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
Hello Autumn! We are coming into one of my favorite cooking seasons now. Autumn, with all of its delicious flavors and colors.
Cooling temperatures also mean that we are not afraid to turn our oven on, and the autumn harvest means that we have an abundance of fresh local vegetables available for us to enjoy! I do so love the Autumn!
I also love Pot Roasting. Especially when it means combining tender pork with fresh carrots and cabbage wedges! This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals to cook when the temperatures start dropping and the nights begin to draw in.
A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.
The other day I picked up a boneless pork loin rib roast. It looked so good. I knew I was in for a real treat!
The boneless rib is the rib portion of the loin, closest to the shoulder. A similar cut to the center pork loin but with more marbling and better flavor. It is comparable to the prime rib in beef, except a whole lot cheaper!
The rib end has slightly more fat than the center so therefore juicier and is easier to carve with the bones removed. It adapts well to a brine, marinades, glazes, dry rubs. And it works beautifully in an oven braise such as this recipe I am sharing today!
Garlic is a flavor that marries very well with pork. In order to inject real garlic flavor into my roast I like to insert slivers of garlic. (I do this to beef roasts as well.)
Its such an easy thing to do and really adds to the flavors of meat, vegetables and gravy. You will need a small sharp knife. I make deep cuts all over the top of my roast and push slivers of garlic down into them. Just make sure you don't cut all the way through.
You will need a small head of cabbage and about 4 carrots and a small onion.
I rubbed the pork all over with salt and pepper and Bell's seasoning when I had finished inserting the garlic. Bell's seasoning is a type of poultry seasoning.
Then I strained all of the pan juices into the saucepan, pressing the onion to extract all of that flavor and scraping any puree which gathered on the bottom of the sieve into the gravy as well.
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. 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.
Its pretty much only available in New England, but I make my own, which is very close to the real thing. You can find a link to my recipe for it in the recipe notes below.
You will find that it is something which you will find yourself turning to time after time. Its great in stuffings and stews and for rubbing onto pork or chicken. I make a fresh batch every year and it always gets used up!
I like to peel and slice an onion, which I place in the middle of my large casserole/lasagna type of baking dish. I don't have a roaster as such, not yet.
I place the rubbed pork on top of the sliced onion, where it acts as a sort of trivet for the meat. Kind of like a roasting rack, but with a heck of a lot more flavor!
The onions not only flavor the meat and hold it up, but they also add great flavor to the gravy. My son in law doesn't like onions and won't eat anything he thinks has onions in it. I cannot imagine.
The onions absorb lots of flavor from the meat, its a kind of symbiosis where they help each other out beautifully. I always press the onions through a sieve when all is said and done and you cannot imagine how tasty that onion puree makes that gravy!
The cabbage gets cut into quarters. I leave the core in. This helps to keep the cabbage intact while it cooks and it does get really tender.
I place one quarter into each corner of the pan. I then place the peeled and quartered carrots around the cabbage and roast.
Finally I pour two cups of chicken stock into the pan. The magic elixir that will not only help to tenderize everything, but also add even more flavor.
I like to use the Knorr gel stock pots. I was so happy to find them here in Canada. I really think they are the best things to use in cooking, and I use them a LOT.
You will either need to use a roasting pan/dish which has a cover, or you will need to tightly cover the roast in aluminum foil. I chose the latter and I used three layers. I wanted to really keep all of the moisture in there.
You can now go off and do whatever else your day is calling you to do and let the oven do all the work. About an hour and a quarter later, your meat and vegetables should be cooked and tender. Of course this timing depends on the size of your roast.
Generally speaking pork will take about 25 minutes per pound to roast to perfection. Once that is achieved, I uncovered everything and poured a tablespoon of maple syrup over top of the meat.
Just to add an additional layer of flavor and glaze it a tiny bit. Another 15 minutes and the meal was done.
I had meltingly tender cabbage, almost buttery in texture. Oh how I love that stuff. My carrots were nicely cooked as well. For a meal like this you don't want your carrots to be crispy tender.
Roasted tender is what you want. And of course both ingredients also add flavor to the pan juices. You will need to remove your meat and vegetables to a platter and loosely tend them while you make that tasty gravy!
This vintage Corelle sauce boat and plate was a gift from my sister.
I love it!
I took a leaf from my sister when it came to making the gravy. She always melts some butter in a sauce pan and whisks in flour. There was not a lot of fat on the meat, so I felt okay using butter.
