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March 23, 2010


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I love the way only about 50% of your reasons for wanting to like cabbage are about the eating of it.

All red cabbage knowledge was thanks to @crazybrave and @tammois on Twitter - they are the real geniuses.

sophie munns

I wish I could pop along and see your work Lucy!

St Ali's a place I think a friend took me to last time I was in Melbourne (unfortunately a while ago!)...does it have a round about/back st entrance but a large wonderful space with very delightful atmosphere and amazing food? These photos will look divine if i'm right with the memory of the place!

oh wait...I looked at the link and it looks like the one...

Lucy...it would be blissful to sit and chat in front of your work whilst indulging in something from their wonderful menu! hope its a great show!


I really like your cabbage photos.

And congratulations on taking part in your first exhibition!


Furthermore about cabbage, I have a great Sri Lankan recipe for a dry curry/salad-type dish called varar with cabbage, leek, coconut and lime that made me reconsider this veg. I now love it! It's really really addictive!


Lovely lavender and deep violet colors in those photos - I don't know why but the purples always come out beautifully. Congrats on your mini exhibition - I wish I could see it in person!


Congratulations on the show. I'm sure it's only the first of many more. The picture of the cabbage is, what, I don't know, but I'm touched by it. A cabbage. My guy made saurkraut for the first time in the fall and we couldn't eat it fast enough. I look forward to what you and Kathryn cook up as I'm sure it will have a delicious twist.


Congrats on the mini exhibition; well deserved too. Do try and get on with cabbage; for all of those reasons you mentioned plus for it's anti-aging properties. You would believe it in an instant if you could see how well my seventy year old neighbour looks. She is the best marketing tool around for good eating and good living.


Well done on the exhibition. You poor thing, can't imagine life without braised spiced red cabbage & apples.

Is your difficulty with both raw and cooked?


Well done, dear girl! Is there any hue more alluring than purple, especially given the film-grain treatment?

my spatula

I'm in love with your cabbage shot! So happy to have found my way here to you and congrats on the exhibition!


What a lovely bunch you all are.

Kathryn: Yes, that was well-spotted. See, I'm really just a shallow gal...he he.

Sophie: It would be good to be in the same city at once...you never know. One day, p'raps...XX

Maninas: That sounds astounding - must be beautiful to behold, too.

Chelsea: I wish you could pop over, too!

Neil: I know. I'm determined to conquer it this year, as I said, because people keep telling me how delectable it can be and I want to jump on board. Both ways, I'm afraid, but not Asian cabbages, interestingly...no idea why.

Susan: Purple - easy to see why it's considered 'royal'. Thank you - first show of many, I hope.

My Spatula: Welcome and thank you. You have a beautiful blog.


Hello, dear Lucy. I'm w-a-a-a-y far behind in my blog reading. Am starting with yours before I leave for work, then will read Kathryn's & Sophie's later today.

I'm thrilled to hear about the show. But not surprised.

Red cabbage has never looked more beautiful to me than in these photos.

Johanna GGG

loved seeing your photos in the exhibition - although one had the light shining on it and I wanted to look at it without the glare - congratulations on being included!

your cabbage pictures are lovely - am not sure what brining cabbage means - enjoyed some roasted a few weeks back and have some sauerkraut in the fridge that is desperate to be used - hope to hear more about your cabbage adventures and that is helps your digestion system


Katrina!! I did not mean to ignore you - not at all...brain has been madly working away of late and I did read (and love) your comment, thank you. Sauerkraut is one of my favourite things to eat, so I don't know why I've not made any myself. Your bloke's rather lovely, no?

Cabbage is, I think, one of the most beautiful of veg; size and heft make up for part of that charm, but its also the way in which the leaves curl around the core, even more beautiful when it's that deep shade of blue-purple. How are you, my friend?

Elaine: Sadly, me too...behind in blog reading, that is, and I don't know that I can see a time in the near future when that will change. I know what you mean! There is an exquisite photo by the artist Craigie Horsfeld of a red cabbage that has been in my head for years:

It's kinda astonishing.

Johanna: I am SO sorry we didn't get to see one another - I saw Cindy and Anh who'd loved seeing you again and am so pleased you saw the show! My fave was the supermarket shot (one side red, other blue). Brining is about softening the cabbage with salt, massaging it and leaving it to weep for a good half hour, then rinsing and tossing into a salad. Kathryn says it's far more digestable and now I'm itching to play.


I may not like fennel or mushrooms, which you have said before is heresy, but I do love cabbage. Especially when "marinated" in some acid, salt or spice(macerated? :-)). I am a recent convert to kimchi, which is fermented spicy cabbage and SO good, it's sneak to the fridge for a wee bite good.

Oh, and BTW, that cabbage pic is amazing.
And, oh #2, congrats on the exhibition.

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