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CABBAGE RECIPIES SPRING GREENS SOUP 250 g savoy cabbage (or spring greens), roughly chopped Melt the butter in a pan. When it foams, add the potatoes and onions and turn them until they are coated in the butter. Sprinkle with a little salt and pepper. Cover with the lid and allow to sweat over a gentle heat for about 10 minutes. Remove the lid; add the stock and simmer until the potatoes have softened — about another 10 minutes. Add the cabbage and cook this until it has also become tender — about 5 minutes. Once ready, puree this in a blender (you may need to do it in batches depending on how big your blender is!). Taste it and adjust the seasoning if needed. Do not add the cream or milk until just before serving. CABBAGE AND CARAWAY SEED SALAD 1 cabbage, finely shredded Mix all of the ingredients together in a large salad bowl. Sprinkle with salt and serve immediately. CABBAGE AND CARROT SALAD 1 green cabbage, cored and finely shredded Mix together the lemon juice, mustard, garlic and vinegar and season to taste with the salt and pepper. Whisk in the olive oil and set aside. Place the cabbage and carrots in a bowl. Sprinkle the herbs on top and toss with the salad dressing when ready to serve. SALMON OR TUNA COULIBIAC 1 pack of puff pastry Roll out pastry into a 30 cm square, sprinkle a little semolina/rice in centre area to soak up any moisture and keep the pastry crisp when it cooks. Place pastry on a baking sheet, and put some salmon and cabbage in the centre. Season, dot with butter and put on a little lemon zest. Then fold the edges of pastry in and dampen the edges with the beaten egg to seal. You should end up with a parcel that looks like a large envelope. Bake for 30-35 minutes in a hot oven 180°, gas mark 6. Serve with lemon sauce. You can add cooked onions, garlic, spinach or mushrooms to the filling for added variety. GREEN CABBAGE STEAMED WITH BACON Shredded cabbage Whilst you steam the cabbage fry or grill the bacon or Pancetta until crisp. Drain the cabbage and add to the frying pan with the bacon. Place in warm serving dish, squeeze juice over, and serve. CABBAGE MASALA 225 g white cabbage, shredded finely Heat the oil in a pan and add the cabbage and onion. Lightly toss. Mix in the garam masala and turn down the heat. Cover the pan and leave to steam for about 10 minutes, stirring occasionally. Season with salt and sprinkle with pine nuts when ready to serve. BRAISED RED CABBAGE WITH APPLE A tangy, colourful side dish which is delicious with mashed potato, and beef or pork casseroles. Serves 6 1 medium red cabbage, quartered, cored and sliced Preheat the oven to 170°C/325°F/Gas 3. Combine the cabbage with the rest of the ingredients and place in an ovenproof casserole dish. Season well and cover with a lid. Bake slowly in the oven for 60-90 minutes until the cabbage is tender and juicy. Stir the ingredients together 2 or 3 times during cooking. Once cool, the cabbage can be kept in fridge and reheated. It can also be frozen. SPICY WHITE CABBAGE 1 white cabbage, roughly chopped Preheat oven to 190°C/ 375°F/ Gas Mark 5. Layer all of the ingredients in a deep ovenproof dish (you’ll need one with a lid). Pour the beer over the ingredients, dot with the butter and braise in the oven for about an hour. Serve with any kind of meat or with thick pieces of dark rye bread. STIR-FRIED CABBAGE WITH CASHEWS Very simple and delicious! Serve this oriental style dish on a bed of rice noodles. 