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
Today you get two delicious recipes! One is a healthy Cabbage & Tomato Soup and the other is a delicious Cheddar & Chive Drop Biscuit, small batch. (but easily doubled)
The two go beautifully together!
The soup is very simple to make. You just sweat some onions out in a mix of olive oil, butter (not a lot of either one) and some aromatic spices . . . fennel, cumin and coriander . . .
Once the onions have softened, you add the cabbage, which should be thinly hand shredded. I like it about 1/4 inch thick. That is quite manageable on the spoon and in the mouth.
Add some chicken stock (or vegetable stock if you are a vegetarian) and a tin of really good chopped tomatoes. I use Cirio Polpa Chopped Tomatoes. They have the nicest flavour.
This small batch Cheddar and Chive Drop Biscuit recipe is amazingly tasty. I use fresh chives, but then I grow them in the garden. If you want to use dried (ugh) you will only need to use half the amount. The reason I prefer the fresh ones is for the lovely bright colour and flavour.
I am not a huge fan of dried chives, but you can probably tell that already!
Yield: 7
Small Batch Cheddar & Chive Drop Biscuits
prep time: 10 minscook time: 15 minstotal time: 25 mins
Savoury, rich and delicious with the perfect crumb. Great with soups, stews or even on their own.
ingredients:
- 140g plain flour (1 cup all purpose)
- 2 tsp sugar
- 1 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 TBS very cold butter
- 30g grated strong cheddar cheese (1/4 cup)
- 2 TBS chopped fresh chives
- 120ml buttermilk (1/2 cup)
- 30g sour cream (1/4 cup)
- 3 TBS additional grated cheddar
instructions:
- Preheat the oven to 230*C/450*F/ gas mark 7. Line a baking tray with baking paper. Set aside.
- Whisk together the soda, baking powder, salt, pepper and flour. Drop in the butter, cut into bits and then cut it in until the mixture resembles coarse bread crumbs. Stir in the cheese and chives. Whisk together the sour cream and buttermilk. Add all at once to the dry ingredients, and stir together just until mixed.
- Drop into 7 equal mounds on the baking sheet. Sprinkle the additional cheese over top of each dividing it equally.
- Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and they test done. A toothpick inserted in the centre of one should come out clean and the bottoms should be golden brown.
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The two together make for a fairly healthy, yet hearty meal!
The soup is beautifully flavoured with buttery soft cabbage. I like my cabbage well cooked . . . I don't think crispy cabbage works well in a soup.
Salad yes, but not a soup . . .
These two are the perfect meal time partners . . .
Yield: 4
Cabbage & Tomato Soup
prep time: 15 minscook time: 45 minstotal time: 60 mins
Simple, healthy and delicious!
ingredients:
- 2 tsp olive oil
- 1 tsp butter
- 1/4 tsp each ground coriander and ground fennel
- 1/8 tsp ground cumin
- 1 medium onion, peeled and chopped
- 1 small white cabbage, cored and thinly shredded (1/4 inch thick)
- 1 tsp salt
- 1 (400g) tin of chopped tomatoes in juice (15 oz tin)
- 1 litre of chicken stock (4 cups)
- fresh ground black pepper to taste
instructions:
- Have all of your ingredients ready before you begin. Heat the oil and butter in a large heavy bottomed saucepan. Add the spices along with the chopped onion. Cook over low heat until the onions have softened and everything is really fragrant. Add the sliced cabbage and stir all well together to coat the cabbage. Season with 1/2 tsp salt and some ground black pepper. Add the tin of tomatoes and the stock. Bring to the boil, then reduce to a simmer. Simmer for 35 to 40 minutes until the cabbage is tender and flavours have melded. Taste and adjust seasoning as required. Serve ladled into heated bowls.
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Cirio uses only the finest 100% Italian Tomatoes in their Polpa Chopped Tomatoes. The seeds have been removed as well, which I love. (I have diverticulitis and tomato skins and seeds affect me adversely and make me quite ill.) Fresh tomatoes are carved lovingly into large pieces which helps to preserve that intense Italian tomato flavour and texture. Fragrant and tasty with a rich red hue, these tomatoes are packed on the same day as they are picked. I quite simply love them. Cirio is always my tomato of choice.
