Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
New Potato Colcannon. This is a delicious colcannon recipe I wanted to share with you before Saint Patricks' Day on the 17th of March. There is something pretty wonderful that happens when you combine cabbage and potatoes and Ireland.
Its called Colcannon! And its very Irish. This is a slightly healthier version of the original. Created to be low GI and very diabetic friendly.
During the 17th and 18th century in Europe and Ireland, cabbages, potatoes and leeks were considered to be the basic foods of the common serf, man. In other words, most people. Only the very wealthy could afford to eat fancier foods.
Colcannon is the inevitable result of mankind's ability to make lemonade out of lemons. And it is a most delicious way to present these three simple ingredients. This dish however uses milder spring onions rather than the much stronger flavored leek.
A first reference to Colcannon in Irish History was found in the 1735 diary entry of William Bulkely, a traveler from Wales who was introduced to the dish on a Halloween night in Dublin:
“Dined at Cos. Wm. Parry, and also supped there upon a shoulder of mutton roasted and what they call there Coel Callen, which is cabbage boiled, potatoes and parsnips, all this mixed together. They eat well enough, and is a Dish always had in this Kingdom on this night.”
The word colcannon is derived from the Gaelic term “cal ceannann” which means white-headed cabbage. Although generally speaking these days the dish is made from either Kale or the darker green savoy cabbage!
Humble ingredients put together in a most delicious way, this is considered haute cuisine in many multiple Michelin star restaurants. In short this is a beautiful side dish well deserving to be served on any table!
This version I am sharing today boasts the addition of some smoky and salty pancetta. Oh, I just adore bacon and pancetta. Both go so very well with cabbages and potatoes of any kind, hence the addition of pancetta to this dish only makes sense.
New potatoes are considered to be low GI. In order to be considered low GI, a food must have a glucose index score of less than 55. These carbohydrates take longer to break down than their higher GI counterparts, which means that they cause a persons sugar levels to raise much more slowly, which is good news when it comes to controlling your diet as a diabetic.
I love it when the side dish becomes the star of the meal. I am a vegetable lover after all, and could be quite happy if I never ate meat again.
Well, I tell, a bit of a lie there because I would miss a good steak every now and again, and I do kind of like roast chicken and turkey. And a really well done Prime Rib Roast is a magnificent thing to behold and to eat!
Okay . . . I guess it's settled. I just like to eat. But I do have my favorite things and vegetables are one of them!
This Crushed New Potato Colcannon is a delightful side dish! Chock full of lovely savoy cabbage and new potatoes. It is also a perfect side dish to enjoy on Saint Patrick's Day.
I have also used spring onions, which have a nice mild onion flavor, not too harsh. It goes really well with the cabbage.
Savoy cabbage is quite a mild flavored cabbage. If you were to use leeks, or even regular onions, you run the risk of them overpowering the dish.
This is a case where you want to be able to taste the cabbage. Another reason I chose savoy is because it is has such a pretty green color and Saint Patrick's Day is all about the green!
This is a side dish that goes together really quickly once you have the individual elements of it ready to go. I sautéed the prosciutto first in a skillet, reserving the drippings for the finish.
The cabbage itself, was lightly steamed, so as to help preserve that rich green color. The potatoes were boiled in lightly salted water, just until they were fork tender.
You could actually do all of these things earlier in the day or the night before so that when the time came, you could quickly and easily just throw the dish together.
Spring onions/scallions are cooked in the pan drippings, just long enough to wilt them without browning. Once you've done that you quickly add the potatoes to the pan, heating them through and crushing them a bit in the process.
Then you add the cabbage and prosciutto, gently tossing everything together and heating both as well. A knob of butter is optionally thrown in at the end to add a bit of richness, but I can tell you, this beautiful side dish is every bit as delicious without it. ''
This was served simply with some grilled bangers/sausages, steamed carrots and a spoonful of grainy Dijon mustard. It would also go well with grilled pork or lamb chops, or even grilled chicken.
In fact, this is pretty tasty all on its own. Not to confess or anything, but I could be quite happy with just a plate of this and nothing else!!
Crushed New Potato Colcannon
Yield: 4
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
A healthier version of an old Irish favorite. Its delicious!