1 small red chilli Mix the ingredients for the sauce together in a bowl. Chop the chillies and de-seed if desired. Halve the beans; cut the carrot into batons. Heat the oil and add the cashews, stir frying until golden. Remove them once done and then drain. Next, heat the oil again and stir-fry the garlic, chilli and ginger. These only need to be cooked for about 30 seconds before adding the beans. Cook these for around 3 minutes. Add the cabbage and carrot ands stir-fry for 3 minutes until the vegetables have wilted. Finally, pour in the sauce and lower the heat. Cook for another minutes and then add the nuts. Stir this in and then serve. CABBAGE STUFFED WITH BULGHAR WHEAT 1 small green cabbage, core removed Preheat oven to 190°C/ 375°F/ Gas Mark 5. Place the cabbage head in a steamer and steam until all the leaves are soft and separate easily. Sauté the parsley, onions, celery, seasoning, and garlic in the oil until the onions are soft. Add the tomatoes, water and bulghur. Cook for about 1/2 hour over medium heat, stirring occasionally, until the bulghur is tender. Remove from heat. To stuff the cabbage leaves, place a spoonful of mixture in centre of each leaf. Starting at one side, roll the leaf up and fold the ends under. Place in a deep baking pan. Mix the tomato paste with about 1/2 cup water and pour this over the stuffed cabbage leaves so they remain moist during baking. Cook until the cabbage has heated through. NORWEGIAN STYLE SWEET AND SOUR CABBAGE 1/2 kg firm white or red cabbage Shred the cabbage. Peel and slice the apple. Place the margarine in the saucepan, heat and then add the cabbage, apple, mixed flour and spices in layers. Pour over cold stock into the pan. Cover and cook until all the cabbage has become tender- about 1-1&1/2 hours. Shake the pot now and then, but don’t stir. Add more liquid if it becomes dry. Taste and add more seasoning if necessary. Lovely with ham and pork. SHREDDED CABBAGE WITH CRANBERRIES 1 white cabbage, shredded Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed. CABBAGE WITH CREAM CHEESE 1 cabbage, shredded Steam the cabbage until it begins to soften and then drain. Mix together the cream cheese, milk and seasoning in a bowl and stir until smooth. Stir the cheese mixture into the cabbage and serve hot. SESAME AND GINGER CABBAGE 1/2 tablespoon olive oil Pour both of the oils into the pan or a wok. Cook the onion gently until it has begun to soften, raise the temperature a little and then add the ginger and garlic and stir-fry for a minute. Add the cabbage and stir-fry for 5 minutes on high heat. Add 3 tablespoons of water to ensure that it doesn’t dry out; cover and cook for 5 minutes until tender. Sprinkle the sesame seeds over the top and serve immediately. CABBAGE WITH SOUR CREAM 45 g butter Melt the butter over low heat. Add the cabbage and stir well. Cover and leave to simmer for 15 minutes, or until the cabbage has begun to soften, but do not let it brown. Whisk together the sour cream, egg yolk, lemon juice, salt and pepper and then pour into the pan with the cabbage. Bring the mixture to simmering point without allowing to boil. Serve immediately. RED CABBAGE SLAW 1 red cabbage, cored and shredded Put all the salad contents in a bowl. Prepare the dressing by beating together the mayonnaise, yoghurt, orange juice, vinegar and seasoning together in a bowl. Stir in the chives. Spoon the dressing over the vegetables and nuts and toss until well coated. Cover and set aside for about half an hour. Toss again before serving. BRAISED RED CABBAGE WITH CHICK PEAS red cabbage, cored and sliced Place the stock, butter and vinegar into a saucepan over medium heat. Once the butter has melted, add the peppercorns and cabbage. Mix thoroughly then bring to the boil. Cover and reduce the heat and leave to simmer for 30-40 minutes or until the cabbage becomes soft. Next add the recurrent jelly and stir until it has melted. Add the peas and then bring to the boil again and bubble in the open pan for a few minutes in order for the juices to evaporate. Season to taste with salt and pepper and stir in the chickpeas. Cover again and leave over low heat to allow the chickpeas to warm through. SAVOY CABBAGE WITH LENTILS The wrinkly leaves of savoy cabbage give this lentil dish a great texture. 