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Post by braided-rug on Feb 23, 2006 16:57:30 GMT 10
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Post by lucie on Jul 27, 2006 6:46:04 GMT 10
Cabbage is so good, too!  |
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Post by cara on Jul 28, 2006 8:56:50 GMT 10
Our favourite cabbage dish is fried cabbage. You cut up some onion, some green sweet pepper, and the cabbage and saute it in a little oil. Add fried bacon at the end. It is delicious
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Post by braided-rug on Jul 28, 2006 10:05:38 GMT 10
Our favourite I found in a magazine. It was a celebrity recipe. The celebrity was Jimeon, an Irish comedian living in Australia. It has bacon in it. At the moment we use cabbage with sauerkraut and sausage and serve with potato. I found the article about Jimeon. www.geocities.com/fiona_rohana/jimeoin_articles.htm |
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Post by braided-rug on Jul 28, 2006 20:03:21 GMT 10
Caldo verde (Portuguese green soup) Makes 1 large pot! Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients 2 nice fat onions, finely chopped 4 cloves garlic, crushed 60ml/2¼fl oz olive oil 1 chorizo sausage 6 large potatoes 1.5 litres/2 pints 13fl oz good vegetable or chicken stock salt and freshly ground black pepper, to taste 2 bay leaves large bunch of greens or cabbage smoked paprika and olive oil, for dressing Method 1. First, drink some port - it helps you get in the mood! 2. Sweat the onions and garlic in the olive oil until translucent. 3. Chop the sausage into small chunks and add to the onion. 4. Sweat the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage. 5. Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft. 6. Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did). 7. When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth. 8. Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less. 9. Simmer for a few minutes. The soup will go the colour of jade. 10. Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. 11. Serve with some heavy country bread, and wallow in praise! From: www.bbc.co.uk/food/recipes/database/caldoverdeportuguese_73565.shtml
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Post by lucie on Jul 29, 2006 8:47:31 GMT 10
Carolyn, your simple recipe sounds yummy! I will try it one day. Thanks Linda for your cabage recipe! It also looks very good! I don't know what chorizo sausage is...I'll have to look that up. |
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Post by braided-rug on Jul 29, 2006 14:44:20 GMT 10
Very similar to caras, I didn't realise, and yes it is yummy.
Jimeons Cabbage & Bacon
Serves 4
3 rashers bacon, chopped
30g butter
1 small onion, chopped
1/2 savoy cabbage, shredded
finely chopped parsley
salt and pepper
extra 20g butter
Heat a heavy-based pan over a high heat and add the bacon. Cook the bacon until crisp. Remove and set aside. Add the butter the onion to the pan. Cook for 1 to 2 minutes or until the onion starts to brown. Add the cabbage to the pan and cook, stirring, until the cabbage is bright green. Add the parsley and salt and pepper. Return the bacon to the pan, stir to combine. Serve the cabbage immediately topped with a little extra butter and some black pepper. Note: Serve this Irish dish on its own or alongside boiled potatoes, Irish Stew or corned silverside.
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