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
I love winter food . . . comfort food, warming and filling. Indoor food. Foods like earthy root vegetables and potatoes . . . leeks and cabbage.
Cabbage is a real favourite around here, and I'm not picky about the variety either. I love all types, although in all honesty I really had only ever eaten red or white cabbage prior to moving here to the UK.
I was incredibly naieve as to the many delicious varieties of this fabulous member of the Brassica family.
We just adore red cabbage, gently spiced . . . sweet and sour almost . . . it's absolutely lovely with pork and turkey . . . another favourite meal of ours is simply sauteed white cabbage stirred together with rice or noodles.
We just adore red cabbage, gently spiced . . . sweet and sour almost . . . it's absolutely lovely with pork and turkey . . . another favourite meal of ours is simply sauteed white cabbage stirred together with rice or noodles.
Simply fabulous. You can't get much better than that.
Sauteed, boiled . . . pickled, steamed . . . stewed and even raw. Cabbage is a favourite winter food in the Rayner household, full stop.
Most people make the mistake of overcooking their cabbage, and don't get me wrong . . . there is a perfect time for that . . . think stuffed cabbage here, or baked with sausage, Trou style.
In a dish like that you want the cabbage meltingly soft . . . almost butter soft . . . but you would never use a Savoy for that . . . only a green or a white.
This recipe is the perfect way to showcase the brilliant green and earthy, jewel-like Savoy variety.
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.
I could eat a whole plate of nothing but this . . . but it does go particularly well with roasted chicken and potatoes.
Do cook extra potatoes so that you can enjoy the leftovers of both the cabbage the potatoes stirred together and fried in butter for a simple hash the next day.
Delicious.
Delicious.
*Cabbage with Pancetta and Cream*
Serves 4
Printable Recipe
Cabbage and bacon are a marriage made in heaven . . . add some cream and you have bliss. Perfect side dish for roast chicken and potatoes.
1 large bay leaf
1 savoy cabbage (about 3 pounds)
2 TBS unsalted butter
1 TBS extra virgin olive oil
100g chopped pancetta (about 1/2 cup)
half a dozen sage leaves, thinly sliced
4 TBS creme fraiche or double cream
fine sea salt and freshly ground black pepper to taste
Bring a large saucepan of lightly salted water to the boil. Add the bay leaf, broken in half. Cut the cabbage into quarters and blanch it in the boiling water for 2 to 3 minutes. Drain well and set aside. Allow to cool until you can touch it with your hands. Cut out the cores and discard. Cut the remainder of the cabbage into thick slices, crosswise.
Heat the butter and olive oil together in a large skillet. Once the butter begins to foam add the pancetta and sage. Cook and stir over high heat for about a minute. Add the cabbage along with some salt and cook, stirring occasionally for several minutes, until heated through. Add the cream and heat through, stirring to combine completely. Season to taste with some more salt and freshly ground black pepper. Serve immediately.
I love winter food . . . comfort food, warming and filling. Indoor food. Foods like earthy root vegetables and potatoes . . . leeks and cabbage.
Sauteed, boiled . . . pickled, steamed . . . stewed and even raw.
Most people make the mistake of overcooking their cabbage, and don't get me wrong . . . there is a perfect time for that . . . think stuffed cabbage here, or baked with sausage, Trou style.
This recipe is the perfect way to showcase the brilliant green and earthy, jewel-like Savoy variety.
I could eat a whole plate of nothing but this . . . but it does go particularly well with roasted chicken and potatoes.
*Cabbage with Pancetta and Cream*
Serves 4
Printable Recipe
Cabbage and bacon are a marriage made in heaven . . . add some cream and you have bliss. Perfect side dish for roast chicken and potatoes.
1 large bay leaf
1 savoy cabbage (about 3 pounds)
2 TBS unsalted butter
1 TBS extra virgin olive oil
100g chopped pancetta (about 1/2 cup)
half a dozen sage leaves, thinly sliced
4 TBS creme fraiche or double cream
fine sea salt and freshly ground black pepper to taste
Bring a large saucepan of lightly salted water to the boil. Add the bay leaf, broken in half. Cut the cabbage into quarters and blanch it in the boiling water for 2 to 3 minutes. Drain well and set aside. Allow to cool until you can touch it with your hands. Cut out the cores and discard. Cut the remainder of the cabbage into thick slices, crosswise.
