Posts Tagged With: Cabbage

Stuffed Cabbage

There is a cabbage farm just a couple of miles from our house. I am glad it is not closer because at certain times of the year, it is painful to drive down that road – cabbage is a very “aromatic” crop – to put it mildy.

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picture from Papen Farms Facebook page

Naturally, cabbage was in our CSA basket.

I had already made rye bread that day, so I would continue to channel my eastern european-ness and made stuffed cabbage for dinner.

Now THIS is comfort food!

I remember stuffed cabbage being an all day process for my mother, so I thought “why would I want to put myself through that?” While I was making this dinner for 3, I realized why hers took so long.  When she made it, she was typically cooking for a holiday meal of 40 people! No wonder it took all day! Trust me, this cooks for a long time, but the actual work time is well under an hour.

Stuffed Cabbage

adapted from Prakkes in Jewish Food – The World at Table by Matthew Goodman

1 medium cabbage, about 2 lbs (locally grown)

filling

1 Tbsp canola oil

1 medium onion, finely chopped

1 cup mushrooms, chopped (locally grown)

1 lb lean ground beef

sauce

1 1/2 cups tomato puree

1/3 cup lightly packed brown sugar

1/3 cup red wine vinegar

1/3 cup water

Kosher salt & freshly ground black pepper

Directions

Bring a large pot of salted water to a boil.  Add the cabbage to the pot and cook just a few minutes until the outer layers of leaves are pliable and can be removed without breaking (I sliced them at their base with a sharp paring knife to remove it). Place the removed leaves in a large bowl of cold water. Continue this process until you have 10 – 12 leaves removed. Save the rest of the cabbage for lining the pot.

Pat the leaves dry.  For large leaves, slice them in half, removing the center rib. Set aside.

Heat the oil in a large skillet over medium heat. Add the the onion and mushrooms and cook, stirring often, until the onions are soft and the mushrooms are well browned. Remove from the skillet and place in a medium bowl.

Add the meat to the skillet and cook til browned, breaking up the meat with a wooden spoon. Mix into the onion-mushroom mixture, season with salt and pepper. Let cool.

Line the bottom of a heavy pot or dutch oven with the leftover cabbage leaves.

Place about 1/4 cup of the filling in the center of a cabbage leaf.  Fold the sides of the leaf to trap the filling, the roll up the leaf to form a cylinder. Place in the pot, seam side down. Repeat with the remaining leaves.

In a medium bowl, combine the tomato puree, brown sugar, vinegar and water and season with salt and pepper. Stir to combine, taste and adjust the seasoning. Pour over the stuffed cabbage. Cover the pot and bring to a boil. Lower the heat and simmer, covered, until the cabbage is very tender, at least 1 1/2 hours.

Serve the stuffed cabbage with the sauce spooned over it.  Enjoy!

Serves 4.

 

 

 

 

Categories: Kosher, Main Dish, Recipe | Tags: | Leave a comment

Kalam Polo (Persian Rice with Cabbage and Beef)

I have to admit that I was shooting in the dark when I made this.  I had made a different version before, and it was ok, not great.  But I figured, making a tasty combination of rice, beef and cabbage is kind of in my eastern european, Jewish blood.  I just needed to figure out how to do a Persian version.

So, I researched some different recipes, and they were all very different from each other, and decided to follow my gut and go to the Persian flavors I know.  We ended up with this version…and it is yummy, and comforting, and so beautifully yellow! Gotta love turmeric and saffron!

This version uses a Persian rice cooker, but if you don’t have one, not to worry.  Instead of putting the rice and meat mixture into the rice cooker, put it in a pot and place a clean dishtowel on top then the lid and cook it over a medium-low flame. The rest of the directions are the same.

So much happiness from such humble ingredients.