Once the butter starts to foam, I whisk in the butter and cook the two together for about a minute or so. This helps to cook out the flour taste.
Then I strained all of the pan juices into the saucepan, pressing the onion to extract all of that flavor and scraping any puree which gathered on the bottom of the sieve into the gravy as well.
Oh my. What a lovely gravy this is. I could drink it like hot chocolate. It IS that darned delicious!!
With a few boiled potatoes on the side or some mash, you have a meal fit for a King or a Queen here. I guarantee nobody will be complaining and your house will smell wonderful!
You cannot ask for a better pork with cabbage recipe. This ticks all of the boxes.
Tender succulent meat. Check! Beautifully cooked vegetables. Check!!. Flavor filled gravy. Check!!! This was the perfect way to usher in Autumn! Happy Fall, Y'all!
Pot Roast Pork with Cabbage & Carrots
Yield: 4
Prep time: 15 MinCook time: 1 H & 45 MTotal time: 2 Hour
Moist and tender roast pork with a flavor filled gravy and tender wedges of cabbage and carrots on the side.
Ingredients
- 1 Pork Loin Rib Roast (mine was about 2 1/2 - 3 pounds in weight)
- 3 fat cloves of garlic, peeled and cut into slivers
- salt and black pepper to taste
- 1 tsp Bell's Seasoning (can use Poultry seasoning)
- 1 small onion, peeled and sliced
- 4 carrots, peeled and cut into 3 inch lengths
- 1 small head of cabbage, cut into 4 wedges
- 2 cups (480ml) chicken broth
- 1 TBS Maple Syrup
To make the Gravy:
- 1 TBS butter
- 1 TBS flour
- pan juices from the roast
Instructions
- Preheat oven to 350*F/180*C/ gas mark 4. Have ready a large deep roasting casserole dish.
- Using a sharp knife, make deep stabs in the surface of your roast. Take care not to cut all the way through to the bottom. You just want pocket. Shove a sliver of garlic into each pocket. Rub the roast all over with the salt, pepper, and Bell's seasoning.
- Place the sliced onion in the middle of the roasting casserole. Pop the pork roast on top of the onion. Place the cabbage wedges and carrots around the roast. Pour the chicken stock into the pan and then cover the pan completely and tightly with a heavy sheet of foil. If you pan has a lid, just pop on the lid.
- Roast the pork in the preheated oven for 25 minutes per pound of meat. I roasted mine for approximately 1 1/4 hours. The juices should run clear, and the vegetables should be tender.
- Uncover and spoon the maple syrup over the pork. Return to the oven for 10 to 15 minutes.
- Remove from the oven and remove the pork and vegetables to a serving platter. Loosely tent with foil while you make the gravy.
- To make the gravy, melt the butter in a saucepan. Add the flour and whisk to combine, cooking over medium heat for 1 to 2 minutes.
- Strain the juices from the roasting pan into the saucepan through a fine mesh sieve. (I like to push the onion through to a puree. It adds nice flavor to the gravy. Discard any solids.) Cook, over medium heat, whisking constantly until the mixture comes to the boil and thickens.
- Serve the pork cut into slices along with the vegetables. Pass the gravy at the table.
- Potatoes go well with this. Mashed, roasted, boiled, baked. All are good.
Notes:
You can find my recipe for Bell's Seasoning here.
Well, here we are. It's the end of the week and I find myself looking through the refrigerator to find all of the bits and pieces and trying to make a silk purse out of a sow's ear.
Not that I mind really . . . I quite like the challenge of looking in the refrigerator and seeing what I can come up with. It makes things more exciting.
I suppose my experience in years and years of cooking helps me a lot in that way . . . that and my love of all things culinary, because it means that I have a natural aptitude for knowing just what flavours go with what.
That is one of the things about cooking which really excites me. Being able to look at a bunch of ingredients and then turn them into something delicious!
Today I found a package of 3 pork loin chops, some rashers of streaky smoked bacon, half a cabbage, half a small bottle of apple juice, half a jar of apple sauce, and a tired looking carrot. I always have onions and potatoes in the larder.
Although there were only three loin chops in the pack, but they were rather thick and so I figured I could feed four people (two adults and two children) with this, adding some mash on the side.
I cooked the bacon and then crumbled it, setting it aside.
I could have browned the chops in the drippings, but there weren't many and so I added a tsp each of butter and olive oil, seasoned my chops really well with salt and pepper and thyme and then browned them off.
