Spring is well and truly here and the remainder of the winter veggies are fading fast. I’ve already harvested heaps of celery and have been freezing a lot of it for future use. The broccoli is long gone, the broad beans are almost ready for picking, and for the first year – I have had cabbage heads ready for harvesting!
I have tried to grow cabbage before, but haven’t had much luck. Wombok seems to grow easily enough – but with other types like savoy or red cabbage I seem to only end up with outer leaves and no tight heads (I really grow red cabbage as an ornamental plant! Just love the colour in a mainly green winter garden). However this year I have had a few savoy cabbages grow much better that any previously and last week they were ready for cooking. Although small, I wasn’t deterred and thought I might try a couple of different cabbage recipes for some fun (and it beats cabbage soup – sorry cabbage soup fans!)
Given how much I love Japanese food, I thought I’d stick with a Japanese theme and make gyozas and okonomiyaki (Japanese pancakes). The gyozas were made mainly with pork mince and of course – my home grown cabbage. The recipe did say to use wombok , however I did say I was “experimenting” with cabbage. The recipe (from the cook book “Yoshoku”) also included ginger, garlic, soy sauce, mirin seasoning, pepper and spring onions. Teaspoon of the mixture in a gyoza or wonton wrapper and then they’re ready to go. They are supposed to be deep fried, but I gave them a shallow fry in a little sesame oil instead (made me feel as though they were slightly healthier…as long as I’m convincing myself).
The okonomiyaki were made with shredded cabbage and some fresh celery from the garden, along with the rest of the pork mince (but you can use chicken), grated carrot, shitake mushrooms, ginger, and then some flour and eggs to bind it all together. Then they are fried like any other pancake which made them quite a quick and easy meal.
Overall the meal was a great success! Quite rich, but it felt like a real home grown treat. The only problem was the meal, and the cabbage, was gone too quickly! Good inspiration to grow more cabbage next year…
I know you are enjoying the spring weather. Your meal sounds terrific using the cabbage from your garden. I’ve never tried freezing celery…thanks for the tip.
Thanks 🙂 I freeze most of my celery as I can never eat it fast enough! Blanch it for a couple of minutes in boiling water, then straight into ice water, then it’s ready for freezing.
Thank you so much for the tip…I’ll definitely by try that.
Recipe sounds great Penny. I must try it out.
I have always had luck with cabbages EXCEPT for this year. They did not form good tight heads either. My brussell sprouts the same. The plants looked healthy , grew well in very cold weather ( brussells love the cold) but did not form into sprouts.
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I wish it were spring here, fall is just beginning. Your cabbage looks great, and so does your cooking!
Thank you! 🙂
Beautiful head of savoy cabbage. Delicious meal.