A month chock-full of delicious recipes all featuring cabbage (cavolo) in its different incarnations. Thanks to all the people who participated. And now, let the banquet begin! The dessert will be the announcement of the February edition of the event.
I have certainly tasted with my eyes: now my taste buds would like to get their share.
I must admit I don't know anything about Polish cuisine, so I am thankful to Ivy, also for introducing a Greek cheese with a lovely name: xynomizithra.
We linger in the Eastern European tradition in the company of Andrea of Cooking Books. She got the recipe for German Sweet and Sour Red Cabbage from her grandmother, who got it from her mother. The secret of the recipe is the use of lemon juice, instead of vinegar, for the sour portion.
The bright color is guaranteed to alleviate winter blues no matter where you live.
Núria of Spanish Recipes shares stories of windy weather and resulting destruction in her corner of the world (Catalonia).
She also tells us about her Pork-Stuffed Cabbage Rolls. The dark red peeking from under a roll is a slice of butifarra negra, which is "a traditional Catalan pork blood sausage."
The dish "is very simple to prepare and can be used as a side dish with any rice variety."
In her words, "Kootu is a simple and delicious south Indian dish made with lentils and veggies."
Tina and Phil of 30 a Week prepared Buckwheat Groat Pilaf with Tempeh, Red Cabbage and Mustard Dressing.
"Instead of relying on a recipe from a cookbook, we attempted to come something on our own. The result... was one of the best tasting dinner ideas we’ve had in a while." That is a nice achievement.
"The soup looks very light, but is very filling as it has bean and veggies." Just the right dish for a winter day, I'd say.
Astrofiammante of Mangiare è un pò come viaggiare (Eating is a bit like traveling) has paired canederli (gnocchi made with bread that is a day or two old) with red cabbage in Canederli su letto di cavolo rosso (canederli on a bed of red cabbage) [recipe in Italian].
We remain in Italy with Elle of Vegolosa, who has prepared a tasty Pasta con verza (pasta with cabbage) [recipe in Italian]. The cabbage is cooked with garlic and red wine, then some cooked pasta (ditalini) is added to it. Comforting.
The first Italian trio ends with Lo of Galline: 2nd life (galline means hens in Italian), who prepared a simple and satisfying dish of Broccoli saporiti (tasty broccoli) [recipe in Italian] by microwaving the vegetable florets topped with a little gorgonzola. Cheese lovers, take notice.
Cavolo broccolo is a super-healthy vegetable and one that perhaps deserves an event all for itself. What do you think?
"In Sichuan restaurants this dish is complimentary for diners. This is very easy to understand. It is cheap, easy to make and whets the appetite."
Rachel, The Crispy Cook, can always count on cabbage to be available in her area, even in the middle of winter. For the occasion, she set aside tried-and-true coleslaw recipes in favor of giving "a Southern-style mustardy Memphis cole slaw recipe a whirl."
She managed to take a photo before her Memphis-Style Cole Slaw had been completely consumed.
We go back to Italy, where Tatiana of Peccati di gola e di amicizia (sins of gluttony and of friendship) turned risotto into a rooting cry for her town's soccer team, Fiorentina, whose color is purple.
Her Risotto viva la fiorentina (risotto "Go fiorentina!") owes its lovely color to the use a "blue broth" that she obtained while making another dish that also had red cabbage as an ingredient.
Marta, An Italian in the US, the creator of the event we are celebrating, tells us about her first experience eating bear meat. In her Bear steak with red cabbage the vegetable complements the dark meat.
"The bear didn't taste as strong as I expected. It had a very particular taste, but not overwhelming, and it went very well with the cabbage." Food for thought.
The last Italian for today is yours truly, who met a particularly fascinating napa cabbage (cavolo napa) at the grocery store and with it prepared stufato di cavolo napa, finocchio e porri (Braised (Napa) Cabbage, Fennel and Leeks).
The stufato is enlivened with roasted red bell pepper, thin slices of baby lemon and toasted sunflower seeds.
I am carrying the Fresh Produce of the Month torch for another month. The event is the brainchild of Marta, An Italian in the US. The theme for this month edition is citrus fruit other than lemons and oranges (agrumi eccetto limoni e arance), since both lemons and oranges have been already featured in previous editions. The fruit in the photo is a kind of pomelo Marta bought in a Chinese grocery store.
If you are inspired to participate (and I hope you are), here are the simple rules for Fresh Produce of the Month: Citrus fruit other than lemons and oranges / Frutta Fresca del Mese: agrumi eccetto limoni e arance
- Publish a post on your blog with a recipe involving citrus fruit (other than lemons and oranges). Add a link to the announcement (either this one or the one on Marta's blog) and mention that it's an entry for the Fresh Produce of the Month event. Feel free to place the logo on your post.
- Send an email with a link to your post, your blog homepage and your name to me at simositeATmacDOTcom. Specify 'Fresh Produce of the Month: Citrus Fruit' as subject. A photo is optional, though helpful.
- If you don't have a blog just send me an email with your recipe and, if you have a picture of the food you made, that's great: I will add it to the roundup as well.
The deadline for entry submission is February 28th, 2009. I will post the roundup soon after.
Note: If you don't receive an answer to your email or a comment on your post within two days of sending me the email, please contact me again: sometimes email messages get lost in cyberspace.