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Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
I have a cookery book I really love. It's called The Country Cooking of Ireland, by Coleman Andrews and it's a real winner. I have always felt that if you want to get a real sense of what a country is like, you will embrace the food of that country . . . and to do that you really need to get into the thick of the countryside.
Let me tell you . . . the Irish countryside is a very delicious place! Especially if this recipe is a fair representation of that, and I believe it is. I thought it would be very fitting to share this with you as this week we will be celebrating St Patrick's Day, and since discovering this past year that 27% of my DNA is Irish, what better reason to celebrate!
I have a friend Jo, who has very deep Irish roots and she has always gone on about Irish Bacon and Cabbage, so when I saw this recipe it was one of the first ones which I wanted to cook. Jo always made it sound so delicious.
Simple ingredients put together in a simple way with extraordinarily delicious results!
I made a mustard sauce to serve with it, and boiled new potatoes . . . but a parsley sauce is just as delicious. I do hope you will give it a go.
*Bacon and Cabbage*
Serves 4 to 6
Anyways, I hope you will make try this delicious recipe out. Mustard Sauce or Parsley Sauce. This is an Irish winner! Bon appetite!
I confess most Sundays when we get home from church I am absolutely
starving. It will have been at least 8 hours since I have gotten up and
probably about 6 since breakfast so about that time I could just about
eat anything. If I have been smart and planned ahead, I will have
dinner waiting for us in the crock pot. If I haven't, I will have to
resort to looting the cupboards and refrigerator to see what I can come
up with quickly. You might feel the same way any day of the week actually, especially if you have been out working or shopping all day! You want something to eat and you want it now!
I had a grandmother who could make a meal out of just about anything.
I'm happy to say I have inherited her ability to do the same thing. I
had a package of smoked sausage in the refrigerator, a white cabbage, a
bag of new potatoes, and some onions in the cold storage beneath the
stairs.
I chopped up the cabbage along with some onion, in nice large chunks, and then I cut the smoked sausage into half moons. I peeled the new potatoes
and popped them into a saucepan of lightly salted water and brought them
to the boil. (If you are really feeling lazy you don't need to peel them, just wash them really well.)
I heated a splash of light olive oil in a skillet and then threw in the
smoked sausage, browning it all over. I scooped it out to a bowl, and added the cabbage and
onion to the pan, along with some seasoning and garlic. I stir fried this
until it was crispy tender. In the meantime the potatoes were boiling.
Once the vegetables were crispy tender, I threw the smoked sausage back
into the pan and added some vinegar and mustards, an almost Germanic
touch. By the time the flavours had all melded together nicely, the
potatoes were done and ready to drain.
I tossed them with some butter, seasoning, a bit of dried parsley
flakes and voila! Dinner was ready. A meal fit for a king . . . and ready
in not much more than about half an hour. I'd call that a result!
*Smoked Sausage and Cabbage Skillet Supper*
Serves 4
Serves 4
A wonderful autumnal supper. Simple, easy to throw together and quite, quite delicious!
cut in half and sliced into half moons
I love simple meals like this, and if you are a regular reader of this blog, I know you are too. Bon Appetit!
It's been positively frigid here today in the North West, which is a shame really as it seems as if we have had no summer at all this year. A few days which we could call warm, but that was it.
The fiddliest bits are grating the cheese and peeling the potatoes.
There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . Gruyere and Cheddar cheeses . . . dried herbs, and some chicken stock and that's basically it!
The end result is a simple, yet hearty soup that is deeply satisfying and quite filling, and very,very delicious! My husband likes his with buttered bread . . . myself . . . I'm a cracker girl. ☺
Today was definitely soup weather and what a soup this is! Cabbage Soup with Cheese! This is one of my favourite soups, and I don't make it near often enough. I say that to myself every time I make it!
Not only is it delicious but it's really quick to make as well. Once you have all of the vegetables chopped, it goes together lickety split.
And none of the veg has to be precisely cut either, so that makes it even quick.
The fiddliest bits are grating the cheese and peeling the potatoes.
I always buy little tubs of already chopped bacon/pancetta/lardons which I keep in the freezer so that if I am ever in a real hurry, I can just throw them in as they are.
There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . Gruyere and Cheddar cheeses . . . dried herbs, and some chicken stock and that's basically it!
The end result is a simple, yet hearty soup that is deeply satisfying and quite filling, and very,very delicious! My husband likes his with buttered bread . . . myself . . . I'm a cracker girl. ☺
Who would have thought that at the beginning of September you would be wanting to tuck into a nice hot bowl of soup.
The weather is just crazy . . .
This soup recipe is an oldie but a goodie. I think you will love it. It's almost like a cabbage chowder.
