Cabbage Archives - Retro Food For Modern Times

17
Mar
2018

REPOST Dublin Coddle – For St Patrick’s Day

categories: Bacon, Budget Recipes, Cabbage, Holidays, Ireland, Potato, Sausage, St Patrick's Day

Isn’t Dublin Coddle the most adorable name for anything ever?

It sounds like a cuddle and that is exactly what you are going to get from this hearty and warming mix of sausages, cabbage, bacon and potatoes.

I don’t seem to have the best of luck with Irish recipes (remember the corned beef potato salad?)

I had planned to make a totally safe homemade Irish Cream because hot damn do I love a little bit of Bailey’s! However what they don’t tell you in most recipes for it is that, because it contains fresh cream, homemade Irish cream has a fairly limited lifespan. As I am trying to moderate my diet and alcohol intake at the moment drinking a whole bottle of whiskey and a shit ton of cream over the space of about 5 five days did not seem like a viable option.

Fun…just not a viable diet option!

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So Dublin Coddle it was. And whilst this was nowhere near as awful as the debacle that was the potato salad, the recipe I used for Dublin Coddle (sorry I cannot remember from whence it came) was not without problems.

It asked that you layer thinly sliced potatoes into the bottom of a baking dish then piled your sauteed cabbage, onion and bacon on top and topped that with sausages. Then you added stock to the dish.

And therein lay the problem. Even though I cooked this for absolutely AGES, the potatoes at the bottom didn’t cook at that well and were totally soggy. And, as viewers of the British Bake Off know all too well, no one likes a soggy bottom!

This was good but I wonder how much better it would have been if the potatoes had gone on the top and gone all crispy and delicious?

I will actually make it that way next time and update you on how it turns out! The good thing about this recipe is that it was traditionally made from leftovers so you can play around with ingredients and cooking techniques as much as you like!

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Here’s the recipe!

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Dublin Coddle

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A delicious hearty meal, perfect for St Patrick’s Day

Author: Taryn Fryer

Ingredients

Scale

8 sausages – the recipe said pork, I used beef
2 onions, sliced
2 rashers of bacon, sliced
2 cups of cabbage, sliced
stock or water (I used vegetable stock)
Oil
salt and pepper
parsley
Dijon mustard

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Instructions

Heat a little oil in a large pan and brown the sausages. You may have to do this in two lots.
Remove the sausages from the pan and set aside.
Add a little more oil if required and brown the bacon and onions.
Toss the cabbage through the bacon and onion mix and cook for a few minutes.
Layer the potatoes in a lightly oiled casserole or baking dish.
Top with the cabbage and bacon mix. Season well and almost cover with the stock.
Top with the sausages.
Bake at 190C until the potatoes are tender.
Sprinkle with parsley and serve with mustard.

Nutrition

Serving Size: 4

Meantime, enjoy your St Patrick’s Day!!!!

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17
Dec
2013

Rolling, Rolling Rolling…Stuffed Cabbage Rolls (Daring Kitchen & Spice Peddler recipe)

categories: Big 5 Pepper Steak Rub, Cabbage, Daring Kitchen, Lamb, Spice Peddler

I’ve been doing some wicked multitasking over the last few weeks – moving house has taken up just about all the time, energy, patience and sanity I had left…which, particularly in the case of the last two was not a huge amount to begin with.

So, how to get through the move, life in general, and a couple of cooking challenges for the month? Multitasking is how. November’s Daring Cooks’ Challenge had us on a roll! Olga from http://www.effortnesslessly.blogspot.com/ challenged us to make stuffed cabbage rolls using her Ukrainian heritage to inspire us. Filled with meat, fish or vegetables, flexibility and creativity were the name of the game to get us rolling!

The Spice Peddlers this month sent their Big 5 Pepper Steak Rub which consists of black, green, white, pink, Szechuan and Tasmanian pepper plus cardamom, garlic salt, nutmeg and cloves. This is a delicious blend which should by no means be limited to Pepper Steaks…although, having said that, it would be pretty great used like that.

So, the basic recipe for the cabbage rolls can be found here along with a vegetarian and a fish version which I am just itching to try!

I made some changes to the original recipe. I’m not a huge fan of pork so I used lamb mince as my meat of choice. I also added a teaspoon of the Big 5 Pepper Steak rub into the lamb mixture.

When I made my rolls, I had a quite a bit of the meat mix left so I made up some meatballs and lightly fried them up before adding them to the pan with the rolls. As I was frying them up, I also sprinkled more of the Pepper Mix into the pan so the meatballs picked up the pepper mix and got a kind of crunchy peppery coating on them. Delish!!!

Then into the oven with tomato sauce, another light sprinkle of the Pepper Mix and some salt to finish and a lovely hearty meal was had by all.

Perfect timing too because, whilst Melbourne’s weather cannot compare with the Ukraine, it has been an unusually cold summer and the cabbage rolls and a glass of red were the perfect accompaniment to a chilly night where we had to put the fire on! The warming spices in the Big 5 Pepper Rub were a perfect blend for this hearty and warming dish.

