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
It's a cold, wet, rainy day out there today. Not fit for man nor beast. It could always be worse however as it could be snowing.
My brother posted a photo of his backyard on FB this morning and in Ottawa, it was snowing. I am not sure I am ready for that. I haven't even bought myself a snow scraper yet. (Not to self, buy snow scraper.)
This is a comfort food kind of a day. When I think of comfort food, several things come to mind. First, potatoes. Second cabbage. Third onions.
This simple dish of fried cabbage and potatoes has all three of those things. It's quite simply delicious as well. I could eat a whole pan of just this and nothing else and be very, very happy.
I adapted the recipe from one which I found in this cookbook. Written by blogger Parish Ritchie (Life with the Crusts Off) I have it on my kindle.
I love church cookbooks. I had several of them, but of course they got left behind. Church potluck suppers are always some of the best functions to attend.
People always tend to bring their very best potluck dishes to church potlucks. They are a point of pride.
The best ones I enjoyed of all time were held in a small country church that I used to attend in French Lake, New Brunswick. The tables in that church basement used to groan under the weight of an abundance of delicious food.
That little Baptist church was filled with lots of "good cookers" as my friend Debbie would say!
You never came away from one of their get-togethers hungry. Dishes just like this one of the many on offer. Along with the companionship and fellowship of some very nice and caring people.
I adore cabbage and I adore potatoes. They are two of my most favorite vegetables. Combine them both and I am in comfort food heaven!
This is a simple side dish that goes well with just about anything. If you are a vegetarian, it makes a delicious main dish, especially if you serve it with a nice square of cornbread on the side!
WHAT DO YOU NEED TO MAKE FRIED CABBAGE AND POTATOES
Very simple ingredients, that's what!
- butter (I use regular butter in most of my cooking)
- onions (just ordinary brown skinned cooking)
- potatoes (any potato will do, peel or not as you prefer)
- cabbage (I used the everyday cabbage or white cabbage as it is known in the UK)
- salt, pepper
- water or chicken stock (note if using stock, you may not need as much salt)
They offer what is called Stew Packs in the shops here. I think they also did the in the UK. I find them to be a great economy.
Included in the pack will be a cabbage, a few turnips or rutabagas, some carrots, an onion or two and some parsnips.
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All ingredients that I can easily use if not in a stew, then on their own and it always works out a lot cheaper for me to buy them in a pack like this rather than in individual lots.
There is also far less waste for me. As the only resident in my household, it only makes sense to buy things in smaller quantities. These stew packs work perfectly for me.
HOW TO MAKE FRIED CABBAGE AND POTATOES
It's not hard to make really. You need to begin by peeling your potatoes and onion. You don't need to peel the potatoes if you don't want to, but I did.
I cut my onion in half horizontally and then cut it into thin slices crosswise (half-moons). I did the same with my potatoes.
Melt your butter until it begins to foam and add your onions. You need to cook these, stirring occasionally, over a moderate heat until they begin to soften and then throw in your potatoes.
No need to cook the potatoes first. I was a bit surprised at this because I usually cook my potatoes first when I am going to fry them, but today I threw caution to the wind and just went with the flow!
While the potatoes and onions are cooking, prep your cabbage. Cut it in half and then remove the core. Then cut it into thin wedges and chop them across into smaller pieces. Perfectly bite sized.
Once your potatoes have softened and they have started to brown, along with the onions, scoop them out into a bowl using a slotted spoon and set them aside, keeping them warm.
Add the cabbage to the dish, turning to coat it in any pan drippings and add your water or stock. Cover and then just let the cabbage steam until it is beautifully tender.
True confession here, I always add a pinch of sugar when I am cooking cabbage It takes away any bitterness.
Once your cabbage is tender, remove the cover and allow any liquid to evaporate. Season to taste with some salt and black pepper and toss the potatoes and onions back into the pan, carefully combining everything evenly.
Oh my, my, my . . . a quick heat through and your dish is ready to go!
If you are a person who dislikes the smell of cabbage cooking, light a candle. I, personally, do not mind the smell. It is a smell I love.
Anyways, this is true comfort food. Hearty, filling, delicious. You could add bacon to it if you wanted to of scraps of ham, and yes, cornbread goes wonderfully.
Enjoy!!
Fried Cabbage and Potatoes
Yield: 2
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a fabulously tasty dish. Simple to make, using simple ingredients. I downsized the original to feed two but if you want to feed four see measurements in brackets.