*Cabbage Soup with Cheese*
Serves 4 to 6
Printable Recipe
My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!
8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce
Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside.
*Cabbage Soup with Cheese*
Serves 4 to 6
Printable Recipe
My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!
8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce
Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside.
Add the chopped onions and cabbage to the drippings. Cook and
saute for about 5 minutes, or until the onion is soft, stirring
occasionally.
Add the potatoes and chicken broth. Stir in the parsley,
chervil, tarragon, chives and potatoes. Bring to the boil.
Immediately reduce the heat to low, and simmer for 30 minutes, or until
the potatoes are quite tender.
Just before serving add the cheeses and
cream. Stir to melt the cheese and heat without boiling. Add the
bacon, dill and tabasco sauce. Taste and adjust seasoning as
necessary. Serve hot. Do Not Boil.
I was so excited to learn earlier this month that Heck Sausages are now available at Asda. You may remember me getting to try them last year and we fell right in love with them. So happy that I can now buy them closer to our home. (Asda is the UK's version of Walmart.)
They only have the two flavours at the moment, the meaty ones and the apple ones, but hopefully they will add more as time goes on. In any case I picked up a package of each when we were there the other day. They are just so good, I could not resist! Today I used the apple ones in a delicious stove top braise.
I also had a small cabbage which needed using up, what they call a white cabbage over here, but back home we just called it cabbage. I browned the sausage and then added thinly shredded cabbage to the pan, and allowed it to wilt slightly before adding some thyme and apple juice, popped on a lid and let it bubble away.
After about 20 minutes or so, I removed the cabbage and kept it warm, whilst I finished cooking the sauces in the pan juices, until they were golden brown all over and lightly glazed with the juices. A couple of them served hot on top of that lovely cabbage and along side some carrots and some of this spring's Jersey Royal potatoes made for a simple, yet beautiful supper. Delicious!
*Braised Bangers and Cabbage*
Serves 4
Printable Recipe
Easy and delicious. This is a meal that cooks itself.
8 good quality thick and meaty sausages
225ml of cloudy Apple juice (1 cup)
2 TBS runny honey
1/2 tsp dried thyme
salt and black pepper
1 small cabbage, trimmed, cored and thinly sliced
a knob of butter
Melt the butter in a skillet large enough to hold your sausages and the cabbage. (You will need one with a lid.) Once the butter begins to foam, add the sausages. Brown over medium heat on first one side, and then the other. Once they are browned, remove and set aside. Add the sliced cabbage. Cook and stir over medium heat just until it begins to wilt., Return the sausages to the skillet, tucking them in amongst the cabbage. Sprinkle all with the thyme. Drizzle with the honey and pour over the apple juice. Cover tightly and turn to low. Braise for 15 to 20 minutes.
1 small cabbage, trimmed, cored and thinly sliced
a knob of butter
Melt the butter in a skillet large enough to hold your sausages and the cabbage. (You will need one with a lid.) Once the butter begins to foam, add the sausages. Brown over medium heat on first one side, and then the other. Once they are browned, remove and set aside. Add the sliced cabbage. Cook and stir over medium heat just until it begins to wilt., Return the sausages to the skillet, tucking them in amongst the cabbage. Sprinkle all with the thyme. Drizzle with the honey and pour over the apple juice. Cover tightly and turn to low. Braise for 15 to 20 minutes.
Remove the lid and scoop out the cabbage. Cover and keep warm. Turn up the heat under the skillet and continue to cook the sausages, as the liquid bubbles away, turning them occasionally, until they are nicely glazed and the pan has some nice thick juices in it. Divide the sausages and cabbage amongst 4 heated plates and drizzle with some of those scrummy pan drippings.
Potatoes go very well with this, either steamed new potatoes or mash. It's up to you!
Potatoes go very well with this, either steamed new potatoes or mash. It's up to you!
You could have some applesauce on the side with this, but I like mine with a good grainy mustard!
I don't do it very often, and my waistline shows it, but occasionally I do like to try to eat something healthy, and by that I mean low fat and filled with fibre. I do eat healthy for the most part . . . just not low fat, which I suppose means unhealthy. I can't win!
The other day I had some cabbage that needed using up and so I decided to make something for our lunch with that. It's amazing what you can do with just a few simple ingredients and a bit of ingenuity.
One potato, a small cabbage, a large shallot and a tin of beans. That's all this is . . .oh and a smattering of Parmesan on the top. So simple and so tasty.
You cut the potato into small cubes and brown them slowly in ajust a touch of of olive oil. Once they have begun to brown you add some thinly sliced shallot, and then a well drained tin of cannellini beans . . .
