Vegetables


Foodwithlegs has been moved to its new home at foodwithlegs.com this post can be found on the new site here.

Green fading to a golden brown is a positive sign that fermentation is at work

Green fading to a golden brown is a positive sign that fermentation is at work

Apparently there are eastern European recipes for making sauerkraut with whole heads of cabbage immersed in large barrels of brine.  I don’t think our small cellar-like cupboard could handle a barrel of fermenting heads of cabbage–to say nothing of Kat’s olfactory sensibilities–but I still want to experiment with this type of sauerkraut recipe, just on a smaller scale.

What better method than by using nature’s scaled-down version of the cabbage, the brussels sprout, I wondered.  They have many of the same sweet-mustardy flavours that cabbages do just in a smaller, more concentrated format.  So that the finished product will stay where it belongs when served on top of sausage on a toasted bun I have included some of the traditional shredded cabbage in this recipe.  This was also done to hedge against the possibility that because brussels sprouts are stronger-flavoured than cabbage they might be less palatable after a month of fermentation.

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A pile of Irish goodness.

A pile of Irish goodness.

Kat has a “work” commitment that involves getting mildly intoxicated on a Tuesday so we had our St. Patrick’s Day dinner a day early.  On the menu: ham, bubble-and-squeak (or colcannon, I guess), and bacon brussels sprouts.  All elements of the meal were simple enough that they don’t really need a proper recipe.

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