Kalam Polo (Persian Rice with Cabbage and Beef)

3 cups basmati rice

1/2 tsp saffron threads, ground and dissolved in 2 Tbsp hot water

1 Tbsp grape seed or canola oil

1 medium onion, chopped

1/2 medium cabbage, cut into 1/2” inch pieces

1 lb extra lean ground beef

3 cups water, divided

1 1/2 tsp Kosher salt

1/4 – 1/2 tsp freshly ground black pepper

1 Tbsp advieh (if you cannot get advieh, you can substitute cinnamon, but use a little less)

1 Tbsp turmeric

1 Tbsp tomato paste (or a little more)

Directions

Place the rice in a bowl, rinse with cold water until it runs clear.  Then leave the rice to soak in salted water for 2 hours.

Heat the oil in a large skillet (one you have a cover for) over medium-high heat. Add the onions and cook until golden brown. Add the cabbage and ground beef and cook until the beef is browned and the cabbage starts to get tender, breaking up the beef as it cooks, about 5 minutes.

Add the salt, pepper, advieh and turmeric.  Stir to mix the spices through.

Add the tomato paste and cook, stirring, a couple of minutes.

Add 1 cup of water and the prepared saffron.  Cover the pan and reduce the heat to low. Cook for 10 – 15 minutes.

Drain the rice and place it in a rice cooker.  Add in the meat and cabbage mixture and mix through thoroughly.

Add 2 cups of water, cover and set to cook for 45 minutes.

To serve, break up the tah dig that forms at the bottom of the cooker. Enjoy!

Serves 8.

Categories: Kosher, Main Dish, Persian, Recipe | Tags: , | 3 Comments

Beef and Cabbage Packages

As I often mention, we eat very little beef in my house, so when we do, it has to be special. This is a recipe I found in the newspaper over 10 years ago and has been a surprise treat every time I have made it.

 Called “Desperized” Bierocks in the original article, this is simply ground beef, onions and cabbage cooked and then baked in crescent roll dough. So simple, yet when they are served with some good mustard…yum! 
Beef and Cabbage Packages

very slightly adapted from Beverly Mills and Alicia Ross “Desperized” Bierocks 2005 (United Features Syndicate)

2 tsp vegetable oil

1 large onion, chopped

1 lb extra lean ground beef (90% lean)

1/2 cabbage, very thinly sliced and coarsely chopped

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

Cooking spray

2 (8oz) cans refrigerated crescent roll dough

Deli-style or coarsely ground mustard, for serving

Directions

Preheat oven to 350F.

In a 12″ skillet, heat oil over medium-high heat.  Add the onions and ground beef, cooking and stirring until the beef is browned and crumbled, about 6 minutes. Add the cabbage, salt and pepper.  Cook, stirring occasionally, until the cabbage is wilted, about 4 more minutes (if the cabbage is taking a while to wilt, you can cover the skillet for a minute or two). Remove the skillet from the heat.  Spray 2 muffin tins with cooking spray (you will only need 16 of the cups). Place the wide side of each dough triangle over the a cup, allowing the wide part to dip into the cup. The dough will not cover the whole cup, that is fine. Add 1/4 cup of filling to each cup. Fold the 3 points over the top of the filling.  Do not worry about sealing in all the filling. Bake for 8 – 10 minutes, or until the dough is golden brown. Serve immediately with mustard for dipping. Enjoy!  Serves 6 – 8.

Categories: Kosher, Main Dish, Recipe | Tags: | Leave a comment

Cabbage, Onion & Millet Kugel

Two of our daughters may need to go gluten free, so I have been trying out some alternative dishes. Tonight it was a kugel based on millet.

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I love cabbage (as I know I write every time I cook it). This dish did not disappoint.  The creaminess of the cottage cheese combined with the richness of the sautéed cabbage belied how healthy a dish it actually was.  The only problem, we wanted to go back for seconds and thirds!

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Cabbage, Onion & Millet Kugel

Martha Rose Shulman

½ medium head cabbage, cored and cut in thin strips

Salt to taste

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

¼ cup chopped fresh dill (or 1 tsp dried dill)

Freshly ground pepper

1 cup low-fat cottage cheese

2 eggs (from Farmer Kim)

2 cups cooked millet

Directions

Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the cabbage with salt to taste and let it sit for 10 minutes.

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Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, then add a generous pinch of salt and turn the heat to medium-low. Cook, stirring often, until the onion is soft and beginning to color, about 10 minutes. Add the cabbage, turn the heat to medium, and cook, stirring often, until the cabbage is quite tender and fragrant, 10 to 15 minutes.

