What’s in Season: Cabbage, Discover Diversity with Winter’s Wonder Crop

January 11, 2011 6:30 pm
January 11, 2011 9:30 pm
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Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Our “What’s In Season” series is designed to familiarize you with what produce makes itself available throughout each season intimately embracing everything composing the cabbage from how to choose, store, different varieties, and, most obviously, how to cook the cabbage. This time around we’re diving into the flowering realm of cabbage. Quite frequently cabbage is overlooked in the grocer’s aisle due to its tough nature and pungent aroma, but, rather than get deterred by its distinctness, we believe in embracing its uniqueness and diversity. In this class you’ll discover why cabbage blooms in winter and varietals such as savoy, bok choy, and napa, how it’s harvested, stored, and used across the world, and some easy methods of incorporating it in your cooking. The possibilities of use are endless, with cabbage being consumed raw, cooked, and preserved worldwide in dishes beyond cole slaw. Cultures all over the world have a favored tradition for its use, and we’ll see and experience these differences. Tonight, let’s give cabbage the attention it deserves while we put some new cabbage tricks up our sleeves.

Recipes:Polish Stuffed Cabbage Rolls; Asian Braised Baby Bok Choy; Spicy Kimchi; Crunchy Napa Cabbage Salad with Horseradish Buttermilk Dressing; Boiled Sausage & Green Cabbage with Spicy Mustard & Pickled Onions; Braised Savoy & White Beans

Class Type: Series, hands-on cooking class

Class Notes: Learn what to do with cabbage beyond cole slaw!

Nissa Pierson

Managing Director of Ger-Nis International, Nissa Pierson, is the utmost of food enthusiast in the kitchen, and she loves a good cabbage dish using the fresh seasonal varieties winter has to offer. In addition to traveling the world seeking organic & fair-trade conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as an extremist in proving that the art of eating and cooking well is a relatively simple process, incorporating produce found anytime of the year. Besides being a passionate teacher of fresh herbs, organics and Fair-trade, she enjoys spice (in her food and in her life), good conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa

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