You let them brown too, or as much as you can do . . . beans are not something which are easily browned. Then you toss in the cabbage and some fresh thyme leaves . . .
Continue to cook until the cabbage is nice and tender and then serve up. If you cut the cabbage really thin, that shouldn't take too long. Of course if you are impatient you can parboil the cabbage first . . . just drain it really well.
Then again, you may enjoy a bit of crunch. I do enjoy the crunch . . . but my tummy doesn't. I'm afraid my cabbage has to be a bit well done . . . getting old is a pain in the pattootie in a lot of ways . . . and the way that things like this affect my innards is just one of them. (I know! TMI!)
Any ways, this was economical, simple, hearty, delicious and quick.
*White Beans and Cabbage*
Serves 4
This is hearty and satisfying and not altogether unhealthy. I love this.
2 TBS olive oil
1 medium floury potato, unpeeled and cut into small dice
fine sea salt and freshly ground black pepper
1 large Eschalon Shallot, peeled and thinly sliced
1 425g tin of cannellini beans, drained and rinsed and drained again (15 ounce)
1/2 of a small cabbage shredded finely, about 3 cups
the leaves from one sprig of fresh thyme
freshly grated Parmesan cheese to serve
Heat the olive oil in a large skillet. Toss in the potato cubes once it is hot and stir fry, seasoning with some salt and black pepper, once the potatoes are tender and have begun to brown, add the shallots. Cook and stir for a few minutes, then scoot them to one side with the potatoes. Add the beans in one layer and allow them to brown slightly, scrape them up and allow them to brown some more. Toss in the cabbage and season again lightly, adding the leaves from the thyme. Cook for another few minutes, until the cabbage is limp, but still maintains it's colour.
The timing of this depends on the kind of cabbage you use. A savoy is not as sturdy as a white cabbage, so will not take as long. Give it all a good toss and then slide the whole bunch into a large flat bowl to serve. Dust with a good dusting of Parmesan Cheese and serve, passing more Parmesan at the table.
I had never eaten Chorizo before I moved over here to England. It was not something I had ever heard of or even seen. I am a Chorizo convert and have come to love the delicious smokey flavour it brings to the dishes I use it in.
It also gives a lovely colour to the pan juices. It is now something that I would never be without in my larder, as it is so very versatile . . . in tortillas, casseroles, pasta sauces, scrambled eggs, stir fries . . . soups.
I found this recipe card recently in my local Waitrose grocery store. I was immediately taken with the photo on the front, and then, when I read the list of ingredients, I just knew I had to make it.
(Just look at that scrummy cabbage . . . mmmm . . . )
I love the Waitrose recipe cards. The recipes that they share on them are always deliciously wonderful.
The original recipe called for sherry or brandy, but since I am a Mormon, those are not things I regularly have in my kitchen in any quantity. I am happy to say that I substituted sherry vinigar with great success.
This was deliciously scrummy and a recipe that I will make again and again.
Company worthy even . . .
Trust me.
*Roasted Chicken with Chorizo and Spring Cabbage*
Serves 4
Printable Recipe
Moist and delicious chicken flavoured with the smokey flavours of chorizo, garlic and sweet spring cabbage.
4 free range chicken quarter portions
4 large cloves of garlic, unpeeled
250g Spanish Chorizo sausage, peeled and diced
1 TBS olive oil
2 TBS sherry vinegar
sea salt and freshly ground black pepper
1 pointed spring cabbage, trimmed, cored and shredded
Preheat the oven to 200*C/400*F. Place the chicken pieces into a shallow oven casserole dish. Add the garlic cloves and diced chorizo, scattering them amongst the chicken pieces. Drizzle with the olive oil, vinegar and season to taste with some salt and pepper. Roast in the heated oven for 15 minutes.
Remove the chicken from the oven. Remove to a plate. Stir the cabbage into the pan juices, then place the chicken back on top. Return to the oven and roast for an additional 35 to 40 minutes, or until the chicken is golden brown and cooked through and the juices run clear.
Remove from the oven and place the chicken on a heated serving plate. Keep warm. Slip the garlic cloves out of their skins and mash. Stir the mashed garlic into the cabbage mixture. Taste and adjust seasoning as necessary. Serve the chicken with a portion of the cabbage/chorizo mixture and some fluffy mashed potatoes.
If you have never seen a Spring Cabbage, or Sweetheart Cabbage as it is sometimes known, it looks like this. Quite common in grocery stores over here in the UK from about now. It is long and pointed, and quite loose leaved, quite unlike the normal cabbage which is round and very tightly leaved. It has a lovely mild flavour. You can substitute regular cabbage if you are unable to get the spring cabbage, with no problems.
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