6-8 servings 100 g (4 oz) orange lentils Bring the lentils and half of the vegetable stock to a boil and simmer for 15 minutes. Meanwhile, in a second pot, fry the onion, garlic, cabbage and spices for 5 minutes, then add the remaining stock and simmer for 10 minutes. Add the tomatoes and their juice, breaking the tomatoes up with a spoon, and simmer for 10 minutes. Stir in the lentils and lemon juice and simmer for a final 10 minutes. Serve with rice, cous cous or pitta bread. CHICKEN WITH BRAISED SAVOY CABBAGE An impressive dish, but not too difficult! Serves 4. 1/2 tablspoon olive oil Heat the olive oil in a griddle pan or non-stick frying pan, then cook the chicken breasts for 15-20 minutes or until cooked through. In the meantime, heat the butter in a large saucepan then add the pancetta and thyme, cook for 5-6 minutes. Add the Savoy cabbage, cover and sweat for 3-4 minutes. Finally, add the stock and potatoes, and cook for a further 3-4 minutes. Pile the cabbage onto individual plates and serve topped with a sliced chicken breast. CREAMY SAVOY CABBAGE SOUP WITH SMOKED FISH This hearty soup can be served as a main course or starter, so serving sizes will vary. If omitting bacon, use oil or butter to fry the onion. Serves 4-6. 1 head Savoy cabbage, cut into large dice (1/2 thumbs length) Cook bacon in a large stockpot on medium heat 4 minutes, until crisp. Add onion and cook another 5 minutes or until tender, stirring. Add cabbage and thyme, stir for 3 minutes, add stock and bring to boil. Reduce heat, simmer for about 20 minutes, add cream, simmer for 5 minutes more, and season to taste with salt and pepper. Spoon into bowls and top with the shredded smoked fish. LUCSKOS KAPOSZTA (pronounced ‘lutchkosh kaaposta’) This recipe comes from Violeta Vajda, one of our customers, who learnt the recipe from her aunts in Transylvania. It is the staple food of many Hungarian families in Transylvania and is often taken to the fields for the workers to eat as it’s a meal in itself. Everyone there cooks it differently, and this is Violeta’s version! 500 g of pork with bones (best is very young rib-meat with some fat) Put the meat in cold water and bring to the boil, first on high heat, and then when it’s boiling turn the heat down and let simmer. Like with all meat-soups, there will be residue that swims to the surface and needs to be removed with a slotted spoon. Remove as much of the residue as possible, then when the meat is half-boiled, add all the vegetables peeled and coarsely chopped (onion, carrots and tomatoes can be chopped in two, garlic whole and cabbage in strips). Then tie the thyme and dill together with a string and put in whole. Season with lots of salt and if necessary some stock. Keep the soup boiling for a long time until all the vegetables and the meat are very tender. Before serving, remove the herbs. Great to eat straight away but even better the next day! Can also be served with sour cream. MINI QUICHES Delicious and perfect for parties or starters, warm or cold - and you can use ready-rolled shortcrust pastry if you’re feeling lazy! 2 trays can cook side by side. Makes 24 Pastry cases and custard: Most people have a trusted shortcrust pastry recipe, and we don’t have space for one here, but if in doubt, try Delia! Preheat the oven to 200°C, 400°F, gas 6. Grease two shallow 12-hole bun tins. Roll out your pastry on a work surface and cut 12 rounds from each with an 8cm (3 inch) cutter. Line the tins with pastry, and fill with one of the following filling suggestions. Then combine 125ml milk, 2 tablespoons cream, and 2 lightly beaten eggs. Season to taste and pour over the fillings in the tins. Bake 15-20 minutes, until puffed and golden. Remove from the tins while warm and cool on wire racks. Fillings: LEEK & BACON - sauté 1 small chopped leek (white and light green parts only) in a little butter until soft. Mix with 125 g (4 oz) cooked chopped bacon. After filling with custard, sprinkle grated Gruyere over each quiche. CABBAGE & CARAWAY - sauté 1/2 minced onion in 2 tsp