I am a person who really loves cabbage. It has ever been so. My mom often made cabbage rolls for us when we were growing up. I never liked the minced meat filling and my father didn't like the cabbage, so we compromised and I ate his cabbage and he ate my meat. I think I got the better deal out of the bargain. This soup reminds me of my mom's cabbage rolls. I love taste memories, don't you?
One of my favourite television shows, long before I even dreamt of moving over to the UK was a British soap opera called Coronation Street. I started watching it when I was still at school and had no idea that I would one day be living in the North West of England in a brick terraced house. Funny how life turns out!
It was a show my Aunt Freda loved as well. One of its charms for me was the gritty reality of it. Not very many people on it were wealthy . . . no were they drop dead gorgeous, like in the American soaps. Plus they had jobs that they worked hard at . . . for the most part they were ordinary working class folk. I believe it is the longest running soap on television in the world.
A lot of the social life in the show centred around the Rover's Return Pub, which also let out rooms as a B&B on occasion. True to life there. Most communities over here have their own "local" as a pub is lovingly known as, and they are truly gathering places and the heart of the community in most cases.
As a pub/local the Rovers Return also served some simple food. Mostly sandwiches, potato chips, nuts and salty snacks, in addition to the drinks . . . but also one of the most famous and popular things on their menu was Betty's Hot Pot.
Betty Turpin was a barmaid in the Rover's Return and Betty's Hot Pot was her signature dish.
Hotpot is a very regional Lancashire dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north west of England, it requires a minimum of effort to prepare.
There are many regional variations, and it is frequently found listed amongst the usual pub grub dishes in various hostelries around Britain. The basic recipe consists of a mix made up of meat and vegetables (carrot, turnip, potatoes, onions or leek) which are then covered with a buttery thatch of sliced potato or pastry. Don't you just love the idea of a "thatched" roof of potato covering the top?
The type of meat to be used in a true Lancashire hotpot is a matter of
some controversy, with many being of the opinion that it should be lamb
(with optional lamb kidneys) and some thinking it should be beef. As
much food can be added as will fit in the pot, so it is very easy to increase the quantities to serve more people as desired.
We like it with lamb, and today I actually decreased the amounts to create a dish perfectly sized for two people. It worked out very well.
I had posted it originally here, some ten years ago, but thought it would be a good idea to update the recipe with North American measurements, and with nicer photos. I believe it was one of the first recipes I posted on here, so an update was long overdue!
One thing remains true and constant about this dish and that is this . . . it is simply delicious. Humble, yet . . . it almost tastes gourmet . . .
It is culinary proof and a testimony to the fact that it really is the simple things in life which bring us the most pleasure!
Yield: 2
Lancashire Hot Pot
prep time: 15 minscook time: 2 hour and 30 minstotal time: 2 hours and 45 mins
A scaled down version of my original recipe. A deliciously humble dish which originated in Lancashire. There is no way to rush a hot pot. Long and slow cooking is its secret to tender tastiness.
ingredients:
- 1/2 TBS olive oil
- 350g diced lamb (3/4 pound)
- 1 onion, peeled and sliced
- 1 carrots, peeled and grated
- 1/4 medium swede (rutabaga) peeled and grated
- 300ml lamb stock (1 1/4 cup) (can use chicken stock)
- 1/2 TBS Worcestershire sauce
- 1 sprigs of fresh thyme
- 350g of potatoes, peeled and cut into thin slices (3/4 pound)
- softened butter
- sea salt and freshly ground black pepper to taste
instructions:
- Pre-heat the oven to 165*C/325*F/ gas mark 3. Heat the olive oil in a large skillet. Add the meat in batches and fry it until browned on all sides. Remove with a slotted spoon to a large casserole dish (one with a lid) as it browns. Set aside.
