Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
This is an old, old recipe copied into my Big Blue Binder from an old community cookbook from back home in Nova Scotia. I don't know who it is accredited to originally, only that it is a delicious way to prepare cabbage.
It uses fairly simple ingredients that most people have in their homes, with the exception of the Garam Masala, but I am fairly certain that if you don't have the Garam Masala in your home, you would have at least the ingredients to make your own. Garam Masala is deliciously aromatic mix of spices used to bring flavour and warmth to many Indian dishes, so no worries about making it as if you are a person who loves curries, you are sure to use it up. I have included below the recipe and instructions to make your own. The spices themselves smell heavenly when they are toasting. Its a very simple make.
Garam Masala
prep time: 3 minscook time: 3 minstotal time: 6 mins
An Indian Spice mix for use in East Indian cookery.
ingredients:
2 TBS coriander seed
1 TBS cumin seed
2 tsp black peppercorn
1/2 cinnamon stick (or 2 tsp ground cinnamon)
1/2 tsp cardamon seeds (from about 20 cardamom pods)
1 tsp fennel seed
1/2 tsp whole cloves
2 dried bay leaves
instructions:
Toasting the seeds is the secret to a well flavoured Garam Masala. Don't
be tempted to skip this step. Toast the whole spices in a dry frying
pan until they are very fragrant and a shade or two darker. Tip into a
spice grinder and grind to a powder. Alternately you can use a pestle
and mortar. (Labour intensive but it works) Store in an airtight
container in a dark place for up to six months.
be tempted to skip this step. Toast the whole spices in a dry frying
pan until they are very fragrant and a shade or two darker. Tip into a
spice grinder and grind to a powder. Alternately you can use a pestle
and mortar. (Labour intensive but it works) Store in an airtight
container in a dark place for up to six months.
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So is this dish. The hardest and most labour intensive part is the shredding of the cabbage. I like to use white cabbage for this as it lends itself beautifully to the long cook time and I prefer the melting, almost buttery texture of it when it is done.
You can use whatever cabbage you prefer however I cannot speak for the results as I have only ever used hard white cabbage, which I believe is one of the most common ones in the shops and readily available everywhere.
It makes a great Indian side dish when you are cooking an Indian meal. You can make it ahead of time and just heat it up at the last minute. Leftovers are lovely stirred through cooked rice and reheated. (Just saying.)
I have found it to also be a very popular dish at a covered dish or pot luck supper. Amazingly (or maybe not amazingly) everyone seems to love it.
I am not sure how authentically Indian it is, probably not very, but that doesn't really matter as it is fabulously tasty!
It is also delicious mixed into leftover fried potatoes. (Again just saying.)
Yield: 4 - 6
Indian Spiced Cabbage
prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins
A deliciously spiced side dish with East Indian flavours. I could eat a whole bowlful of this and nothing else.
ingredients:
1 medium head green cabbage, shredded finely
1/3 tsp cumin seeds
2 tsp salt
1 1/2 tsp ground turmeric
2 tsp mild chili powder
2 tsp garam masala (store bought or make your own, preferable)
2 tsp black pepper
sunflower oil
instructions:
In a large pot,heat oil to cover the bottom (1/4
inch deep) until it begins to shimmer. Add the cumin seeds and cook for
about 30 seconds until it begins to pop and smell fragrant. Add the
remaining spices, seasonings and the cabbage, tossing to coat the
cabbage in the spice/oil mixture. Cover and cook gently, over very low
heat, for 1 1/2 to 2 hours, until the cabbage is meltingly tender. Serve
hot.
inch deep) until it begins to shimmer. Add the cumin seeds and cook for
about 30 seconds until it begins to pop and smell fragrant. Add the
remaining spices, seasonings and the cabbage, tossing to coat the
cabbage in the spice/oil mixture. Cover and cook gently, over very low
heat, for 1 1/2 to 2 hours, until the cabbage is meltingly tender. Serve
hot.
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I cooked only half a recipe today and found myself wondering why I had not cooked the whole cabbage, its just so very, very good. I hope you will try it and enjoy it as much as we do! Bon Appetit!
I think cabbage has to be one of my favourite vegetables. I love it raw. I love it steamed. I love it fried.