oil over medium heat until soft; add 1 handful chopped cabbage and 2 minced garlic cloves; cook until liquid evaporates and cabbage browns a little. Add 3/4 teaspoon caraway seeds. After filling with custard, sprinkle grated Parmesan on each quiche. MUSHROOM & GOAT CHEESE - Heat 1 tablespoon vegetable oil in a frying pan over medium-high heat until very hot (almost smoking). Add 2 handfuls finely chopped mushrooms to the pan; sear without stirring for 3 minutes, then stir and cook until liquid evaporates. Mix in 1 Tbsp chopped fresh thyme or 1/2 teaspoon dried; fill each tin with 1/2 teaspoon goat cheese, sprinkle with mushrooms. MORE IDEAS: Roasted potato or sweet potato and rosemary; Curried apple and parsnip; Roasted mixed veggies and cheese; Sausage and sautéed fennel; Smoked fish and chives; Olive and parsley; Steamed broccoli, sun-dried tomato and cheese; Baked pear and brie….. GREENS CASSEROLE WITH TOFU TOPPING This versatile, healthy dish can be served as a main (a great vegetarian alternative for Christmas), or as a side dish. Leave out the Parmesan to make the dish suitable for vegans. Substitutions can be made for the kale or cabbage - such as chard or spinach - and add more kinds of veggies, like broccoli, peppers or sautéed mushrooms, as you like. Sprinkle with fresh lemon juice just before serving - or to make this dish decadent, add cream or béchamel (or leftover Christmas turkey or ham) before baking. Serves 4 as a main dish, and 6-8 as a side. 2 tablespoons olive oil Preheat oven to 180°C, 350°F, gas mark 4. Heat the oil in a large, deep frying pan over medium heat until hot but not smoking; sauté the onions until softened and beginning to brown. Add cabbage, kale, carrots, water, soy sauce, and salt. Cook covered, stirring occasionally, until the vegetables are just tender, about 10 minutes. Transfer all the vegetables and cooking liquid to a large, shallow baking dish. To make the topping, pulse the rest of the ingredients together in a food processor until combined well (or mash together with a potato masher). Spread the tofu mixture over the vegetables and bake, uncovered, until topping is golden brown, 15-20 minutes. SPICY SAVOY COLESLAW Serve as a side dish - or as a salad, topped with chicken or tofu. Also great with grated carrot or chopped sweet peppers. Serves 4-6 5 tablespoons rice vinegar Whisk together the first 6 ingredients. Add the cabbage and toss. Let the cabbage sit at room temperature for about 30 minutes, tossing occasionally, to allow it to wilt. Sprinkle with peanuts, and serve. SIMPLE BRAISED RED CABBAGE If you’re like me and don’t have mum’s recipe, you’ll need this. Vegetarians can omit the bacon and increase the butter to 3 tablespoons. 6-8 side servings 1 medium red cabbage Quarter the cabbage, cut out the core, and thinly slice it crosswise. Rinse and drain. Cook the bacon in a large heavy pan over medium heat, stirring, until crisp, which should take about 4 minutes. Remove it with slotted spoon and set it aside. Add the butter to the bacon fat; add the onions and cook, stirring occasionally, until golden, about 15 minutes. Stir in the cabbage, vinegar, brown sugar, salt and pepper then lower the heat and simmer, covered for 50 minutes, stirring occasionally. Serve warm, and top with cooked bacon if you like - or try with crumbled goat cheese and chopped parsley. CREAMY RED CABBAGE SOUP It’s delicious plain, with toast - or top with herbs, fried bacon bits or boiled potato cubes. Serves 4 2 tablespoons butter Heat the butter in a large saucepan over a medium-low heat and sauté the onion and garlic until the onion is soft. Add the cabbage, potato and stock, bring to the boil thenreduce the heat and simmer, covered, for about 30 minutes or until the cabbage is tender. Puree in a processor or blender, return to pan, add milk or cream and season to taste. Reheat to serve, without letting the soup boil. CABBAGE AND SAUSAGES IN BEER Don’t you love