- Once all the meat it browned and removed from the skillet add the vegetables to the pan. Cook for 3 to 4 minutes, stirring them occasionally. Return the lamb to the skillet and pour over the stock. Add the Worcestershire sauce and season to taste with salt and pepper. Mix it all in well and then carefully pour the mixture back into the casserole dish. Tuck the thyme into the mixture, burying it.
- Cover the top of the mixture with a layer of half of the sliced potatoes. Season with salt and pepper and then dot with butter. Finish layering with the remaining potatoes and adding a final dusting of salt and pepper and dot once again with some butter. Put the lid on.
- Bake in the heated oven for 1 1/2 hours. Remove the lid and bake for a further hour until the meat is very tender and the "thatch" is nicely browned in places and tender as well. Serve hot spooned out onto hot plates along with seasonal green vegetables on the side and plenty of crusty bread and butter to mop up the delicious juices.
Created using The Recipes Generator
This is comfort food in it's most basic, purest form. I like to serve it with a green vegetable on the side, but many serve it with red cabbage, which is quite traditional, as is some crusty bread to mop up all the juices! Bon Appetit!
There is an old saying that the sure way to a man's heart is through his stomach. I am not sure where the saying comes from, but I am sure it is true.
If I had to re-phrase it to describe my husband, it would be that the sure way to my man's heart is through a good stew! He loves stews.
And if there are dumplings on top, well . . . so much the better.
He is a real Stew and Dumpling aficionado/lover! Meat and gravy and starch. That is the way to his heart.
Of course the dumplings are not totally necessary, but you will surely love these. You whisk them together, and drop them onto the stew for the last 20 minutes of cook time.
Since the stew is cooked in the oven, they end up being a bit like little biscuits/breads . . . all crusty and golden brown and going perfectly with that delicious oven baked stew!
The stew itself is very simple. Browning onions in hot butter in a Dutch oven . . .
I love the smell of onions cooking, don't you? It is a smell that really fuels the appetite.
Once the onions are done you begin adding in the remaining ingredients one at a time, until they are all involved . . .
Cubed beef brisket, garlic, paprika . . .
. . . marjoram, caraway seed, salt, tomato ketchup and a good beef stock . . . some quartered peeled potatoes. That's it.
Nothing else added.
There are no other vegetables in the stew, which is a bit different for me.
I grew up with stews that were resplendent with carrots and swede, parsnips . . . those vegetables were always in the stews of our childhood.
This has none of those in the stew . . . just the potatoes.
Instead you cook another vegetable and serve it on the side. It works . . . totally.
You end up with a delicious stew, filled with tender pieces of beef brisket and chunks of potato, in a rich and luscious gravy . . .
I chose to serve carrots on the side, but you could serve green beans, or cabbage, sprouts, whatever you wanted to serve . . . whatever you love most. We like carrots.
Like I said the dumplings are totally optional, but why not go for it . . .
Crusty, buttery little drop biscuits . . . tender in the middle and going oh-so-well with that beautiful gravy and those tender chunks of meat!
Yield: 6
Stewed Brisket & Potatoes
prep time: 15 minscook time: 1 hour and 30 minstotal time: 1 hours and 45 mins
This is a real man-pleaser. Serve with some cooked carrots or beans on the side. Dumplings are optional, but if your man is like my man, they are a sure way to his heart.
ingredients:
- 2 large onions, peeled and chopped
- 2 - 3 TBS butter
- 2 pounds Beef brisket, trimmed & cut into cubes
- 2 cloves garlic, peeled and minced
- 3 TBS sweet paprika
- 3/4 tsp dried marjoram leaves
- 1/2 tsp caraway seed
- 1 tsp salt or to taste
- 62g tomato ketchup (1/4 cup)
- 480 - 950ml beef stock (2 to 4 cups)
- 6 medium potatoes, peeled and quartered
Optional Dumplings
- 140g sifted flour (1 cup)
- 2 tsp baking powder
- 1/2 tsp salt
- 3 TBS chopped fresh parsley
- 1 egg, beaten + milk to make (120ml) 1/2 cup in measure
- melted butter to drizzle over top
instructions:
- Preheat the oven to 180*c/350*F/ gas mark 4.
