up and wrapped in cabbage leaves and stewed in a creamy tomato sauce.

But I've made a vegan version too that isnt so bad (to a vegan who doesnt remember the wonders of bacon grease anyway).

[pantryslut.livejournal.com]

I haven't had stuffed cabbage in forever. Thanks!

[whittles.livejournal.com]

shred purple cabage with daikon, carrots and granny smith apples. Add raisins, a bit of vinegar and miso. Maybe mayo, maybe not.

[pantryslut.livejournal.com]

Thanks!

[fattest.livejournal.com]

seyewailo has a favorite family food from the Bohemian side of her people. It has become one of my favorite things on earth. It's called Kohlrunza (I need to verify that spelling because it's clearly not correct -- I find nothing on Google).

Basically, it's cabbage, onions, mushrooms, ground beef, paprika, salt, maybe caraway? all cooked together, then used along with cheese as filling inside a loaf of yeasted bread. Fuck, it's good. A bit labor-intensive with the bread making (at least to me), so it's kind of a special occasion food for us. Occasionally we'll improvise by using regular sandwich bread and making it in the toast-tite over the gas flame of the stove.

[pantryslut.livejournal.com]

Oh, wow, that sounds good.

[serenejournal.livejournal.com]

Ooh, yum!

[serenejournal.livejournal.com]

White/green: Fried in butter with salt and pepper; cole slaw (either mayonnaisey or vinegary); shredded on fish tacos; cabbage rolls (had some the other night with beef/lamb and they were yummy); stuffed cabbage (as distinct from cabbage rolls probably only in my head); borscht.

Red: Pickled; slaw (usually as some but not all of the cabbage); borscht.

Savoy: Salad with ginger/sesame/soy dressing and toasted almonds or sesame seeds.

[pantryslut.livejournal.com]

Thanks!

[elusis.livejournal.com]

Chipotle chicken salad tacos, with napa. Does that count?

[pantryslut.livejournal.com]

Napa cabbage is yummy, but it doesn't count :) I might be able to substitute savoy, though...