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
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!
I cooked my husband a Roast Beef Dinner for Father's Day at the weekend, with all the trimmings. Even Yorkshire Puddings. He was in Man-Food Heaven!
He loves my roast beef and my Yorkshires! These are recipes I learnt from my late FIL who was a cook in the Canadian Forces. As you know an army marches on it's stomach, so as you can imagine he was an excellent cook!
Normally with a Roast Dinner over here they will serve cabbage of some sort, or Brussels sprouts. Usually the crinkle leafed Savoy Cabbage (lower left above). I never realised there were so many kinds of cabbage until I moved here to the UK.
They love their cabbage. In the photo above, going clockwise from the Savoy you will see Sweetheart Cabbage, Chinese Cabbage, Red Cabbage and White Cabbage, which is the type I was used to cooking with from home.
I didn't have any other kind or even any Brussels Sprouts to cook for Todd, just a white cabbage. It is lovely fried, and in cabbage rolls, or coleslaw . . . but it just doesn't shine when it is boiled or steamed.
Then I realised I had never shown you my favourite recipe for Creamed Cabbage and so I decided to make that as a side dish!
What this recipe may lack in bells and whistles, it more than makes up for in taste!
Creamed Cabbage might look and sound quite unremarkable, but I can assure you, it is anything BUT unremarkable!
Its just cold cooked cabbage, mixed with a rich cream sauce, covered with buttered cracker crumbs and baked until bubbling and golden brown.
This is a lucious twist on traditional creamed vegetables however.
The cream sauce is rich and flavoured with salt, pepper and nutmeg.
You could add some hot pepper sauce or dried mustard powder if you want it to have a bit of a bite.
Taste and make sure you have enough salt. The cabbage won't be very salty, and it will need the lift.
I know we are not supposed to eat too much salt, and we try not to, but some things just need it I find. This does.
Once you have it mixed with the cream sauce, you simply pour it into a buttered baking dish and cover it with buttered cracker crumbs.
Into the oven it goes until it is golden brown . . . those cracker crumbs all crisp and buttery . . . and the cabbage and sauce are bubbling away.
Oh boy, but this is some good. This is a dish I really love and it makes an excellent side dish for roast dinners!!!
Creamed Cabbage
Yield: 4 - 6
This is a good old fashioned dish that we really love. I love cabbage in any way shape or form, but when you combine it with a delicious creamy sauce and cover it with buttered cracker crumbs, I just think it's the best! I could eat a big plate of this and nothing else, and in fact I just may have the leftovers for my supper tonight!
ingredients:
- 2 cups cold cooked cabbage, chopped (About half a medium head of white cabbage)
- 1 TBS butter
- 2 TBS plain flour
- 2 cups hot milk (480ml)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- cracker crumbs
- 2 TBS butter, melted
instructions:
How to cook Creamed Cabbage
- Pre-heat the oven to 180*C/350*F/gas mark 4.
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook for one minute. Whisk in the hot milk, whisking continuously, and cooking until the mixture bubbles and thickens. Season with the salt, pepper and nutmeg to taste.
- Place the cabbage in a buttered shallow casserole dish. Pour the cream sauce over top, covering it completely. Mix the cracker crumbs together with the melted butter and sprinkle on top.
- Bake for 35 to 40 minutes in the heated oven, until bubbling and nicely browned on top. Remove from the oven and allow to sit for a few minutes before serving.
I don't know why I don't make this more often . . . . wait . . . yes I do . . . its because I could eat the whole thing all by myself! Yes, I could possibly be that greedy when it comes to things I really like! Oh, and if anything, this tastes even better the day after! Oh boy . . .
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 found myself today with a small cabbage in the refrigerator that I wanted to use up. I could have made coleslaw, of course, and I do love coleslaw, but I was wanting something hearty and filling.
It was too small to make cabbage rolls and I had some leftovers from yesterday that I wanted to use up as well, so I decided to make an old-fashioned cabbage casserole with it.
I do have a recipe on here for creamed cabbage, but I wanted something different. You know, sometimes you just fancy something different.
I found a recipe here for a cabbage casserole, but it used cream soup and mayonnaise, neither of which I wanted to use.
.JPG "Old Fashioned Cabbage Casserole")
I decided to create a combination of my regular Creamed Cabbage casserole and the new recipe.
I didn't want to boil the cabbage like I regularly do for my recipe. I liked the idea of cooking the cabbage and some onion in some butter in a skillet first.
