Duck with Red Cabbage & Cranberries

Recently I used duck, red cabbage &  dried cranberries as a filling for pierogi and really liked the combination.  I was pleased with the easy way I made the red cabbage mixture so I decided to use this with pan fried duck breast.

It turned out  well very and I think this will be replacing my slow cooker red cabbage method especially to use with quicker pan fried or grilled meat.

Ingredients for Cabbage & Cranberry Mixture

  • 1 small red cabbage (around 600g once core removed)
  • 100 -150g of dried cranberries
  • 2 – 3 tablespoons of butter
  • Salt & ground black pepper

Method

Rather than boiling, steaming or slow cooking the red cabbage, I used a sort of stir-fry & braising method which worked very well.

  • Put the cranberries in a dish and cover them with some boiling water and leave them for about half an hour.
  • Shred the cabbage.
  • In a deep frying/ saucepan heat some water and add the butter.
  • Stir in the cabbage and simmer gently for a few minutes.
  • Cover the pan – a glass lid is good so you can see what is happening – you need to check and stir occasionally.
  • Simmer for around 10 minutes.
  • Add the cranberries & water, stir and on put the lid back on.
  • Simmer for around 10  to 15 minutes.
  • Keep a check on the water so it does not dry out.
  • If the cabbage has not cooked enough – adjust the water and cook for a bit longer.

Ingredients – Duck

  • Duck breasts – 1 per person
  • Italian herbs
  • Salt & ground black pepper

Method

  • Rub the duck breasts with Italian herbs, ground black pepper and salt and leave for at least an hour.
  • Pre-heat the oven to GM5 – 190°C
  • Put a baking tray in the oven for around 10 minutes to heat up.
  • Heat a heavy based frying pan (I use a cast iron pan) until it is very hot –  you do not need any added oil or fat.
  • Place the duck breasts in the pan skin side down and turn the heat down to medium and cook for 2 minutes. Turn them over and cook for a further 2 minutes.
  • Put the duck onto the heated baking tray.
  • Bake in the oven for around 15 minutes.
  • You can serve the duck breast as whole pieces or slice them up.
  • Place the duck on top of the cabbage and cranberry mixture to serve.

Served on Royal Doulton, Tapestry 1966 – 1998

 

Kotlety with Cabbage

On my last trip to Poland my  cousin in Białystok suggested this variation on kotlety mielone – minced meat burgers.

The idea is to add shredded white cabbage to the minced meat mix.

I used the following  amounts by weight:

2 parts minced meat : 1 part cabbage – you can go up to equal weights of each.

Ingredients

500g beef mince

250g white cabbage

1 onion – chopped fine

3  tablespoons semolina*

2 eggs

Dried breadcrumbs

Salt  and pepper

* I used semolina instead of my usual white bread soaked in milk – I was pleased with this as an alternative.

Sunflower oil  for frying

Method

Chop the onion fine and fry in a little hot oil till lightly browned then leave till cold.

Cut the cabbage into fine shreds and then across so you have small squarish pieces.

In a large bowl mix the minced meat and cabbage till they are evenly mix.

Add the fried onions and mix again.

Add the eggs and mix.

Add the semolina, salt and pepper and mix until you get a uniform mixture.

 

Try to make each one the same size, take a handful of the mixture and press it between your hands to make a flattened circle and then place this in the dried breadcrumbs and turn it over to cover both sides and edges.

 

Once coated place them on a tray dusted with breadcrumbs until you have used all the mixture up.

Shallow fry the kotlety in hot oil, depending on the frying pan size,  you can do 3 to 4 at a time, turning them over so that both sides are done. Place them on kitchen roll on a plate or metal tray till they are all cooked –  you can keep them warm in a low oven.

 

 

 

I had found I like these more when they have been in the oven for a while after frying – evenly cooked through.

These can be served in many ways, with boiled or mashed potatoes or rice and a variety of salads.

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Served  here with steamed & buttered new potatoes and carrot & apple salad – on

Royal Doulton – Carnation – 1982 – 1998.

Version 2 – using Cooked Cabbage

Whilst doing some research on this recipe,  I found that some cooks used cooked cabbage rather than raw.

Ingredients

As above but this time with 400g – 500g of uncooked white cabbage  (around the same weight as the minced meat).

Method

Chop the cabbage into large pieces and steam it till cooked.

Dry the cabbage with a clean tea towel to get rid of as much water as possible.

Chop the cabbage into very fine pieces.

Proceed as in the method above.

 

 

 

 

 

 

 

 

Note

For both versions, should you have any left,  you can reheat them in sauce made with chicken or vegetable stock.

Ribs with Cabbage

Once when on a visit to my late cousin, Krystyna, in the Mazurian lakes, many years ago, she made this dish with pork ribs.

 

 

The Mazurian Lakes – The Land  of a thousand lakes in North East Poland.

Maybe because it was the summer time or maybe the type of pork but I remember this meat as being so flavoursome.

