One meal my children used to really enjoy when they were growing up was cabbage and noodles. It was something I had learned how to make when I was in my high school Home Economics class.
It was something we all loved and we didn't care what kind of noodles we used. Spaghetti, egg, whatever. We all gobbled it up. We are all real cabbage lovers, in any way shape or form!
The recipe I am sharing with you today is one I found on a site called Barefeet in the Kitchen. I have a few of Mary's cookbooks and her recipes are excellent.
I adapted it to make a much smaller amount, for only two people and also added European measurements for my British friends and family. Even at only two servings it was quite generous, but maybe I am becoming a much smaller eater.
They do say that happens as you get older.
Its a very easy all-in-one skillet supper, with meat, starch and vegetable. Kielbasa, cabbage, potatoes, onions and garlic.
I picked up a piece of Kielbasa at my local supermarket, but I am thinking you could use any kind of smoked meat. Ham, bacon, whatever. All would work well.
WHAT YOU NEED TO MAKE KIELBASA CABBAGE POTATO SKILLET
Its simple really. Good wholesome ingredients. Its the simple things which give us the most pleasure.
- 1/2 pound potatoes (230g) (any variety) peeled and cut into 1 inch cubes
- salt and black pepper to taste
- 1 TBS oil
- 1/2 small onion, peeled and chopped
- 1 fat clove garlic, peeled and minced
- 1/2 pound (230g) Kielbasa, peeled and sliced thin
- 1/4 small head of cabbage, sliced into ribbons (about 2 cups)
I used a couple or russet potatoes I had in my potato/onion cupboard. I only needed 2 medium potatoes. I had a medium sized onion, which was starting to turn, but I peeled off the bad layers and the inside was still perfect and so I used that.
I did buy a chunk of kielbasa at the supermarket, but you could use ham or whatever. Smoked sausage, etc. In the UK there is a smoked sausage you can buy called Mattessons. That is what I would use over there.
The only cabbage I had was one of those hard white bullet cabbages. Its all that seems to be available here where I live.
Oh how I am going to miss savoy cabbages with their bright crinkly leaves. The January King cabbage, sweetheart cabbage, spring cabbage . . .
But then again, there is much in the UK that I miss food wise. It had the best produce and meat, etc. available that I have ever eaten. I was spoiled for choice really.
To be honest I was not overly fond of the Kielbasa I bought today. I found it lacking in flavor. I would not buy it again. I found myself wishing I had made this when I had some ham left from Easter.
Oh well, as they say . . . live and learn!
HOW TO MAKE KIELBASA CABBAGE POTATO SKILLET
This is super easy and super quick to make. Everything pretty much cooks in the one skillet. The potatoes are pre-cooked in the microwave, but I am thinking that if you have leftover cooked potatoes, they would also work very well.
Place the chopped potatoes into a small casserole dish. Season with some salt and black pepper. Toss to coat. Cover tightly and microwave on high for about 3 minutes. Stir, recover and cook for an additional 3 minutes or so or until they are fork tender.
Heat the oil in a medium/large skillet over medium-high heat. Add the oil and once it is hot, add the onions. Sauté for a few minutes until the onion is beginning to soften and caramelize slightly.
Add the sausage and the garlic. Cook, stirring frequently for about 3 minutes. Add the potatoes and fold together. Add a bit more oil if need be. Spread out across the pan.
Cook for two to 3 minutes until the potatoes are beginning to brown.
Add the cabbage along with 2 TBS of water. Cover with a lid and reduce the heat to medium-low. Cook for a further 2 minutes until the cabbage is crispy tender. Fold everything together.
Taste and add seasoning as required. Serve hot and enjoy!
If your family is also fond of cabbage I have quite a few recipes on here that you might all enjoy!
FRIED CABBAGE WITH BACON & ONIONS - Exactly what it says. Shredded cabbage fried up in a skillet along with some bacon and onions. Delicious!
CABBAGE CHEESE & MUSTARD GRATIN - Another dish sized for two. Tender wedges of cabbage slathered in a creamy rich sauce baked with a buttery crumb topping.
CABBAGE WITH PANCETTA & CREAM - Cabbage and bacon are a marriage made in heaven . . . add some cream and you have bliss. Perfect side dish for roast chicken and potatoes.
CABBAGE ROLLS - Everyone's favorite. Tender little bundles of ground meat, wrapped in cabbage leaves and baked in a delicious tomato sauce. These are always the first to disappear on a buffet table!
