Tag Archives: st. patrick’s day

Being green

21 Mar

I can tell I’m starting to become an adult.  I know that in the U.S. they say you become an adult when you turn 18, but let’s be real.  The first few years of adulthood happen to line up with the “college years” for a whole slew of people.  Not that I’m speaking from experience here, but I would say that, in many cases, there isn’t much that’s grown-up about the college years.  Sure, you have to feed yourself and do your own laundry and pay rent, but besides that?  Irresponsible choices galore.  Not that I’m speaking from experience…

Anyway, I can tell that I’m growing up because my idea of a fun St. Paddy’s day this year was focused on food rather than booze.  I donned my best 1950’s Irish housewife outfit and hit the grocery stores for corned beef, cabbage, soda bread, and Guinness (hey, I said it wasn’t focused on booze, not that it was booze free)!

Fat woman with light skin and short brown hair, wearing a pink headscarf, green dress and green cardigan. She is wide eyed and covering her mouth with her hands. Her fingernails are painted green.

Despite being named Margaret and having a brother named Cullen (two pretty darn Irish names), I don’t feel very in touch with my Irish heritage.  Or any heritage, for that matter.  I guess that’s the price you pay for being a western European mutt.  Recently, I was wondering if previous generations of my family have distanced themselves from these identities due to the negative connotations that have historically been associated with them.  We’re mostly Irish and German, after all.  Have any insight, Mom?

Anyway, I’ve decided that there’s no time like the present to try to get in touch with those roots and there’s no better way to get in touch with a culture than through food.

Cabbage is a big deal to both the Irish and German, so my eyes lit up a little bit when I saw the recipe World’s Best Braised Green Cabbage in Molly Stevens’ book “All About Braising.”  I guess this dish is technically Italian (what with the balsamic vinegar) but it went perfectly with our corned beef.  Actually, it didn’t go perfectly with our corned beef; it blew our store bought beef out of the water!

On a side note, have you ever heard of Chef Molly Stevens?  I recently heard an interview with her on The Splendid Table and immediately put her cookbooks on hold at the library.  So far, Nate and I have made four of her recipes and they have all been stellar.  I’d never heard of her before so I figured I would spread the word in case you’re in the same boat.

The only negative of this recipe is that the cooking time is over two hours, so plan ahead.  It’s worth it!

Braised cabbage in a blue cast iron casserole

Best Braised Green Cabbage I’ve Ever Had

Vegetarianized straight from Molly Stevens’ All About Braising, check it oooout

Ingredients:

  • 2lb cabbage
  • 1 onion, sliced into large slices
  • 1 carrot, chopped into rounds
  • 1/4 c. olive oil
  • 1/2 c. vegetable stock, divided
  • 1/4 c. balsamic vinegar
  • Coarse salt and pepper
  • Hot pepper flakes (to taste)

Preheat oven to 325 degrees.  Lightly oil a large baking pan or casserole (I used our 3 quart cast iron casserole). Remove the outer leaves of the cabbage and slice into eight wedges.  Add to the pan or casserole in a single layer.  Sprinkle the onion and carrot over the top, then drizzle with the olive oil and 1/4 c. vegetable oil.  Season with salt, pepper and hot pepper flakes.  Cover (with aluminum foil or lid) and put into the oven.

After two hours, remove the pan from the oven.  Increase the oven heat to 400 degrees.  Turn the pieces of cabbage over.  Add the balsamic vinegar and, if things are looking dry, the remaining vegetable stock.  Return the pan to the oven and let cook, uncovered, for about 15 minutes, until the cabbage starts to brown.

Braised green cabbage in a blue cast iron casserole

Molly says that this could serve 6-8, but it was so good it only served four at our house.  It ain’t pretty, but appearances aren’t everything, right?  Especially when something is this delicious!