I love it roasted . . . all are very tasty, or at least they are to me, and this recipe here today is one of my favourites.
Delicious wedges of cabbage . . . roasted in the oven until they are crispy tender . . . and gilded on the edges . . .
Napped with a delicious mustard, cheese and dill sauce for serving . . . rich . . . delicious.
I used skim milk to cut down on the fat content . . . and Parmesan cheese. The thing about Parmesan is that you don't have to use a lot of it to get it's flavour effect . . .
A little bit goes a very long way, which is great! Dijon mustard adds a bit of kick and the dill is a nice touch. Dill and cabbage go together like peas and carrots!
I could eat just a plate of this on it's own, but it does make a great side dish for most things. This is one of those times where the side dish will be the star!
*Dill and Mustard Sauced Roasted Cabbage*
Serves 4
1 TBS Dijon mustard
1/2 tsp dill weed
225ml of milk (1 cup)
2 TBS finely grated Parmesan Cheese
salt and black pepper to taste 
Bon Appetit!
We were cleaning out the freezer at the weekend and I found a nice piece of salt beef that was in danger of having been in there for far too long, so what's a gal to do. I thawed it out and cooked it. I know it's not St Patrick's Day or even close to it . . . but in all honesty I can eat salt or corned beef anytime! And of course the tastiest go with it side dish has to be cabbage!
I picked up a red cabbage really cheap at the store the other day. It was marked as a second. I don't know why as there didn't appear to be anything wrong with it, but it was roughly half the price of the ordinary ones. I don't mind seconds in most things . . . and certainly not in a cabbage which I am going to braise.
I had been craving braised red cabbage for a while and thought to have it with some pan grilled sausages and mashed potatoes. A dinner which would please the Toddster to no end!
This recipe is a culmination of years of testing and trying a variety of braised red cabbage recipes. I have tried a lot of different ones through the years and this recipe here today is the end result of taking the best bits of each and what worked out the best for me.
The end result is a delicious side dish which is neither too sweet, nor too sour . . . and lightly spiced with a bit of cinnamon, cloves and freshly grated nutmeg. I like to use brown sugar for that slight molasses quality it lends . . .
I'm also rather lazy when it comes to cooking and I have managed to cut out any pre-wilting of the cabbage. You simply just cut up your cabbage, onions and apples and layer them in a casserole dish. The spiced and sweetened vinegar gets poured over top and then the whole thing is baked under a tight cover in a slow oven for a few hours, with the end result being some of the best braised red cabbage you could ever want to eat. If it's not . . . I'll eat my apron! (I don't wear a hat!)
*Braised Red Cabbage and Apple*
Makes 6 servings
Printable Recipe
A delicious side dish which goes very well with pork, duck, goose, turkey and venison. Very simple to make. You just combine all of the ingredients and bake in a tightly covered casserole dish.
1 small head of red cabbage, trimmed, cored and thinly shredded with a sharp knife
(Don't grate it. You want thin strands.)
1 medium onion, peeled and finely chopped
1 large Granny Smith apple, peeled and chopped
4 TBS butter
1 TBS soft light brown sugar, packed
1 tsp coarse salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 heaped dessert spoon of red currant jelly
80ml of water (1/3 cup)
80ml of distilled white vinegar (1/3 cup)
Melt the butter. Whisk in the sugar, water, spices, jelly and vinegar. Bring to the boil to dissolve sugar and jelly. Set aside.
Preheat the oven to 160*C/325*F/ gas mark 3.
Layer the cabbage, onion and apple in a large casserole dish. Pour the hot mixture of spiced vinegar over top. Cover tightly. Roast in the heated oven for one and 3/4 hour to two hours, until the cabbage is wilted and very tender. Serve warm. Any leftovers can be gently reheated or frozen for future use.
Cabbage is a real favourite vegetable around here. Filled with vitamin C and loads of other vitamins and anti-oxidents, it's very, very good for you. It's also quite low in calories, so it's a great diet food as well. (I'm quite sure most of you will have heard of the cabbage soup diet!)
A lot of people don't like the smell of it cooking, but I am afraid I'm a wierdo. The smell of cooking cabbage sets my tastebuds to tingling in anticipation. It's one of my all time favourite smells!