.JPG "Kielbasa Cabbage Potato Skillet")
And there you have it, a quick and easy midweek supper built just for two. Not hard to make. Goes together in a jiffy and is quite delicious. Enjoy!!
Kielbasa Cabbage Potato Skillet
Yield: 2
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Smokey sausage, crispy tender cabbage, onion and potato combine in this quick and easy supper dish. Sized just for two but easily doubled to feed more.
Ingredients
- 1/2 pound potatoes (230g) (any variety) peeled and cut into 1 inch cubes
- salt and black pepper to taste
- 1 TBS oil
- 1/2 small onion, peeled and chopped
- 1 fat clove garlic, peeled and minced
- 1/2 pound (230g) Kielbasa, peeled and sliced thin
- 1/4 small head of cabbage, sliced into ribbons (about 2 cups)
Instructions
- Place the chopped potatoes into a small casserole dish. Season with some salt and black pepper. Toss to coat. Cover tightly and microwave on high for about 3 minutes. Stir, recover and cook for an additional 3 minutes or so or until they are fork tender.
- Heat the oil in a medium/large skillet over medium-high heat. Add the oil and once it is hot, add the onions. Sauté for a few minutes until the onion is beginning to soften and caramelize slightly.
- Add the sausage and the garlic. Cook, stirring frequently for about 3 minutes. Add the potatoes and fold together. Add a bit more oil if need be. Spread out across the pan.
- Cook for two to 3 minutes until the potatoes are beginning to brown.
- Add the cabbage along with 2 TBS of water. Cover with a lid and reduce the heat to medium-low. Cook for a further 2 minutes until the cabbage is crispy tender. Fold everything together.
- Taste and add seasoning as required.
One of my favorite things about the local Chinese Buffet here where I live now (when it was open) were the chicken wings. You could tell they were everyone's favorite because it was a difficult time getting your hands on any.
The proof of the pudding was that the container holding them was always empty, because they were so popular. You would have to wait until they brought out another one and then get up to the buffet fast so that you could get some before they all got taken again!
Beautifully flavored with a lovely crisp skin, they were the worst thing for you, lol. Deep fried and filled with fat. Why is it that the worst things for us are always the most delicious???
Its not fair!
I am slowly coming to terms with my air fryer. I am no longer cremating things in it. I think its called reading the instructions. DUH. I am so impatient when it comes to learning.
I tend to just jump in and start doing. I am learning there is a great folly in that and am making myself pay better attention to things like reading the instructions for my appliances. I am a person who generally learns best by doing rather than reading.
This doesn't always work.
Anyways, the last few things I have done in the air fryer have worked beautifully. Remember the Air Fryer Turnip Fries I did the other day? They came out perfectly.
So much so that I have done them a few more times with a variety of seasonings. Today I used Everything Bagel Seasoning with excellent results.
These Air Fryer Chicken Wings came out perfect as well. Not dried out in the least. Succulent and tender, with a beautiful crispy skin.
Perfectly seasoned and almost identical in flavor to the wings from our local Chinese, with no frying or msg. Just a perfect mix of seasonings. They turned out perfectly delicious!
WHAT YOU NEED TO MAKE AIR FRYER CHICKEN WINGS
I used only one half of the wing, in this case today, all the flat bits. I will tell you why shortly.
- 1 pound chicken wings, split, tips removed
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sweet paprika
.JPG "Air Fryer Chicken Wings")
When we buy chicken wings at our local shops, they are organic, grain fed chicken wings and already split, with the tips having been removed and discarded.
When you look at a chicken wing which has been split, there are two very different pieces to each wing. One flat piece and one drum stick shaped piece.
.JPG "Air Fryer Chicken Wings")
For today's purposes I used all of the flat bits and froze the drum stick pieces for another day. You can use both, but cook all the flat pieces together, and then all the drum stick shaped pieces together.
The reason for this is because they cook in different times and you want continuity of cooking. The flatter pieces will be done before the rounder pieces. Makes sense. If you are cooking the drumstick pieces they may take slightly longer to cook than the times suggested in the recipe I am sharing today.
.JPG "Air Fryer Chicken Wings")
HOW TO COOK AIR FRYER CHICKEN WINGS
Easy peasy when you know what you are doing!
Place the chicken wings into a zip lock baggie large enough to hold them comfortably so you can shake them.
