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Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
One meal my children used to really enjoy when they were growing up was cabbage and noodles. It was something I had learned how to make when I was in my high school Home Economics class.
It was something we all loved and we didn't care what kind of noodles we used. Spaghetti, egg, whatever. We all gobbled it up. We are all real cabbage lovers, in any way shape or form!
The recipe I am sharing with you today is one I found on a site called Barefeet in the Kitchen. I have a few of Mary's cookbooks and her recipes are excellent.
I adapted it to make a much smaller amount, for only two people and also added European measurements for my British friends and family. Even at only two servings it was quite generous, but maybe I am becoming a much smaller eater.
They do say that happens as you get older.
Its a very easy all-in-one skillet supper, with meat, starch and vegetable. Kielbasa, cabbage, potatoes, onions and garlic.
I picked up a piece of Kielbasa at my local supermarket, but I am thinking you could use any kind of smoked meat. Ham, bacon, whatever. All would work well.
WHAT YOU NEED TO MAKE KIELBASA CABBAGE POTATO SKILLET
Its simple really. Good wholesome ingredients. Its the simple things which give us the most pleasure.
- 1/2 pound potatoes (230g) (any variety) peeled and cut into 1 inch cubes
- salt and black pepper to taste
- 1 TBS oil
- 1/2 small onion, peeled and chopped
- 1 fat clove garlic, peeled and minced
- 1/2 pound (230g) Kielbasa, peeled and sliced thin
- 1/4 small head of cabbage, sliced into ribbons (about 2 cups)
I used a couple or russet potatoes I had in my potato/onion cupboard. I only needed 2 medium potatoes. I had a medium sized onion, which was starting to turn, but I peeled off the bad layers and the inside was still perfect and so I used that.
I did buy a chunk of kielbasa at the supermarket, but you could use ham or whatever. Smoked sausage, etc. In the UK there is a smoked sausage you can buy called Mattessons. That is what I would use over there.
The only cabbage I had was one of those hard white bullet cabbages. Its all that seems to be available here where I live.
Oh how I am going to miss savoy cabbages with their bright crinkly leaves. The January King cabbage, sweetheart cabbage, spring cabbage . . .
But then again, there is much in the UK that I miss food wise. It had the best produce and meat, etc. available that I have ever eaten. I was spoiled for choice really.
To be honest I was not overly fond of the Kielbasa I bought today. I found it lacking in flavor. I would not buy it again. I found myself wishing I had made this when I had some ham left from Easter.
Oh well, as they say . . . live and learn!
HOW TO MAKE KIELBASA CABBAGE POTATO SKILLET
This is super easy and super quick to make. Everything pretty much cooks in the one skillet. The potatoes are pre-cooked in the microwave, but I am thinking that if you have leftover cooked potatoes, they would also work very well.
Place the chopped potatoes into a small casserole dish. Season with some salt and black pepper. Toss to coat. Cover tightly and microwave on high for about 3 minutes. Stir, recover and cook for an additional 3 minutes or so or until they are fork tender.
Heat the oil in a medium/large skillet over medium-high heat. Add the oil and once it is hot, add the onions. Sauté for a few minutes until the onion is beginning to soften and caramelize slightly.
Add the sausage and the garlic. Cook, stirring frequently for about 3 minutes. Add the potatoes and fold together. Add a bit more oil if need be. Spread out across the pan.
Cook for two to 3 minutes until the potatoes are beginning to brown.
Add the cabbage along with 2 TBS of water. Cover with a lid and reduce the heat to medium-low. Cook for a further 2 minutes until the cabbage is crispy tender. Fold everything together.
Taste and add seasoning as required. Serve hot and enjoy!
If your family is also fond of cabbage I have quite a few recipes on here that you might all enjoy!
FRIED CABBAGE WITH BACON & ONIONS - Exactly what it says. Shredded cabbage fried up in a skillet along with some bacon and onions. Delicious!
CABBAGE CHEESE & MUSTARD GRATIN - Another dish sized for two. Tender wedges of cabbage slathered in a creamy rich sauce baked with a buttery crumb topping.
CABBAGE WITH PANCETTA & CREAM - Cabbage and bacon are a marriage made in heaven . . . add some cream and you have bliss. Perfect side dish for roast chicken and potatoes.