Ingredients
- 1 1/4 pounds (600g) new potatoes, unpeeled, washed well and cut in half
- 3/4 pound (400g) savoy cabbage, washed, trimmed and coarsely shredded
- 2 tsp sunflower oil
- 4 rashers prosciutto, cut into 1/2 inch slices
- 6 spring onions, trimmed and finely sliced (scallions)
- 2 TBS (25g) butter, cubed (optional)
- salt and pepper to taste
Instructions
- Add the prosciutto into a large skillet, along with the oil. Cook, until crisp. Scoop out and drain on paper towels.
- Set the skillet aside for now and reserve the pan drippings.
- Put the potatoes into a saucepan of lightly salted water. Bring to the boil and then reduce to a simmer. Cook for 18 to 20 minutes until tender. Drain well.
- Cook the cabbage in boiling water for about 3 minutes, until just tender. Drain well, run under cold water and drain again.
- Reheat the drippings in the skillet. Add the spring onions to the skillet and soften without coloring.
- Add the cabbage and heat through. Drop in the potatoes and lightly crush.
- Stir through the prosciutto and season to taste. If you are using butter, stir it in now.
- Serve hot.
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Deli Style Coleslaw. This deli coleslaw recipe with no mayonnaise that I am sharing with you today is an old family favourite which goes back quite a few years in our family. We are quite simply cabbage lovers and we will eat it any way that we can get it!
Easy traditional Irish Champ is the perfect recipe to enjoy during the month of March when we will be celebrating the wearing of the green, Saint Patrick's Day! The Irish love their potatoes and there is no end to the ways they love to enjoy them.
Champ and Colcannon are two of the most favourite ways and are both very similar. Champ is a potato/spring onion dish, whereas Colcannon has cooked cabbage in it as well as the onions. I love, LOVE them both!
I have seen Champ done with sauteed leeks and spring onions, but this version of Champ I am sharing today uses only spring onions (scallions.) It is delicious either way.
Oddly enough, in the old days, champ used to be made with stinging nettles. They were a plant which grew abundantly in most places and which was free for the picking. Make sure you wear gloves if you do try to pick and use them because they do sting and will blister your skin and hands.
Normally Dock leaves grown near nettles, so you can swipe one of those over the sting to take it away. Interestingly enough when nettles are cooked, this removes the sting, so there is no worry with eating them.
This begs an answer to the question . . . Just who was it that decided that something which stung the skin could be safely eaten??? Yes . . . I do have a curious mind.
Over the years, Spring Onions, or scallions as they are also known, have become the standard to use in the making of champ. I just think it is a fabulously tasty dish. We really do love it!
Everyone in my immediate family has had our DNA done now and we have discovered a healthy amount of Irish DNA in our family tree (with the exception of our dad who is 91% French). This gives us all the more reason to celebrate our Irish roots this year!
Mashed potatoes with warm milk, spring onions and butter beaten into
them. It's so tasty. The Irish know how to do potatoes and do them
well!
You can use leftover boiled potatoes to make this quite easily. Just reheat the potatoes in an amount of whole milk. Once heated through, mash and add the remaining ingredients. Easy Peasy.
Today I started from scratch.
For this you will want to use a floury type of potato, like a Russet or Maris Piper, King Edward. You do NOT want a new potato or waxy potato. They do NOT mash well. Trust me on this.
Once you have the right kind of potato, everything else is a doddle. Simply peel the potatoes, cut into chunks, and cook them in some lightly salted boiling water.
You will need to cook them until they are fork tender, but not falling apart in the water. Take care not to overcook them. It should take roughly 15 - 20 minutes depending on the size of your potato chunks.
Once they are cooked you will need to drain them very well and then return them to the pot. I like to let them sit in the heat of the pot over the residual heat of the burner to finish drying them out, with a clean tea towel thrown over top of the pan.
This allows the steam to be released without it being dropped back into the pan, whilst still keeping he potatoes heated.
I always warm the milk when I am doing mash of any kind. It doesn't take long to do it in the microwave. Just heat it on high for about a minute. I add the spring onions to the milk before heating it.
This helps to take any sharp flavour away from the onion and makes them just right for stirring into the mashed potatoes. It also helps to infuse the flavor of the onion into the milk beautifully. A quantity of butter is also stirred in, plus some salt and pepper. You can use white or black pepper.
The Irish used to serve this in a big bowl, hot from the stove.
A big knob of
butter would be melting into the middle of it so that the family could dip their
pieces of bread into the butter and scoop up some potatoes to eat with
it at the same time.
It sounds all warm and cosy to me, although nowadays with Covid, perhaps not a wise thing to do.