Mix all of the seasonings together. Add them to the zip lock baggie with the chicken and give everything a good shake and rub, making sure that the seasonings are evenly distributed between the chicken pieces.
Spray the basket of your air fryer with some cooking spray. Add the chicken wings in one layer.
Air fry on 360*F/185*C for 10 minutes. Flip the wings over. Cook for a further 10 minutes at 360*F/185*C. Increase the temperature to 390*F/190*C and cook for a further 6 minutes, or until the juices run clear when pierced at the thickest part.
.JPG "Air Fryer Chicken Wings")
I did not add any oil or spray the wings with any cooking spray and as you can see they turned out perfectly. Crisp and yet not dry in the least. They were most enjoyable.
If you are a fan of chicken wings, I do have more recipes for them. All equally delicious!
CRISPY HOT WINGS - Crisp and sticky delicious with just the right amount of heat! I like to enjoy these with some blue cheese dressing for dipping.
ZESTY HONEY & LIME CHICKEN WINGS - These deliciously sticky, tangy and spicy wings will be gobbled up quick time. They're fabulous!
.JPG "Air Fryer Chicken Wings")
These were delicious. I am so pleased that I decided to give my air fryer another go and try these in it. Success lies all in the timings and the temperatures! I really hope you will try them yourself.
You could also cook these in a regular oven. The temperatures would be about the same, but they will take a bit longer to cook. You may also want to add a bit of oil.
Air Fryer Chicken Wings
Yield: 4
Prep time: 5 MinCook time: 26 MinTotal time: 31 Min
Crisp, perfectly seasoned, delicious and an easy and quick make in the air fryer.
Ingredients
- 1 pound chicken wings (I use all of the same part of the wing for even cooking, and freeze the other half for another time, so you will want 1 pound of one half or the other)
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sweet paprika
Instructions
- Place the chicken wings into a zip lock baggie large enough to hold them comfortably so you can shake them.
- Mix all of the seasonings together. Add them to the zip lock baggie with the chicken and give everything a good shake and rub, making sure that the seasonings are evenly distributed between the chicken pieces.
- Spray the basket of your air fryer with some cooking spray. Add the chicken wings in one layer.
- Air fry on 360*F/185*C for 10 minutes. Flip the wings over. Cook for a further 10 minutes at 360*F/185*C. Increase the temperature to 390*F/190*C and cook for a further 6 minutes, or until the juices run clear.
Thanks so much for visiting. Do come again!
Eating low carb can be a real challenge for someone who loves pasta and whose favorite vegetable is the potato. I have been trying to do better on that score. As a type 2 diabetic, I really need to be watching my carb intake.
It was more difficult when I shared a house with someone else, but now that I am on my own, I really have no excuse not to be stricter with myself. Our health is so important after all.
I have noticed of late that I feel so much better when I am stricter with myself. On the days that I am naughty and throw caution to the wind I am in a lot of pain. That is a lesson to me to be much more careful about what I put into my mouth.
With that in mind I have been experimenting lately with lower carb foods and recipes that will be much better for myself to eat. My father is a diabetic as well, and my sister is pre-diabetic, so we are all watching the carbs!
.JPG "Creamy Loaded Fauxtato Salad")
This recipe I am sharing with you today for a cream fauxtato salad is one which I have adapted from a magazine I bought a month or so ago called Keto Made Easy. It is by the people at delish.
I have cut the recipe in half as there is only me in the house and although I can certainly take some over to my sister for her to try (and I will definitely be doing that), neither one of us wants to be eating this type of thing for days and days!!!
.JPG "Creamy Loaded Fauxtato Salad")
WHAT YOU NEED TO MAKE CREAMY LOADED FAUXTATO SALAD
The ingredient list for this delicious salad is very simple. You can certainly double everything if you are wanting something tasty to take to a pot luck or family gathering!
- 1 small head of cauliflower, trimmed and cut into florets
- 3 slices of streaky bacon
- 1/4 cup (30g) dairy sour cream
- 2 TBS mayonnaise
- 1/2 TBS fresh lemon juice
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3/4 cup (90g) grated sharp cheddar cheese
- 2 TBS finely chopped fresh chives
.JPG "Creamy Loaded Fauxtato Salad")
If you can't find a small head of cauliflower then use half of a larger one. Do try to use the freshest cauliflower you can find. Frozen cauliflower is not suitable for this recipe.
