Wednesday, March 17, 2010
A cabbage dish sans aroma
Many people find vegetables in the cabbage family hard to choke down and even hard to digest. And if you've ever boiled cabbage a bit too long, you know the horrible smell that fills the air. To sum up, success in cooking cole vegetables depends on not overcooking them.
If I do eat cabbage as a side dish, I core the head and cut it into quarters, then steam it in a bag in the microwave until it is just tender. I salt and pepper it, and usually butter it lightly.
But my favorite way to eat cabbage is in colcannon, an Irish concoction usually served as a vegetarian main dish.
Colcannon: Fire when ready
(Lori K's way; serves 4)
3-4 medium potatoes, washed and quartered
2 tablespoons butter
1/4 cup chopped onions or green onions
2 cups chopped cabbage or kale
3 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
Cook potatoes in a pot of boiling water until tender.
As the potatoes cook, heat butter in a skillet over medium heat and add the onions. Sauté for a minute then add the cabbage or kale. Turn down to low, cover and cook while the potatoes boil.
When the potatoes are tender, drain and place in a large bowl. Mash. Add the onions and cabbage and blend. Add the milk, salt and pepper and beat until fluffy. Serve while hot.