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
I have a confession to make. I adore Reuben Sandwiches. There is not a much tastier sandwich than the classic Reuban, rye bread piled high with plenty of shaved salty corned beef or pastrami, tangy sauerkraut and rich melted cheese. Lets not forget the Thousand Island Dressing.
This delicious soup recipe takes all of those flavors and combines them in one tasty creamy bowl, perfect to enjoy on these first chilly, often rainy, days of spring.
These days can be a bit damp and chilly, the perfect kind of soup weather. And this is one very delicious bowl of soup! I have veer a bit of course from the traditional Rueben soup however, but hear me out.
I did not have any sauerkraut to use today. Instead I used cabbage. I thought it would work well in it's place, with the exception of it not being sour.
I cooked the cabbage until it was meltingly tender, almost buttery, along with some onions and a tiny bit of garlic. It smelled gorgeous. I do so love the smell of cabbage. I know not everyone does, but I do.
I got meltingly tender cabbage, no tang, but the addition of a bit of caraway seed more than made up for that.
I used Pastrami. Corned beef and pastrami are quite different actually even though they may seem quite similar and are often used interchangeably.
Corned beef is usually made using beef brisket. Brisket comes from the lower chest of the animal, whereas pastrami comes from the deckle, which is a lean wider shoulder cut, or the navel, a smaller juicier section below the ribs.
Both are brined before they are cooked. Both are rubbed with and submerged in a solution of salt and spiced, and left to cure for a period of time. This helps to infuse the meat with more moisture and flavor.
Commonly a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite will be used.
The real difference comes in the coating which is used to cover the surface of pastrami after brining. Corned beef is generally left naked, although it is often simmered with a variety of spices when cooking it.
Pastrami has a spice coating of black pepper, coriander and mustard seeds, fennel seeds and often garlic. This gives it that darker outside color.
They also differ in the manner of cooking.
Corned beef is boiled, whilst Pastrami is smoked, over hardwood. A pan of water is often kept nearby to create steam and keep the meat tender and moist.
So you can see, whilst being very similar in flavor and often used interchangeably, they are also very different.
As I said, today I used Pastrami because that is what I had and I have to say it turned out delicious.
Everything was simmered for a time in chicken broth. The pastrami, the cabbage, garlic, caraway . . .
The creaminess comes not from adding any milk or cream, but by the clever use of a bit of flour for thickening.
I added some gruyere cheese at the end (swiss) and of course a touch of Thousand Island Dressing. What would a Reuben be without Thousand Island Dressing?
I also sprinkled some of the cheese on top of the soup to serve.
I didn't have any rye bread or I would have added some rye bread croutons, which would have added even more to the authenticity of it. Buttery rye bread crunch, just like the sandwich.
If you have some rye bread, do make yourself some crunchy rye croutons. Just butter the bread lightly, cut into shapes and then toast them in a hot oven until golden and crisp. It won't take long, maybe about 10 minutes at about 200*C/400*F will do the trick.
Instead we enjoyed it with some crusty bread on the side, torn into pieces and lightly buttered. Oh my, but I do so adore a crusty loaf when served with soup. Truth be told I adore a crusty loaf any time!
I really hope you will give this rather unconventional version of reuben soup and that you will enjoy it as much as we did. Rich, creamy, delicious and wonderfully hearty! Perfect for a cooler spring day!
Reuben Soup
Yield: 4
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
Hearty and comforting. We loved this.
Ingredients
- 1 TBS unsalted butter (Only because the pastrami is salty)
- 1 medium onion, peeled and chopped
- 1/2 small head of cabbage, thinly sliced (about 2 cups)
- 1/2 tsp caraway seed (or less if you are not fond of it)
- 1 clove garlic, peeled and minced
- 1 1/2 TBS plain flour
- 1/2 pound sliced pastrami, rolled up and cut into slivers
- 1 1/4 litre of chicken stock (5 cups)
- 30g thousand island salad dressing (1/4 cup)
- 130g of grated gruyere cheese (1 cup Swiss) divided
- minced chives or parsley to garnish
Instructions
- Melt the butter in a large saucepan. Add the onion and cabbage.
