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Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
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.
You and your family have just enjoyed a lovely Holiday Meal of Ham, and now you are sitting there looking at a huge chunk of leftover ham and wondering what to do with it. Sure, you could make sandwiches of course, but why not try out something a little bit more interesting!
My mother always called me the Queen of Leftovers, and with good reason I have always been able to create something delicious and interesting from the leftovers of any roast dinner. Leftovers need never be boring, and these recipes I am sharing with you today prove just that!
Properly stored, cooked ham will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked ham, freeze it; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect. I love this and could eat it with a spoon.
HAM & CHEESE CASSEROLE - ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?
CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS - You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. Its one of my favorite soups to make with leftover ham.
PROPER HAM & EGGS - Thick slices of ham, the fat all crisp and golden brown, eggs with crisp ruffled edges and runny middles for dipping. All fried in beautiful butter. You can't go wrong. Breakfast for supper? Why not!
HAM & CHEESE BRAID - Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. Its delicious! I used a can of crescent roll dough, but you can also use pastry, puff pastry or even biscuit or scone dough. Its fabulous any which way!
CHICKEN & HAM PIE - Don't knock it til you try it. This is one very delicious pie with layers of a creamy chicken and creamy ham filling, and three layers of a delicious onion pastry. Its a real favorite!
SLOW COOKER HAM & POTATO CHOWDER - This is a hearty soup with beautiful flavors. You get the creaminess from the cream. Saltiness from the ham. Herbiness from the use of thyme and rosemary, and then lets not forget the garlic and the onion. Both are not only flavorful but very aromatic as well.
HAM HOCK, PEAS & CREAMY NOODLES - In the time that it takes you to cook some pasta, you can have a delicious and filling supper on the table. Your family will love this quick and easy supper!
HAM, LEEK & POTATO GRATIN - A tasty gratin that makes great use of leftover baked ham, boiled ham, or cooked ham hocks.. Its delicious! All you need is a salad or a vegetable on the side and dinner is served!
CHICKEN & HAM LASAGNE - Not your traditional lasagne. Deliciously different and makes good use of leftover cooked chicken and ham, layered with cooked spinach, cheese and a lush sauce. This is fabulously tasty!
.JPG "Hawaiian Ham & Beans")
And just for you here today a whole new recipe to be using with some of your leftover ham. Hawaiian Ham & Beans. It doesn't photograph very well, which is why I haven't dedicated a whole post to it, but don't let the fact that it doesn't photograph beautifully put you off, these baked beans are fabulous. Its amazing at what you can do with a few store cupboard ingredients and some leftover ham!
Yield: 2 - 3
Hawaiian Ham & Beans
This simple casserole is an excellent way to use up leftover cooked ham. It goes together very quickly and is delicious. This recipe can also very easily be doubled.
Prep time: 10 MinCook time: 35 MinInactive time: 10 MinTotal time: 55 Min
Ingredients
- 1 can (14 1/2oz/425g) baked beans, undrained
- 1/2 cup (105g) crushed pineapple, undrained
- 1/4 cup (75g) diced roasted green chilies
- 2 TBS minced onion
- 1 TBS tomato ketchup
- 1 tsp mustard
- 1 TBS soft light brown sugar
- 1 TBS molasses
- 1/4 tsp chili powder
- 1 cup (135g) diced baked ham
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Butter a 7 by 11 inch shallow casserole dish.
- Stir together all of the ingredients in a bowl and then pour them into the casserole dish, evening everything out. Cover tightly with aluminum foil.
- Bake in the preheated oven for 30 to 35 minutes until bubbling, heated through and slightly thickened.
- Let stand for 10 minutes before serving.
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!
Corned Beef with Parsley Sauce. This is the meal I have been waiting for 21 years to enjoy! Its true. Corned beef was not something which was readily available in the UK.
Oh you could get salt beef, which is similar, but not the same. You could also get corned beef in the tin, which is nothing like this at all. And all of that came from South America. Nice in a sandwich or hash, but not for dinner on Saint Patricks' Day!
My appetite for Corned Beef was whetted when I first saw the movie Meet Me in Saint Louis with Judy Garland. In those first few scenes of the film they were sitting down to dinner and the cook brought in a large platter with corned beef on it.
It looked delicious, even in black and white.
It is something which I used to cook occasionally for my family when the children were growing up. Generally speaking I glazed the corned beef with a glaze after cooking. This is really easy to do if you wish to do the same.
Simply trim off the fatty layer, leaving only a thin layer of fat. Mix together 4 tablespoons of brown sugar with a tablespoon of mustard and a tablespoon of sweet pickle liquid. Spread this mixture over the fatty top of the beef and pop it into a hot oven.
Roast for about 8 to 10 minutes until glazed and sticky. Delicious!
