Did they not suggest toasting the cumin and corriander seeds before grinding?
I'm always surprised, Craig, at the number of cooks who don't do that. Even many professionals don't seem to understand the difference it makes.
Bubble ans Squeak. Compliments of Two Fat Ladies? The Irish call it Colcannon.
Bubble & Squeak is traditionally made with beef, whereas Colcannon is made with ham or bacon (which, in Ireland, often means the same thing). Had two Irish visitors to the historic site I work at independently tell me they make Colcannon with kale, rather than cabbage. They were both Dubliners, however, so I wonder if it's just a local thing?
Anyway, we're really big on cabbage---all types and all its relatives---here. It would take a book to list all the ways we prepare it. But, among our favorites, is one I adapted from a traditional Amish recipe (which, of course, means it was probably German to begin with) using red cabbage:
Sweet & Sour Red Cabbage
1/4 lb bacon, cut in lardons (or about 6 thick-sliced slices)
3/4 cup chopped onions
6 cups thinly sliced red cabbage
1 large apples, peeled, cored, and coarsely chopped
3/4 cup apple cider or juice
1/2 tsp salt
Black pepper to taste
1 tsp dried dill
1 tsp wole fennel seeds, toasted
1 tsp caraway seeds, toasted
3 tbls cider vienegar
1 tbls honey
Fry the bacon until lightly browned and fat has rendered out. Remove bacon from pot and reserve.
Saute the onios in the bacon fat until they start to color. Add the cabbage and continue sauteeing for 5-10 minutes, until cabbage wilts. Add the rest of the ingredients.
Cook over low heat, covered, for about 30 minutes, stirring occasionally. The cabbage will be greatly reduced in volume. Towards the end of cooking taste and adjust with more vinegar or honey as necessary. Stir in the reserved lardons.
