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Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
I'm almost embarrassed to share this "recipe" with you today, but it was so delicious I am going to anyways. It's a really simple make and goes together with just a few store cupboard ingredients.
I adapted this recipe for Meatball Tortellini Bake from one I found in the One Dish Meals Cookbook by Pillsbury.
What can I say I love one dish meals, and the easier the better. I have been known to get happily stuck into a pot of buttered cooked spaghetti noodles with nothing but salt, pepper and cheese on them. I am not stranger to simple delights!
This easy and quick recipe uses only four main ingredients. Frozen/refrigerated Tortellini, a jar of spaghetti sauce, some thawed frozen meatballs and grated mozzarella cheese. That's it. Simple.
I confess the original recipe used frozen/fresh ravioli. I didn't have any of them in the house, but in the spirit of making do with what I did have, I had some leftover tortellini that I had frozen from making Cheesy Baked Tortellini back in November.
Proof that I do try to use up all that I have in the house if possible!
There's really not a lot of difference between ravioli and tortellini, well, in my opinion anyways. Both are filled pastas. My tortellini was filled with cheese and bacon.
You could use any kind of stuffed pasta shapes I think. Just be sure to use one that will go well with the other ingredients, so I think a cheese one is best of all.
I also cut the recipe down to make only two to three servings, depending on how hungry you are.
WHAT YOU NEED TO MAKE MEATBALL TORTELLINI BAKE
If you want to double it, simply double the quantities. Four simple ingredients. That's all.
- 12 ounces (340g) frozen Tortellini
- 10 ounces (283g) frozen cooked meat balls thawed
- 1 (14 oz/400g) jar of good pasta sauce
- 3 ounces (3/4 cup/85g) grated mozzarella cheese
I used approximately 1/2 bag of the ready to cook cheese and bacon tortellini you can buy in the refrigerator section at the shops. I had use half the bag previously and froze the rest to use another time. This worked beautifully.
I had made extra turkey meat balls when I made these Honey Sriracha Meatballs last week, and frozen them. This is what I used for this recipe, but you can use any kind of meatball that you have.
Just make sure that the meatball you use is a nicely flavored one. This goes for every kind, and all of the ingredients in this dish. If you use the best that you can find, then you know your dish will be delicious.
Yes, I used pre-grated Mozzarella cheese. Normally I like to grate my own cheese, but this time for the sake of expediency, I did not.
HOW TO MAKE MEATBALL TORTELLINI BAKE
Seriously when I say nothing could be easier I mean it. This is simple. Simple. Simple.
Preheat the oven to 375*F/190*C/ gas mark 5. Spray a 1 1/2 liter/quart baking dish with some nonstick cooking spray. Set aside.
Cook the Tortellini according the package directions. Drain well. Place into the baking dish. Top with the meatballs.
Pour the pasta sauce over top and sprinkle with the mozzarella cheese.
Bake for 30 to 35 minutes, until thoroughly heated through and the cheese has melted. Serve hot.
To thaw the meatballs I threw them on a baking tray and shoved them into the oven while I was cooking the tortellini. It didn't take too long for them to thaw out.
I used a really good pasta sauce. It took about half the jar and that was plenty.
For all of its simplicity this was really, really good. I love simple meals like this. I think that if you use good quality ingredients to begin with, you can't go wrong.
It cooks simply and quickly. You will have enough time to throw together a nice tossed salad while it is baking and how simple is it to make some garlic bread? Just spread some leftover hot dog or burger buns, cut sides, with some garlic butter, sprinkle on some cheese and throw them into the oven for the last 10 minutes of bake time for the casserole.
Easy peasy lemon squeasy!
If, like me, you are a fan of the simple supper, you might also enjoy the following:
SKILLET BRATS AND SPUDS -This is a deliciously easy pan fry that includes spicy bratwurst, cabbage and potatoes. Cooked all in a skillet, there is a delicious touch of cream and cheese that tip these simple ingredients over the top into something very special indeed!
PROPER WELSH RAREBIT - This very popular supper dish is a lot easier to make than one would suppose! Its surprisingly hearty and quite delicious! You can make the rarebit mixture ahead of time, ready to spoon onto the bread and then grill for a quick and easy supper that works very well with a salad or chips on the side.
Yield: 3
Meatball Tortellini Bake
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Quick, easy and delicious. Use quality ingredients for a quality dish.
