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
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!
Today you get two delicious recipes! One is a healthy Cabbage & Tomato Soup and the other is a delicious Cheddar & Chive Drop Biscuit, small batch. (but easily doubled)
The two go beautifully together!
The soup is very simple to make. You just sweat some onions out in a mix of olive oil, butter (not a lot of either one) and some aromatic spices . . . fennel, cumin and coriander . . .
Once the onions have softened, you add the cabbage, which should be thinly hand shredded. I like it about 1/4 inch thick. That is quite manageable on the spoon and in the mouth.
Add some chicken stock (or vegetable stock if you are a vegetarian) and a tin of really good chopped tomatoes. I use Cirio Polpa Chopped Tomatoes. They have the nicest flavour.
This small batch Cheddar and Chive Drop Biscuit recipe is amazingly tasty. I use fresh chives, but then I grow them in the garden. If you want to use dried (ugh) you will only need to use half the amount. The reason I prefer the fresh ones is for the lovely bright colour and flavour.
I am not a huge fan of dried chives, but you can probably tell that already!
Yield: 7
Small Batch Cheddar & Chive Drop Biscuits
prep time: 10 minscook time: 15 minstotal time: 25 mins
Savoury, rich and delicious with the perfect crumb. Great with soups, stews or even on their own.
ingredients:
- 140g plain flour (1 cup all purpose)
- 2 tsp sugar
- 1 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 TBS very cold butter
- 30g grated strong cheddar cheese (1/4 cup)
- 2 TBS chopped fresh chives
- 120ml buttermilk (1/2 cup)
- 30g sour cream (1/4 cup)
- 3 TBS additional grated cheddar
instructions:
- Preheat the oven to 230*C/450*F/ gas mark 7. Line a baking tray with baking paper. Set aside.
- Whisk together the soda, baking powder, salt, pepper and flour. Drop in the butter, cut into bits and then cut it in until the mixture resembles coarse bread crumbs. Stir in the cheese and chives. Whisk together the sour cream and buttermilk. Add all at once to the dry ingredients, and stir together just until mixed.
- Drop into 7 equal mounds on the baking sheet. Sprinkle the additional cheese over top of each dividing it equally.
- Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and they test done. A toothpick inserted in the centre of one should come out clean and the bottoms should be golden brown.
Created using The Recipes Generator
The two together make for a fairly healthy, yet hearty meal!
The soup is beautifully flavoured with buttery soft cabbage. I like my cabbage well cooked . . . I don't think crispy cabbage works well in a soup.
Salad yes, but not a soup . . .
These two are the perfect meal time partners . . .
Yield: 4
Cabbage & Tomato Soup
prep time: 15 minscook time: 45 minstotal time: 60 mins
Simple, healthy and delicious!
ingredients:
- 2 tsp olive oil
- 1 tsp butter
- 1/4 tsp each ground coriander and ground fennel
- 1/8 tsp ground cumin
- 1 medium onion, peeled and chopped
- 1 small white cabbage, cored and thinly shredded (1/4 inch thick)
- 1 tsp salt
- 1 (400g) tin of chopped tomatoes in juice (15 oz tin)
- 1 litre of chicken stock (4 cups)
- fresh ground black pepper to taste
instructions:
- Have all of your ingredients ready before you begin. Heat the oil and butter in a large heavy bottomed saucepan. Add the spices along with the chopped onion. Cook over low heat until the onions have softened and everything is really fragrant. Add the sliced cabbage and stir all well together to coat the cabbage. Season with 1/2 tsp salt and some ground black pepper. Add the tin of tomatoes and the stock. Bring to the boil, then reduce to a simmer. Simmer for 35 to 40 minutes until the cabbage is tender and flavours have melded. Taste and adjust seasoning as required. Serve ladled into heated bowls.