I did however like the idea of a creamy sauce, but didn't want to use soup, so made a cream sauce from scratch. I also added two cheeses to the sauce, a good cheddar and some Parmesan because well, cheese always goes so well with cabbage.
.JPG "Old Fashioned Cabbage Casserole")
Being and feeling rather lazy I decided to do the creamy cheese sauce right in the skillet along with the cabbage. I didn't feel like dirtying up a separate pot to make the sauce.
It worked beautifully. Using a mix of milk and cream made for a deliciously rich sauce and grating in two cheeses added another lovely depth of flavor. I was on to a winner here!
.JPG "Old Fashioned Cabbage Casserole")
I also added some cheese and cracker crumbs to the top. I think a casserole is always made better for having added a crunchy topping, don't you?
This was rich and delicious, the topping nice and crunchy. I could have quite easily munched on a whole plate of this and nothing else.
.JPG "Old Fashioned Cabbage Casserole")
WHAT YOU NEED TO MAKE OLD FASHIONED CABBAGE CASSEROLE
I call this old fashioned because it used simple ordinary ingredients. Nothing out of a can here.
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
.JPG "Old Fashioned Cabbage Casserole")
My cabbage was a very small one, only about six inches around. You will want to trim away the core and any bruised leaves, cut into thick shreds and then chop those up.
You also want to chop the onion coarsely. I grated both cheeses myself. I always prefer to do this if possible as they add things to grated cheeses to make them flow more easily out of the bag. Always grate your own if you can.
.JPG "Old Fashioned Cabbage Casserole")
HOW TO MAKE OLD FASHIONED CABBAGE CASSEROLE
Nothing could really be simpler.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
.JPG "Old Fashioned Cabbage Casserole")
This really was lovely. Because the sauce is made right in the same pan as the cooked cabbage it is not watery because any cabbage juices are incorporated right into the sauce, adding even more flavor.
If you are a fan of cabbage dishes, I think you best prepare yourself to fall in love. This is quite simply one of the most delicious cabbage dishes I have ever made.
.JPG "Old Fashioned Cabbage Casserole")
Some other cabbage recipes in The English Kitchen you might enjoy are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Inspired by a recipe by Nigel Slater, this delicious dish has wedges of partially cooked cabbage napped with a cheese and mustard sauce, crumb topped and baked to perfection. Gorgeous is one word to describe it.
CABBAGE ROLLS - An old family favorite. A delicious combination of beef, rice, onions and bacon is shaped and then wrapped up in softened cabbage leaves, prior to being baked to perfection in a lush sweet/sour tomato sauce. These are to die for. They are always the first thing to disappear on the buffet table!
Yield: 4-6
Old Fashioned Cabbage Casserole
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with beautiful old-fashioned flavors. If you like cabbage, you will LOVE this simple casserole.
Ingredients
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
- Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
- Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
- Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
- Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
- Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
Thanks so much for visiting. Do come again!
One of my favorite vegetables has always been cabbage. I love it in any way shape or form. I could eat it every day, and sometimes do. My cats even enjoy it, which I think is kind of strange, but oh well! (I only let them have it in small amounts, just in case.)
When I was a child it was something that my mother only ever very rarely cooked, mostly because my father was not fond of cabbage. He did however like it when my mom made cabbage rolls. He enjoyed the flavor that the cabbage imparted to the meat.
I, however, was not fond of the meat so we had a deal between us. I would give him my meat if he gave me his cabbage. Everybody was happy.
This recipe I am sharing with you today is a small batch version of a recipe for Kielbasa Cabbage Skillet that I have adapted from a book by Christy Denney, entitled Scrumptious. And I can tell you, this is a very scrumptious recipe! (And that is one very scrumptious book!)
This recipe may not be a looker, but I can promise you that what it may be lacking in the looks department, it more than makes up for in the taste department.
Not only is it delicious, but it is low carb, low GI and diabetic friendly too! Its also very quick and easy to make!
It goes together in a flash and uses very simple every day ingredients as well. It is one of my favorite things to make.
Of course if you are a heartier eater and are not bothered by carbs, you can add cooked noodles, potatoes, rice or pierogis to the mix! All are very tasty additions.
WHAT YOU NEED TO MAKE KIELBASA CABBAGE SKILLET
Simple everyday ordinary ingredients. If you are like me you probably have just about everything in your kitchen right now to make it! If not, its a quick trip to the shops!