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Stir in the dill, taste and adjust salt, and add pepper to taste. Transfer to a large bowl.

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In a food processor fitted with the steel blade, purée the cottage cheese until smooth.

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Add the eggs and process until the mixture is smooth. Add salt (I suggest about 1/2 teaspoon) and pepper and mix together.

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Scrape into the bowl with the cabbage. Add the millet and stir everything together.

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Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven.

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Bake for about 40 minutes, until the sides are nicely browned and the top is beginning to color.

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Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges.  Enjoy!

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Serves 4 – 6.

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Categories: Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Japanese Vegetable Pancake Latkes

I make these latkes when I am craving vegetables and still feeling the need to do the Hanukah olive oil ‘thing.’ I love them.  The recipe comes from Smitten Kitchen, to make it more latke-like and less pancake-y I have reduced the eggs to 4.  The original recipe calls for 6, I like that as well.

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I like making them large, so you eat 1 large plate-sized latke/pancake. And I love the okonomiyaki sauce!

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Yes, that’s boxed mac and cheese with the latke – the joys of having a 6 year old around.

The colors while mixing this were beautiful – cabbage, carrots, kale and scallions…

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While I grow carrots and kale, my kale is all gone and my carrots are too small still. So, the main veggies are not local.

Japanese Vegetable Pancake Latkes

very slightly adapted from smittenkitchen.com 

Pancakes
1/2 small head cabbage, very thinly sliced (5 to 6 cups shreds) (a mandoline is useful here)
4 medium carrots, peeled into ribbons with a vegetable peeler or sliced extremely thin on the mandoline
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
4 large eggs, lightly beaten (locally raised)
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake (I used white wine)
1 teaspoon soy sauce
1 tablespoon honey (local)
1/8 teaspoon ground ginger

Directions

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl.

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Toss mixture with flour so it coats all of the vegetables. Stir in the eggs.

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Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2 – to 3/4-inch pancake. Gently press the pancake down flat.

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Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

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Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

Make the okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

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Serves 4.

Categories: Carrot, Hanukah, Kale, Recipe, Vegetarian | Tags: , | 2 Comments

Cabbage, Kale & Carrot Latkes

A latke recipe? in October? Really?

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Who says  latkes are only for Hanukkah? Not me.  Pan-fried patties made of vegetables are good any day, especially when the combination of the vegetables results in such a pretty color palette.

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As I have mentioned, the kale in my garden has escaped the jaws of the groundhog.  Looking pretty, isn’t it?

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These latkes are really good. We dove into them so quickly, I actually have no photos of the final plated latkes.

You can eat them with sour cream or other toppings, we had ours with Green Bean Polou (Persian Rice Pilaf), they went very well together. The flavors perfectly when combined in the same bite. I really wish I had a picture for you, but…next time.

Cabbage, Kale & Carrot Latkes
Slightly adapted from Martha Rose Shulman’s Cabbage, Kale & Purple Kale Latkes
5 cups finely shredded cabbage (locally grown)
2 cups finely chopped kale (not Tuscan Kale) (from the garden)
1 1/2 cups carrots, peeled and grated 

1 teaspoon baking powder

Salt to taste

2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed

3 tablespoons oat bran

3 tablespoons all-purpose flour

3 tablespoons cornmeal

2 tablespoons buckwheat flour

3 eggs, beaten

About 1/4 cup canola oil

Directions

Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.In a large bowl mix together the cabbage, kale, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt.
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Add the eggs and mix together. Let the mixture sit for 5 – 10 minutes, then mix again.IMG_1640

Heat a large heavy skillet (cast iron works well) over medium heat. Take a 1/4 cup measuring cup and fill about 3/4 full with the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 15 latkes.

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Add the oil to the pan and when it is hot, transfer a few latkes (probably 4 or 5 will fit) to the pan. Press down with the spatula to flatten. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes.

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Transfer to the rack set over a baking sheet and place in the oven to keep warm.

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Serve and enjoy!

Serves 5 – 6.