It was as a really delicious meal  with the meat just falling of the bones  and we ate the ribs with lovely mashed potatoes.

Use the best pork you can buy – I used some locally reared Yorkshire pork.

Ingredients

1 or 2 racks of pork ribs

2  carrots – coarse grated

2 onions – sliced thinly

Half a head of a small cabbage – cut into fine shreds.

3-4 allspice berries

3-4 peppercorns

2 cloves of garlic – chopped

500ml of chicken stock & more for top-up (can be from a cube or concentrate)

Method

Pre-heat the oven to GM4 – 180°C.

Use a large oven proof dish with a lid.

Put the carrots, onions and cabbage into the dish.

Add the allspice, peppercorns and garlic

Pour the stock over the vegetables.

 

Place the ribs so they sit on top of the vegetables.

Put the lid on top and cook in the oven for several hours.

Check occasionally and add more stock if required.

Lower the temperature of the oven to GM 2 – 150°C for a few more hours-  OR – take out of the oven and reheat for several hours at  GM4 – 180°C the next day.

Tomato Variation

After the original cooking – the next day add stock which has had 2 to 3 tablespoons of tomato puree added to it.

 

Vegetable Fritters

The Polish for these is kotlety z jarzyn  – cutlets from vegetables.

The word kotlety(plural) comes from the Italian word cotoletta(singular) for cutlet or chop.

These are made with boiled or steamed vegetables.

Root vegetables are good here as well as cooked cabbage – you can also add cooked pulses such as peas and beans –  I am writing a post just about bean fritters which will be posted soon.

The following vegetable are ones I often use: cabbage, carrots, celeriac, cauliflower, parsnip and potato.

The cooked vegetables need to be chopped fine, minced or mashed – whichever is more suitable or easiest.

 

For this post I cooked the vegetables especially but this is a good way to use up any leftover cooked vegetables.

Ingredients

Around 500g of cooked vegetables – chopped,mashed or minced as appropriate.

2 onions – chopped fine

Butter to fry the onions

1 egg (can add another egg yolk as well)

2 – 3 tablespoons of potato flour – depends on how moist or starchy the vegetables are.

Salt & pepper

Dried Breadcrumbs

Sunflower oil for frying

Extras – you can add chopped parsley, dill or chives or any other herbs you like.

Method

Chop fine, mash or mince the vegetables as appropriate.

Chop the onions and fry them gently in butter till golden and leave to cool.

 

 

 

 

 

 

Mix the vegetables and the onion together.

Add the egg and mix well.

Add enough potato flour to make the mixture fairly stiff.

Add salt and pepper.

Put dried breadcrumbs on a board or large plate.

Make largish balls of the mixture and flatten them onto the breadcrumbs, turn them over  and cover all the sides.

Fry them gently in hot sunflower oil.

You can keep them warm on a baking tray in the oven whilst making the rest.

Reheating

I like these reheated – Place them on a baking tray into a pre-heated hot oven GM6  200°C for around 15  minutes.

The combinations are endless – here are some ideas ….

Cauliflower & Spring Onions or Chives

As in the instructions above with the addition of chopped spring onion (the green part) or chives.

 

 

Carrot & Parsnip

 

Carrot, Potato & Peas

 

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Cabbage & Orange Salad

Here is a salad made with one of Poland’s favourite vegetables – cabbage –  and is one I have been making for many, many years since it was given to me by one of my cousins (British born like me) who lives in Wembley.

However it is not a classic Polish salad because it contains oranges which would have been a luxury item in times gone by and certainly in communist times when nothing was imported that was not strictly necessary.

There are just 3 main ingredients & a couple of options for the dressing.

The amounts here are just a guide  – for example – I just usually add a handfull  of raisins – this time I weighed them.

Ingredients

Around half a small white cabbage

2 Oranges

80g Raisins

Dressing – mayonnaise or yoghurt  or a mixture of the two

A pinch of salt & pepper to taste.

Method

Peel the oranges, cut them into slices, separate the segments and then chop these into small pieces.

Finely shred the cabbage

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Mix the oranges, raisins & cabbage together.

Add the dressing (see below) and mix well together.

You can add salt and pepper here if desired – I find just a tiny amount is needed.

Served here in Royal Doulton, Carnation, 1982 – 1998

Dressing

  1. Mayonnaise – I use Hellmann’s – original or light
  2. Greek yoghurt
  3. Mayonnaise & Greek Yoghurt
  4. Any of the above with some extra orange juice.

I tend to make this salad a while before it is needed as with the magic of osmosis – raisins become plumped up with the juice from the oranges & the dressing becomes sweet from the sugars in the raisins.

This salad goes well with roast dinners, cold smoked meats and Polish style sausages.

 

 

 

 

Red Cabbage Salads

I  was looking for some salad recipes for red cabbage and came across these three in my Polish recipe books.

Two different methods are used to prepare the cabbage and I was intrigued to see how they would turn out.  They were both a success and I will be using them again.

Red Cabbage Salad 1

This method is in between using raw and cooked cabbage.