Created using The Recipes Generator
Cirio uses only the finest 100% Italian Tomatoes in their Polpa Chopped Tomatoes. The seeds have been removed as well, which I love. (I have diverticulitis and tomato skins and seeds affect me adversely and make me quite ill.) Fresh tomatoes are carved lovingly into large pieces which helps to preserve that intense Italian tomato flavour and texture. Fragrant and tasty with a rich red hue, these tomatoes are packed on the same day as they are picked. I quite simply love them. Cirio is always my tomato of choice.
I am a person who really loves cabbage. It has ever been so. My mom often made cabbage rolls for us when we were growing up. I never liked the minced meat filling and my father didn't like the cabbage, so we compromised and I ate his cabbage and he ate my meat. I think I got the better deal out of the bargain. This soup reminds me of my mom's cabbage rolls. I love taste memories, don't you?
I am a huge fan of cabbage. Along with potatoes it is one of my favorite vegetables. I especially love fried cabbage. This recipe for Indian Spiced Cabbage is especially tasty and a recipe I posted several years back.
Good things bear repeating however, and I felt this was worthy of another look.
The original recipe comes from my Big Blue Binder. I believe I copied it from an old community cookbook from Nova Scotia that I took out of the library many years ago. It might have been called Nova Scotia Pot Luck, but I can't be really certain of it.
I don't know who it is accredited to originally, but I can assure you that it is a really delicious way to prepare cabbage.
It uses fairly simple ingredients that most people have in their homes, with the exception of the Garam Masala. I am fairly certain, however, that if you don't have the Garam Masala in your home, you would have at least the ingredients to make your own.
Garam Masala is deliciously aromatic mix of spices used to bring flavor and warmth to many Indian dishes. If you are a person who loves curries, you will be sure to use it up. I have included below the recipe and instructions to make your own. The spices themselves smell heavenly when they are toasting, and it is very simple make.
One thing that I learned living in the UK was that it was not worth buying a ready made Garam Masala. It is much, much better to make your own, and if you have a spice/coffee grinder, it really makes short work of the whole process.
Garam Masala
prep time: 3 minscook time: 3 minstotal time: 6 mins
An Indian Spice mix for use in East Indian cookery.
ingredients:
2 TBS coriander seed
1 TBS cumin seed
2 tsp black peppercorn
1/2 cinnamon stick (or 2 tsp ground cinnamon)
1/2 tsp cardamon seeds (from about 20 cardamom pods)
1 tsp fennel seed
1/2 tsp whole cloves
2 dried bay leaves
instructions:
Toasting the seeds is the secret to a well flavoured Garam Masala. Don't
be tempted to skip this step. Toast the whole spices in a dry frying
pan until they are very fragrant and a shade or two darker. Tip into a
spice grinder and grind to a powder. Alternately you can use a pestle
and mortar. (Labour intensive but it works) Store in an airtight
container in a dark place for up to six months.
be tempted to skip this step. Toast the whole spices in a dry frying
pan until they are very fragrant and a shade or two darker. Tip into a
spice grinder and grind to a powder. Alternately you can use a pestle
and mortar. (Labour intensive but it works) Store in an airtight
container in a dark place for up to six months.
Created using The Recipes Generator
This dish is also very easy to make. It is easy, spicy and chock full of delicious flavors. The hardest and most labor intensive part is the shredding of the cabbage. I always like to do this by hand. If you have a good sharp knife it won't take very long.
I like to use white cabbage for this recipe rather than any other kind. It lends itself beautifully to the long cook time and I really love the melting, almost buttery texture of it when it has finished cooking.
You can use whatever cabbage you prefer, however I cannot speak for the end result. I have only ever used the bullet hard white cabbage for this.
White cabbage is one of the most common ones in the shops and readily available everywhere. Its just ordinary every day cabbage.
It makes a great Indian side dish when you are cooking an Indian meal. You can make it ahead of time and just heat it up at the last minute.
Leftovers are lovely stirred through cooked rice and reheated. (Just saying.) And I am not going to tell you how I know this, but . . . it makes a darned delicious egg roll filler. Indian egg rolls. Very delicious!
