cabbage
a gratin of white cabbage, cheese and mustard
Saturday 02 January 2010
One of Nigel Slater’s. Very tasty.
cabbage with chilli
Sunday 30 August 2009
ingredients
medium sized cabbage, sliced fairly finely
green chilli pepper, seeds removed and finely chopped
medium onion, finely chopped
oil
method
Pour enough oil to stir fry and add in the onions
Add in the chopped cabbage and the chilli and stir fry for a couple of minutes
Add water (but not too much), bring to the boil and turn down to a simmer
simmer until the cabbage is tender. You might have to top up with water but don't drown this, aim to finish with no liquid.
medium sized cabbage, sliced fairly finely
green chilli pepper, seeds removed and finely chopped
medium onion, finely chopped
oil
method
Pour enough oil to stir fry and add in the onions
Add in the chopped cabbage and the chilli and stir fry for a couple of minutes
Add water (but not too much), bring to the boil and turn down to a simmer
simmer until the cabbage is tender. You might have to top up with water but don't drown this, aim to finish with no liquid.
Colconnan
Sunday 01 June 2008
I was wondering what to do with a lovely cabbage that I'd bought. I came across various recipes, but this is my variation.
Ingredients
1½ pounds potato
½ pound cabbage, with the heart removed and cut into ½" strips
1 large onion
garlic
parsley
milk
butter
Method
Peel and boil the potato for 10 minutes or so and then mash.
Meanwhile, gently fry the onion and garlic in butter and then add the shredded cabbage.
After a couple of minutes, add water and bring to the boil.
When the cabbage is cooked, drain, add the parsley and season for taste.
Add in the potato and milk.
Heat gently, stirring it all together. The mixture should be "loose".
creamed cabbage and bacon
Sunday 06 April 2008
Ingredients
½ Savoy Cabbage
3 or 4 rashers of bacon
2 onions, thinly sliced (you can substitute /add thinly sliced leeks)
2 carrots sliced halved and sliced long ways into 4
6 tablespoons cream (you can substitute half fat creme freshe)
herbs
Vegetable stock
Salt and pepper to taste
Method
Cut the fat from the bacon and cut it up into little squares (about 1cm on each side). Fry these over a medium heat. If you use organic baon, you will not need to add oil. Add salt and freshly ground black pepper to taste.
Meanwhile, remove the thick outer leaves from the cabbage. Quarter it, removing the stalk, then finely shred it.
When the bacon is almost cooked, stir in the sliced onions. Add the carrots and, if you wish, some herbs. After a minute or two, add the cabbage . When the onions are soft and transparent, turn the heat as low as it goes, add the stock and cover.
After about 20 minutes you will have cabbage and bacon. All you need to do is boil off the excess stock, add stir in the cream a tablespoon at a time and serve. This will keep in a warm dish until needed.
As an alternative to carrots, you can use green peas, but you only need to add these 10 minutes from the end.