Ingredients
- 12 ounces (340g) frozen Tortellini
- 10 ounces (283g) frozen cooked meat balls thawed
- 1 (14 oz/400g) jar of good pasta sauce
- 3 ounces (3/4 cup/85g) grated mozzarella cheese
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Spray a 1 1/2 liter/quart baking dish with some nonstick cooking spray. Set aside.
- Cook the Tortellini according the package directions. Drain well. Place into the baking dish. Top with the meatballs.
- Pour the pasta sauce over top and sprinkle with the mozzarella cheese.
- Bake for 30 to 35 minutes, until thoroughly heated through and the cheese has melted. Serve hot.
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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!
I was having my father over for supper the other night and wanted to cook him something that was substantial and yet healthy at the same time. Usually he likes beans and wieners, but I wanted to cook him something much nicer than that.
He has hotdogs fairly often and I don't get to have him at my house for supper all that much. I wanted to spoil him a tiny bit.
.JPG "Hamburger Vegetable Soup")
One of his other favorite things happens to be hamburger and I just happened to have some hamburger in the freezer ready to use. I thought to do something for him with that.
I had been wanting to make Hamburger Vegetable Soup all Winter, based on a recipe I spied on a page called The Rising Spoon. It looked really healthy and like it was filled with things I already had in the house.
.JPG "Hamburger Vegetable Soup")
I like to use what I have if I can. I also didn't want to use a recipe which used loads of canned vegetables. First of all, with there only being two of us, I didn't want to make a HUGE pot of soup.
One of the things that appealed to me about this recipe was that I could adapt it to what I thought we could reasonably eat with some leftovers for him to take home.You can easily cut back on fresh ingredients, but once you open a can, its open and you have to use it all.
.JPG "Hamburger Vegetable Soup")
WHAT YOU NEED TO MAKE HAMBURGER VEGETABLE SOUP
I am sure most of us have these things in our kitchens all the time. If not, you could easily adapt the fresh ingredients to include what you do have.
- 1 tablespoon of butter
- 1 small onion, peeled & diced
- 2 stalks of celery, thinly sliced
- 1 large carrots, peeled, quartered & thinly sliced
- 1/2 lb of ground beef
- 2 TBS tomato paste (concentrated tomato puree)
- 1 tablespoons of minced garlic
- 1 sweet bell pepper, cored & diced (I used red)
- 1 cup of shredded cabbage
- 1 medium russet potato, peeled & chopped
- 1 medium sweet potato, peeled & chopped
- 1 (14.5 oz/420g) tin of diced tomatoes in juice, undrained
- pinch of crushed red pepper flakes
- 3 tsp of Italian seasoning
- 1/2 TBS of sea salt or Kosher salt (plus more at the end, to taste)
- 1/2 tsp of black pepper (plus more at the end, to taste)
- 3 1/2 cups (840ml) of beef stock
- 1 tsp of Worcestershire sauce
- 3/4 TBS white wine vinegar or lemon juice
- 1 tsp of sugar
.JPG "Hamburger Vegetable Soup")
I buy my ground beef from a local farm market called Goucher's. It is locally sourced and organic free-range beef and is always very lean. You never have any fat to pour away after browning it, and it isn't full of nasty bits like gristle and bone.
Although she specified fire-roasted diced tomatoes, I just used regular diced tomatoes. For one thing I am not fond of having tomato skins in my food. The regular diced tomatoes worked fine and tasted delicious.
.JPG "Hamburger Vegetable Soup")
Tomato paste is what they call concentrated tomato puree in the UK. It is very thick. The vinegar/lemon juice and sugar help to cut back on the acidity of the tomatoes, so don't leave them out.
I tend to be quite judicious when I am using salt. All of us have high blood pressure and diabetes so we try to keep away from salt as much as we can. I also left out the crushed red pepper flakes as I was making this for my father, and he hates really spicy food.
.JPG "Hamburger Vegetable Soup")
The combination of chopped onion, celery and carrot is what is called a mirepoix in the culinary world. Generally speaking, they are diced very small. For this soup, they are left chunky in order to give the soup more substance.
Never underestimate the power of a mirepoix when it comes to flavoring things like soups, stews and sauces. It is almost like a magic elixir that elevates the flavors of these kinds of dishes and is very common in French cookery.
HOW TO MAKE HAMBURGER VEGETABLE SOUP
This is very simple to make. It does involve a lot of chopping, but if you prep all of your vegetables ahead of time, it goes together very quickly.
Measure the butter into a medium/large pot and set over medium/high heat. Once it begins to foam, add the onion, carrot, and celery. (This is called a mirepoix.) Season lightly, then cook for 5 minutes, stirring occasionally.
