Barrett from Too Many Chefs has inspired me a handful of times over the last year or so to try some vegetarian dishes. This isn’t easy to do, maybe I’ve changed my wily ways? Probably not, but Barrett puts forth his recipes in a way that doesn’t attack me for being a meateater. Or, mentioning in the prose some place how meateaters like it and they never miss the meat! That crap blows my stack. Anyone who tells me I won’t miss the bacon or I won’t miss the pork roast is off their rocker. Barrett doesn’t take that route and it’s pleasing to cook from his stash.
Today we have Biggles’ version of Barrett’s Poppyseed Cabbage and Egg Noodles.
I’ve had this recipe folded up in my back pocket since December 1st, 2005. Yup, that long. I finally got a moment to myself and whipped it up. Here’s the ingredients so you can see if it’s something you’d like to have. I’ll let you get the rest from his recipe directly.
Egg Noodles (I used the really wide ones, love)
Cabbage
Onion (I only had white ones)
Extra Virgin (I love typing the word Virgin)
Brown Sugar
Butter
Poppyseeds
S&P (kosher and white pepper)
Simple, quick and looks good, eh? What drew me in were the egg noodles and cabbage. I just love those extra wide egg noodles, they’re fun, cook quickly and look good on your plate.
For the first run I did his recipe.
Nice lookin’ food, eh? I would pay attention to the noodle to cabbage ratio, he’s got a good one there. I added a tad too many noodles and it was okay, just would rather have had more cabbage. In Barrett’s recipe he apologizes for the butter, but maintains that it is really necessary. I totally agree and you must have it. It isn’t nearly the same dish without it.
Mama and I both felt it needed something else, something for the brown sugar to play off of. Some other veggies maybe, I was thinking pancetta. For a quick try, I did some squeeze of fresh lemon. Holy cow !!! That really did the trick and I thought it brought a great dimension to the dish. Mama still said it was lacking, feh.
What could Biggles possibly do? Shredded carrots? Bean sprouts?
No. Add a few Rabbit Boudin sausages! And that’s just what we did last night. The texture of the cabbage & onions still had some tooth and the sweetness of the brown sugar blended absolutely perfectly with the boudin. Mission accomplished and well done.
Anyone else have a nice vegetarian dish for Biggles to try?
xo xo
Did I mention that meat eaters really like this recipe, even though it contributes to the endless slaghter of –
OK, I can’t keep that up, even in jest.
I’m very glad you like the recipe. It brought a lot of Clevelanders out of the woodwork in the comments.
And thanks for the nice words about me not making meat eaters feel guilty. I dislike the preachy veg-writers myself and try to make sure I don’t turn into one.
Hey Barrett,
You’re welcome and thanks for posting it. Sorry it took me so damed long to post it. Ah well, I’m getting there.
Take care and stay warm.
Biggles
Doc,
I know you don’t ordinarily do meme’s but when I thought of charcuterie I thought of you. No idea why.
http://seriouslygood.kdweeks.com/2006/01/this-year-i-dare.html
Spectacular photo! It’s like I can reach out with my fork and have some!
Man, I loved your post. The wonders of the Internet! Did we ever see this coming a few years back, these dueling briskets? Yum, heehee..
Let’s have world leaders go at each other with their potholders and salmons instead of them just quibbling over territorial issues.
Personally, I think Goofy wins.
Best of everything, Biggles!
Mmm… vegetarian dish covered in sausages. Seriously, though, Dr. Biggles – you did a great job with Barrett’s dish. It looks amazing.
Hey Everyone,
Thanks for stopping by and all the nice words. It feels good to have Meathenge rolling again after the holidays. It took a nose dive, but it was necessary to get my breath back and regroup. I’ve got a lot of fun things planned for the future.
xo xo
hehehe! Here I am, little vegetarian me, with a big ol’ cabbage in my fridge, wondering what I can do with it that will be yummy. And where do I find a great vegetarian recipe? On a site called – wait, what? “Meathenge”! Hehehaha! Looks like a great recipe, I will definately try it (maybe without the Boudin sausage…)
Just wanted to drop a line and let you know even a vegetarin can appreciate your site, thanks for having a sense of humour about…well, everything! Fun site. Not all veggies are preachy, just like not all meat-eaters assume to know your life/political/meat-based beliefs the moment you say, “I’m veg.” Hooray!
canadian veggie
Any one that can serve a truly vegetarian dish that doesnt leave me wishing for beef flavouring… probably added it secretly.
Lovely use of cabage here but Momma was right its hard to scair them other critters if you only eat plants.
A couple of my old friends were vegetarians they would like the recipe. Maybe I should call them and give tham a link.
Hey Joe,
Send the link away! Don’t forget the sausage though.
Biggles