Ingredients

1/2 head of red cabbage

1 large Bramley Apple

Juice of 2 lemons

1 small onion

2 tablespoons of olive oil

Salt & pepper to taste

1- 2 teaspoon of sugar.

Method

Using a sharp knife shred the cabbage into fine slices.

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Put the shredded cabbage into a pan and just cover with water, bring this to the boil and then let it simmer for 1 to 2 minutes – no more.

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Strain the cabbage from the water,  pour the juice of a lemon over the cabbage and mix it in, as well as taste, this will give the cabbage a lovely colour, and leave it to cool.

Chop the cabbage into small pieces.

Note – next time I will chop into much smaller pieces.

Peel and coarse grate the apple and add this to the cabbage.

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Chop the onion into fine pieces and add this to the cabbage.

Mix in the juice of another lemon and 2 tablespoons of olive oil.

Add salt & pepper  and sugar to taste.

This salad goes well with roast pork, goose or duck.

Red Cabbage Salad 2 & 3

For these the  cabbage is grated on a coarse grater – this was quite hard to do but well worth it.

It is the dressing which makes these two salad different – both are delicious.

Red Cabbage Salad 2

Ingredients

1/2 head of red cabbage

1 Bramley apple

Juice of a lemon

Dressing

3 tablespoons of mayonnaise

3 tablespoons of soured cream

1 tablespoon of made-up mustard Polish, French or German style

Juice of half a lemon

Salt & pepper & sugar to taste

Method

Grated the cabbaged using a coarse grater

Peel and grate the apple using a coarse grater

Mix the grated cabbage and apple together.

Mix up all the ingredients for the dressing.

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Add the dressing to the salad and thoroughly mix it all together.

Red Cabbage Salad 3

Ingredients

1/2 head of red cabbage

1 Bramley apple

50g of chopped walnuts

Dressing

3 to 4  tablespoons of olive oil

Juice of a lemon

1 tablespoon of runny honey

Salt & pepper to taste.

Method

Grated the cabbaged using a coarse grater

Peel and grate the apple using a coarse grater

Mix the grated cabbage and apple together.

Mix the ingredients for the dressing and pour this over the salad and mix it in.

Chop the walnuts into small pieces and mix them in before serving.

A Little Note About Walnuts

Walnuts (Juglans regia) are native to south-east Europe and south-west China. They are the oldest tree food known dating back to 7,000 BC.

There are accounts of their cultivation in Babylon (now Iraq) in 2,000BC.

Juglans regia means means Jupiter’s royal nut.

They are the seed of a drupe (stone fruit) – not a true Botanical nut.

In Polish walnuts are orzechy włoskie  nuts Italian – so named it is thought as they were brought to Poland by traders from Imperial Rome.

Black walnuts (Juglans nigra) are native to North America.

Red Cabbage

A few years ago on one of my  visits to The Netherlands to stay with my Dutch friend, we had a super meal which included a delicious dish of red cabbage that had been cooked with apples.

I thought then that I did not remember my mother ever cooking red cabbage. When I came home I found recipes in both my Polish and English cookery books and tried out many of these.

The following recipe has been refined and altered and this one  with lots of apples and spices is the one  I now use all the time.

As it takes a long time to cook in a low oven or in a slow cooker, I tend to make a lot at once. It freezes and reheats well, so once made I divide it into small portions to freeze.

I think it goes well with roast pork loin and I usually make some before Christmas and serve it with roast pork loin during the holiday period.

Tip 1

Have a lemon ready after handling the chopped red cabbage as you will find your hands become stained blue/purple. Lemon juice will clear the stains away.  Another reason to make this dish in advance.

Tip 2 – Also Excellent as a Salad

I have discovered that this dish is also delicious when it is cold!   I now also serve this with cold meats and Polish style sausage.

Ingredients

1 head of red cabbage

3 or 4 large cooking apples

1 onion – chopped fine

1 or 2 garlic cloves – chopped fine

6 tablespoons of soft brown sugar

1 level teaspoon of ground cinnamon

¼ level teaspoon of ground cloves

Salt & ground black pepper

3 tablespoons of cider or wine vinegar

3 tablespoons of water

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Method

Pre heat the oven to GM 2 or get your slow cooker ready..

You need a large oven-proof dish with a lid to make this.  I either use a very large oval enamel dish or I have now started to use a slow cooker.

I mix the ingredients in a large bowl first  and then put them in the cooking dish.

Mix together the sugar, spices, salt and pepper, vinegar and water.

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Remove the core from the cabbage head and cut the cabbage into fine shreds and add these to the spice mixture.

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Peel, core  and then coarse grate the apples and then add these to the cabbage mixture. Mix the ingredients with a wooden spoon.

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Put the mixture into the cooking dish (or slow cooker) and put in the oven (or switch on the slow cooker).

 

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It should take about  3-4 hours  – it may take longer in the slow cooker.

 

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Red Cabbage Ready to Serve
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Serving Dish is Cadiz by Meakin from the 1970s

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