CABBAGE ROLLS - Everyone's favorite. Tender little bundles of ground meat, wrapped in cabbage leaves and baked in a delicious tomato sauce. These are always the first to disappear on a buffet table!
.JPG "Kielbasa Cabbage Potato Skillet")
And there you have it, a quick and easy midweek supper built just for two. Not hard to make. Goes together in a jiffy and is quite delicious. Enjoy!!
Kielbasa Cabbage Potato Skillet
Yield: 2
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Smokey sausage, crispy tender cabbage, onion and potato combine in this quick and easy supper dish. Sized just for two but easily doubled to feed more.
Ingredients
- 1/2 pound potatoes (230g) (any variety) peeled and cut into 1 inch cubes
- salt and black pepper to taste
- 1 TBS oil
- 1/2 small onion, peeled and chopped
- 1 fat clove garlic, peeled and minced
- 1/2 pound (230g) Kielbasa, peeled and sliced thin
- 1/4 small head of cabbage, sliced into ribbons (about 2 cups)
Instructions
- Place the chopped potatoes into a small casserole dish. Season with some salt and black pepper. Toss to coat. Cover tightly and microwave on high for about 3 minutes. Stir, recover and cook for an additional 3 minutes or so or until they are fork tender.
- Heat the oil in a medium/large skillet over medium-high heat. Add the oil and once it is hot, add the onions. Sauté for a few minutes until the onion is beginning to soften and caramelize slightly.
- Add the sausage and the garlic. Cook, stirring frequently for about 3 minutes. Add the potatoes and fold together. Add a bit more oil if need be. Spread out across the pan.
- Cook for two to 3 minutes until the potatoes are beginning to brown.
- Add the cabbage along with 2 TBS of water. Cover with a lid and reduce the heat to medium-low. Cook for a further 2 minutes until the cabbage is crispy tender. Fold everything together.
- Taste and add seasoning as required.
For the whole week before Christmas I was craving cabbage rolls, and not just any cabbage rolls, but the ones that my ex BIL used to get at a German Butcher's he frequented in Windsor, Ontario.
They were probably the best cabbage rolls I have ever eaten. I am also mighty fond of the M&M ones . . . but I have to admit my homemade ones are also very, very good!
It is an old, old recipe which I have been making for many, many years and always the first thing to disappear at a buffet table.
Last week when I was craving the ones from Windsor however and the M&M ones, I got to thinking to myself, and we all know what happens then.
I decided to adapt my own recipe to what I felt the difference was between theirs and mine.
And I have to say I was well pleased with the end result! It was a simple change really . . . I decided to use pork sausage meat instead of beef.
That's it. And they were very, very close to what I was craving . . . very close.
My mother used to make cabbage rolls when I was growing up, but hers were very different than mine. She did not use any rice at all, and she only covered them with a tin of chopped tomatoes, there was no sauce per se.
She also added peeled potatoes an carrots to the pot. They were pretty good. I was never fond of the meat part, but I did like the cabbage.
My father was never fond of the cabbage. We had a deal between us. I gave him the meat from mine, and he gave me his cabbage. We both felt like winners.
My mother also cooked hers entirely on top of the stove, in her old Wearever aluminum dutch oven. I do mine totally in the oven.
Generally speaking I like to use a white cabbage, or ordinary cabbage . . . Nothing fancy here. No Savoy or any other kind. Just ordinary cabbage.
This time I tried a sweetheart cabbage, which is just like a white cabbage except it has fewer leaves, looser leaves and they are rather elongated. It worked very well. I was quite pleased with the results.
The sauce for mine is a really simple sauce. Passata (tomato sauce), lemon juice and brown sugar. I used the Cirio Passata, again because it is my favourite kind, with a lovely rich tomato flavour.
There is nothing there except for sieved tomatoes. Thick and rich, never bitter or sharp, quite pleasant . . . you can almost taste that Italian sunshine.
I have to say I totally ADORED them made with sausage meat. TOTALLY! These were soooooo tasty.
I made them on the eve of Christmas Eve, meaning the night before Christmas Eve.
The recipe makes exactly one dozen cabbage rolls. We each had two and then I froze the remainder in 4 roll lots to take out later on this winter on a day when I am over busy or feel like treating myself.
I don't know what is normal to serve with cabbage rolls, but I served them with rice and some peas and carrots. It really was a fabulous dinner.
I think it is safe to say I will be making my cabbage rolls with sausage meat from now on!