- Cook, stirring frequently, over medium heat until beginning to soften without browning.
- Stir in the garlic and cook until fragrant.
- Add the caraway and the flour and cook for a minute.
- Stir in the chicken stock and corned beef and bring to the boil.
- Reduce to a slow simmer, cover, and cook for about 15 minutes to meld all the flavours and make sure the cabbage is nice and soft.
- Stir in half the cheese along with the salad dressing. Stir to melt the cheese.
- Ladle into hot bowls and garnish with the remaining cheese and minced chives or parsley.
- Serve immediately. Crusty bread or rye bread goes very well with this.
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.
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I am a huge fan of cabbage. Along with potatoes it is one of my favorite vegetables. I especially love fried cabbage. This recipe for Indian Spiced Cabbage is especially tasty and a recipe I posted several years back.
Good things bear repeating however, and I felt this was worthy of another look.
The original recipe comes from my Big Blue Binder. I believe I copied it from an old community cookbook from Nova Scotia that I took out of the library many years ago. It might have been called Nova Scotia Pot Luck, but I can't be really certain of it.
I don't know who it is accredited to originally, but I can assure you that it is a really delicious way to prepare cabbage.
It uses fairly simple ingredients that most people have in their homes, with the exception of the Garam Masala. I am fairly certain, however, 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 flavor and warmth to many Indian dishes. If you are a person who loves curries, you will be 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, and it is very simple make.
One thing that I learned living in the UK was that it was not worth buying a ready made Garam Masala. It is much, much better to make your own, and if you have a spice/coffee grinder, it really makes short work of the whole process.
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.
Created using The Recipes Generator
This dish is also very easy to make. It is easy, spicy and chock full of delicious flavors. The hardest and most labor intensive part is the shredding of the cabbage. I always like to do this by hand. If you have a good sharp knife it won't take very long.
I like to use white cabbage for this recipe rather than any other kind. It lends itself beautifully to the long cook time and I really love the melting, almost buttery texture of it when it has finished cooking.
You can use whatever cabbage you prefer, however I cannot speak for the end result. I have only ever used the bullet hard white cabbage for this.
White cabbage is one of the most common ones in the shops and readily available everywhere. Its just ordinary every day cabbage.
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.) And I am not going to tell you how I know this, but . . . it makes a darned delicious egg roll filler. Indian egg rolls. Very delicious!
You can also turn this into a heartier dish by adding cubed potato and peas to it.
It also goes very well with soft fluffy Naan breads or Chapati.
Interestingly enough, I have found it to also be a very popular dish at a covered dish or pot luck supper. Everyone seems to love it, and I always come home with an empty dish.
I am not sure how authentically Indian it is. I am no expert at that. It is probably not very, but that doesn't really matter as it is fabulously tasty!
One thing I will miss about the UK are the fabulous curries that were available. I guess I will just have to get better at making my own at home. Of course I will have to wait until I am in my own place because I don't think my father will be touching curry with a ten foot pole!
Its a shame really because he doesn't know what he is missing. I adore curries of any kind, so long as they are not overly hot and spicy. I was never quite able to get into a Masala or a Vindaloo! I don't like food that bites back really.
Anyways, this is nicely spiced, not too hot and incredibly delicious. If you are used to eating Southern style fried cabbage with bacon, maybe its time you stretched things a bit and tried something new! I think you may come to love this just as much!
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.
Created using The Recipes Generator
This is so very good you just may want to double the recipe. I often do and I can tell you its always always been gobbled up. No leftovers per se.
I hope you will try it and enjoy it as much as we do! Bon Appetit!
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.
7-Layer Dinner. This easy comfort food casserole is an old, old recipe which dates way back to the early quarter of the 1900's. You might call it a Depression Era recipe. Simple hearty food, without any bells and whistles.
The kind of heart comfort food that would have easily kept a family fed and sustained on not much more than a shoe string. It was one of my favourite things to cook when I had a growing family. With three boys in the mix who had hollow legs, easy and economical meals like this were often the order of the day!
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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