Staci Joers is a contributor to our group and author of this list. Staci is a Caledonia resident, has a degree in culinary arts and has taught cooking demonstration classes all over SE Wisconsin since 1992. http://www.cookingwithclass.us
One of Staci’s upcoming classes is Pizza Pizzazz. Staci shows the class how to make a pizzeria-style pizza including how to prepare a great pizza crust. The pizzas that the class will make are Individual Pizza Pot Pies, Jimmy’s Grotto-style Ponzarotta Pizzas (similar to a calzone), Buffalo Chicken Pizza and Chicago-style Deep Dish. Sign up, you won’t regret it. (see her website www.cookingwithclass.us to register.
Ok, on to the list.
Ten ways to use cabbage perfect for St. Pat’s! (or any other time you’d like to use this super versatile vegetable that us extremely good or you!)
1. Stir-fry Cabbage: “Dice a bit of bacon, saute it over low heat to render the fat and cook til crisp. Remove the bacon. increase the heat to medium high and add a few handfuls of shredded cabbage, coat with bacon fat, a bit of salt and pepper and maybe a clove or two of minced garlic. Cook until crisp tender. Sprinkle with cooked bacon and serve with your St. Pat’s meal.”
2. Braised Red Cabbage: “Although thought of as a traditional German side dish the sweet/sour flavors of the red cabbage pair well with Corned Beef”
3. Cabbage Slaw: “Always a quick and easy way to make a large amount of salad to serve as a St. Pat’s side dish for a group. Creamy or vinegar-based — it’s great any way you serve it!”
4. Cabbage Soup: “Use the flavors of St. Pat’s with leftover corned beef in broth with potatoes, carrots and cabbage. Simmer it up until tender.”
5. Cabbage Rolls: “Stuff them with rice and beef, top with tomato sauce and bake for a traditional flavor or stuff them with your leftover Corned Beef dinner, cover with a bit of the broth and bake until tender.”
6. Potatoes Colcannon: “The traditional Irish side dish consisting of potatoes mashed with cabbage and a bit of nutmeg.” (Staci’s Recipe is below)
7. Smoked Head of Cabbage: “Whole head of cabbage basted with bacon fat and smoked on the grill. Not a traditional side dish or St. Pat’s but oh, sooo delicious.”
8. Pork and cabbage are natural partners. “The sweetness of the cabbage really complements the juicy savory flavor of the port. Season and brown up a pork roast and place it over chopped cabbage in an oven-safe roaster, add a diced apple, some caraway and celery seed, a splash of vinegar and even some bacon. Cover and braise in a low oven until the pork falls apart. 300 degrees for two to three hours.”
9. Sauerkraut –– “Buy it or make it homemade and use it on everything!”
10. Sausage & Beer with Cabbage: “Again, flavors that go really well together. Brown up a kielbasa (or another of your favorite sausages in a bit of butter, toss in a small head of cabbage (red or green) that has been chopped; cook until cabbage wilts. Add a splash of vinegar, a pinch of caraway and a cup or two of beef. Simmer partly covered until cabbage is tender.”
Staci Joers’ Colcannon
“Many will call Corned Beef and Cabbage Ireland’s “National Dish”, but that is just not so. Corned Beef and Cabbage is a new world dish that was widely unknown to many Irish people until they set foot on the famine boats that took them away to the “New World”. Colcannon is the true “National Dish”. It is served all over Ireland at every festival and celebration with many local variations, of course.”
Serving Size: 6
1 pound cabbage — after core is removed
1 teaspoon salt
2 pounds potatoes — scrubbed and sliced with skins on
2 medium leeks — washed and sliced
1 cup milk
½ teaspoon nutmeg
Salt and pepper — to taste
2 cloves garlic — minced
1 stick butter
Bring a pot of water to boil and add the salt and cabbage. Boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.
Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to simmer until tender. Set aside.
Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks with their milk and mix into the potatoes without breaking down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly, the butter. The texture should be a smooth-buttery potato with interesting pieces of leek and cabbage.
Transfer the whole mixture to an ovenproof dish, make fork furrows on the surface and place under the broiler to brown.
Per Serving (excluding unknown items): 320 Calories; 17g Fat (46.8% calories from fat); 6g Protein; 38g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 560mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.