Timenspace
Legendary Member
Howw interesting kimchi was made with cabbage and brussels sprouts. Did you make it so or was it bought like that? How does it taste in comparison to the usual kimchi? A tad darker?
The CookingBites recipe challenge: cabbage/kale/Brussels sprouts
- Thread starter Morning Glory
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- brussels sprouts cabbage kale
Timenspace
Legendary Member
What is the marrow filled with? I am not sure if I missed?So my Colcannon....
Recipe - Colcannon
I'm my version, you'll see that I've baked the Colcannon after cooking it and once hot, added a raw egg in a hollow in the colcannon (twice, one each) and then continued to bake the dish until it egg is cooked (5-10 minutes if the colcannon is hot to start off with.)
Timenspace
Legendary Member
That is a very well rounded dish, love the combination. In particular adding the mushrooms. Would you enter it as a recipe? It sparks the Croatian dish of noodles and cabbage in my mind. I will post that in a new post...
Timenspace
Legendary Member
6 recipes have been submitted so far, so lovely and creative all of them!
I mentioned a Croatian dish using cabbage and noodles.
Jamnica.hr picture. with a sausage.
In Croatian the dish is titled Krpice sa zeljem, which is 'little cloth pieces with cabbage' describing the form of the noodles. Such square noodles can be purchased in stores, specifically for this dish. One can of course make them from scratch too. It is a trsditional dish. Mostly it would be cooked in the northern continental hilly parts.
Some recipes call for lard and sugar melted into it before adding cabbage. Some call for caramelising sugar prior to adding oil or lard ...the fresh sliced cabbage is sauteed with onion. The noodles are boiled separately, then merged with the cabbage.
I mentioned a Croatian dish using cabbage and noodles.
Jamnica.hr picture. with a sausage.
In Croatian the dish is titled Krpice sa zeljem, which is 'little cloth pieces with cabbage' describing the form of the noodles. Such square noodles can be purchased in stores, specifically for this dish. One can of course make them from scratch too. It is a trsditional dish. Mostly it would be cooked in the northern continental hilly parts.
Some recipes call for lard and sugar melted into it before adding cabbage. Some call for caramelising sugar prior to adding oil or lard ...the fresh sliced cabbage is sauteed with onion. The noodles are boiled separately, then merged with the cabbage.
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You've not missed anything. The stuffed, baked marrow was just part of our evening meal that night. I threw together a tofu, onion, red pepper, apple & tomato dish cooked with my homemade teriyaki sauce and a couple of ladels of spicy pear chutney and ended up with a tofu stir fry that reminded both of us of a black bean stir fry sauce only without a black bean in sight! It was really delicious.
It's just the colcannon that's the entry.
Timenspace
Legendary Member
Another Croatian dish that popped up in my mind, when reading the Colcannon recipes and your posts here, is Blitva sa krumpirom, Blitva is a green, Beta vulgaris, often cooked in the seaside areas, further south in Croatia, but is loved throughout. Amaranthacea is the botanical category of this green veg, which encompasses over 2000 plants, divided into 178 subcategories, and interestingly Amaranth is one of them.
Ledo.hr picture.
Croatia.hr picture.
Coolinarika.hr picture.
This is the dish, the green (Swiss chard) with boiled potatoes. Very often it is enjoyed with fish.
The Swiss chard and potatoes are boiled for 10-15 min separately. Olive oil, fresh garlic and salt are added in a bowl, into which the veges are tansferred to and seasoned with. Simple and lovely.
Ledo.hr picture.
Croatia.hr picture.
Coolinarika.hr picture.
This is the dish, the green (Swiss chard) with boiled potatoes. Very often it is enjoyed with fish.
The Swiss chard and potatoes are boiled for 10-15 min separately. Olive oil, fresh garlic and salt are added in a bowl, into which the veges are tansferred to and seasoned with. Simple and lovely.
Timenspace
Legendary Member
What a lovely stir! Spicey pear chutney, wow. The tofu gave it heartiness, I imagine it would have had a multilayered diverse rich taste.
It makes me crave the smoked tofu I had a month ago, I might get it again...and try to recreate and stuff zucchini with a similar stir.
Since you asked, I’ll do my best to get it written up in some kind of accurate form.
Ok, I wrote it up, tagged it, and edited my original post to include it as an entry. Thanks very much for asking!Since you asked, I’ll do my best to get it written up in some kind of accurate form.
JAS_OH1
Forum GOD!
You should enter that.
Timenspace
Legendary Member
It really enriches the entries, so I am happy you posted it and entered! Plus my personal culinary curiosity...Ok, I wrote it up, tagged it, and edited my original post to include it as an entry. Thanks very much for asking!
Timenspace
Legendary Member
I agree. Later I thought about it, and could not remember why he would not...
Timenspace
Legendary Member
On second thought, what was the reason you thought about not posting it or entering it at the challenge? I would love it, if you would...
Here's a thing! I must be recovering from my Winter hibernation and lack of posting new recipes because I'm now spoilt for choice. I've notes for twelve new cabbage recipe ideas. One is already made. So I now have to choose what next... my fridge is full of cabbages.
I’m telling you…I adore cabbage. Maybe that’s because it’s thought of as such a lowly vegetable, and unrefined, but I love it. We ate so much cabbage growing up, either just fried in a skillet or as kraut. I think cabbage is just about perfect.
I’ve got all my recipes picked out, and a couple of others, and I’m already thinking…”I should make this…and this…and this and this and this!”