Heat the butter and olive oil together in a large skillet. Once the butter begins to foam add the pancetta and sage. Cook and stir over high heat for about a minute. Add the cabbage along with some salt and cook, stirring occasionally for several minutes, until heated through. Add the cream and heat through, stirring to combine completely. Season to taste with some more salt and freshly ground black pepper. Serve immediately.
Cabbage is a real favourite around here, and I'm not picky about the variety either. I love all types.
We just adore red cabbage, gently spiced . . . sweet and sour almost . . . it's absolutely lovely with pork and turkey . . .
Another favourite meal of ours is simply sauteed white cabbage stirred together with rice or noodles. Simply fabulous. You can't get much better than that.
Sauteed, boiled . . . pickled, steamed . . . stewed and even raw.
Cabbage is a favourite winter food in the Rayner household, full stop.
Most people make the mistake of overcooking their cabbage, and don't get me wrong . . . there is a perfect time for that . . . think stuffed cabbage here, or baked with sausage, Trou style.
In a dish like that you want the cabbage meltingly soft . . . almost butter soft . . . but you would never use a Savoy for that . . . only a green or a white.
This recipe is the perfect way to showcase the brilliant green and earthy, jewel-like Savoy variety.
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.
I could eat a whole plate of nothing but this . . . but it does go particularly well with roasted chicken and potatoes.
Do cook extra potatoes so that you can enjoy the leftovers of both the cabbage the potatoes stirred together and fried in butter for a simple hash the next day.
Delicious.
Delicious.
*Cabbage with Pancetta and Cream*
Serves 4
Printable Recipe
Cabbage and bacon are a marriage made in heaven . . . add some cream and you have bliss. Perfect side dish for roast chicken and potatoes.
1 large bay leaf
1 savoy cabbage (about 3 pounds)
2 TBS unsalted butter
1 TBS extra virgin olive oil
100g chopped pancetta (about 1/2 cup)
half a dozen sage leaves, thinly sliced
4 TBS creme fraiche or double cream
fine sea salt and freshly ground black pepper to taste
Bring a large saucepan of lightly salted water to the boil. Add the bay leaf, broken in half. Cut the cabbage into quarters and blanch it in the boiling water for 2 to 3 minutes. Drain well and set aside. Allow to cool until you can touch it with your hands. Cut out the cores and discard. Cut the remainder of the cabbage into thick slices, crosswise.
Heat the butter and olive oil together in a large skillet. Once the butter begins to foam add the pancetta and sage. Cook and stir over high heat for about a minute. Add the cabbage along with some salt and cook, stirring occasionally for several minutes, until heated through. Add the cream and heat through, stirring to combine completely. Season to taste with some more salt and freshly ground black pepper. Serve immediately.
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.
=
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.
Cabbage. Cabbage has to be one of my absolute favorite vegetables and never more so than when it is cut into thick wedges and roasted. There is something about roasting cabbage that really brings out its very best qualities.
I have always loved fried cabbage. I first had it when I was in high school. We cooked it in our Home Economics Class. It was just fried cabbage and it was mixed with buttered noodles.
I fell in love with it then, and I have loved it ever since. It is a dish my family also loved through the years and something a few of them still make, if not all, the older ones at any rate.
My sister pinned this version the other day and from the moment I saw it I wanted to cook it. It comes from a blog called Cakes Cottage.
Admittedly, I immediately fall in love with anything that involves cabbage. Raw, cooked and everything in between, if cabbage is involved I am there!
I thought that the addition of bacon sounded quite tasty. The cabbage and onions actually get sauteed in the bacon drippings. Cabbage and bacon? Count me in!!
I have to say that here in the UK, we have amazing bacon. Our bacon is very lean. Even the streaky bacon, so I added a touch of olive oil when it came time to sauteeing the cabbage.
