Yes, I admit it. I’m not fond of cabbage, but I love corned beef! And it’s time to celebrate the ‘green’. Which led me to experiment. Many of the brassica family are grown as micro-greens; a way to get that tangy flavor and crunch packed with nutrition. Could a few cabbage shoots give me that traditional taste without over-powering me?
Two weeks ago I planted red cabbage seeds on the window sill at the office. Last weekend (just 8 days later), it was time to harvest the shoots, and cook the corned beef.
I don’t have a standard recipe to prepare corned beef, each time it varies slightly. But I do write down each change I might try (just in case I discover the perfect recipe). Every few years we host a small gathering on St. Patrick’s Day of other couples who spend their lives ‘playing in the dirt’. So this was my opportunity to practice.
I’m not very good at photographing food, but it turned out to be the best corned beef dinner I’ve ever made.
If you want to give these micro-greens a try, start by filling a shallow container with soiless mix and water it well. Sprinkle any variety of cabbage seeds over the top of the soil and press the seed down so they make good contact with the soil. Place the container on a sunny window sill, no need for grow lights. Mist the top of the container daily – no need for fertilizer. Harvest the greens at the soil level at any stage of growth from tiny sprouts to a few true leaves tall.
Here’s my best recipe for the corned beef. I cook the way my grandma did; a pinch of this […]