Comments on: The Great Oppression

By: My Kind Of Kimchi

My Kind Of Kimchi — Thu, 09 Apr 2009 22:23:03 +0000

[...] Dearie me. I was once more beset by cabbages. [...]

By: Daily Spud

Daily Spud — Wed, 11 Feb 2009 23:34:29 +0000

Thanks for the link Caroline – had spotted your post already. I think I still approach turnip in stews with caution. My sister reminded me lately that turnip was something we avoided putting into my Dad’s stews at home years ago because its flavour would tend to dominate and it also didn’t hold up well on second-day reheats. Still more work to be done on turnip I feel… :)

By: Caroline@Bibliocook

Caroline@Bibliocook — Wed, 11 Feb 2009 17:15:25 +0000

That cough mixture sounds like a kill or cure concoction! I still haven’t tried Carmel’s recommendations from Foodtalk but I did land some turnip into a Lamb Shank and Root Vegetable Stew recently – my first time cooking with them! – and it turned out really well. That recipe is here.

By: Daily Spud

Daily Spud — Thu, 05 Feb 2009 21:49:56 +0000

deirdre: cough mixture using turnips? do tell, I’m intrigued…

Maggie: I guess there are indeed many ways with cabbage, though I think I can safely say I’ve never had cabbage bread!

By: Maggie

Maggie — Wed, 04 Feb 2009 01:55:53 +0000

Turnips I have only a few uses for but cabbage I could probably eat every day for a month. Cabbage and noodles, spicy cabbage soup, mushroom and cabbage soup, cabbage and sausage, cabbage bread, cabbage rolls… My mother’s family is Slovak and cabbage is a whole food group to them.

By: deirdre

deirdre — Tue, 03 Feb 2009 10:24:45 +0000

If anyone you know has an awful cough I have a good recipe for cough mixture using turnips

By: Daily Spud

Daily Spud — Mon, 02 Feb 2009 21:23:42 +0000

Hi Nil Zed, thanks for stopping by. I really like the sound of that cabbage. I have, in times past, made Indian-style cabbage stir-fry recipes involving cocount, which I have to admit, wasn’t a combination that immediately sprang to mind, but which was really good. I will definitely give this one a shot, thanks!

By: nil zed

nil zed — Mon, 02 Feb 2009 18:43:06 +0000

For the cabbage: slice really slivery thin shreds. Cut onion similarly. Saute black cumin seeds in oil, then turmeric, then onion & cabbage. cook til you think it’s done. Add in some finely shredded unsweetened coconut (Or rinse the sugared kind a bit if thats all you can get), stir it all up well and serve.

My husband learned this from a (oh gosh I forget, not Indian, not Pakistan, but there-ish) housemate in college. Now, even his Mum from Braemar makes it.

As for the turnips, I got nothing.

By: Daily Spud

Daily Spud — Sun, 01 Feb 2009 20:47:14 +0000

Marc: caramelised cabbage with balsamic, I like the sound of that :)

Berna: I think perhaps turnips need a makeover, lets start with the cream and nutmeg, shall we

gastroanthropologist: thanks goodness for freezers, eh?

zerrin: thanks so much for the recipe!

Lori: I guess it’s one of the challenges of trying to eat local and seasonal

Jenni: oh, we’re familar with coleslaw over here, but it’s usually drowned in mayonnaise (course I could do a not-so-drowned homemade version); glad you mentioned sauerkraut, never tried to make it but I have been meaning to, maybe even some version of kimchi too…

Megan: Welcome! Crispy turnip and onion pancakes? Now that sounds intriguing…

By: megan (brooklyn farmhouse)

megan (brooklyn farmhouse) — Sun, 01 Feb 2009 16:59:27 +0000

I LOVE cabbage and really love cabbage and caraway together – yum yum. I’ve got a bunch of turnips in my fridge right now and I was thinking about doing a creamy turnip soup with bacon or crispy turnip and onion pancakes, maybe with bacon too. :)