- In a large Dutch oven saute the ovens in the butter until lightly browned. Add the remaining ingredients in the order given, only using 480ml (2 cups) beef stock to begin with. Cover and bake for 1 1/2 hours, until the meat is tender, adding more stock as needed to keep it from drying out.
- 20 minutes before the stew is done, make the dumplings. Measure the dry ingredients into a bowl. Beat together the egg and milk and add all at once. Stir together with a fork to form a stiff dough.
- Drop the dumplings on top of the hot stew. Drizzle with butter. Return to the oven and cook for a further 20 minutes, uncovered.
- Spoon the stew and dumplings out into heated bowls to serve, along with your favourite vegetable on the side.
Created using The Recipes Generator
My husband was in comfort food heaven with this. And there is plenty left for him to enjoy another time. The beautiful thing about stews is that they taste even better on the second day!
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
We had company for dinner the other night. I did a Roasted Ham with a honey/mustard glaze, some Potatoes Dauphinoise and a variety of vegetables. I also made this delicious coleslaw. I love coleslaw and in my opinion, you gotta have coleslaw when you have ham!
Coleslaw is one of those salads that comes in very handy during the holiday season when we are doing a lot of entertaining. It is easy to make ahead and goes perfectly on any buffet table!
Perfect for Tree Trimming Parties and Pot Lucks!
My mother always made great coleslaw! I can remember watching her stand at the counter making it. She always shredded her cabbage by hand with a knife, and that is the way I like to do my cabbage also, with a knife. I do grate the other vegetables, with the exception of the onion. That I chop by hand as well.
This version is prettied up a bit for the holidays with the addition of chopped dried cranberries. Dried Cranberries are sweet without being overly so and add an almost jewel-like quality!
The dressing is a simple one with sour cream, mayo and Greek yogurt. I have never used the lower fat version in this, but I can't see why they wouldn't work.
There is also dry mustard powder for a bit of a punch, some lemon juice, white wine vinegar, seasoning and a bit of honey for some sweet. The vegetables used are white cabbage, carrots, celeriac and spring onions.
Its just a really, really nice salad!
Yield: Serves 4 to 5
Christmas Coleslaw
Delicious and colourful. A great addition to the holiday buffet table.
ingredients:
1/4 pound celeriac (celery root) peeled and coarsely grated
1/4 pound carrots, peeled and coarsely grated
1/4 pound white cabbage, finely shredded by hand
3 spring onions, finely chopped
75g dried cranberries, coarsely chopped (1/2 cup
60g toasted chopped walnuts (1/2 cup)
poppy seeds to garnish
For the dressing:
40g sour cream (1/3 cup)
2 heaped TBS mayonnaise
2 heaped TBS plain Greek yogurt
1/2 tsp dried mustard powder
1 TBS white wine vinegar
1 TBS lemon juice
2 tsp liquid honey
salt and black pepper to tasteinstructions:
Prepare all of your vegetables. Put them into a bowl along with
the cranberries and walnuts. Whisk together all of the dressing
ingredients until smooth and well combined. Pour over the vegetables
and toss well together to coat evenly. Cover and chill. Stir in the
toasted nuts and sprinkle with the poppy seeds just prior to serving.
the cranberries and walnuts. Whisk together all of the dressing
ingredients until smooth and well combined. Pour over the vegetables
and toss well together to coat evenly. Cover and chill. Stir in the
toasted nuts and sprinkle with the poppy seeds just prior to serving.
Created using The Recipes Generator
You can store any leftovers in the refrigerator, covered, but I don't recommend keeping it for any longer than a day!
Have you seen these? They are called Fruit Savers and I got them from MyKtchn. They are the most fabulous fruit saver/covers. Easy to use and fabulous for all sorts!
Handy Fruit Savers is a 4 piece set of these flexible rubber lids that serve to help to prevent your favourite foods from spoiling. They are reusable covers and will work with almost any round fruit or vegetable, helping to keep them fresh for use the next day.
You can store sensitive foods safe from oxygen, reducing the risk of discolouration, which in turn helps me to reduce food waste and save me money. I just love them! I don't think I would be without them now. You can find out more about them here.
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