You can also turn this into a heartier dish by adding cubed potato and peas to it.
It also goes very well with soft fluffy Naan breads or Chapati.
Interestingly enough, I have found it to also be a very popular dish at a covered dish or pot luck supper. Everyone seems to love it, and I always come home with an empty dish.
I am not sure how authentically Indian it is. I am no expert at that. It is probably not very, but that doesn't really matter as it is fabulously tasty!
One thing I will miss about the UK are the fabulous curries that were available. I guess I will just have to get better at making my own at home. Of course I will have to wait until I am in my own place because I don't think my father will be touching curry with a ten foot pole!
Its a shame really because he doesn't know what he is missing. I adore curries of any kind, so long as they are not overly hot and spicy. I was never quite able to get into a Masala or a Vindaloo! I don't like food that bites back really.
Anyways, this is nicely spiced, not too hot and incredibly delicious. If you are used to eating Southern style fried cabbage with bacon, maybe its time you stretched things a bit and tried something new! I think you may come to love this just as much!
Yield: 4 - 6
Indian Spiced Cabbage
prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins
A deliciously spiced side dish with East Indian flavours. I could eat a whole bowlful of this and nothing else.
ingredients:
1 medium head green cabbage, shredded finely
1/3 tsp cumin seeds
2 tsp salt
1 1/2 tsp ground turmeric
2 tsp mild chili powder
2 tsp garam masala (store bought or make your own, preferable)
2 tsp black pepper
sunflower oil
instructions:
In a large pot,heat oil to cover the bottom (1/4
inch deep) until it begins to shimmer. Add the cumin seeds and cook for
about 30 seconds until it begins to pop and smell fragrant. Add the
remaining spices, seasonings and the cabbage, tossing to coat the
cabbage in the spice/oil mixture. Cover and cook gently, over very low
heat, for 1 1/2 to 2 hours, until the cabbage is meltingly tender. Serve
hot.
inch deep) until it begins to shimmer. Add the cumin seeds and cook for
about 30 seconds until it begins to pop and smell fragrant. Add the
remaining spices, seasonings and the cabbage, tossing to coat the
cabbage in the spice/oil mixture. Cover and cook gently, over very low
heat, for 1 1/2 to 2 hours, until the cabbage is meltingly tender. Serve
hot.
Created using The Recipes Generator
This is so very good you just may want to double the recipe. I often do and I can tell you its always always been gobbled up. No leftovers per se.
I hope you will try it and enjoy it as much as we do! Bon Appetit!
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.
I have been making this stuffed cabbage roll recipe which I am sharing with you today for years, and years and years. In my opinion it is the absolute best, and I don't make that boast lightly.
The original recipe came from a community cookbook put out by my church ladies's guild back in the early 1980's. I really love community cookbooks. People tend to put into them their very best recipes and tried and trues.
Not all of the recipes will be to everyone's taste. Taste is subjective after all.You can be pretty sure that all of the recipes will be the donater's best and most favourite recipes however.
This makes community cookbooks a wise choice when it comes to finding economical, family friendly and delicious recipes. At least that has been my experience.
My mother used to make cabbage rolls often when I was growing up. They were one of my father's favourite things. My father loved anything with hamburger in it. Mom would always make a HUGE pot of them, with enough to freeze for another time.
She did not use rice in hers. Her meat mixture was more like a meatloaf mixture and she would roll it up in the leaves of cabbage, putting them into a very large saucepan. Over that she would pour a few cans of stewed tomatoes.
She also added peeled potatoes and peeled carrots, cut into chunks. I have never seen anyone else make cabbage rolls in this way. When they were done, there was a full meal prepared. No need to add anything else.
I was not fond of the meat filling, I confess, but I did really love the cabbage, carrots and potatoes. My father really loved the meat, but was not fond of the cabbage. I would trade him my meat for his cabbage. Nobody felt cheated in the least.
