During a recent visit to Dublin for a Six Nations Rugby match, Scotland supporters faced a decisive defeat against Ireland but found solace in the city’s vibrant culinary scene. The atmosphere was enhanced by the presence of Michelin-starred chefs and industry professionals, who brought attention to various dining spots across the capital.

One establishment receiving notable acclaim is Comet, a relatively new bistro operated by the team behind Bastible, a well-regarded Dublin restaurant. Comet has quickly built a reputation for innovative dishes, particularly one featuring cabbage, crafted by chef Kevin O’Donnell. The dish, which has recently returned to the menu, stands out for its departure from the traditional Irish method of overcooking cabbage.

O’Donnell explained that rather than boiling the cabbage extensively, he opts to blanch it briefly to preserve its natural sweetness before adding depth through grilling. At Comet, the cabbage is sliced into squares and skewered for serving, though at home it can be prepared in quarters, making it more manageable for cooks outside the restaurant setting.

This preparation results in a flavorful dish that works well as a starter or a complement to richer meats such as beef, pork, or lamb. The chef recommends pairing the dish with either a light red wine or a full-bodied white to balance its taste profile.

In terms of ingredient flexibility, substitutions such as broccoli or asparagus can be used if cabbage is unavailable. For seasoning, if umbrella sho plum jam is not accessible, a combination of plum jam mixed with a pinch of salt and vinegar is suggested as an alternative. Leftover plum glaze is also noted to pair well with pork and chicken dishes.

Comet’s approach to reimagining a classic ingredient like cabbage highlights a trend within Irish cuisine toward preserving freshness and bringing out subtle flavors, aligning with the wider movement of innovative culinary practices in Dublin.