Add the ground beef. Season lightly and cook for about 5 minutes, browning and breaking the meat into small chunks as you go.
Stir in the tomato paste and garlic. Cook for several minutes longer.
Add the chopped pepper, cabbage, both potatoes, the tomatoes and their juices, crushed red pepper, Italian seasoning, salt, pepper, and beef stock.
Mix well to combine and bring to a gentle boil. Cover and reduce the heat to medium-low and simmer for one hour, or until the vegetables are tender.
Add the Worcestershire sauce, vinegar (or lemon juice), and sugar. Taste the soup for seasoning. If needed, add more salt, pepper, sugar, vinegar, or Worcestershire sauce one teaspoon at a time to balance the flavors of the broth.
Cook for about 5 minutes to meld the flavors.
Ladle the hot soup into heated bowls and serve. Crackers or crusty bread go nicely with this as does a sprinkle of cheese on top, if desired.
Leftovers can be stored in the refrigerator for 3 to 4 days and gently reheated. This also freezes well for up to 3 months in an airtight container.
.JPG "Hamburger Vegetable Soup")
I enjoyed my bowl of soup simply with some crisp crackers on the side. My father ate three baking powder biscuits with his and seemed to really enjoy this soup. He had a big bowl full.
I loved that it was healthy, low in fat and filled with lots of fiber. There was not an over-abundance of beef, but I feel that in a soup, that is quite okay! We all tend to eat far too much meat, so I found that quite pleasing.
He did ask me what the cabbage was halfway through the meal. He is not fond of cabbage, but he ate it anyways and then told my sister it was good. I take that as a win!
.JPG "Hamburger Vegetable Soup")
This is soup weather for sure. These cold winter months nothing is more comforting than a hot bowl of soup. Here are some other hearty soup recipes in The English Kitchen that you might enjoy:
Soup with dumplings? Count me in! Especially cheese dumplings. Simple to make and using simple everyday ingredients. It's also a great way to use up what's in the fridge. This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.
Yield: 4
Hamburger Vegetable Soup
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
This is a delicious, hearty and healthy soup that your whole family will love. It keeps well in the refrigerator for several days and also freezes very well.
Ingredients
- 1 tablespoon of butter
- 1 small onion, peeled & diced
- 2 stalks of celery, thinly sliced
- 1 large carrots, peeled, quartered & thinly sliced
- 1/2 lb of ground beef
- 2 TBS tomato paste (concentrated tomato puree)
- 1 tablespoons of minced garlic
- 1 sweet bell pepper, cored & diced (I used red)
- 1 cup of shredded cabbage
- 1 medium russet potato, peeled & chopped
- 1 medium sweet potato, peeled & chopped
- 1 (14.5 oz/420g) tin of diced tomatoes in juice, undrained
- pinch of crushed red pepper flakes
- 3 tsp of Italian seasoning
- 1/2 TBS of sea salt or Kosher salt (plus more at the end, to taste)
- 1/2 tsp of black pepper (plus more at the end, to taste)
- 3 1/2 cups (840ml) of beef stock
- 1 tsp of Worcestershire sauce
- 3/4 TBS white wine vinegar or lemon juice
- 1 tsp of sugar
Instructions
- Measure the butter into a medium/large pot and set over medium/high heat. Once it begins to foam, add the onion, carrot, and celery. (This is called a mirepoix.) Season lightly, then cook for 5 minutes, stirring occasionally.
- Add the ground beef. Season lightly and cook for about 5 minutes, browning and breaking the meat into small chunks as you go.
- Stir in the tomato paste and garlic. Cook for several minutes longer.
- Add the chopped pepper, cabbage, both potatoes, the tomatoes and their juices, crushed red pepper, Italian seasoning, salt, pepper, and beef stock.
- Mix well to combine and bring to a gentle boil. Cover and reduce the heat to medium-low and simmer for one hour, or until the vegetables are tender.
- Add the Worcestershire sauce, vinegar (or lemon juice), and sugar. Taste the soup for seasoning. If needed, add more salt, pepper, sugar, vinegar, or Worcestershire sauce one teaspoon at a time to balance the flavors of the broth.
- Cook for about 5 minutes to meld the flavors.
- Ladle the hot soup into heated bowls and serve. Crackers or crusty bread go nicely with this as does a sprinkle of cheese on top, if desired.
- Leftovers can be stored in the refrigerator for 3 to 4 days and gently reheated. This also freezes well for up to 3 months in an airtight container.
Thanks so much for visiting! Do come again!!
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