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Hashtag
#cabbagesky
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#cabbagesky the king of vegetables
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#beansky I'm making bean & cheese pupusas for dinner
With red cabbage curtido, of course #cabbagesky
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Yall are just a couple of cabbage guys #cabbagesky
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#cabbagesky I made a delicious batch of Rotkohl tonight
I'm currently brainstorming a bean dish pairing to have for lunch tomorrow
#beansky
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You're doing #cabbagesky proud, as always
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@danielketter.com I thought of you this weekend because it looks like my wife and I will have cabbage in three dinners this week (counting last night's slaw)
#cabbagesky
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Great inaugural #CabbageSky sesh
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Had a dinner party last night for friends and three people asked me sincerely how I cooked the purple cabbage I served because they loved it. I chopped it up, put salt, pepper, oil, and vinegar on it, and roasted it for 30 mins at 425, then put vinegar on it again. That’s it! #cabbagesky
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some personal news: i roasted the cabbage and served it with grain salad (couscous, orzo, quinoa, kale, sweet potatoes, apples, dried cranberries and parsley, tossed with a dijon vinaigrette). it was everything i dreamed of and more #cabbagesky
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paging #cabbagesky
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I should have bought a cabbage today #cabbagesky
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#cabbagesky must be the cole spring weather
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Jars of homemade kimchi on a kitchen bench. The jars are obviously recycled as none of them match. The jars on the left has the remains of a label from the store bought kimchi that previously filled it.
Just bottled a batch of kimchi.
#cabbagesky #preserving
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Combining #cabbagesky and #beansky for dinner tonight with my freezer meatballs instead of kielbasa 🍽 cooking.nytimes.com/recipes/1021...
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Made this with a weird pointy-headed cabbage and frozen spinach and it was v tasty. Convinced the pea-hater to have seconds and allllmost convinced the cabbage hater to like it. #MenuSky #CabbageSky cooking.nytimes.com/recipes/1021...
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I am unreasonably excited to eat this purple slop 🍽 #cabbagesky used broth from Tgiving turkey carcass
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Marcella Hazan’s smothered cabbage, red cabbage cooking in a steel pot
Shh, the cabbage is smothering #cabbagesky 🍽
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My contribution to the newly-declared #cabbagesky, north German kohlbrot. This bread is about 1/3 cabbage.
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Smothered Cabbage, Venetian Style ANY VARIETY of cabbage-Savoy cabbage, red cabbage, or the common pale-green cabbage-works well in this recipe. It is shredded very fine and cooked very slowly in the vapors from its own escaping moisture combined with olive oil and a small amount of vinegar. The Venetian word for the method is sofegao, or smothered. For 6 servings 2 pounds green, red, or Savoy cabbage / cup chopped onion / cup extra virgin olive oil 1 tablespoon chopped garlic Salt Black pepper, ground fresh from the mill 1 tablespoon wine vinegar
ESSENTIALS OF CLASSIC ITALIAN COOKING Smothered Cabbage, Venetian Style (continued) 1. Detach and discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core, and process the leaves through a shredding attachment. 2. Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted. 3. Add salt, pepper, and the vinegar. Turn the cabbage over once com-pletely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1½ hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving.
This “smothered” Venetian #cabbagesky recipe by Marcella Hazan tastes much better than you might imagine. My toddler loves it. Almost entirely passive cooking
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