- 1 TBS light olive oil
- 1 small brown onion, peeled and diced
- 2 small cloves of garlic, peeled and minced
- 1 TBS white wine vinegar
- 7 ounces (200g) kielbasa, thinly sliced (smoked sausage)
- 1 TBS butter
- 1 1/2 tsp Dijon mustard
- 1/2 head green cabbage, cored and thinly sliced
- 1/4 tsp paprika
- pinch red pepper flakes
- salt and black pepper to taste
I like to use light olive oil. I think it is a waste to use extra virgin olive oil in cooking, when the light oil is much better suited to it and works perfectly well. Save your extra virgin for salads or dipping!
I used a white cabbage, or winter cabbage as it is also known. It is pretty much the only cabbage I have seen here in my local area.
I really miss the cabbages of the U.K. There were so many varieties of cabbage to choose from, Savoy, Winter King, White, Sweetheart, Red, Cavolo Nero, etc. That was probably one of the benefits from living so close to continental Europe.
Here most of what we get comes from the U.S. or Mexico.
I like to skin my Kielbasa. Personally I find the skins a little bit too tough. In the UK you can use smoked sausage, and the smoked sausage you get in the U.K. will not need to be skinned.
The original recipe called for white vinegar, but I had some white wine vinegar and thought to myself why not give it an additional bit flair, and so I used that. If all you have is white vinegar, then just use that.
Don't leave out either the vinegar or the Dijon mustard. Both give this dish a unique and delicious flavor. You won't want to miss out on that, plus they smell fabulous while this dish is cooking.
Your onion may get a bit caramelized, but that's okay. Just don't let it burn.
HOW TO MAKE KIELBASA CABBAGE SKILLET
I know I say this all the time, but really this could not be simpler to make. Quick, easy, delicious.
Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté without coloring for 4 to 6 minutes until soft. Add the garlic and cook for a further 30 seconds or so until fragrant.
Stir in the sliced kielbasa and the white wine vinegar. Cook for 4 to 6 minutes until lightly browned.
Add the butter, Dijon mustard and sliced cabbage. Cook, stirring frequently, until the cabbage gets tender. Between 5 and 10 minutes.
Season to taste with salt and pepper, the paprika and red pepper flakes. Serve immediately.
I really enjoyed this with the slight tang and bit of heat from the vinegar, mustard and red pepper flakes. I also enjoyed the smokiness from the sausage and that tiny bit of saltiness.
The cabbage was crispy tender and altogether this was a delicious combination of flavors and textures that was just plain, really nice!
Some other cabbage recipes here on The English Kitchen that you might enjoy are:
ROAST CABBAGE WITH DILL & MUSTARD SAUCE - Delicious wedges of cabbage are roasted in the oven until they are crispy tender, gilded golden brown on the edges, the insides meltingly tender. On its own this would be more than enough, but napped with a rich dill, mustard and cheese sauce for serving, well. What can I say? Incredibly rich and fabulously tasty. Delicious . . rich . . . delectable and quite distinctive!!
CABBAGE WITH PANCETTA AND CREAM - For this dish the cabbage is quickly blanched, sliced and then stirred together with some sauteed pancetta with it's lovely salt and pepper flavours, beautifully herby Sage . . . and rich cream. Each ingredient bringing out the very best of this beautifully humble vegetable.
Yield: 3
Kielbasa Cabbage Skillet
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This may not be very pretty to look at, but what it lacks in appearance, it more than makes up for in taste and ease of preparation. Low carb as well, which makes it diabetic friendly.
Ingredients
- 1 TBS light olive oil
- 1 small brown onion, peeled and diced
- 2 small cloves of garlic, peeled and minced
- 1 TBS white wine vinegar
- 7 ounces (200g) kielbasa, thinly sliced (smoked sausage)
- 1 TBS butter
- 1 1/2 tsp Dijon mustard
- 1/2 head green cabbage, cored and thinly sliced
- 1/4 tsp paprika
- pinch red pepper flakes
- salt and black pepper to taste
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté without coloring for 4 to 6 minutes until soft. Add the garlic and cook for a further 30 seconds or so until fragrant.
- Stir in the sliced kielbasa and the white wine vinegar. Cook for 4 to 6 minutes until lightly browned.
- Add the butter, Dijon mustard and sliced cabbage. Cook, stirring frequently, until the cabbage gets tender. Between 5 and 10 minutes.
- Season to taste with salt and pepper, the paprika and red pepper flakes. Serve immediately.
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!
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