My mother always made the most delicious cabbage rolls. She cooked them in her largest aluminum wearever cook pot. She'd layer them in the pot along with big chunks of carrot and potato, and huge wedges of cabbage. She had no secret sauce, simply a large tin of tomatoes . . . the flavours of all the vegetables made for a really rich broth and intense flavours. We all loved them! They were a real treat!
As many times as I have made them myself, mine never quite taste as good as the memory of hers. They are one of the things I always look forward to eating the most when we go home to visit . . . along with her homemade pea soup, her beef stew and a big pot of her homemade baked beans . . .
My mom also makes the world's absolute best coleslaw. She slices the cabbage very thinly by hand, and then chops it up really fine along with carrot, cucumber, celery and onion. Her dressing is a bit of this and a bit of that . . . I don't think she ever makes it the same way twice, but no matter . . . it's always really, really good.
My mother's father used to make his own sauerkraut. He made it according to folklore and the moon, and it was always just wonderful. In fact, the juice from the raw kraut has been used in my family for many years to cure various ailments and sicknesses. It is a taste I love, both raw and cooked.
My mother always cooked it along with ham hocks and served it up with big piles of mashed potatoes. I always liked to slather my potatoes with lots of butter, and then stir the kraut into them. It was sooo very tasty to me . . .
I guess you could say that cabbage is like the ultimate comfort food for me, fresh or pickled. It evokes so many lovely childhood memories.
I discovered this particular recipe several years ago in a cookery book by Tamasin Day-Lewis, entitled, Tamasin's Weekend Food. It has since become a real favourite of ours.
The mixture of the cabbage and the sausage meat creates a magical taste combination that is unbeatable . . . the long slow cooking breaks the cabbage down until it is almost buttery . . . the juices of the cabbage and sausage melding together into a melting deliciousness that is just the best flavour in the world.
We like to serve this with mashed potatoes, but baked potatoes are equally as good.
This is just good cookin . . . plain and simple . . . extraordinary flavours . .. a wonderful taste treat for a cold and wet late autumn afternoon . . .
This is one of those recipes which only serves to prove that delicious needn't be complicated!
*Stuffed Cabbage Trou Style*
Serves 4
Printable Recipe
I got this tasty recipe a few years back via a cookery book by Tamasin Day-Lewis, who got hers from Jane Grigson. With so many great cooks involved, how could it fail to be delicious! Simple ingredients, but the flavour is spectacular.
3 to 41/2 pounds of cabbage, cut into thin strips
1 1/2 pounds of good quality, free range sausages
salt and pepper to taste
butter
Pre-heat the oven to 150*C/300*F. Generously butter a large casserole dish. Set aside. Cut a piece of greaseproof paper to fit the top and set this aside as well.
Place the sliced cabbage into a large pot of salted water and bring to the boil. Cook for five minutes, then drain well. Run cold water over it to stop it from cooking any further and drain well again.
Remove the skins from the sausages and discard.
Layer 1/3 of the cooked cabbage in the casserole dish. Season well with salt and pepper. Top with 1/2 of the sausage meat, pressing it out to fit over the cabbage. Top with another 1/3 of the cabbage. Season again and then top with the remaining sausage meat, pressing it out as before. Top with the last of the cabbage, season again and then dot with some butter. Cover tightly with a layer of greaseproof and the the lid of the casserole dish. Bake in the pre-heated oven for 2 1/2 to 3 hours, until the cabbage is meltingly tender. Serve, sliced into wedges with your choice of side dishes. We like buttery mashed potatoes and steamed beans with this. Delicious!
It was quite chilly and rainy the other day and so I decided to make us a nice pot of hot soup for our midday meal. You can't beat a bowl of soup on a cold and drizzly day!
After nosing around the refrigerator I found some ham that needed using as well as some cabbage. I do so love cabbage in a soup and cabbage goes very well with ham! I almost yelled Bingo!
I always keep a variety of chicken stock cubes/pots in my larder. They come in handy for all sorts. Chicken, beef, fish, vegetable, lamb, ham . . . I use them all. They are convenient and work well for all sorts of things.
For this soup I used ham and chicken stocks. You could also use just chicken stock, but I wanted a bit of a smokey flavour.
