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
I quite simply adore cabbage. I love it in any way shape or form. I love it raw. I love it cooked. I love cabbage.
My family has long been cabbage lovers. I think the only one of us that is not fond of this humble vegetable is my father. When we were growing up and my mother made cabbage rolls, he would swap me his cabbage for my meat. (I was never fond of the meat part.)
This is a recipe I discovered on a blog called Girl on the Range. It looked so delicious. Wedges of cabbage, braised until meltingly tender in a lush cream sauce flavored with horseradish.
It was a recipe she had discovered on Saveur.
From the moment I saw it, I knew it was something that I wanted to try and, as luck would have it, I just happened to have a small cabbage in my refrigerator!! I was all in!!
WHAT YOU NEED TO MAKE BRAISED CABBAGE WITH HORSERADISH CREAM
Basically they are very simple ingredients, with the exception perhaps of the horseradish. I love horseradish so I always have it in my refrigerator.
- 1 small head of green cabbage (about 1 1/4 pound) (see photograph)
- 3/4 cup (180ml) heavy cream
- 2 heaped TBS freshly grated, or prepared horseradish
- 1/4 cup (60ml) chicken or vegetable stock
- salt
- black pepper
- 1/2 tablespoon butter, cut into small pieces
This photograph shows you the size of the cabbage I used. It was a bit of a pain to peel off some outer leaves, but I did it, and it doesn't really matter if you tear them a bit.
I have fairly small hands, so this cabbage was about the size of a small grapefruit, or a ten pin bowling ball. It was fairly compact as well. For those who live in the UK it is what you call a white cabbage.
The original recipe called for vermouth. I just used chicken stock, or you could use vegetable stock, making this totally vegetarian. I don't really keep any alcohol in my house these days, not even for cooking.
Unless you have a dedicated bar, vermouth is probably not something you would have in your larder, unless you were a martini drinker. I find that you can usually find a good substitute for most kinds of alcohol in most recipes.
The horseradish used is the grated horseradish, not the horseradish cream. Grated horseradish is quite a bit stronger, but no worries because there is only a small amount in this and it in no way makes it unbearably hot. It just gives the cream a lovely flavor.
If you are not fond of horseradish, you could substitute it with some Dijon mustard, or even leave the extra flavor out altogether.
HOW TO MAKE BRAISED CABBAGE WITH HORSERADISH CREAM
It is really not all that difficult to make. The wedges do have a tendency to fall over I found, but this in no ways affects the flavor of the dish, only the looks and they are easy enough to set back upright again.
Preheat your oven to 450*F/230*C/ gas mark 7.
Remove a few of the larger outside leaves from the cabbage. (Its okay if they tear) Rinse under cold running water and place them around the perimeter of a stovetop-save baking dish or small Dutch oven, placing them so that they come partway up the sides of the pan. (I used a 6-inch iron skillet.)
Cut the cabbage into 8 wedges. Arrange the wedges over the leaves with their points facing upwards in the baking dish. Season with some salt and black pepper.
Whisk the cream, horseradish, and chicken stock together in a measuring cup. Pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.
Set the dish on a burner over medium high heat and cover tightly. Bring to the boil then reduce to a quick simmer. Simmer until the cabbage steams to a brighter green and looks slightly wilted at the edges. This will take four to six minutes. Remove the cover, and using a spoon, spoon the tops of the wedges with the cream mixture.
Transfer to the preheated oven and roast uncovered for about 20 minutes. Baste with some of the pan juices and then roast for a further 15 to 20 minutes until the cabbage is tender and slightly caramelized.
Serve hot with some of the pan juices spooned over top.
I used my six inch wide cast iron pan. You want to use a baking dish/pan that will go from stove top to oven without breaking or cracking. My cast iron pan is about 3 inches deep.
Do beware if your pan is really shallow, the cream will bubble up over, so make sure your pan is deep enough to counteract that and prevent it from happening!
I used a lid from my set of saucepans that happened to fit fairly snuggly on top of the skillet.
The cabbage leaves which are placed around the edges of the pan and on the bottom actually help to keep the cabbage fairly upright. These points do get lovely and crisp and golden.
This was really REALLY lovely. The cabbage gets nice and tender, almost buttery. I love cabbage when it gets all meltingly tender like that.
The cream was lovely. Not too rich. I can only imagine what it might have tasted like with vermouth, but to be honest the chicken stock did the job perfectly.
The leftovers were even tastier the day after, gently warmed in a skillet until heated through. I chopped them up and then tossed them together with some warm buttery egg noodles. A bit of cheese sprinkled on top and it was gorgeous!
Some other tasty cabbage recipes on The English Kitchen are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Cabbage is parboiled and then layered in a baking dish with a lovely lush cheese and mustard sauce. Topped with buttery crumbs and baked to delicious perfection. This is a fabulous side dish.
FRIED CABBAGE WITH BACON AND ONIONS - This is one of the most popular recipes on this page and for good reason. Its quite simply delicious. Quick, easy and fabulously tasty!
Yield: 2 servings
Braised Cabbage with Horseradish Cream
Prep time: 10 MinCook time: 46 MinTotal time: 56 Min
If you like cabbage, prepare to fall in love with this simple easy and delicious method of preparing it.
