The Cabbage Commitment, Part II — 12 Comments

  1. How funny to see which American products are sold overseas — I always imagine that the store manager tasted brats on a visit to the US, and just had to get them for his shop!

  2. Pasta and cabbage together. Wow, that’s a new one for me, but it looks so silky and, yeah, there’s vinegar in it, and ooh! Gotta try it.
    (BTW: Was that an Irish joke about the cabbage lasting all year? Thought so.)

  3. I’m trying to picture the size of cabbages in Ireland! Can’t quite do it.
    Your pasta looks so wonderful. It will definitely be on our menu soon since we happen to have some cabbage in the fridge.
    Thanks so much for sharing with Presto Pasta Nights.

  4. Lydia, it is interesting to see what makes the ‘International Foods’ section – some very strange things…
    CC, they were huge, barely fit in the fridge!
    Ruth, thanks, I’m really enjoying all of the wonderful pasts 🙂

  5. This is quite a combination, but one that I know I would enjoy~I would walk a mile to get a great cabbage!

  6. I happen to have all the ingredients. It’s on the menu for tonight. It looks great.

  7. Leave it to the French to have a wine-infused brat!!! I think we have “italian”, “cheese”, and “regular” Johnsonvilles. I like your choices better. I would go for the “wine” myself!

  8. No! Johnsonville Brat in France? How amazing!!! I will always look at them differently now! :):) And I dearly want to see an Irish cabbage. That pasta salad would be perfect with a brat.

  9. Farmgirl, our sausage choice often includes duck with olives, or chicken and walnut, but never cheese, which is strange because they will stuff a veal roast with cheese….
    Sher, I’ve only seen them 2 or 3 times…the first time I started to laugh so hard the locals probably thought I was crazy…. well, actually, just another crazy Brit. (they can’t tell the accents apart – we’re all anglais)

  10. My father used to make a Czeck dish called Halushki, which is cabbage and noodles with butter and as I remmber, confectioners sugar to sweeten it and maybe some pot cheese as well..
    Your dish reminded me of this, and I’m gonna’ give dad a call and see if he remembers the recipe…

  11. TBTAM, My mother liked to put cabbage or kraut with noodles and browned butter…. She liked to put browned butter on everything… Cheese could be good!