Categories: Carrot, Hanukah, Kale, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 2 Comments

Cousin Bentzi’s Pasta & Cabbage

I have never met my cousin Bentzi; he lives in Israel and was away when I was there last year. But I have been getting to know him through his art and the cooking he shares with us through our family group on FB.  I guess cooking, and enjoying feeding people, is a family trait we share.

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When he shared the recipe for his pasta and cabbage I was so excited to try it, it looked like the ultimate vegetarian comfort food. In fact, that was exactly what it was called by my vegetarian daughter. I served it with zucchini chips to add some green to this very tan dish.

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But I have to fess up – my cousin makes his own pasta. Alas, I do not have a pasta machine, so I took the easy way out and searched for noodles I thought most matched what he described.  I ended up with an Amish noodle, similar to what they would use for chicken and dumplings. The texture was great. Some day I will make my own pasta, but this will have to do for now.

 Cousin Bentzi’s Pasta & Cabbage

1 lb extra wide flat noodles (I used locally made Amish noodles and they were wonderful!)

2 – 3 Tbsp canola oil

3 large onions (or as I used, 1 large and 1 jumbo), sliced thin

1 medium cabbage, sliced thin

Kosher salt & freshly ground black pepper

Directions

Bring a large pot of salted water to boil.

In a very large skillet over medium heat, fry the onions until slightly golden.

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Add the cabbage and fry until golden.  Have patience, this can take some time. I cheated and covered the pot for 5 minutes to speed the process along. Season with salt and pepper.

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Meanwhile, cook the pasta according to package directions. Drain.  Mix with the cabbage and serve hot.  Enjoy!

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Serves 6 – 8.

 

Categories: Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | 4 Comments

Cabbage Leek Latkes topped with Asparagus and Eggs

It is always fun when leftovers turn into a tasty new meal.  I had planned on a Passover meatloaf for dinner, but the meat was not yet defrosted, so I checked my vegetable bin – half a cabbage and 1 leek unclaimed for any other meal. Add an egg and some matzoh meal, and I’d have cabbage leek latkes.

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We had also stopped at Fifer Orchards for some fresh asparagus (one of my favorite foods they grow) and added local eggs for a tasty dinner stack.

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Cabbage Leek Latkes topped with Asparagus and Eggs

3 cups of finely shredded cabbage

1 leek, white and light green parts, cut into matchsticks

Kosher salt and freshly ground black pepper

2 eggs, locally raised

1/4 cup matzoh meal

Canola oil

1 lb asparagus (from Fifer Orchards)

6 – 8 eggs

Directions

Place the cabbage and leek in a bowl. Mix in matzoh meal and eggs and season with salt and pepper.  The mixing is really best done with your hands.

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Heat 1 – 2 Tbsp oil in a large skillet over medium heat.

For each latke, pile about 1/3 cup of the mixture onto the skillet.  Press down to form patties.

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Cook until browned, about 4 minutes.  Turn and cook until the other side is browned – between 2 – 4 minutes. Drain on paper towel and keep warm in the oven.

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Meanwhile, steam the asparagus for about 4 minutes.  Then pan sear in the same skillet used to cook the latkes.  Remove from skillet and add to the tray with the latkes to keep warm in the oven.

Cook the eggs to your liking, I did fried eggs, but poached, sunny-side up, or over easy all would work well.  Season to taste.

To serve, place a latke on the plate, top with asparagus and then the egg or eggs.  Enjoy!IMG_9669

Serves 4.

 

 

Categories: Asparagus, Jewish Holiday, Kosher, Leeks, Main Dish, Passover, Recipe, Vegetarian | Tags: | 2 Comments

My Two Adopted March Holidays – St. Patrick’s Day and Persian New Year

As I am busy preparing mentally and physically for Passover, I am taking a break out for “my” two March holidays – St. Patrick’s Day and Persian New Year (Nowrooz). Why are they mine?

