There is something really warming about eating good old classic recipes. I almost feel nervous and get sweaty palms when I set myself the task of cooking an old kitchen classic. I’m not entirely sure of the reason, however I think it must be because everyone has their own pre-conceived ideas of what these dishes should look and taste like.

As most of the regular readers of the British Larder know there is nothing classic or traditional about my cooking. I thrive on twisting and turning recipes to suit my taste and cooking abilities. I suppose one could argue that I feel comfortable as a cook. I believe that cooking is subjective and that there are no rights or wrongs in cookery, well o.k there are certain set rules and formulas that time and time again will deliver the same results. I also believe that one cannot re-invent the wheel and cookery is pretty much like that too, but what we can do is modernize the recipes and good old favourites to prevent them from becoming …well shall I say extinct”?

I have Mrs Beeton’s Cook book from 1913 and love it to bits, it’s amazing to read the recipes and some of them have not changed at all, o.k just a few changes to ingredients but that’s about it.

Talking about re-inventions and all that, I have never heard of January King cabbage before. Now I can hear some people screaming at the computer screen asking where have I been all my life?!? Well I only discovered this gorgeous looking cabbage variety at a local farmers market. I love cabbage and its one of those vegetables that has its’ own character when cooked either quickly or slowly braised as per this recipe. I like the buttery flavour and think it adds a unique and extra deliciousness to my version of a stroganoff.

I have chosen to use beef short ribs,though it was a bit of a struggle to find some at first. Then after chatting to other chefs I found some at Whole Foods Market in London. Cooking meat on the bone keeps the meet moist and adds flavour to the sauce. The short ribs do require an hour and half cooking time but it’s definitely worth the time and effort. The result is a hearty full bodied classic dish.

Last but not least I served my storganoff with a carrot and grain mustard crush, it’s perfect and the slight acidity of the mustard in the carrots sets the stroganoff sauce off beautifully.

This recipe is definitely a treasure and one to consider for a relaxing Saturday afternoon.