Stufffed Cabbage Rolls — Stuffed Cabbage Rolls

This wasn’t the quickest of things to make as it has many moving parts – pre-cooking the cabbage, and the rice, making the filling and the tomato sauce, then the baking all takes time. However, no single part is difficult and it is delicious and was as good, if not better when re-heated for lunch the following day

Also, I used half the quantity in the given recipe and, as you can see, it made a huge amount….

Meantime, i was inspired by this recipe’s Ukrainian heritage to have a look at some of the great old posters produced in the Eastern bloc…

I think this is the one that insprisred the Franz Ferdinand cd cover:

Last month’s Bloody Mary was kind of a hit so I’m going to be spending the new few days thinking about how I can incorporate the Big 5 Pepper Steak Rub into a cocktail…stay tuned!

Have a great week!

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17
May
2012

Food For Lovers – The Three Course Love Feast

categories: Apples, Bacon, Cabbage, Chicken & Poultry, Corn, Cream Cheese, Cucumber, Food For Lovers, Ginger, Sultanas, Walnuts

As a concept, Kelly Brodsky’s Food For Lovers falls on the kooky side of the spectrum. Is this echoed in the food?

Well, sort of…

There are a number of odd recipes. Many of which rely on inappropriate uses of pineapple:

Pineapple isn’t automatically an ingredient I would expect to see in a recipe entitled Braised Wine Steeped Beef. And yet, Kelly Brodsky takes it there.
The stuffing mix for the Veal with Cashew Nut Stuffing recipe on p65, contains bacon, cashew nuts, calves liver and pineapple. If mixing offal and pineapple was a good idea, surely it would be pizza by now.

And if that wasn’t enough, there’s the veal scallopine sandwich:

Ok. Pineapple is the least of the problems in that recipe which actually sounds frighteningly modern. I”m sure something similar is being served in a fast food restaurant somewhere even as I write this.

Monosodium glutamate also features prominently in the recipe ingredients. As does canned asparagus.

However, Food For Lovers also contains a lot of good as well. I marked up over 30 that I would be prepared to make and I have made four, all of which were delicious!

So now, here is my Food For Lovers Three Course Love Feast.

Cucumber Stuffed With Cream Cheese

These were great!

2 large cucumbers, leave the skin on1 cup cream cheese
1 tbsp lemon juice
10 chopped anchovies
1 tbsp chopped chives
Ground black pepper

Scoop out the centres of the cucumbers.

Combine the cream cheese, lemon juice and anchovies and stuff this mixture into the cucumbers.

Place in the fridge for a couple of hours.

Serve sliced very thin sprinkled with the chives and black pepper on crackers or buttered crusty bread.

(Brodsky suggests serving with a dab of mayonnaise, I tried both with and without mayo and preferred it without)

Sautéed Cabbage and Bacon

1/2 head of cabbage

3 bacon rashers, chopped

1 clove or garlic chopped

Dash of lemon juice

Finely shred the cabbage and steep it for 5 minutes in boiling salted water. Whislt this is steeping, sauté the bacon. Add the cabbage and garlic. Sauté Lightly. Sprinkle with a dash of lemon juice and serve.

(Broiled) Chicken With Corn Stuffing

I always thought that broiling was what Americans call grilling. The original recipe for this cooks it in water. Maybe she meant boiled? Either way, I roasted my chicken and it was super!

4 lb chicken
1 1/2 cups dry whole wheat breacrumbs
1 cup whole corn kernels
2 tbsp butter
1 cup chopped celery
1 finely chopped green pepper (I”m not a fan of this, I used a red onion in mine)
1/2 cup chopped mushrooms
Chicken Stock
I also added a clove of garlic, crushed, 1/2 a chilli and some thmye and sage leaves)

In a large pan, heat the butter and saute the celery, pepper (onion), corn, mushrooms and garlic.

Take off the heat, add the herbs and breadcrumbs, salt and pepper. Moisten with chicken stock. Cool. Then spoon into the chicken.

(I actually prefer to cook my stuffing in a separate dish).

Roast as per your preferred method. If unsure, Jamie Oliver has a solid method.

Gingered Dutch Apple Cake

This was very yummy!

3 tbsp butter
1/2 cup sugar
1 egg
1 cup sifted self raising flour
1/2 cup milk
1 cup stewed apples
1 tsp cinnamon
dash of lemon juice
2 tbsp brown sugar
1/2 cup chopped walnuts
1/2 cup sultanas
1 tbsp chopped preserved ginger

Cream butter and sugar. Add the egg and beat well. Then stir in the flour a few spoonfuls at a time, alternating with the milk. Pour into an 8 inch tin.

Combine the apples, cinnamon, lemon juice, brown sugar, walnuts, sultanas and ginger. Spoon on top of the cake mixture. Bake in a 190°C oven for around 45 minutes.

Slice and serve still warm with cream.

Category: Cabbage