Using full fat anything flies in the face of everything I have tried to do for years and years in an effort to control my weight. However, low fat ingredients usually have sugars and things added to make them taste better. (You got to replace the flavor of fat somehow.) So do use full fat mayo.
.JPG "Creamy Loaded Fauxtato Salad")
I like to use sharp (strong) cheddar cheese. You get a lot more flavor from this stronger cheese and as a consequence don't need to use quite as much.
I had thought it a lot of garlic powder (make sure you don't use salt) but really it works just as is!
.JPG "Creamy Loaded Fauxtato Salad")
I used thick cut streaky bacon. When I buy my bacon I take it all out of the package and I roll up each individual rasher into a tight cylinder. I then place them all into an air tight freezer container.
They keep for ages and you can easily take out just as many rashers as you need at any given time. They don't take very long to thaw out, and if you are wanting chopped bacon, they are really easy to chop from frozen.
Remember both cheese and bacon are salty so do be judicious with your use of salt in this recipe.
.JPG "Creamy Loaded Fauxtato Salad")
HOW TO MAKE CREAMY LOADED FAUXTATO SALAD
This is relatively easy to make and goes together very quickly if you have everything ready to go before you start!
Fill a large skillet to 1/4 inch with water. Bring to the boil. Add the cauliflower florets, cover and steam for 4 minutes, until crispy tender. Drain well.
Set aside and allow to cool.
.JPG "Creamy Loaded Fauxtato Salad")
Cook the bacon rashers until crisp in the same skillet, about 4 minutes per side. Remove and drain on a paper towel lined plate.
Whisk the sour cream, mayonnaise, lemon juice and garlic power together in a medium sized bowl. Gently fold in the cauliflower, lightly tossing it together to coat it with the dressing. Season to taste with salt and black pepper.
.JPG "Creamy Loaded Fauxtato Salad")
Fold in most of the cheese, bacon and chives, reserving some for on top.
Transfer to a pretty serving plate. Scatter the remaining cheese, bacon and chives over top and serve, warm or at room temperature.
.JPG "Creamy Loaded Fauxtato Salad")
If you are not watching the carbs, you might be interested in some of my other potato salad recipes. I can promise you all of them are incredibly delicious! (And I'm not just saying that!!)
CLASSIC POTATO SALAD (SMALL BATCH) - This is a smaller sized recipe of my regular potato salad. This is how my mother made it and its perfect in my opinion. No bells and whistles. Just simple good ingredients put together in a most delicious way!
HONEY MUSTARD POTATO SALAD - A tasty combination of both white and sweet potatoes in a lush tangy honey mustard vinaigrette dressing. This is excellent with cold sliced meats!
BISTRO POTATO SALAD - This is one of my all time favorite potato salads. It boasts a lovely herby vinaigrette dressing, hard boiled egg, radishes, etc. This is a real winning combination!
.JPG "Creamy Loaded Fauxtato Salad")
Whether you double the recipe to share with friends or make as is to please yourself, or your small family, I think this is something you are really going to enjoy!
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
Creamy Loaded Fauxtato Salad
Yield: 3
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
I down sized a recipe I found in a magazine for a loaded cauliflower fauxtato salad! This is not only low carb, keto and diabetic friendly, but delicious as well!
Ingredients
- 1 small head of cauliflower, trimmed and cut into florets
- 3 slices of streaky bacon
- 1/4 cup (30g) dairy sour cream
- 2 TBS mayonnaise
- 1/2 TBS fresh lemon juice
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3/4 cup (90g) grated sharp cheddar cheese
- 2 TBS finely chopped fresh chives
Instructions
- Fill a large skillet to 1/4 inch with water. Bring to the boil. Add the cauliflower florets, cover and steam for 4 minutes, until crispy tender. Drain well.
- Set aside and allow to cool.
- Cook the bacon rashers until crisp in the same skillet, about 4 minutes per side. Remove and drain on a paper towel lined plate.
- Whisk the sour cream, mayonnaise, lemon juice and garlic power together in a medium sized bowl. Gently fold in the cauliflower, lightly tossing it together to coat it with the dressing. Season to taste with salt and black pepper.
- Fold in most of the cheese, bacon and chives, reserving some for on top.
- Transfer to a pretty serving plate. Scatter the remaining cheese, bacon and chives over top and serve, warm or at room temperature.
Thanks so much for visiting. Do come again!
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