This recipe is worlds apart from my mother's recipe. First of all the rolls are baked, not simmered on top of the stove and there are no vegetables added. Just the rolls. I also don't use canned tomatoes, preferring instead to make a sauce from a few simple ingredients. Just tastier, in my opinion.
My meat mixture does include rice, unlike hers. I always use raw rice and you needn't worry about it cooking. It does every time and perfectly.
The meat filling also includes some special seasonings aside from salt and pepper. Grated onion, garlic, and carrot to keep things moist. I also add an egg to hold everything together along with a quantity of chopped streaky bacon.
You would be surprised at how much flavour the bacon lends to the mixture. Its not enough to overpower the meat, but it does give a nice smoky flavour. If you want you can put it through a meat grinder. Raw bacon can be rather difficult to chop.
I also like to use a good dry cure streaky bacon. There is less water in dry cured bacon.
I always use a large white/green cabbage, never a savoy cabbage. I think it has the best flavor and texture for this use.
I use a large one because the leaves are much larger and are the perfect size to completely wrap and enclose the meat filling. I also wilt them first in some boiling water for ease of wrapping.
If you trim the thick vein in each leaf you will find that it is much easier to fold the leaves. Just take a sharp knife and pare it down so that it is the same thickness as the rest of the leaf.
Mom never wilted her cabbage first, but it really does make rolling them a lot easier. You can save the inside of the cabbage for other things. Don't worry it will all get used.
The star of this wonderful cabbage roll recipe has always been the sauce. It is incredibly delicious. So delicious that I often double it because we love it so much.
It uses a canned tomato sauce, fresh lemon juice and brown sugar. If you are in the UK, tomato sauce is NOT ketchup! It is what you call Passatta. Seived tomatoes, but a bit thinner. You can add a bit of water to thin it out if you want but it should be fine just as it is.
Make sure you use fresh lemon juice. It has a much better flavour than lemon juice made from concentrate and is not so acidic. It adds a lovely punch to the sauce.
In my younger years I used to always make a big pan of these if we were invited to a pot luck lunch or supper. I always came home with an empty pan and many requests for the recipe. They really are that good!
I like to serve them with some steamed rice on the side and a vegetable if I can. You can serve them with whatever you wish to use and which you enjoy eating with them. Boiled potatoes are also very nice.
These really are the BEST cabbage rolls and worth every ounce of effort to make. You can double or triple the recipe with ease and you may want to do just that as they do freeze very well and it never hurts to have something like these in the freezer that you can just pull out.
You can pay upwards of $20 in the store for a large pan of ready made frozen cabbage rolls, whereas it will only cost you a fraction of that to make your own at home and they really do taste so much better!
This is the season for comfort foods such as these. Why not bake up some comfort for your family today! They will be ever so pleased and grateful that you did! Trust me on this!
Best Cabbage Rolls
Yield: 4 (12 rolls)
prep time: 15 Mincook time: 1 H & 20 Mtotal time: 1 H & 35 M
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.
Ingredients
For the rolls:
- 1 pound (455g) extra lean minced beef
- 1/4 cup (55g)raw long grain rice
- 1 large free-range 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 ( 225g) smoked streaky bacon, minced (dry cure if possible)
- 12 wilted cabbage leaves, thick veins trimmed to thin
For the sauce:
- 1/2 cup (100g) soft light brown sugar, packed
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (240ml) tomato sauce (passata)
Instructions
- Preheat oven to 190*C/375*F/ gas mark 5. Butter a shallow baking dish large enough to hold your rolls. Set aside.
- Place the meat into a bowl and mix together with the raw rice, egg, onion, carrot, garlic, salt, pepper and bacon. Mix well together. 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 or a thick sheet of aluminimum foil.
- 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 with your favourite sides.
notes:
I often double the sauce as it is so delicious. Simply multiply all of the sauce ingredients by 2.
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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