Making cabbage interesting
Discussion
Glocko said:
I've made a haggis based cottage pie for tonight.
I was intending on serving it with cabbage but would like to do the cabbage with crispy bacon lardons/bits in it.
How would you do this? i.e boil/steam the cabbage or fry shredded cabbage in the bacon fat/juices and some butter.
Fennel seeds and red wine vinegarI was intending on serving it with cabbage but would like to do the cabbage with crispy bacon lardons/bits in it.
How would you do this? i.e boil/steam the cabbage or fry shredded cabbage in the bacon fat/juices and some butter.
Bacon and cream
But I have to say, I'm imagining that aside from sounding quite delicious, a haggis based cottage pie would actually be quite rich, in which case simply steamed shredded cabbage might be welcome relief.
I like to fry off the shredded cabbage (Savoy, Pointed, whatever really) in a little olive oil and butter, then add a glass of white wine and possibly a small splash of stock, then toss in some toasted pine nuts and previously-fried lardons (preferably Pancetta rather than bacon but not always easy to find). A splash of cream at the end is nice, but not entirely healthy...
I just tried a braised red cabbage, and I was pleasantly surprised; I didn't think I liked it.
It was a variant of this "Dame Delia" recipe:
http://www.deliaonline.com/recipes/traditional-bra...
In short, soften a thinly sliced red onion, add thinly sliced garlic, then 1/4 thinly sliced red cabbage, one apple (peeled and... guess!), a small slug of red wine vinegar, and a decent slug of red wine. 20 mins, with the lid on at first to steam it all, then lid off to dry it out.
I'll be doing that again.
It was a variant of this "Dame Delia" recipe:
http://www.deliaonline.com/recipes/traditional-bra...
In short, soften a thinly sliced red onion, add thinly sliced garlic, then 1/4 thinly sliced red cabbage, one apple (peeled and... guess!), a small slug of red wine vinegar, and a decent slug of red wine. 20 mins, with the lid on at first to steam it all, then lid off to dry it out.
I'll be doing that again.
grumbledoak said:
I just tried a braised red cabbage, and I was pleasantly surprised; I didn't think I liked it.
It was a variant of this "Dame Delia" recipe:
http://www.deliaonline.com/recipes/traditional-bra...
In short, soften a thinly sliced red onion, add thinly sliced garlic, then 1/4 thinly sliced red cabbage, one apple (peeled and... guess!), a small slug of red wine vinegar, and a decent slug of red wine. 20 mins, with the lid on at first to steam it all, then lid off to dry it out.
I'll be doing that again.
Variation on a theme - half a red cabbage, into a pan with half a bottle or so of red wine, cook slowly for anything up to 2 hours with the lid on (check regularly and top up wine if drying out), adding some chopped apple, sultanas and some ground cinnamon when there's about 30 minutes to go. It was a variant of this "Dame Delia" recipe:
http://www.deliaonline.com/recipes/traditional-bra...
In short, soften a thinly sliced red onion, add thinly sliced garlic, then 1/4 thinly sliced red cabbage, one apple (peeled and... guess!), a small slug of red wine vinegar, and a decent slug of red wine. 20 mins, with the lid on at first to steam it all, then lid off to dry it out.
I'll be doing that again.
I shall be trying that one later in the week.condor said:
A few caraway seeds with the boiling cabbage helps 
I actually like cooked cabbage ( only needs a few mins though, similar to brussel sprouts).
Initially I was sceptical about the length of cooking in the recipe I mentioned above (which IIRC is either Gordon or Jamie) but it does seem to work. It doesn't come out like it's been boiled to death for 5 hours, which is more than can be said for my mother-in-law's sprouts at Christmas I actually like cooked cabbage ( only needs a few mins though, similar to brussel sprouts).
mechsympathy said:
It's also really good with mustard seeds. Cook the cabbage as normal, dry fry some mustard seeds until they're popping nicely then chuck the cabbage in the pan with a knob of butter. It gives it a really nutty flavour
This is also good to cook the cabbage in whcih I have just also suggested as steak sauce too (but that is because it is how I serve cabbage with steak) Sour cream
Course Grain Mustard
Worcester Sauce
Nutmeg
Black pepper
Crush two fat cloves of garlic and six juniper berries and drop them into the boiling salted water for about five minutes.
Remove then add cabbage (sweetheart for me) and cook for about three minutes.
Drain thoroughly, return to pan and stir in about a dessert spoon of garlic butter/soured cream/ fromage frais.
A good scritch of black pepper and a light sprinkle of Maldon salt and you're done.
My wife likes it with a good grating of Parmesan.
But then again, I could sprinkle Parmesan on my.......sorry I'll get my coat.
Remove then add cabbage (sweetheart for me) and cook for about three minutes.
Drain thoroughly, return to pan and stir in about a dessert spoon of garlic butter/soured cream/ fromage frais.
A good scritch of black pepper and a light sprinkle of Maldon salt and you're done.
My wife likes it with a good grating of Parmesan.
But then again, I could sprinkle Parmesan on my.......sorry I'll get my coat.
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