A few days ago an anon detailed their recipe for Borscht. I've been on a cabbage kick recently, so I decided to try it and holy FUCK was it one of the best foods to ever grace my mouth. It was my Bourdain oyster moment. My come to Jesus. My third eye opening. I am addicted. The sweetness, the tang, the fact that absolutely zero salt was added and it still tasted like perfection? My God, I want another bowl right now. And the fact that it is so cheap to make? I want to write poems about this purple, liquid gold of wonder. So - thank you anon. In spirit of giving thanks and spreading the joy that is this leafy green orb, please share your favorite cabbage-related dishes here :)
Y'all need to try sauerkraut on pizza. It's good!
>>21713733Bourdain's favorite food was mashed potatoesSpecifically ratte potatoes mashed with butter in a 2:1 potato:butter ratioSimple things can be the best, while also sometimes a challenge because any mistakes will be obvious
>>21713733When I moved to Connecticut, there were a bunch of Polish people in the New Britain area and one of them was my colleague. He introduced me to a lot of Polish food including stuffed cabbage, bigos, lots of other stuff that used cabbage. All delicious.
>>21713741I love me some kraut, but I haven't tried on pizza before. I shall add it to me list. >>21713744Completely agree, some of my favorite dishes are only a handful of components, but assembled beautifully. Also - I meant the moment in Bourdain's childhood, where in France as a kid he eats his first oyster on a boat with his uncle. He claims that was his first moment that made him love food. But it's also been years since I've read it.>>21713745I've actually tried this and LOVED it, it was incredible. It was one of those foods where seconds are always fought over because there was never enough cooked no matter what. I've also tried cooking a Japanese variation of this which was much different in flavor obviously, but very tasty in its own right. I'll try to find the name of it.
>>21713769>Also - I meant the moment in Bourdain's childhood,I know what you meant, no worriesIf you want a French kraut dish check out choucroute https://www.foodandwine.com/recipes/choucroute-garnieYou must not omit or substitute juniper berries for this, it's a major componentWell, I suppose you could use gin instead of wine, that would work for the juniper component, assuming it was a very plain gin like Gordon'sWhen I was a kid we made it with beer or dry cider, not wine, and that's how I still make itThat recipe is bonkers big, though, scale it back unless you're feeding a bunch of peopleAlso it goes fantastic with rye bread, and if you want a less punchy kraut flavor you can rinse it first, or do half kraut half cabbage
This thread smells (bad).