I tend to serve it as a side dish these days. It goes with just about everything. Lamb is especially nice. Grilled Chops, or some roasted lamb would be lovely.
Today we had it with grilled and glazed bangers/sausages. If you can get real Irish ones so much the better!!
In working with the green theme, I served some steamed green beans on the side. It was a really lovely meal. Really lovely.
I will always regret that during my stay in the UK, I never did get to visit Ireland, and it was so close too. I have heard that it is a beautiful country with too many shades of green in its landscape to count.
The closest I ever got was enjoying the company of a few Irishmen on the train back from London one time. Those Irish sure have the gift of the gab, especially when they've been enjoying a Guinness or two or three. Very pleasant folk to be sure!
Irish Champ
Yield: 4
prep time: 5 Mincook time: 25 Mintotal time: 30 Min
An old Irish Dish, consisting of fluffy white mashed potatoes infused with plenty of butter, milk and spring onions.
Ingredients
- 1 kg (2 1/4 pounds) floury potatoes, peeled and halved
- 225ml whole milk (1 cup)
- 1 bunch spring onions, thinly sliced (6 to 8 scallions)
- 1/2 tsp salt
- 1/4 tsp white pepper
- 50g (2 ounces) butter
- a knob of butter to serve
Instructions
- Place the potatoes into a large pot and fill with enough cold water to cover. Lightly salt the water, bring to the boil and cook until fork tender, about 20 minutes.
- Drain the tender potatoes well. Return them to the pot and shake over the residual heat of the burner to dry them out. Place a clean tea towel over top to absorbe any access moisture.
- Place the milk into a large glass measuring cup along with the spring onions. Heat gently in the microwave for about 1 minute.
- Mash the potatoes well with the butter until smooth. Stir in the milk and spring onions to combine well together. Season with salt and white pepper.
- Pile into a bowl and top with a knob of butter. 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!
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We sure have been having some bitterly cold weather this past week. I believe it was -10 out there this morning. I have not experienced temperatures such as this in over 20 years! This is the kind of cold that really makes you appreciate Winter soups and stews.
Food that warms your belly and soul! There is nothing like a hot bowl of soup to do just that and this Winter Vegetable Soup is one of my favourites! And not the least because of the dumplings!
There is nothing more comforting on a cold winter's day than a traditional boiled dinner! This is something which has been very much a Maritime, Eastern Canada and New England tradition for many years.
It may seem a bit old fashioned, but there is a great comfort to be had in the simple cooking of thse very humble ingredients. This is full meal in a pot that has been pleasing families for many years.
Cabbage. Cabbage has to be one of my absolute favorite vegetables and never more so than when it is cut into thick wedges and roasted. There is something about roasting cabbage that really brings out its very best qualities.
I have been making this stuffed cabbage roll recipe which I am sharing with you today for years, and years and years. In my opinion it is the absolute best, and I don't make that boast lightly.
The original recipe came from a community cookbook put out by my church ladies's guild back in the early 1980's. I really love community cookbooks. People tend to put into them their very best recipes and tried and trues.
Not all of the recipes will be to everyone's taste. Taste is subjective after all.You can be pretty sure that all of the recipes will be the donater's best and most favourite recipes however.
This makes community cookbooks a wise choice when it comes to finding economical, family friendly and delicious recipes. At least that has been my experience.
My mother used to make cabbage rolls often when I was growing up. They were one of my father's favourite things. My father loved anything with hamburger in it. Mom would always make a HUGE pot of them, with enough to freeze for another time.
She did not use rice in hers. Her meat mixture was more like a meatloaf mixture and she would roll it up in the leaves of cabbage, putting them into a very large saucepan. Over that she would pour a few cans of stewed tomatoes.
She also added peeled potatoes and peeled carrots, cut into chunks. I have never seen anyone else make cabbage rolls in this way. When they were done, there was a full meal prepared. No need to add anything else.
I was not fond of the meat filling, I confess, but I did really love the cabbage, carrots and potatoes. My father really loved the meat, but was not fond of the cabbage. I would trade him my meat for his cabbage. Nobody felt cheated in the least.
This recipe is worlds apart from my mother's recipe. First of all the rolls are baked, not simmered on top of the stove and there are no vegetables added. Just the rolls. I also don't use canned tomatoes, preferring instead to make a sauce from a few simple ingredients. Just tastier, in my opinion.