I did not bother to do this today as I was serving the meat with a lush and creamy parsley sauce. A sticky glaze would have been well out of place.
This is such a simple meal to make, but I know very pricey these days. I paid $16 for this small piece of corned beef. But I was longing for it so much I couldn't resist.
If you have a large family and are still wanting something similar for Saint Patrick's day can I suggest the following:
BOILED DINNER - You can use ham or beef. With cabbage, carrots, turnips and potatoes. This also boasted a parsley sauce.
BACON AND CABBAGE WITH MUSTARD SAUCE - cured pork simmered until tender and then roasted with a delicious buttery bread crumb topping. This is served with a lush and cream mustard sauce, cabbage and buttered boiled potatoes. Delicious.
Or you can do just a plain old boiled corned beef and cabbage. There are many ways to celebrate Saint Patrick's Day with a delicious meal.
WHAT YOU NEED TO MAKE CORNED BEEF WITH PARSLEY SAUCE
Simple ingredients. Nothing outrageous here.
- 2 lb. (1 KG) corned beef, preferably bottom round or brisket
- 2 carrots peeled and chopped
- 1 medium onion, peeled and chopped
- 2 TBS butter
- 2 TBS white flour
- 3/4 cup (75ml) milk
- 2 tsp minced fresh parsley
- 1 tsp dry mustard powder
- pinch nutmeg
- salt and ground white pepper
HOW TO MAKE CORNED BEEF WITH PARSLEY SAUCE
It might take a bit of time to cook the beef until tender, but you can just walk away and leave it to simmer so its not very labor intensive at all.
If you can make a cream sauce then you can very easily make this simple parsley sauce and I highly recommend making it as it is delicious with the beef.
Place the carrots and most of the onion (reserve 1 TBS) into a saucepan large enough to hold the beef. Rinse the beef and place into the saucepan. Cover with cold water. Bring to the boil over high heat. Reduce to a simmer. Skim off and discard any scum which rises to the top.
Cover tightly and simmer over low heat for 2 1/2 hours until the meat is tender. Remove the meat to a plate and cover with foil. Remove 3/4 cup (75ml) of the cooking liquid and discard the rest.
Melt the butter in a saucepan. Once it begins to foam add the onion. Cook for a minute. Whisk in the flour and mustard powder. Cook for a minute longer.
Slowly Whisk in the milk, parsley, and cooking liquor. Cook whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper.
Cook for several minutes to cook out any flour taste. Serve the corned beef thinly sliced with the sauce spooned over top.
I served this very simply with some Irish Champ on the side, mashed carrots/parsnips and buttered broccoli.
You can find my traditional Irish Champ recipe here. Its fabulous.
To make the mashed carrots and parsnips, combine 4 carrots, peeled and sliced with 2 parsnips, peeled and sliced in a saucepan. Cover with water to which you have added a pinch of sugar and some salt.
Boil until very tender. (about 15 minutes) Drain well and mash together with a knob of butter, salt, pepper and a pinch of nutmeg. Delicious!
This was a really delicious meal. Well worth waiting 21 years for. I am really looking forward to enjoying some tasty corned beef hash with the leftovers!
And after that it is back to chicken and fish for me. I hardly ever eat red meat and rarely processed so I reckon I have really outdone myself this week! Happy Saint Patrick's Day tomorrow everyone!
Corned Beef With Parsley Sauce
Yield: 4
Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M
The meal I waited 21 years to enjoy. Tender pieces of corned beef with a delicate parsley sauce. Delicious.
Ingredients
- 2 lb. (1 KG) corned beef, preferably bottom round or brisket
- 2 carrots peeled and chopped
- 1 medium onion, peeled and chopped
- 2 TBS butter
- 2 TBS white flour
- 3/4 cup (75ml) milk
- 2 tsp minced fresh parsley
- 1 tsp dry mustard powder
- pinch nutmeg
- salt and ground white pepper
Instructions
- Place the carrots and most of the onion (reserve 1 TBS) into a saucepan large enough to hold the beef. Rinse the beef and place into the saucepan. Cover with cold water.
- Bring to the boil over high heat. Reduce to a simmer. Skim off and discard any scum which rises to the top. Cover tightly and simmer over low heat for 2 1/2 hours until the meat is tender.
- Remove the meat to a plate and cover with foil.
- Remove 3/4 cup (75ml) of the cooking liquid and discard the rest.
- Melt the butter in a saucepan. Once it begins to foam add the onion. Cook for a minute. Whisk in the flour and mustard powder. Cook for a minute longer.
- Slowly Whisk in the milk, parsley, and cooking liquor. Cook whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper. Cook for several minutes to cook out any flour taste.
- Serve the corned beef thinly sliced with the sauce spooned over top.
Thanks so much for visiting. Do come again!
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