Showing posts with label Cabbage. Show all posts
Showing posts with label Cabbage. Show all posts
I quite simply adore cabbage. I love it in any way shape or form. I love it raw. I love it cooked. I love cabbage.
My family has long been cabbage lovers. I think the only one of us that is not fond of this humble vegetable is my father. When we were growing up and my mother made cabbage rolls, he would swap me his cabbage for my meat. (I was never fond of the meat part.)
This is a recipe I discovered on a blog called Girl on the Range. It looked so delicious. Wedges of cabbage, braised until meltingly tender in a lush cream sauce flavored with horseradish.
It was a recipe she had discovered on Saveur.
From the moment I saw it, I knew it was something that I wanted to try and, as luck would have it, I just happened to have a small cabbage in my refrigerator!! I was all in!!
WHAT YOU NEED TO MAKE BRAISED CABBAGE WITH HORSERADISH CREAM
Basically they are very simple ingredients, with the exception perhaps of the horseradish. I love horseradish so I always have it in my refrigerator.
- 1 small head of green cabbage (about 1 1/4 pound) (see photograph)
- 3/4 cup (180ml) heavy cream
- 2 heaped TBS freshly grated, or prepared horseradish
- 1/4 cup (60ml) chicken or vegetable stock
- salt
- black pepper
- 1/2 tablespoon butter, cut into small pieces
This photograph shows you the size of the cabbage I used. It was a bit of a pain to peel off some outer leaves, but I did it, and it doesn't really matter if you tear them a bit.
I have fairly small hands, so this cabbage was about the size of a small grapefruit, or a ten pin bowling ball. It was fairly compact as well. For those who live in the UK it is what you call a white cabbage.
The original recipe called for vermouth. I just used chicken stock, or you could use vegetable stock, making this totally vegetarian. I don't really keep any alcohol in my house these days, not even for cooking.
Unless you have a dedicated bar, vermouth is probably not something you would have in your larder, unless you were a martini drinker. I find that you can usually find a good substitute for most kinds of alcohol in most recipes.
The horseradish used is the grated horseradish, not the horseradish cream. Grated horseradish is quite a bit stronger, but no worries because there is only a small amount in this and it in no way makes it unbearably hot. It just gives the cream a lovely flavor.
If you are not fond of horseradish, you could substitute it with some Dijon mustard, or even leave the extra flavor out altogether.
HOW TO MAKE BRAISED CABBAGE WITH HORSERADISH CREAM
It is really not all that difficult to make. The wedges do have a tendency to fall over I found, but this in no ways affects the flavor of the dish, only the looks and they are easy enough to set back upright again.
Preheat your oven to 450*F/230*C/ gas mark 7.
Remove a few of the larger outside leaves from the cabbage. (Its okay if they tear) Rinse under cold running water and place them around the perimeter of a stovetop-save baking dish or small Dutch oven, placing them so that they come partway up the sides of the pan. (I used a 6-inch iron skillet.)
Cut the cabbage into 8 wedges. Arrange the wedges over the leaves with their points facing upwards in the baking dish. Season with some salt and black pepper.
Whisk the cream, horseradish, and chicken stock together in a measuring cup. Pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.
Set the dish on a burner over medium high heat and cover tightly. Bring to the boil then reduce to a quick simmer. Simmer until the cabbage steams to a brighter green and looks slightly wilted at the edges. This will take four to six minutes. Remove the cover, and using a spoon, spoon the tops of the wedges with the cream mixture.
Transfer to the preheated oven and roast uncovered for about 20 minutes. Baste with some of the pan juices and then roast for a further 15 to 20 minutes until the cabbage is tender and slightly caramelized.
Serve hot with some of the pan juices spooned over top.
I used my six inch wide cast iron pan. You want to use a baking dish/pan that will go from stove top to oven without breaking or cracking. My cast iron pan is about 3 inches deep.
Do beware if your pan is really shallow, the cream will bubble up over, so make sure your pan is deep enough to counteract that and prevent it from happening!
I used a lid from my set of saucepans that happened to fit fairly snuggly on top of the skillet.
