Comments on: Outline of a Theory of Cabbage

By: Marilyn

Marilyn — Wed, 18 Nov 2020 19:30:34 +0000

I love cabbage, and just learning the best ways to prepare it. Just a note: corned beef and cabbage did not come out of Ireland. That is an Irish American dish because Irish immigrants could not afford pork and settled for cured beef that was cheap and easy to get. I am Irish heritage and I refuse to eat corned beef. When I cook Irish dishes I prefer pork, but salmon and lamb are also classic Irish meats.

By: Bethy

Bethy — Tue, 13 Jun 2017 18:05:58 +0000

Beautiful passion for cabbage! But Corn beaf and cabbage is more of an American recipee than Irish.

By: Molly

Molly — Sun, 12 Feb 2017 06:55:51 +0000

In reply to Desiree. Thanks for pointing that out, Desiree. I have now reformatted the recipes, and you should be able to print them individually, without any additional text.

By: Desiree

Desiree — Thu, 12 Jan 2017 21:53:15 +0000

I’m really wondering why I have to print with paper and ink all the reviews and comments etc when I only want the recipe. Waste.

By: JensRad

JensRad — Thu, 15 Oct 2009 00:08:15 +0000

I chastised my mom a while back for having never in my entire life fed me a brussels sprout, being that she's not a fan herself. It was only after reading your entry about the cream braised version that I decided to give them a whirl, and as my roommates can attest, I was pretty well obsessed for a while there. Then yesterday I perused THIS entry, and later when faced with the “stare into the fridge, find something for dinner” conundrum, I spied a fresh bag of sprouts, an apple, and a sweet onion. I sort of remembered the recipe for the sauteed cabbage, improvised, and a new obsession was born! It's a good thing, because it was getting hard to justify the regular consumption of heavy cream by how healthy the brussels sprouts are.

By: Anonymous

Anonymous — Thu, 05 Jun 2008 01:15:00 +0000

amazing!our fridge is in a sorry state, and we’re scrimping a few pennies until the end of the week – but, by some strange alchemy, we have all the ingredients for the red cabbage!horray! we WILL eat tomorrow after all!

By: Anonymous

Anonymous — Wed, 25 Jul 2007 20:18:00 +0000

Oh Molly, I have been reading through your archives, and as an anthropology grad student I found your Bourdieu and Foucault references hysterical! I love your writing, your ideas, and most of all, your random ethnographic references– keep up the great work!

By: Molly

Molly — Tue, 13 Feb 2007 01:30:00 +0000

Madeline, that makes me so happy! Welcome to the pro-cabbage camp.

By: Madeline

Madeline — Sun, 11 Feb 2007 02:42:00 +0000

You have converted a former non-believer. I just finished making the braised red cabbage with apple and caraway, and it is DELISH! Who knew the unglamorous cabbage could be so tender, so lovely, so sweet? I shall now join you in defending cabbage to the death. To the death!

By: Molly

Molly — Thu, 25 Jan 2007 15:32:00 +0000

Thank you, MichelleSY! Your mother’s cabbage sounds <>wonderful<>! I’ll have to fiddle around at the stove and see if I can recreate it…