By indilynx, on July 6th, 2010
This is a great way to have coleslaw ready for those family picnics … without the hassle of canning. The recipe comes from D. Mary, in Preserving Food Without Freezing or Canning (Chelsea Green). The book contains recipes from the French farmers of the Terre Vivante collective. Note that this recipe is not for precision kitchen chemists.
Ingredients
2 pounds white cabbage (I used red, it tasted just fine)
2 large carrots
2 large onions
black peppercorns
juniper berries
bay leaves
spring water*
sea
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By freshearthfarms, on February 2nd, 2010
This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Ingredients
1 lb russet (baking) potatoes – peeled and cut into 1 1/2-inch pieces
6 tablespoons unsalted butter
1 lb Savoy cabbage – cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Cover potatoes with cold salted water by 1 inch and bring to a boil.
Boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes.
Drain
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