*Cabbage Rolls*
Makes 12
Makes 12
This is an adaptation of 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 sausage meat
55g raw long grain rice (1/4 cup)
1 medium free range egg, beaten with a fork
1 medium onion, peeled and grated
1 small carrot, peeled and grated
1 fat clove of garlic, peeled and crushed
1 tsp salt
1/2 tsp freshly ground black pepper
12 wilted cabbage leaves, thick veins trimmed to thin
1 medium free range egg, beaten with a fork
1 medium onion, peeled and grated
1 small carrot, peeled and grated
1 fat clove of garlic, peeled and crushed
1 tsp salt
1/2 tsp freshly ground black pepper
12 wilted cabbage leaves, thick veins trimmed to thin
For the sauce:
100g soft light brown sugar, (1/2 cup packed)
60ml fresh lemon juice (1/4 cup)
240ml tomato passata (1 cup tomato sauce)
Preheat the oven to 190*C/375*F/gas mark 5.
Place
the meat into a bowl and mix together with the rice, egg, onion,
carrot, garlic, salt, and pepper. 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.
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.
These were as close to perfect as any cabbage roll could be. I don't know why people think that making cabbage rolls is really fiddly. It isn't really. Well, not for me anyways.
I hope you will try these and make them with sausage meat when you do! I think you will agree with me when I say these are Da Bomb! Bon Appetit!
I cooked my husband a Roast Beef Dinner for Father's Day at the weekend, with all the trimmings. Even Yorkshire Puddings. He was in Man-Food Heaven!
He loves my roast beef and my Yorkshires! These are recipes I learnt from my late FIL who was a cook in the Canadian Forces. As you know an army marches on it's stomach, so as you can imagine he was an excellent cook!
Normally with a Roast Dinner over here they will serve cabbage of some sort, or Brussels sprouts. Usually the crinkle leafed Savoy Cabbage (lower left above). I never realised there were so many kinds of cabbage until I moved here to the UK.
They love their cabbage. In the photo above, going clockwise from the Savoy you will see Sweetheart Cabbage, Chinese Cabbage, Red Cabbage and White Cabbage, which is the type I was used to cooking with from home.
I didn't have any other kind or even any Brussels Sprouts to cook for Todd, just a white cabbage. It is lovely fried, and in cabbage rolls, or coleslaw . . . but it just doesn't shine when it is boiled or steamed.
Then I realised I had never shown you my favourite recipe for Creamed Cabbage and so I decided to make that as a side dish!
What this recipe may lack in bells and whistles, it more than makes up for in taste!
Creamed Cabbage might look and sound quite unremarkable, but I can assure you, it is anything BUT unremarkable!
Its just cold cooked cabbage, mixed with a rich cream sauce, covered with buttered cracker crumbs and baked until bubbling and golden brown.
This is a lucious twist on traditional creamed vegetables however.
The cream sauce is rich and flavoured with salt, pepper and nutmeg.
You could add some hot pepper sauce or dried mustard powder if you want it to have a bit of a bite.
Taste and make sure you have enough salt. The cabbage won't be very salty, and it will need the lift.
I know we are not supposed to eat too much salt, and we try not to, but some things just need it I find. This does.
Once you have it mixed with the cream sauce, you simply pour it into a buttered baking dish and cover it with buttered cracker crumbs.
Into the oven it goes until it is golden brown . . . those cracker crumbs all crisp and buttery . . . and the cabbage and sauce are bubbling away.
Oh boy, but this is some good. This is a dish I really love and it makes an excellent side dish for roast dinners!!!
Creamed Cabbage
Yield: 4 - 6
This is a good old fashioned dish that we really love. I love cabbage in any way shape or form, but when you combine it with a delicious creamy sauce and cover it with buttered cracker crumbs, I just think it's the best! I could eat a big plate of this and nothing else, and in fact I just may have the leftovers for my supper tonight!
ingredients:
- 2 cups cold cooked cabbage, chopped (About half a medium head of white cabbage)
- 1 TBS butter
- 2 TBS plain flour
- 2 cups hot milk (480ml)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- cracker crumbs
- 2 TBS butter, melted
instructions:
How to cook Creamed Cabbage
- Pre-heat the oven to 180*C/350*F/gas mark 4.
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook for one minute. Whisk in the hot milk, whisking continuously, and cooking until the mixture bubbles and thickens. Season with the salt, pepper and nutmeg to taste.