Ingredients
- 2 TBS butter (4)
- 1 small onion, peeled and thinly sliced (1 medium onion)
- 2 potatoes, peeled and thinly sliced (4 potatoes)
- 1/2 small head of cabbage, cored and chopped (1 full head)
- salt and black pepper to taste
- water or chicken stock
Instructions
- Melt the butter in a skillet over medium high heat until it starts to foam. Add the onions, cook and stir for 5 to 8 minutes. Stir in the potatoes.
- Cook, stirring occasionally, until the potatoes and onions are cooked through and beginning to brown. Remove to a bowl and keep warm.
- Add the cabbage to the skillet. Season with some salt and pepper and add 1/4 cup (60ml) water or chicken stock. Cover and cook until the cabbage is tender (about 20 minutes). Keep an eye on it and stir it every so often.
- Uncover and turn up the heat to evaporate any water/stock which may remain in the pan. Return the onions and potatoes to the pan and toss everything together to combine.
- Heat through. Taste and adjust seasoning as required.
- Serve hot.
When I was a child I was not really fond of sausages. I am not sure why. Perhaps it was the kind of sausages my mother bought, or the way that she cooked them.
I did come to love them very much as an adult. I like them the way my father always used to enjoy them. Pan fried with a dollop of mayonnaise on the side.
Great Britain has some of the loveliest sausages in the world, so long as you are buying quality ones. The cheap and nasty ones are not so good, but cheap and nasty is not so good no matter where you are living!!
I was especially fond of their Cumberland Sausage. Nice and spicy. I have a goal this winter to try to make my own from scratch. I really miss them!
We had a local butcher where I lived that made fabulous sausages. His apple, sage and onion ones were especially tasty. You can tell a good butcher by the quality of his sausage.
My butcher was a very good butcher because he produced very good sausages, or Bangers as they are loving called in the UK.
The term bangers supposedly originated during World War I, when meat shortages resulted in sausages being made with a number of fillers, notably water, that caused them to explode when cooked. (Wikipedia)
I am not sure how true this is, but I am going with it. They do say that if you prick them the skins won't burst in cooking. I confess I don't mind if the skins burst a bit because you end up with nice crispy bits and I love those crispy bits.
Here in Canada, President's Choice make some very excellent Bangers. Free From Bangers, so called because they are created from pork which has been raised by Canadian Farmers without antibiotics.
They are also raised without the use of hormones from grain fed animals and are always fresh and never frozen. All plus's in my books.
Most important of all they taste really good. And no I have not been paid or given free product to say any of this. It is quite simply my opinion.
Now that I am back in Canada, and there is only one to feed on most days, I still wanted to be able to enjoy my favorite Bangers. But I didn't necessarily want to cook a whole package of them.
I tend to freeze my sausage after I buy them now. I package them into two sausage units, ready to take out and cook as and when I want a sausage for supper. On this day there happened to be three sausage in the package, so I cooked three.
I am also all for shortcuts when it comes to cooking for just me. I don't want to have to do a lot of dishes afterwards. Yes, I can be that lazy. Sorry about that!
Meals where I can cook everything in one pan are my favorite kinds of meals! This one pan Sausage and Vegetable Skillet Dinner is something I threw together the other day that turned out to be really delicious!
Not only did I end up with some perfectly cooked sausages, but I also had potatoes and two vegetables to enjoy on the side!
Everything was perfectly cooked as well, and it was all ready in not much more than half an hour, which was perfect for me!
WHAT DO YOU NEED TO COOK SAUSAGE & VEGETABLE SKILLET DINNER
Not a lot really and you could probably vary the vegetables you choose to cook a bit. Just make sure they are vegetables that cook in roughly the same amount of time.
- thick pork sausages (bangers)
- a large baking potato
- a large carrot
- half of a small cabbage
- sweet apple cider (like cloudy apple juice in the uk)
- dried thyme, salt and black pepper
- a tiny bit of oil
Not a lot of ingredients really but what an amazing result!
HOW TO COOK SAUSAGE & VEGETABLE SKILLET DINNER
This was a really simple supper. I love meals that cook all in one pan. Less to clean up when done. No fuss, no muss works for me!
Cooked properly you will end up with tender golden brown sausages. Perfectly cooked vegetables, and potatoes which are nice and crispy edged.