The cabbage leaves which are placed around the edges of the pan and on the bottom actually help to keep the cabbage fairly upright. These points do get lovely and crisp and golden.
This was really REALLY lovely. The cabbage gets nice and tender, almost buttery. I love cabbage when it gets all meltingly tender like that.
The cream was lovely. Not too rich. I can only imagine what it might have tasted like with vermouth, but to be honest the chicken stock did the job perfectly.
The leftovers were even tastier the day after, gently warmed in a skillet until heated through. I chopped them up and then tossed them together with some warm buttery egg noodles. A bit of cheese sprinkled on top and it was gorgeous!
Some other tasty cabbage recipes on The English Kitchen are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Cabbage is parboiled and then layered in a baking dish with a lovely lush cheese and mustard sauce. Topped with buttery crumbs and baked to delicious perfection. This is a fabulous side dish.
FRIED CABBAGE WITH BACON AND ONIONS - This is one of the most popular recipes on this page and for good reason. Its quite simply delicious. Quick, easy and fabulously tasty!
Yield: 2 servings
Braised Cabbage with Horseradish Cream
Prep time: 10 MinCook time: 46 MinTotal time: 56 Min
If you like cabbage, prepare to fall in love with this simple easy and delicious method of preparing it.
Ingredients
- 1 small head of green cabbage (about 1 1/4 pound) (see photograph)
- 3/4 cup (180ml) heavy cream
- 2 heaped TBS freshly grated, or prepared horseradish
- 1/4 cup (60ml) chicken or vegetable stock
- salt
- black pepper
- 1/2 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 450*F/230*C/ gas mark 7.
- Remove a few of the larger outside leaves from the cabbage. (Its okay if they tear) Rinse under cold running water and place them around the perimeter of a stovetop-save baking dish or small Dutch oven, placing them so that they come partway up the sides of the pan. (I used a 6-inch iron skillet.)
- Cut the cabbage into 8 wedges. Arrange the wedges over the leaves with their points facing upwards in the baking dish. Season with some salt and black pepper.
- Whisk the cream, horseradish, and chicken stock together in a measuring cup. Pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.
- Set the dish on a burner over medium high heat and cover tightly. Bring to the boil then reduce to a quick simmer. Simmer until the cabbage steams to a brighter green and looks slightly wilted at the edges. This will take four to six minutes. Remove the cover, and using a spoon, spoon the tops of the wedges with the cream mixture.
- Transfer to the preheated oven and roast uncovered for about 20 minutes. Baste with some of the pan juices and then roast for a further 15 to 20 minutes until the cabbage is tender and slightly caramelized.
- Serve hot with some of the pan juices spooned over top.
Thanks so much for visiting! Do come again!
One of my favorite vegetables has always been cabbage. I love it in any way shape or form. I could eat it every day, and sometimes do. My cats even enjoy it, which I think is kind of strange, but oh well! (I only let them have it in small amounts, just in case.)
When I was a child it was something that my mother only ever very rarely cooked, mostly because my father was not fond of cabbage. He did however like it when my mom made cabbage rolls. He enjoyed the flavor that the cabbage imparted to the meat.
I, however, was not fond of the meat so we had a deal between us. I would give him my meat if he gave me his cabbage. Everybody was happy.
This recipe I am sharing with you today is a small batch version of a recipe for Kielbasa Cabbage Skillet that I have adapted from a book by Christy Denney, entitled Scrumptious. And I can tell you, this is a very scrumptious recipe! (And that is one very scrumptious book!)
This recipe may not be a looker, but I can promise you that what it may be lacking in the looks department, it more than makes up for in the taste department.
Not only is it delicious, but it is low carb, low GI and diabetic friendly too! Its also very quick and easy to make!
It goes together in a flash and uses very simple every day ingredients as well. It is one of my favorite things to make.
Of course if you are a heartier eater and are not bothered by carbs, you can add cooked noodles, potatoes, rice or pierogis to the mix! All are very tasty additions.
WHAT YOU NEED TO MAKE KIELBASA CABBAGE SKILLET
Simple everyday ordinary ingredients. If you are like me you probably have just about everything in your kitchen right now to make it! If not, its a quick trip to the shops!
