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In Honor of St. Patrick’s Day

03.14.12 | Inspiration

 

With St. Patrick's Day right around the corner, I thought I'd share a "Nico-ized" Irish dinner recipe for all of you looking to celebrate your heritage (or just a worldwide drinking holiday).

I suggest you start today or tomorrow since you need at least a day or two to let the Kim-Chi sit.

Braised Kim-Chi Cabbage

You will need: 

  • 1 medium-sized cabbage, about 2 pounds.
  • 2 minced garlic cloves 
  • 1/4 cup vegetable stock 
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon blasamic vinegar 
  • 2 teaspoons sugar
  • Course sea salt and fresh-ground black and red pepper to taste

 

  • 1/4 cup fish sauce
  • 1 bunch of green onions cut into 3 cm lengths, don't use the very ends
  • 1 medium daikon radish, peeled & grated
  • 1 small head of garlic, peeled & minced
  • 1 2-inch long piece of ginger, peeled & minced
  • 1/3 cup korean chilli powder (not flakes) 
  • 1 teaspoon sugar or honey

How to:

  1. For the cabbage: Slice cabbage lengthwise into strips. Place olive oil on medium-low heat in skillet until shimmery. Add minced garlic and let sit for a minute. Stir in greens and continue stirring to ensure they are coated.  Add the rest of the ingredients and cover skillet. Let sit for 45 minutes or until tender.
  2. Next: Drain the collards in a collindar. 
  3. Mix the Kim-Chi ingredients in a bowl. Some recommend using gloves because the chili can stain or burn.
  4. Coat the greens with kim-chi, then leave everything in a clean, covered glass bowl for 1-2 days. Once the kim-chi is bubbling it's ready to be refrigerated. 
  5. Pair with the meat or side of your choice (Nico suggests pork) and enjoy!

Recipe lovingly adapted from: A Veggie Venture and David Lebovitz.

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