one-pot meals? Serve with mustard, and bread to sop up the juice, as a main course for 2 tablespoons unsalted butter Melt the butter in a large pan over medium-low heat, add the onion, sugar and salt and cook them, stirring frequently, until the onion is golden, about 15 minutes. Stir in the beer, scraping up any bits from the bottom of the pan. Add the sausages, cabbage and potatoes and simmer, covered, stirring occasionally, until the veggies are tender. This should take about 40 minutes. Serve the sausages and veggies in big bowls with plenty of the cooking liquid, sprinkled with freshly cracked pepper. INCREDIBLY CREAMY COLESLAW This is a picnic must, isn’t it? On its own, in cheese sandwiches, on top of baked potatoes, inside chicken wraps, over rice, alongside meats, or under fish. Makes about 8 side servings 5 tablespoons mayonnaise (or to taste) BUBBLE & SQUEAK CAKES Dazzle friends with this posh version, topped with a fried or poached egg, and a side of sliced tomatoes drizzled in balsamic. Makes 4 cakes. 500 g potatoes, peeled, boiled and drained Blanch the cabbage and carrots in boiling water for 3 minutes (unless you’re using cooked leftovers) and then drain them. Fry the bacon in a non-stick frying pan over a medium heat, then remove the bacon with a slotted spoon and drain it. Add oil to the pan and sauté the onion and garlic over a low heat until softened. Combine the onion and garlic, potatoes, cabbage, carrot, bacon and herbs in a large bowl and mix well. Season the mixture with salt and pepper. Shape the mixture into four cakes or patties and toss them in the flour to coat. Heat about 1cm of oil in the pan and fry the cakes for about 4 minutes on each side, or until slightly browned and holding together. BACON, CABBAGE AND GRUYÈRE PIZZA This might not be the first combination you’d think of, but it’s a thoroughly tasty one, and you can put whatever you want on pizza; which is why they’re so fun! For a quick version, buy pre-made pizza bases at the grocery store. Makes one large pizza for 2-4 1 ½ teaspoons dried yeast Pizza base: Dissolve the yeast in the water and set it aside for 3 minutes. Combine the milk, oil and cornmeal in a medium bowl, then add the yeast mixture and salt. Mix well. Slowly add the flour, making a soft, workable dough. Turn out onto a floured work surface and knead 5 for minutes, sprinkling with flour to keep it from sticking. Place the dough in an oiled bowl, turning once to coat with oil. Cover the bowl with a kitchen towel and let it rise in a warm place until it has doubled in size (about 40 minutes). Prepare the topping: Preheat your oven to 240°C, 500°F, gas 9. Sauté the bacon in a heavy large frying pan over medium heat until it is cooked. Using a slotted spoon, transfer the bacon to a kitchen towel to drain. Add the cabbage to same frying pan and sauté until wilted (about 5 minutes). Sprinkle caraway seeds and vinegar over the cabbage and blend well. Season the mixture with salt and pepper to taste. Shape the dough into a round ball and roll it out on a floured surface into a round shape. Roll it out until it’s the size you want and lay it on an oiled pan or baking sheet (if using a pizza stone, put it in the oven to preheat). Brush with the mustard, then the cabbage mixture, then the bacon. Sprinkle on the cheeses. Bake for about 12 minutes, until the crust is crisp and golden. COLESLAW, CHUTNEY AND CURRIED TURKEY WRAPS Also great with leftover chicken, ham and beef! Serve with salad and chips, for 4 2 tablespoons mango chutney Mix together the chutney, mayonnaise and curry powder in a small bowl - then toss with the meat, herbs and veggies in a large bowl. Season to taste with salt and pepper, and make the wraps: divide the mixture between the tortillas, forming a long mound in the middle. Fold the sides over the long ends, then roll the other sides up. Cut each wrap in half to serve.
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