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Pamphrey

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Connemmara | 16:31 Sat 12th Oct 2013 | Food & Drink
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Pamphrey don't know if you get it in England - but it is green cabbage - sister adores it - so am slowly doing it now with the HAM hock. For tomorrow. It should be good.

My cousin was telling me she puts in a pinch of baking soda into it to make the pamphrey "greener" - we don't like the white cabbage etc.
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Avatar Image marje
I think it's called spring cabbage here in England Connemmara.
16:48 Sat 12th Oct 2013
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okeydoke - like loose leaves etc.
16:50 Sat 12th Oct 2013
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same as our scallions which we make into champ - yours are spring onions. oh lala
16:50 Sat 12th Oct 2013
Avatar Image marje
Yes, I think you're right Connemmara and spring cabbage is tons better than the lighter coloured stuff!
17:44 Sat 12th Oct 2013
Avatar Image pastafreak
Don't bother with the baking soda...it destroys vitamins in the veg. They may look nicer,but will be worthless to eat.
17:48 Sat 12th Oct 2013

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