Posts Tagged ‘cabbage’
By MEREDITH KIRTON
Cabbages have to be one of the most versatile cold season vegetables. They can be eaten raw, stir-fried, pickled, boiled and have been used in traditional cuisines right across Asia, Eastern and Northern Europe; German food wouldn’t be the same without Sauerkraut and who can imagine a spring roll without cabbage!
Their tolerance to cold makes them an invaluable winter crop, and they are certainly one of the more beautiful looking vegetables with fine bone Wedgewood china made into its image as the popular Majolica setting. Few things are as perfect as a well grown Savoy or beautiful red cabbage.
To grow them in your garden, first lime the soil and dig in some blood and bone. A month later, hopefully coinciding with late summer/early autumn rains, you are ready to plant out seedlings. The cabbage will take about 5 months to grow into maturity, over which time you need to be vigilant watching for cabbage month and butterfly larvae. These grubs are most active in the warm weather, and can eat quite a bit of your crop if let go unchecked. Pick them off as soon as you see them and try not to be tempted to grow cabbages in the warm seasons when they are more likely to be around. Many of the new varieties are also less likely to run to seed or be affected by diseases, and some of the smaller types, like ‘Sugarloaf’ are ready for harvest in only 3 months.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: cabbage, planting, vegetables
Posted under grow
By MANDY SINCLAIR
Cabbages should be firm and heavy for their size. Tight leaf varieties, such as green and red cabbage, should be stored in a plastic bag and refrigerated for up to 1 week and are known to store better than loose leaf cabbages. Savoy, wombok and cavalo nero should have crisp firm leaves with no discolouration and should only be refrigerated for 2-3 days before use.
What to do with glut
The most successful way to preserve a glut of cabbage is to pickle it. This can be done using a vinegar based pickling solution or made into sauerkraut as in the recipe below.
½ medium cabbage
1 tbsp salt
2 garlic cloves, crushed
1 tsp black peppercorns
¼ cup warm water
1. Remove any tough outer leaves from cabbage and finely shred. Spread cabbage onto bench top and sprinkle over salt. Using your hands, mix salt into cabbage, squeezing cabbage as you go to loosen and start releasing water.
2. Place one-third of the cabbage in a large saucepan, pressing down as you go. Top with a little garlic and a few peppercorns. Repeat layers twice more, pressing down firmly with your fist as you go. Pour over water. Cover the cabbage with a plate and top with another smaller pot or cans to weigh down.
3. Place the pot of cabbage in the pantry or leave on bench top for 5-7 days to pickle. Transfer to sterilized jars and refrigerate until ready to use.
Makes 4 cups
Note – the pickling process is most efficient at around 20C. Colder and it will take longer, warmer and the process will be reduced to about 3 days. Check daily, when the cabbage has softened and the bubbles have ceased the pickling process is complete.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: cabbage, pickles, preserves, vegetables
Posted under harvest
By MANDY SINCLAIR
Chilli pork rolls
1 tbsp peanut oil
3 garlic cloves, crushed
2 tbsp grated ginger
2 long red chillies, chopped
750g pork mince
1 bunch gai lan, trimmed, washed, chopped
4 green onions (shallots), chopped
¼ cup soy sauce
2 tsp fish sauce
1 tsp sugar
8 savoy cabbage leaves, core trimmed
hoisin sauce, to serve
1. Heat oil in a large frying pan on medium. Cook garlic, ginger and chilli for 2 mins, until fragrant. Increase heat to high. Add pork and cook for 5 mins, stirring, until brown.
2. Add gai lan and cook for 2 mins, until tender. Mix together soy sauce, fish sauce, sugar and ¼ cup of water. Add to pork and cook for 5 mins, until sauce has reduced slightly.
3. Meanwhile, blanch cabbage leaves in a large saucepan of boiling water. Drain well. Spoon pork mixture into leaves and wrap to form a parcel. Serve with hoisin sauce.
Try chicken or beef mince if you prefer.
try this ….
Stir fried cabbage
Heat ¼ cup olive oil in a large frying pan or wok on high. Cook ½ shredded wombok for 3-4mins, until wilted. Add 3 sliced garlic cloves and cook for another 3-4mins, until tender. Stir through 1 cup coriander leaves and season well. Serve with grilled meat, sausages or on burgers.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: cabbage, recipe, vegetables
Posted under cook