Cubes of ham are first glazed in a mix of brown sugar and a tiny bit of oil. Try not to overcook the ham, as it can dry out really quickly.
After that you saute leek and onion, and some garlic . . . slowly softened without browning and then simmered in a thickened stock until all are melting tender.
After that you add the some potato and let it simmer until the spuds are tender. Then you add the remaining stock, cabbage, return the ham to the pot and add a bit of white wine vinegar. Trust me on this. It's perfect. While that is simmering make the dumplings.
Who doesn't love dumplings??? Not me! We both adore them in this house. The sight of a dumpling has been known to make my husband jump up and down and rub his hands together in glee! Okay . . . a slight exaggeration, but he does love them a lot!
Cheesy dumplings . . . so good.
These are really tender and delicious. They are the perfect addition to a really tasty soup.
Altogether this is a really, really tasty pot of soup. Nourishing, delicious and filling.
You are going to love this soup. You really are!
Yield: 6
Cabbage & Ham Soup with Cheese Dumplings
prep time: 40 minscook time: 1 hour and 10 minstotal time: 1 hours and 50 mins
Be judicious when you add salt as ham can be quite salty. This is a delicious soup!
ingredients:
For the soup:
60ml vegetable oil (1/4 cup)
350g smoked ham, cut into cubes (11 ounces)
2 tsp soft light brown sugar
2 onions, peeled and thinly sliced
2 leeks, trimmed, washed and thinly sliced
3 cloves garlic, peeled and minced
1 TBS plain flour
1 litre ham stock (6 cups)
480ml chicken stock (2 cups)
black pepper to taste, coarsely ground
3 medium potatoes, peeled and chopped
1/2 savoy cabbage, finely shredded
1 TBS white wine vinegar
For the dumplings:
30g cold butter, cut into small bits (1 ounce)
280g self raising flour (2 cups)
60g finely grated cheddar cheese (2 ounces)
2 tsp finely chopped thyme
120ml water (1/2 cup)instructions:
Heat 1 TBS of the oil in a large saucepan. Add the ham and sugar.
Saute over high heat, stirring continuously, for about 5 minutes, or
until just golden. Remove with a slotted spoon and drain on paper
towels. Add the remaining oil along with the leek, garlic and onion.
Reduce heat to low and cook for about 15 minutes, stirring occasionally
to make sure they don't catch, without browning. Stir in the flour and
cook for one minute. Remove from the heat and add the ham stock
gradually. Return to the heat and bring to the boil, stirring, then
reduce and cover. Cook for about half an hour. Add the potato to the
pan and simmer for about 10 minutes. Add the chicken stock, ham,
cabbage and vinegar. Season with black pepper. Cook for a further 10
minutes while you make the dumplings.
Saute over high heat, stirring continuously, for about 5 minutes, or
until just golden. Remove with a slotted spoon and drain on paper
towels. Add the remaining oil along with the leek, garlic and onion.
Reduce heat to low and cook for about 15 minutes, stirring occasionally
to make sure they don't catch, without browning. Stir in the flour and
cook for one minute. Remove from the heat and add the ham stock
gradually. Return to the heat and bring to the boil, stirring, then
reduce and cover. Cook for about half an hour. Add the potato to the
pan and simmer for about 10 minutes. Add the chicken stock, ham,
cabbage and vinegar. Season with black pepper. Cook for a further 10
minutes while you make the dumplings.
Sift the
flour into a bowl. Add the butter and rub it in with your fingertips
until the mixture resembles fine bread crumbs. Stir in the cheese and
thyme. Stir in the water to bind the mixture together. Drop by heaped
TBS into the hot soup. Cover and cook for 8 to 10 minutes until the
dumplings are cooked through, plump and look dry on top.
flour into a bowl. Add the butter and rub it in with your fingertips
until the mixture resembles fine bread crumbs. Stir in the cheese and
thyme. Stir in the water to bind the mixture together. Drop by heaped
TBS into the hot soup. Cover and cook for 8 to 10 minutes until the
dumplings are cooked through, plump and look dry on top.
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The leftovers were even tastier. The dumplings were a bit soggy as they had sat in the soup overnight, but that didn't bother us one bit! We will take dumplings any way we can get them! Bon Appetit!
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