If you prep all of your vegetables before you begin, things go together really quickly. I peeled both the carrot and the potato. I cut the potato into thick flat slices and I cut the carrot in half lengthwise and then into thirds.
The cabbage was cored and then cut into thick slices. I used only half a small cabbage which was plenty for two people.
I began by browning the sausage all over in a tiny bit of oil in a medium sized deep skillet (with a lid). You only need to brown them, not cook them through. Its best to do this on a moderate heat.
I also added the potato slices to the skillet when I was browning the sausage. This was also to brown the edges of the potato, not cook them through. As you can see I got some really nice golden edges.
I then added the cabbage and the carrots. I tossed the cabbage a bit to coat it in the pan juices, and nestled the carrots down into the cabbage.
Once I had done that I added some sweet apple cider and seasoning everything with some salt, black pepper and a bit of dried thyme. I also sprinkled some paprika on the potatoes.
Covered tightly, this cooked over medium low heat for about 20 to 25 minutes, at which time everything was perfectly cooked. I uncovered and turned the heat up to help evaporate any pan juices and crisp up the potatoes.
It also gilded the cabbage a bit. I love cabbage which has been fried and gilded with pan juices, don't you???
If you wanted to you could make a gravy to go with this, but I didn't. I enjoyed it just as is.
Perfectly cooked meaty sausages. Crispy edged potatoes. Perfectly crispy tender cabbage and carrots.
This was one very excellent meal. I enjoyed it with a dollop of grainy mustard on the side and today I am going to make a tasty hash of the leftovers for me to enjoy. I do so love a good hash made with tasty leftovers, don't you?
Sausage and Vegetable Skillet Dinner
Yield: 2
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This wonderfully hearty meal for two cooks all in one skillet. No fuss, no muss and delicious! Only one pan to clean up as well. Bonus!
Ingredients
- 1/2 TBS canola oil
- two large banger sausages (I use the free from Bangers by PC)
- 1/2 small cabbage
- 1 large carrot
- 1 large baking potato
- 1/4 cup sweet apple cider (cloudy apple juice)
- sweet paprika
- salt and black pepper
- 1/4 tsp dried thyme
- grainy mustard to serve (optional)
Instructions
- Core your cabbage and cut into thick slices. Peel the carrot and potato. Cut the carrot in half and then into thirds. Cut the potato into flat chunks.
- Heat the oil in a medium sized skillet over medium high. Add the sausage and potato. Brown on all sides. Add the cabbage and carrot. Season all with a sprinkle of salt and black pepper and a dash of paprika for color. Pour in the apple cider.
- Cover tightly and simmer on medium low for about 15 minutes, until the vegetables have softened and the sausage is cooked through.
- Remove the cover and continue to cook until any liquid in the pan has evaporated and the potatoes are nicely browned.
- Divide the mixture between two heated plates and serve with some grainy mustard if desired.
One thing I really enjoy after a roast dinner is hash. In fact I enjoy the hash I made from the leftovers more than the main meal itself.
I searched my whole page to see if I had a Roast Beef Hash Recipe on site and was surprised to find that I didn't! How did that happen. It is a regular meal in my home!
I am often thinking about the hash I am going to be able to enjoy with the leftovers as I am refrigerating the leftovers right after the meal.
Hash is one of those leftover meals that manages to turn all of the ingredients into something buttery, crisp and indulgent. In short, delicious!
As it is something which I make quite often, I really was surprised to not see a version of it on here. I have recipes for Hash in a Bun, old fashioned Baked Hash, Post Christmas Hash, Oven Hash, Turkey Hash, Corned Beef Hash, etc.
Recipes for all sorts of hash's, everything but good old fashioned easy to make roast beef hash! I decided it was time to rectify that!
In a way, hash is the North American equivalent of the British Bubble and Squeak! A mash up of leftover meat and veg, fried in butter and oil the day after the roast.
Whereas Bubble and Squeak traditionally contain cabbage of some sort, a North American Hash can contain whatever meat and vegetables you have leftover.
Generally speaking however, it will always have potatoes, meat and onions. Everything else is optional.
You can use leftover roast potatoes, diced up, diced boiled potatoes, crumbled mashed potatoes, etc. All work very well.