Ingredients
- 1 small head of green cabbage (about 1 1/4 pound) (see photograph)
- 3/4 cup (180ml) heavy cream
- 2 heaped TBS freshly grated, or prepared horseradish
- 1/4 cup (60ml) chicken or vegetable stock
- salt
- black pepper
- 1/2 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 450*F/230*C/ gas mark 7.
- Remove a few of the larger outside leaves from the cabbage. (Its okay if they tear) Rinse under cold running water and place them around the perimeter of a stovetop-save baking dish or small Dutch oven, placing them so that they come partway up the sides of the pan. (I used a 6-inch iron skillet.)
- Cut the cabbage into 8 wedges. Arrange the wedges over the leaves with their points facing upwards in the baking dish. Season with some salt and black pepper.
- Whisk the cream, horseradish, and chicken stock together in a measuring cup. Pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.
- Set the dish on a burner over medium high heat and cover tightly. Bring to the boil then reduce to a quick simmer. Simmer until the cabbage steams to a brighter green and looks slightly wilted at the edges. This will take four to six minutes. Remove the cover, and using a spoon, spoon the tops of the wedges with the cream mixture.
- Transfer to the preheated oven and roast uncovered for about 20 minutes. Baste with some of the pan juices and then roast for a further 15 to 20 minutes until the cabbage is tender and slightly caramelized.
- Serve hot with some of the pan juices spooned over top.
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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.
For the whole week before Christmas I was craving cabbage rolls, and not just any cabbage rolls, but the ones that my ex BIL used to get at a German Butcher's he frequented in Windsor, Ontario.
They were probably the best cabbage rolls I have ever eaten. I am also mighty fond of the M&M ones . . . but I have to admit my homemade ones are also very, very good!
It is an old, old recipe which I have been making for many, many years and always the first thing to disappear at a buffet table.
Last week when I was craving the ones from Windsor however and the M&M ones, I got to thinking to myself, and we all know what happens then.
I decided to adapt my own recipe to what I felt the difference was between theirs and mine.
And I have to say I was well pleased with the end result! It was a simple change really . . . I decided to use pork sausage meat instead of beef.
That's it. And they were very, very close to what I was craving . . . very close.
My mother used to make cabbage rolls when I was growing up, but hers were very different than mine. She did not use any rice at all, and she only covered them with a tin of chopped tomatoes, there was no sauce per se.
She also added peeled potatoes an carrots to the pot. They were pretty good. I was never fond of the meat part, but I did like the cabbage.
My father was never fond of the cabbage. We had a deal between us. I gave him the meat from mine, and he gave me his cabbage. We both felt like winners.
My mother also cooked hers entirely on top of the stove, in her old Wearever aluminum dutch oven. I do mine totally in the oven.
Generally speaking I like to use a white cabbage, or ordinary cabbage . . . Nothing fancy here. No Savoy or any other kind. Just ordinary cabbage.
This time I tried a sweetheart cabbage, which is just like a white cabbage except it has fewer leaves, looser leaves and they are rather elongated. It worked very well. I was quite pleased with the results.
The sauce for mine is a really simple sauce. Passata (tomato sauce), lemon juice and brown sugar. I used the Cirio Passata, again because it is my favourite kind, with a lovely rich tomato flavour.
There is nothing there except for sieved tomatoes. Thick and rich, never bitter or sharp, quite pleasant . . . you can almost taste that Italian sunshine.
I have to say I totally ADORED them made with sausage meat. TOTALLY! These were soooooo tasty.
I made them on the eve of Christmas Eve, meaning the night before Christmas Eve.
The recipe makes exactly one dozen cabbage rolls. We each had two and then I froze the remainder in 4 roll lots to take out later on this winter on a day when I am over busy or feel like treating myself.
I don't know what is normal to serve with cabbage rolls, but I served them with rice and some peas and carrots. It really was a fabulous dinner.
I think it is safe to say I will be making my cabbage rolls with sausage meat from now on!
*Cabbage Rolls*
Makes 12
Makes 12
This is an adaptation of 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.
1 pound extra lean sausage meat
55g raw long grain rice (1/4 cup)
1 medium free range egg, beaten with a fork
1 medium onion, peeled and grated
1 small carrot, peeled and grated
1 fat clove of garlic, peeled and crushed
1 tsp salt
1/2 tsp freshly ground black pepper
12 wilted cabbage leaves, thick veins trimmed to thin
1 medium free range egg, beaten with a fork
1 medium onion, peeled and grated
1 small carrot, peeled and grated
1 fat clove of garlic, peeled and crushed
1 tsp salt
1/2 tsp freshly ground black pepper
12 wilted cabbage leaves, thick veins trimmed to thin
For the sauce:
100g soft light brown sugar, (1/2 cup packed)
60ml fresh lemon juice (1/4 cup)
240ml tomato passata (1 cup tomato sauce)
Preheat the oven to 190*C/375*F/gas mark 5.
Place
the meat into a bowl and mix together with the rice, egg, onion,
carrot, garlic, salt, and pepper. Mix well. 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.
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.
These were as close to perfect as any cabbage roll could be. I don't know why people think that making cabbage rolls is really fiddly. It isn't really. Well, not for me anyways.
I hope you will try these and make them with sausage meat when you do! I think you will agree with me when I say these are Da Bomb! Bon Appetit!
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