- 1 TBS light olive oil
- 1 small brown onion, peeled and diced
- 2 small cloves of garlic, peeled and minced
- 1 TBS white wine vinegar
- 7 ounces (200g) kielbasa, thinly sliced (smoked sausage)
- 1 TBS butter
- 1 1/2 tsp Dijon mustard
- 1/2 head green cabbage, cored and thinly sliced
- 1/4 tsp paprika
- pinch red pepper flakes
- salt and black pepper to taste
I like to use light olive oil. I think it is a waste to use extra virgin olive oil in cooking, when the light oil is much better suited to it and works perfectly well. Save your extra virgin for salads or dipping!
I used a white cabbage, or winter cabbage as it is also known. It is pretty much the only cabbage I have seen here in my local area.
I really miss the cabbages of the U.K. There were so many varieties of cabbage to choose from, Savoy, Winter King, White, Sweetheart, Red, Cavolo Nero, etc. That was probably one of the benefits from living so close to continental Europe.
Here most of what we get comes from the U.S. or Mexico.
I like to skin my Kielbasa. Personally I find the skins a little bit too tough. In the UK you can use smoked sausage, and the smoked sausage you get in the U.K. will not need to be skinned.
The original recipe called for white vinegar, but I had some white wine vinegar and thought to myself why not give it an additional bit flair, and so I used that. If all you have is white vinegar, then just use that.
Don't leave out either the vinegar or the Dijon mustard. Both give this dish a unique and delicious flavor. You won't want to miss out on that, plus they smell fabulous while this dish is cooking.
Your onion may get a bit caramelized, but that's okay. Just don't let it burn.
HOW TO MAKE KIELBASA CABBAGE SKILLET
I know I say this all the time, but really this could not be simpler to make. Quick, easy, delicious.
Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté without coloring for 4 to 6 minutes until soft. Add the garlic and cook for a further 30 seconds or so until fragrant.
Stir in the sliced kielbasa and the white wine vinegar. Cook for 4 to 6 minutes until lightly browned.
Add the butter, Dijon mustard and sliced cabbage. Cook, stirring frequently, until the cabbage gets tender. Between 5 and 10 minutes.
Season to taste with salt and pepper, the paprika and red pepper flakes. Serve immediately.
I really enjoyed this with the slight tang and bit of heat from the vinegar, mustard and red pepper flakes. I also enjoyed the smokiness from the sausage and that tiny bit of saltiness.
The cabbage was crispy tender and altogether this was a delicious combination of flavors and textures that was just plain, really nice!
Some other cabbage recipes here on The English Kitchen that you might enjoy are:
ROAST CABBAGE WITH DILL & MUSTARD SAUCE - Delicious wedges of cabbage are roasted in the oven until they are crispy tender, gilded golden brown on the edges, the insides meltingly tender. On its own this would be more than enough, but napped with a rich dill, mustard and cheese sauce for serving, well. What can I say? Incredibly rich and fabulously tasty. Delicious . . rich . . . delectable and quite distinctive!!
CABBAGE WITH PANCETTA AND CREAM - For this dish the cabbage is quickly blanched, sliced and then stirred together with some sauteed pancetta with it's lovely salt and pepper flavours, beautifully herby Sage . . . and rich cream. Each ingredient bringing out the very best of this beautifully humble vegetable.
Yield: 3
Kielbasa Cabbage Skillet
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This may not be very pretty to look at, but what it lacks in appearance, it more than makes up for in taste and ease of preparation. Low carb as well, which makes it diabetic friendly.
Ingredients
- 1 TBS light olive oil
- 1 small brown onion, peeled and diced
- 2 small cloves of garlic, peeled and minced
- 1 TBS white wine vinegar
- 7 ounces (200g) kielbasa, thinly sliced (smoked sausage)
- 1 TBS butter
- 1 1/2 tsp Dijon mustard
- 1/2 head green cabbage, cored and thinly sliced
- 1/4 tsp paprika
- pinch red pepper flakes
- salt and black pepper to taste
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté without coloring for 4 to 6 minutes until soft. Add the garlic and cook for a further 30 seconds or so until fragrant.