WHAT DO YOU NEED TO MAKE ROAST BEEF HASH
Its quite simple really:
- cold leftover cooked potato (roasted, boiled or mashed)
- cold leftover cooked roast beef
- cold leftover cooked vegetables
- chopped onion and garlic
- oil and butter
- thyme and seasonings
- a splash of Worcestershire sauce and Hot sauce (tabasco)
The vegetables can be anything you choose to have, or just what's leftover. Today I had leftover mashed potatoes, carrots, yellow beans and roasted squash.
Everything worked together beautifully. That's the thing about hash. It works with just about anything under the sun.
That is the nature of the dish. No haste, no waste. Everything just hashed up together in a pan and cooked in some butter and oil until its all moreishly crispy and delicious!
HOW DO YOU MAKE ROAST BEEF HASH
You want to start with everything being cold from the fridge. If I am using leftover roasted or boiled (or even baked) potatoes, I chop them up into a small dice. If I am using leftover mash potatoes, I crumble it.
You want to cut your meat also into a small dice. I tend to cut it to somewhere between a 1/4 inch and a 1/3 inch in cubes. This is really easy to do if your meat is cold. I trim off any fat and discard.
I like to chop my onion into a 1/4 inch dice. This is very easily done. Peel your onion and cut it in half lengthwise.
Place the halves onto the cutting board and make a series of cuts from the tip to the root end horizontally at 1/4 inch intervals and then do the same again from the top cutting from the top to the root end.
Once you have done this, it is a simple matter of cutting the onion crosswise into 1/4 inch slices. Presto! 1/4 inch dice!
I also like to chop up any other vegetables into a small dice. It works best if everything is about the same size.
Heat the butter and oil in a heavy bottomed skillet. The heavy bottom means you can achieve a more constant and even temperature and the pan holds the heat better, which means you don't have to turn it up so high.
As soon as the butter begins to foam, I know it is time to start adding things. I add the potato and the onion first. Its all about getting a crunchy edge on the potatoes.
If you are using a heavy bottomed pan, this is really easy to achieve without burning them. You don't want to burn them. If you think they are getting too brown too fast, lower the heat.
Once your potatoes and onions are starting to brown and crisp you can add everything else. Because everything is cold, it will start to brown up nicely without burning, or at least it should do!
Leave everything undisturbed for as long as you can to get a nice golden brown crispness and then start to scramble fry everything. I like to add a splash of Worcestershire and Tabasco hot sauce to give it a bit of zip!
Don't worry, it won't make your hash soggy. The liquid evaporates almost immediately, but the flavor stays behind. Trust me on this!
That's it really. Your hash is done. A final taste and adjustment of the seasoning and its ready to serve. I like to warm up some leftover gravy if there is any. This is delicious spooned over top.
Some people like to enjoy theirs with tomato ketchup or HP sauce. (Brown sauce in the UK)
Still others like to fry and egg and place it on top so that the runny yolk can run down over the hash.
One thing is certain, it WILL be enjoyed no matter how you serve it. I guarantee it with a certainty. Personally I like to enjoy mine with Baked Beans on the side, but where there is only me, I just had some corn, rather than open a tin of beans.
I think I shall miss the snap pots of baked beans which we could get in the UK. Each one held one serving of baked beans. They were perfect!
Roast Beef Hash
Yield: 2 - 3
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This makes for a delicious supper using only the leftovers from your Sunday roast dinner. No waste here!
Ingredients
- 1 TBS canola oil
- 1 TBS butter
- 1/2 medium onion, peeled and finely diced
- 1 cup potato (roasted, cubed, or mashed, crumbled)
- 1/2 cup any combination of other leftover vegetables, chopped (I used carrots, beans and squash)
- 1 cup leftover roast beef, diced into 1/4 inch cubes
- 1 clove garlic, peeled and minced
- 1/4 tsp dried thyme
- splash each of Worcestershire sauce and hot sauce
- salt and black pepper to taste
To serve:
- Hot leftover gravy, or tomato ketchup
Instructions
- Heat the oil and butter in a heavy bottomed skillet over moderate heat, until the butter begins to foam. Add the onion and potato.
- Cook, stirring occasionally, until the onion has softened and the potato starts to brown. Add the roast beef, garlic, and remaining vegetables, along with the thyme, hot sauce and Worcestershire sauce.
- Fry everything together for about 10 to 15 minutes, until you get some nice crispy bits. Season to taste with salt and black pepper.
- Serve hot with some gravy for pouring, or ketchup for dipping. Delicious!
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