![]() ![]() Cabbage is being used as everything from a taco topping (common in Mexico) to a base or nest for menu items such as marinated fish. ![]() Robert Schueller, the "Produce Guru" at Melissa's Produce, a specialty company out of Los Angeles, says chefs and restaurants are the clear drivers behind the cabbage movement. Kahan remembers being inspired by a dish made by New Orleans chef Alon Shaya: "It was the first time I ever saw a chunk of cabbage served at a restaurant."Īnd that's how kitchen trends start - chefs get inspired, borrowing from other restaurants and other cultures food publications take their cues from the chefs and suddenly, cabbage recipes proliferate. ![]() At Publican, they char wedges of cabbage in a wood-burning hearth and then finish them in a pan with butter and shallots. He has been on the cabbage bandwagon for years, serving it at his upscale Chicago restaurants in various guises. It can be eaten raw or cooked in pretty much any way a vegetable can be cooked. There's more, but the point is: In all times and places, cabbage has been valued for its plenteousness, cheapness, long shelf life, and ability to be preserved for an even longer shelf life. Stuffed cabbage rolls are part of just about every cuisine, from golabki in Poland to holishkes in Jewish cooking to sarma in Croatia. Fermented and pickled cabbage dishes abound, including kimchee in Korea, and sauerkraut in Poland, Germany and other parts of middle and Eastern Europe. In England, cabbage cooked with potatoes and other vegetables in bubble and squeak. ![]() In China, there's cabbage saut�ed with bean curd. Thus the classic Irish dish corned beef and cabbage, not to mention colcannon. Perhaps most famously, it was one of the only sources of sustenance in famine-ravaged Ireland in the mid-19th century. He thinks that because cabbage has mainly been associated with sustenance, it hasn't been given its due.Ĭabbage is part of most of the world's cooking history. "It's all about how it is prepared, how it's elevated," says Paul Kahan, a James Beard award-winning chef in Chicago and self-professed cabbage freak. That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is finally getting respect. Here's a sentence that might come as a surprise: cabbage is cool. ![]()
0 Comments
Leave a Reply. |