I added 1 medium carrot, which I chopped into bits, for colour and for sweetness. Carrots are another one of my favourite vegetables. They help you to see in the dark. Its true, my mother told me that and as we know mom's don't lie!
You could also add some other vegetables if you wanted to. But it was nice with just the cabbage, onion and carrot. I do think that possibly julienned runner beans would also be very nice, but then again, I also love runner beans!
I was going to toss it with some fried pierogi, but I didn't have any made, so Todd enjoyed his with some leftover ham and a baked potato leftover from the other day.
Can't you just imagine however, how very delicious this would be tossed together with some fried potato and cheese pierogi? I know! Fabulous!
After I had served his up I thought to myself I don't want a baked potato or leftover ham with mine. I fancy some noodles.
Cabbage and noodles truly are a marriage made in heaven. Big fat egg noodles, or skinny noodles. Rice noodles, or udon noodles. Any noodle in fact!
On its own however, this is fabulously tasty no matter what you choose to enjoy with it. Rich and salty and earthy. I think it is the earthy quality of cabbage that draws me in the most. I can never get enough of it.
I could eat this with a spoon. I could eat a huge plate of this and have nothing else and be in heaven. I could just eat and eat this forever. In fact if I could only bring one thing to eat to a desert island, it would be this. I love it that much!
Fried Cabbage with Bacon & Onions
Yield: 4
Borrowed from a blog called CakesCottage. Quick and easy and delicious. I added a bit of something myself and I think my additions were fabulous, so do see the note at the bottom of the recipe.
Ingredients:
- 6 rashers of streaky bacon
- 1 large brown onion, peeled and diced
- 2 fat cloves of garlic, peeled and minced
- 1 medium head of white cabbage, trimmed, cored and sliced
- 1 medium carrot, peeled and chopped
- The following to taste:
- salt, black pepper, onion and garlic powder, paprika
- a knob of butter (optional)
Instructions:
- Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.
- Add the onion and carrot to the bacon drippings. (Over here our bacon is very lean so there wasn't many. If you find that is the case, add a small splash of olive or rapeseed oil.) Cook, stirring to soften. when it begins to caramelize somewhat add the garlic. Cook and stir until fragrant. Add the cabbage. Cook, tossing and stirring, until the cabbage begins to soften. Season to taste with the seasonings. Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles. Taste and adjust seasoning as required. If desired stir in a nob of butter. Serve hot.
notes:
What I did:
The cabbage was very good on its own and my husband enjoyed. Once I had served him his (as a side dish) I added a splash of dark soy sauce, a splash of mirin, about 1 TBS of hoisin sauce and a pack of Udon noodles, and tossed all together, heating it all through. It was fabulous. Quite simply fabulous. Nummo!
The cabbage was very good on its own and my husband enjoyed. Once I had served him his (as a side dish) I added a splash of dark soy sauce, a splash of mirin, about 1 TBS of hoisin sauce and a pack of Udon noodles, and tossed all together, heating it all through. It was fabulous. Quite simply fabulous. Nummo!
This is how I enjoyed mine on the day. With big fat Udon noodles and a splash of soy sauce. It was incredibly yummy!
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: theenglishkitchen@mail.com
Even though this year most people's Christmas's are going to be on a much smaller scale, a lot of us will be looking for quick and easy meals to prepare for our family bubble's in the run up to the holidays. Simple dishes like this Smoked Sausage and Cabbage fit the bill perfectly!
Dishes that go together quickly and easily and that use simple every day ingredients. Recipes that are not a lot of work for anyone! Recipes that are delicious and that the family will enjoy. Recipes without a lot of faffing about!
Today's recipe comes from one of my sister's cookbooks. It is called the Irish Cooking Bible, more than 120 delicious recipes from pub fare to country classics. There are a lot of good recipes in this book. I have already mentally flagged quite a few of them to try at some point!
I love this book so much that I ordered a used copy for myself. I hardly ever buy new books. You can quite often get used copies in very good shape for a fraction of the cost of the new ones. We can all appreciate being able to save a few pennies when we can these days!