St. Patrick’s Day – Well that is simple…I grew up in New York City, and all New Yorkers are Irish on St. Patty’s Day! So I was typically the host of my college St. Patty’s Day parties and my Romanian father made corned beef and cabbage every year. But, I also have 2 half-Irish daughters, so my Irish ties have run even deeper for the past quarter century. I traditionally make their grandmother’s Irish Soda Bread

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This year’s celebration included a quick version of corned beef, cabbage and noodles (see recipe below).

Persian New Year (Nowrooz) – My newest holiday came into my life with my Persian husband around 16 years ago. Every year it sneaks up on me.  So, on the 20th I will be making his favorite traditional dinner Sabzi Polo ba Mahi

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Corned Beef and Noodles with Cabbage -Quick Version

Adapted from Michael Simon

1/2 Lb High quality deli Corned Beef, sliced

1 Yellow Onion (chopped)

1/2 Head Green Cabbage (sliced) (locally grown)

2 tablespoons Grainy Mustard

1 Lb Egg Noodles

1 tablespoons Olive Oil

Salt and Pepper

1 tablespoons Butter

Directions

Cook egg noodles to package directions.

Meanwhile, in a large covered skillet oven over medium high heat add 1 tablespoon butter and olive oil. When the butter has melted add onion and pinch of salt. Sweat onions for about 2 minutes.

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Add sliced cabbage to pot and add another pinch of salt. Put lid on pot and cook for 3 minutes.

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Remove lid and add the beef with pepper, to taste. Mix well to combine.

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Add noodles and mustard and toss everything together.

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Serve immediately and Enjoy!

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Serves 5.

Categories: Kosher, Main Dish, Pasta, Recipe | Tags: | 2 Comments

Slow Cooker Pulled Chicken Sandwiches with Crunchy Apple Slaw

I had planned to make this for dinner, but forgot to set up the crock pot before I left the house for the afternoon.  By the time I realized it, it was too late to make it for dinner that night.  So, I put it up to cook when I got home and set it to cook that evening.  I prepared it up through shredding the chicken, put the chicken in the sauce and let the flavors mingle even more overnight.

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This is not a necessary approach, it works just as well as a ‘normal’ slow-cooker dish.  One benefit though, was the ability to remove the excess fat from the reduced sauce before reheating, making it just a tad healthier. But oh, it was just as delicious.

And, I can’t say enough about how good the apple-cabbage slaw is!

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I could have made nice, neat sandwiches, but I wanted an overflowing, messy, ewwy gooey sandwich that I would need many napkins for…

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Yum!

Slow Cooker Pulled Chicken Sandwiches with Crunchy Apple Slaw

Slightly adapted from Iowa Girl Eats

Ingredients: 
1 cup ketchup
1/2 cup apple jack
3 Tablespoons brown sugar
3 Tablespoons light molasses
3 Tablespoons apple cider vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon soy sauce
1 Tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/2 teaspoon pepper
2lbs chicken breasts (locally raised)
Buns/rolls

For the Crunchy Apple Slaw:
2 Tablespoon extra virgin olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon honey
juice of 1/2 lime
salt & pepper
3 cups thinly sliced red cabbage
1 large Granny Smith apple, thinly chopped

Directions: 

Combine ingredients from ketchup to pepper in a large crock pot then whisk to combine. 

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Add chicken halves then cover completely in sauce and cook on low for 4-6 hours, or until chicken is very tender. If the sauce does not fully cover the chicken, every couple of hours, spoon some sauce over the chicken.

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Remove 2 cups cooking liquid and transfer to a saucepan. Bring to a boil then reduce heat slightly and let bubble and thicken, about 15 minutes.  Meanwhile, shred chicken with 2 forks then return to crock pot with remaining liquid and stir to combine. 

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For the Crunchy Apple Slaw: In a large bowl whisk together olive oil, apple cider vinegar, honey, lime juice, salt and pepper.

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Add cabbage and apples then toss to combine.

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Place shredded chicken on top of bottom buns then top with reduced sauce (unless you have mixed it all together like I did, and again, I made my sandwich overflowing, you don’t need to).

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Top with Crunchy Apple Slaw and serve. Enjoy!

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Serves 4 – 6.

 

 

 

 

 

Categories: Apples, Kosher, Main Dish, Recipe, Sandwich | Tags: | 2 Comments

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