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
- 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.
- Next: Drain the collards in a collindar.
- Mix the Kim-Chi ingredients in a bowl. Some recommend using gloves because the chili can stain or burn.
- 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.
- Pair with the meat or side of your choice (Nico suggests pork) and enjoy!