- Place the cabbage in a buttered shallow casserole dish. Pour the cream sauce over top, covering it completely. Mix the cracker crumbs together with the melted butter and sprinkle on top.
- Bake for 35 to 40 minutes in the heated oven, until bubbling and nicely browned on top. Remove from the oven and allow to sit for a few minutes before serving.
I don't know why I don't make this more often . . . . wait . . . yes I do . . . its because I could eat the whole thing all by myself! Yes, I could possibly be that greedy when it comes to things I really like! Oh, and if anything, this tastes even better the day after! Oh boy . . .
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Thanks so much for visiting. Do come again!
I found myself today with a small cabbage in the refrigerator that I wanted to use up. I could have made coleslaw, of course, and I do love coleslaw, but I was wanting something hearty and filling.
It was too small to make cabbage rolls and I had some leftovers from yesterday that I wanted to use up as well, so I decided to make an old-fashioned cabbage casserole with it.
I do have a recipe on here for creamed cabbage, but I wanted something different. You know, sometimes you just fancy something different.
I found a recipe here for a cabbage casserole, but it used cream soup and mayonnaise, neither of which I wanted to use.
.JPG "Old Fashioned Cabbage Casserole")
I decided to create a combination of my regular Creamed Cabbage casserole and the new recipe.
I didn't want to boil the cabbage like I regularly do for my recipe. I liked the idea of cooking the cabbage and some onion in some butter in a skillet first.
I did however like the idea of a creamy sauce, but didn't want to use soup, so made a cream sauce from scratch. I also added two cheeses to the sauce, a good cheddar and some Parmesan because well, cheese always goes so well with cabbage.
.JPG "Old Fashioned Cabbage Casserole")
Being and feeling rather lazy I decided to do the creamy cheese sauce right in the skillet along with the cabbage. I didn't feel like dirtying up a separate pot to make the sauce.
It worked beautifully. Using a mix of milk and cream made for a deliciously rich sauce and grating in two cheeses added another lovely depth of flavor. I was on to a winner here!
.JPG "Old Fashioned Cabbage Casserole")
I also added some cheese and cracker crumbs to the top. I think a casserole is always made better for having added a crunchy topping, don't you?
This was rich and delicious, the topping nice and crunchy. I could have quite easily munched on a whole plate of this and nothing else.
.JPG "Old Fashioned Cabbage Casserole")
WHAT YOU NEED TO MAKE OLD FASHIONED CABBAGE CASSEROLE
I call this old fashioned because it used simple ordinary ingredients. Nothing out of a can here.
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
.JPG "Old Fashioned Cabbage Casserole")
My cabbage was a very small one, only about six inches around. You will want to trim away the core and any bruised leaves, cut into thick shreds and then chop those up.
You also want to chop the onion coarsely. I grated both cheeses myself. I always prefer to do this if possible as they add things to grated cheeses to make them flow more easily out of the bag. Always grate your own if you can.
.JPG "Old Fashioned Cabbage Casserole")
HOW TO MAKE OLD FASHIONED CABBAGE CASSEROLE
Nothing could really be simpler.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
.JPG "Old Fashioned Cabbage Casserole")
This really was lovely. Because the sauce is made right in the same pan as the cooked cabbage it is not watery because any cabbage juices are incorporated right into the sauce, adding even more flavor.
If you are a fan of cabbage dishes, I think you best prepare yourself to fall in love. This is quite simply one of the most delicious cabbage dishes I have ever made.
.JPG "Old Fashioned Cabbage Casserole")
Some other cabbage recipes in The English Kitchen you might enjoy are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Inspired by a recipe by Nigel Slater, this delicious dish has wedges of partially cooked cabbage napped with a cheese and mustard sauce, crumb topped and baked to perfection. Gorgeous is one word to describe it.
CABBAGE ROLLS - An old family favorite. A delicious combination of beef, rice, onions and bacon is shaped and then wrapped up in softened cabbage leaves, prior to being baked to perfection in a lush sweet/sour tomato sauce. These are to die for. They are always the first thing to disappear on the buffet table!
Yield: 4-6
Old Fashioned Cabbage Casserole
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with beautiful old-fashioned flavors. If you like cabbage, you will LOVE this simple casserole.
Ingredients
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
- Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
- Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
- Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
- Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
- Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
Thanks so much for visiting. Do come again!
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