- Stir in the sliced kielbasa and the white wine vinegar. Cook for 4 to 6 minutes until lightly browned.
- Add the butter, Dijon mustard and sliced cabbage. Cook, stirring frequently, until the cabbage gets tender. Between 5 and 10 minutes.
- Season to taste with salt and pepper, the paprika and red pepper flakes. Serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!
I found myself today with a small cabbage in the refrigerator that I wanted to use up. I could have made coleslaw, of course, and I do love coleslaw, but I was wanting something hearty and filling.
It was too small to make cabbage rolls and I had some leftovers from yesterday that I wanted to use up as well, so I decided to make an old-fashioned cabbage casserole with it.
I do have a recipe on here for creamed cabbage, but I wanted something different. You know, sometimes you just fancy something different.
I found a recipe here for a cabbage casserole, but it used cream soup and mayonnaise, neither of which I wanted to use.
.JPG "Old Fashioned Cabbage Casserole")
I decided to create a combination of my regular Creamed Cabbage casserole and the new recipe.
I didn't want to boil the cabbage like I regularly do for my recipe. I liked the idea of cooking the cabbage and some onion in some butter in a skillet first.
I did however like the idea of a creamy sauce, but didn't want to use soup, so made a cream sauce from scratch. I also added two cheeses to the sauce, a good cheddar and some Parmesan because well, cheese always goes so well with cabbage.
.JPG "Old Fashioned Cabbage Casserole")
Being and feeling rather lazy I decided to do the creamy cheese sauce right in the skillet along with the cabbage. I didn't feel like dirtying up a separate pot to make the sauce.
It worked beautifully. Using a mix of milk and cream made for a deliciously rich sauce and grating in two cheeses added another lovely depth of flavor. I was on to a winner here!
.JPG "Old Fashioned Cabbage Casserole")
I also added some cheese and cracker crumbs to the top. I think a casserole is always made better for having added a crunchy topping, don't you?
This was rich and delicious, the topping nice and crunchy. I could have quite easily munched on a whole plate of this and nothing else.
.JPG "Old Fashioned Cabbage Casserole")
WHAT YOU NEED TO MAKE OLD FASHIONED CABBAGE CASSEROLE
I call this old fashioned because it used simple ordinary ingredients. Nothing out of a can here.
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
.JPG "Old Fashioned Cabbage Casserole")
My cabbage was a very small one, only about six inches around. You will want to trim away the core and any bruised leaves, cut into thick shreds and then chop those up.
You also want to chop the onion coarsely. I grated both cheeses myself. I always prefer to do this if possible as they add things to grated cheeses to make them flow more easily out of the bag. Always grate your own if you can.
.JPG "Old Fashioned Cabbage Casserole")
HOW TO MAKE OLD FASHIONED CABBAGE CASSEROLE
Nothing could really be simpler.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
.JPG "Old Fashioned Cabbage Casserole")
This really was lovely. Because the sauce is made right in the same pan as the cooked cabbage it is not watery because any cabbage juices are incorporated right into the sauce, adding even more flavor.
If you are a fan of cabbage dishes, I think you best prepare yourself to fall in love. This is quite simply one of the most delicious cabbage dishes I have ever made.
.JPG "Old Fashioned Cabbage Casserole")
Some other cabbage recipes in The English Kitchen you might enjoy are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Inspired by a recipe by Nigel Slater, this delicious dish has wedges of partially cooked cabbage napped with a cheese and mustard sauce, crumb topped and baked to perfection. Gorgeous is one word to describe it.
CABBAGE ROLLS - An old family favorite. A delicious combination of beef, rice, onions and bacon is shaped and then wrapped up in softened cabbage leaves, prior to being baked to perfection in a lush sweet/sour tomato sauce. These are to die for. They are always the first thing to disappear on the buffet table!
Yield: 4-6
Old Fashioned Cabbage Casserole
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with beautiful old-fashioned flavors. If you like cabbage, you will LOVE this simple casserole.
Ingredients
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
- Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
- Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
- Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
- Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
- Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
Thanks so much for visiting. Do come again!
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