My meat mixture does include rice, unlike hers. I always use raw rice and you needn't worry about it cooking. It does every time and perfectly.
The meat filling also includes some special seasonings aside from salt and pepper. Grated onion, garlic, and carrot to keep things moist. I also add an egg to hold everything together along with a quantity of chopped streaky bacon.
You would be surprised at how much flavour the bacon lends to the mixture. Its not enough to overpower the meat, but it does give a nice smoky flavour. If you want you can put it through a meat grinder. Raw bacon can be rather difficult to chop.
I also like to use a good dry cure streaky bacon. There is less water in dry cured bacon.
I always use a large white/green cabbage, never a savoy cabbage. I think it has the best flavor and texture for this use.
I use a large one because the leaves are much larger and are the perfect size to completely wrap and enclose the meat filling. I also wilt them first in some boiling water for ease of wrapping.
If you trim the thick vein in each leaf you will find that it is much easier to fold the leaves. Just take a sharp knife and pare it down so that it is the same thickness as the rest of the leaf.
Mom never wilted her cabbage first, but it really does make rolling them a lot easier. You can save the inside of the cabbage for other things. Don't worry it will all get used.
The star of this wonderful cabbage roll recipe has always been the sauce. It is incredibly delicious. So delicious that I often double it because we love it so much.
It uses a canned tomato sauce, fresh lemon juice and brown sugar. If you are in the UK, tomato sauce is NOT ketchup! It is what you call Passatta. Seived tomatoes, but a bit thinner. You can add a bit of water to thin it out if you want but it should be fine just as it is.
Make sure you use fresh lemon juice. It has a much better flavour than lemon juice made from concentrate and is not so acidic. It adds a lovely punch to the sauce.
In my younger years I used to always make a big pan of these if we were invited to a pot luck lunch or supper. I always came home with an empty pan and many requests for the recipe. They really are that good!
I like to serve them with some steamed rice on the side and a vegetable if I can. You can serve them with whatever you wish to use and which you enjoy eating with them. Boiled potatoes are also very nice.
These really are the BEST cabbage rolls and worth every ounce of effort to make. You can double or triple the recipe with ease and you may want to do just that as they do freeze very well and it never hurts to have something like these in the freezer that you can just pull out.
You can pay upwards of $20 in the store for a large pan of ready made frozen cabbage rolls, whereas it will only cost you a fraction of that to make your own at home and they really do taste so much better!
This is the season for comfort foods such as these. Why not bake up some comfort for your family today! They will be ever so pleased and grateful that you did! Trust me on this!
Best Cabbage Rolls
Yield: 4 (12 rolls)
prep time: 15 Mincook time: 1 H & 20 Mtotal time: 1 H & 35 M
This is our favourite cabbage roll recipe. Delicious, moist and meaty with a fabulous sweet and sour sauce. These always go down a real treat. I often double and triple the recipe when I take them to pot luck suppers. I always bring home an empty dish.
Ingredients
For the rolls:
- 1 pound (455g) extra lean minced beef
- 1/4 cup (55g)raw long grain rice
- 1 large free-range egg, beaten
- 1 medium onion, peeled and grated
- 1 carrot, peeled and grated
- 1 fat clove of garlic, peeled and crushed
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 pound ( 225g) smoked streaky bacon, minced (dry cure if possible)
- 12 wilted cabbage leaves, thick veins trimmed to thin
For the sauce:
- 1/2 cup (100g) soft light brown sugar, packed
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (240ml) tomato sauce (passata)
Instructions
- Preheat oven to 190*C/375*F/ gas mark 5. Butter a shallow baking dish large enough to hold your rolls. Set aside.
- Place the meat into a bowl and mix together with the raw rice, egg, onion, carrot, garlic, salt, pepper and bacon. Mix well together. Shape into 12 equal sized ovals.
- Place each oval at the wide end of a wilted cabbage leaf. Roll up, tucking in the sides to completely encase the meat.
- Place, folded side down, into a greased baking dish.
- Mix together the brown sugar, lemon juice and tomato sauce. Pour this sauce over the rolls. Cover tightly with a lid or a thick sheet of aluminimum foil.
- Place the casserole into the heated oven and bake for 1 hour. Uncover at the end of that time and bake for 20 minutes longer. Serve hot with your favourite sides.
notes:
I often double the sauce as it is so delicious. Simply multiply all of the sauce ingredients by 2.
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!
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