I then added an onion and the carrot (cut into half moons each) to the pan drippings and started softening them.
Once I got them really started I began to add the cabbage in handfuls along with a bit of apple juice, letting it wilt down a bit before I added more.
The cabbage was thinly shredded by hand, not too thin, but not too thick either.
Once I had all the cabbage in, I stirred in the apple sauce, apple juice, half of the crumbled bacon and gave it a good stir.
Apples and pork have a wonderful affinity for each other. They just go together like peas and carots. Did you know that quite often in the weeks just prior to slaughter time many farmers fatten their pigs up with apples? It is true. Apparently it sweetens the meat or some such.
Some apple cider vinegar was also added to counteract the sweetness of the applesauce. I nestled the partially cooked chops down into the mixture, covered it tightly and then let them simmer for a bit.
The end result being some really tender and juicy chops, in a flavourful vegetable sauce mixture that went down a real treat with a pile of mash on the side.
I love it when that happens. They do say waste not want not! And when you can make the bits left in the refrigerator taste as special as this did, you just know you have done a great job!
I think I could have added a bay leaf for even more flavours, but will save that now for next time. We both really enjoyed! My husband does love his chops!
*Pan Roasted Chops and Cabbage*
Serves 4
1 tsp butter
1 tsp olive oil
salt, pepper and dried thyme
Melt the butter together with the olive oil in a large skillet which has a lid. Season the chops all over with salt and pepper and sprinkle with thyme. Brown them well on all sides in the butter/olive oil mixture. Remove to a plate and keep warm.
Add the onions and carrots to the pan. Cook, stirring occasionally, until the onion softens. Add the Cabbage a handful at a time, along with a bit of the apple juice, adding more cabbage as it wilts down. Add the remaining apple juice, the apple sauce and the vinegar.
Tuck the chops in amongst the cabbage mixture. Cover tightly and cook for about 15 to 20 minutes, until the pork is cooked through and the flavours have nicely melded.
Sprinkle
with the crumbled bacon. Serve each chop with some of the cabbage
mixture. I served this with creamy mashed potatoes.
This was a really delicious way to eat some simple basic ingredients. I really hope you will be inspired to want to try it for yourself. I highly recommend!
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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I know that Cabbage Rolls are not traditional English food. I think they are probably something that originated in Eastern Europe, but they are something that we have enjoyed for many years in my family.
When I was a child, it was always a real treat when my mom had Cabbage Rolls on the menu. She made hers quite differently than most.
They were cooked in a huge Wearever Aluminum pot on top of the stove all day, and she always added potatoes, carrots, and wedges of cabbage to the pot along with the cabbage rolls.
My dad never liked the cabbage. I never liked the meat . . . but we made a deal with each other every time my mom made them. I gave him my meat, and he gave me his cabbage. We were both happy.
Oh how delicious those vegetables were on my plate . . . the potatoes lightly mashed with my fork, and then all of them spread with cold butter and sprinkled with salt and pepper. The butter melting and mingling with the vegetable juices and tomatoes . . .
Oh my . . . just the thought of them makes my mouth water.
I make mine quite differently than my mother did. She never put rice in hers, but I like rice in mine. I also add minced streaky bacon to the meat mixture, which gives it an added layer of flavour.
She only ever used tinned tomatoes to cook hers in. I have developed a delicious and slightly sweet and sour tomatoey sauce to cook mine in.
Her's were cooked on top of the stove. Mine are baked in the oven, so that those tasty little rolls absorb all the delicious flavours from the sauce and become meltingly tender.
Both quite different from the other . . . but equally as delicious. I do hope you will give these a try before the weather becomes too warm for oven meals.
That beautiful Spring Cabbage that is in the shops right now, (the pointed sweetheart variety) is just perfect for these!!
*Cabbage Rolls*
Makes 12
This is 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 minced beef
1/4 cup raw long grain rice
1 large egg, beaten
1 medium onion, peeled and grated
1 carrot, peeled and grated
1 fat clove of garlic, peeled and crushed
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 pound smoked streaky bacon, minced
12 wilted cabbage leaves, thick veins trimmed to thin
For the sauce:
80g soft light brown sugar, (1/2 cup packed)
2 ounces fresh lemon juice
8 ounces passata
Place the meat into a bowl and mix together with the rice, egg, onion, carrot, garlic, salt, pepper and bacon. 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.
Preheat the oven to 190*C/375*F. 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.
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!
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