Sometimes these used books are available in almost new condition. Often they are available as "very good" condition. I usually pick those. So far I have been very lucky. Most come from non-smoking environments and can even be ex-library copies, so well cared for.
I have only ever been disapointed once. I received a book that someone had gone to great lengths to very carefully remove the pages of all the best recipes from. They used a razor blade. Unless you looked very closely you wouldn't have noticed.
I might not have noticed but one of the recipes I had really wanted and had specifically purchased the book for, the roast chicken, was one of the missing pages. Shame on them.
There are some very unscrupulous people about I have to say. I am glad that I am not one of them!
This recipe really appealed to me for several reasons. One, I love smoked sausage. I also love cabbage, in any way, shape or form!
Two I loved the simplicity of it and its easy of preparation. Other than seasonings, there are really only four simple ingredients.
Smoked Sausage. Cabbage. Garlic. Onion. All four are ingredients that I almost always have readily available to me in my kitchen. Well, the cabbage, onion and garlic at any rate.
One might have to go out and shop for the smoked sausage. I used Schneiders Original Recipe Smoked Sausage. There were about 8 sausages in the pack. I used four and froze four for a future date!
Smoked sausage is quite different than hotdogs. A hotdog is usually made from a smooth textured paste-like filling which is encased in a fragile skin.
Sausages are normally filled with a ground more composite type of meat filling, with texture and they are encased in a thicker skin. Usually a skin which will snap a bit when you eat them.
Whilst hotdogs (frankfurters) are always smoked, a sausage can be either smoked or plain. I enjoy them both ways. Today, for this purpose, you need the smoked.
Smoked sausage, really good smoked sausage, was one of the things I missed when I was in the UK. You could get all kinds of polish sausage, but I was never quite sure which was the best one to use for something like this.
While they are not something which should form a regular part of your diet, they are something which can be very enjoyable from time to time. Both sausages and hotdogs. And yes, I do know what goes into a hotdog.
And some sausages for that matter! I always try to buy only quality, known types of either one. You do get what you pay for in a case such as this. If you don't want to pay a bit more, you get cheap and nasty.
I am not fond of cheap and nasty and would rather pay more to get a quality product. Of course I do understand that not all people have that option.
But while I can, I will. Its as simple as that.
There are many kinds of cabbage available to us these days. I recommend using the hard white cabbage or a winter king cabbage. You want one which will hold its shape well when it is cooked, and not go to mush in the longer cook time.
A savoy or Chinese cabbage would go to mush, and be quite unpalatable. These are more suited to quick cooking methods and do not take very long to cook at all.
I cut my cabbage into 1-inch chunks which worked perfectly for this purpose. It cooked evenly and was beautiful with the smoked sausage. I did not have to add any oil to the pan as the sausage had rendered out just enough to cook the cabbage in.
When Dan got home from work, the first thing he said was, "What smells so good!" High accolade indeed! We served it with potatoes, which we had simply boiled. They were perfect together. I am thinking a nice crusty rye bread would also go well, and perhaps some mustard on the side.
This was a MOST enjoyable meal! The simple things in life really do bring us the most joy.
Smoked Sausage and Cabbage
Yield: 4
prep time: 10 Mincook time: 20 Mininactive time: 5 Mintotal time: 35 Min
A delicious supper dish that uses simple ingredients, and goes together very easily. We enjoyed with some boiled potatoes
Ingredients
- 1 pound of smokd sausage, cut into 2-inch pieces
- 6 cups coarsely chopped white cabbage (1 small head)
- 1 large onion, peeled and cut into wedges
- 2 cloves of garlic, peeled and minced
- 1 tsp brown sugar
- 1/4 tsp caraway seeds (optional)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Add the sausage to a large skillet. Cook and stir over medium high heat for about 3 minutes, until nicely browned. Scoop out and set aside.
- Add the cabbage, onion, garlic, sugar, caraway seeds (if using), salt and black pepper to the pan drippings. Cook, stirring occasionally, until the onion begins to brown. (about 5 minutes)
- Add the sausage. Cover the pan and cook for a further 5 minutes.
- Remove from the heat and let stand for five minutes. Serve hot.
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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