Archive for the ‘Cabbage’ Category

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Chinese Stuffed Cabbage

Tuesday, January 25th, 2011

Savoy Cabbage in sunshine 

8 large cabbage leaves
4 oz minced chicken, pork or beef (or cooked puy lentils)
2 finely chopped spring onions
1 chilli (optional)
3 tbsp cooked rice
1 minced clove garlic
1 tsp grated ginger
2 tsp soy sauce (dark)
4 cocktail sticks

Veg or chicken stock to simmer

Bring a pan of salted water to boil and cook the cabbage leaves for 3 minutes.  Drain and flatten on a board and cut out the stem in a triangle shape.

Mix the rest of the ingredients together.  You can now either make eight small rolls, or 4 big ones.  For the big ones, simply overlap two leaves, place a quarter of the filling in the centre, then rollup and fasten with a stick.

Simmer the parcels in chicken or veg stock for 40 minutes until cooked through.  To serve, remove the sticks and  place the parcels in a bowl with a ladle of the cooking stock.

Posted in Beef, Cabbage, Chicken, Chilli, Garlic, Ginger, Pork, Puy lentils, Recipe, Rice, Soy sauce | No Comments »

Colcannon

Thursday, February 18th, 2010

Savoy Cabbage in sunshine

4 large potatoes
1 cabbage or bag of kale
3 tbsp stock (chicken or veg)
1 tbsp butter
1 onion
1 tbsp oil

Peel and chop the potatoes and bring to boil in salted water.  Shred the cabbage (destalk kale first) and rinse well.  Chop the onion and fry in a little butter in a saucepan.  Add the cabbage and stock and stir well.  Cover with a lid and leave to cook gently.

When the potatoes are ready, drain and mash with the butter.  When the cabbage is tender (around 20 mins), add to the potato mixture.  Taste and adjust seasoning.

Heat a large frying pan and add the oil.  When very hot, tip in the potato mixture and fry until brown.  Cut into chunks and turn over (if you can)!  Another way of doing this is forming individual cakes and browning them in groups.

Serve with some poached fish or a poached egg on top.

Posted in Butter, Cabbage, Kale, Milk, Onion, Potato, Recipe, Supper, Vegetarian | No Comments »

Simple Borscht

Wednesday, January 27th, 2010

Carrots, Potatoes, Onions…Fresh Beetroot

2 beetroot
2 potatoes
2 carrots
1 onion
1 clove garlic
1 tbsp oil
1/2 tsp caraway seeds
1 stock cube (beef or veg)
1 ltr boiling water
2 tbsp vinegar

Peel and grate the beetroot, potatoes and carrots.  Peel and finely chop the onion and garlic.

In a large soup pan, gently fry the onion and garlic in the oil until glassy, then add the remaining veg and stir for a couple of minutes.  Add the stock, boiling water, vinegar and caraway, bring to a simmer.

Make sure the stock covers all the veg by about 1cm.  If not, add a little more water and leave to boil for an hour, stirring occasionally.  Season to taste.

Serve in bowls with a big dollop of sour cream, smetana or greek yoghurt spooned in at the last minute, and hunks of crusty bread.

This is a beautifully coloured, sweet and sour winter warmer.  It is very filling and has a deep, earthy flavour and reheats well.

You can add a quarter of finely shredded cabbage when you add the other veg, should you have it, but do check the seasoning carefully as you may need a little more stock.

Posted in Beef stock, Beetroot, Cabbage, Caraway, Carrot, Garlic, Onion, Potato, Recipe | No Comments »

Winter Coleslaw

Tuesday, January 5th, 2010

Savoy Cabbage in sunshineBunch of carrots
4 carrots
1/2 cabbage, outer leaves removed
1/2 bunch parsley
1 yellow pepper

Dressing
2 tbsp greek yoghurt
2 tbsp mayonnaise (I use Sainsbury’s French)
2 tbsp salad cream
1/2 tsp salt
juice of 1/2 lemon

Mix all the dressing ingredients together.  Peel and grate the carrots.  Finely shred the cabbage, parsley leaves and yellow pepper.  Stir into dressing and mix well.  Season to taste.

I love this served with proper oven-baked potatoes, grated strong cheddar, and some toasted sunflower and pumpkin seeds sprinkled on top.  It is also fantastic in pitta pockets with cheese, or in Italian-style ciabatta sandwiches, teamed with a breaded chicken or pork escalope.

Posted in Cabbage, Carrot, Lemon, Mayonnaise, Parsley, Pepper, Recipe, Salad cream, Sunflower seeds, Vegetarian, Yoghurt | No Comments »

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