Tag: Cabbage

Basrszcz Ukraiński

  • My mama only made barszcz the clear beetroot soup, which was served at Wigilia – Christmas Eve
  • This is a much more hefty, filling beetroot soup.
  • I got this recipe from one of my Polish friends.
  • With all the different vegetables I would say make this with 2 litres of stock.
  • A fatty chicken stock is good – home made is best.
  • But if you are using stock cubes add some butter to the mix.
  • Use a large stock pot or saucepan.

INGREDIENTS

  • 3-4 Beetroots – coarse grated – include the stems and leaves if you have them
  • ½ a sweetheart cabbage – finely shredded and chopped.
  • 3-4 medium starchy potatoes – peeled and chopped into small cubes
  • 2 parsnips – coarse grated or chopped into small cubes
  • 2 carrots – coarse grated or choped into small cubes
  • ¼ of a celeriac – cut into small cubes
  • 1 leeks – chopped into small circles
  • 2 litres of chicken stock
  • 4-5 grains of allspice
  • 5-6 peppercorns
  • 2-3 dried juniper berries
  • 1-2 bay leaves
  • *
  • 1 tin of white beans – cannellini or haricot beans – drained
  • ½ bottle of beetroot concentrate
  • Salt and pepper to taste
  • *
  • Hard boiled eggs for serving – 1 per person – chopped or cut into quarters

METHOD

  • Bring the chicken stock to the boil and then turn down to simmer.
  • Add all the chopped vegetables and the allspice, peppercorns, juniper berries and the bay leaves.
  • Gently simmer till the vegetables are nearly soft.
  • Add the beans and simmer till they are soft.
  • Season to taste.
  • *
  • Add the beetroot concentrate and stir.
  • *
  • Serve in deep bowls and add the eggs on top to serve.

 

Royal Stafford Blossom Time – Soup plates.

Option – not tested – some people add a few tablespoons of soured cream before serving.

Fresh Cabbage Fritters

  • I have lots of recipes for vegetable fritters/pancakes including one for sauekraut.
  • This one uses a whole cabbage head – this is good if it is a small cabbage.
  • Otherwise I think ½ a head is better.
  • You could use a sweetheart cabbage.
  • Next time I would chop the cabbage into smaller pieces.

INGREDIENTS

  • Whole small white cabbage
  • 1 onion
  • 2 cloves of garlic
  • Butter for frying
  • 100g plain flour
  • 2 eggs
  • 1 teaspoon of salt
  • 1 teaspoon chilli flakes – optional
  • *
  • Sunflower oil for frying.

METHOD

  • Chop the white cabbage into small pieces.
  • Cook in salted water for around 20 minutes.
  • Drain and pat dry.
  • Leave to cool.
  • You may want to chop the pieces even smaller.
  • Dice the onion and chop the garlic.
  • Fry in butter till golden.
  • Leave till cool.
  • Mix the cabbage and onion mix together.
  • Mix together with the flour, salt and flour.
  • Beaten the eggs and mix everything together.
  • Stir in the chilli flakes.
  • *
  • Make little patties.
  • Fry in sunflower oil for around 4 minutes on each side.
  • Taking care not to burn them.

They taste good with a fried egg or two.

Eat Your Greens – 2

  • This is a lovely recipe for vegetables to eat with a roast dinner or breaded pork.
  • It is a variation on Eat Your Greens – 1.
  • In this recipe cavolo nero is used rather than white cabbage.
  • As this takes longer to cook – it is part steamed first.
  • The amounts are fairly fluid – does not matter to much.

Ingredients

    • 100g of cavolo nero

    • 1 large or 2 medium sized leek(s)

    • 120g of fresh spinach

    • 2 tablespoons of butter

    • 1 teaspoon of sea salt

Method

    • Cut the cavolo nero into fine pieces.

    • Steam this for around 10 minutes.

    • Cut the leek(s) into discs and then halve these.

    • Melt the butter in a large saucepan. (a wok style is good).

    • Stir fry the cavolo nero and leeks gently for around 5 – 8 minutes.

    • Stirring all the while – so they do not burn.

    • Add in the spinach and stir.

    • Cook for around 2 minutes.

    • Sprinkle with the salt and serve.

  • Option 
  • Kale could be used – this has not been tested.

Eat Your Greens – 1

  • This is a lovely recipe for vegetables to eat with a roast dinner or breaded pork.
  • It is a recipe that you have to make at the last minute – unlike a lot of Polish recipes for vegetables or salads.
  • The amounts are fairly fluid – does not matter too much.

Ingredients

  • ½ a sweetheart cabbage or white cabbage
  • 1 large or 2 medium sized leek(s)
  • 120g of fresh spinach
  • 2 tablespoons of butter
  • 1 teaspoon of sea salt

Method

  • Shred the cabbage into fine pieces.
  • Cut the leek(s) into discs and then halve these.
  • Melt the butter in a large saucepan. (a wok style is good).
  • Stir fry the cabbage and leeks gently for around 5 – 8 minutes.
  • Stirring all the while – so they do not burn.
  • Add in the spinach and stir.
  • Cook for around 2 minutes.
  • Sprinkle with the salt and serve.

 

Salad Dressing

  • This is a variation on a traditional salad dressing.
  • Mayonnaise is often used especially on cabbage salads (coleslaw).
  • I often mix in some Greek style yoghurt.
  • *
  • I was given this variation last week and it does add a nice little kick.
  • *
  • Equal Amounts of Mayonnaise: Greek Yoghurt: Cream of Horseradish Sauce.
  • *
  • 2  tablespoons of each should be more than enough for a whole shredded cabbage.
  • *
  • Full fat for both the mayonnaise and yoghurt is the best.
  • *
  • Not tested  – but I am sure this will go well with boiled potato salad.

Salads in Bavarian China

NOTE

  • The horseradish does become milder and losses it kick if left for a longer time eg overnight.
  • Best to add this dressing about an hour before the salads are needed so any fruits and nuts soften but the horseradish still has the kick. 

Lazy Goląbki – 2

  • I love goląbki – but must admit they are time consuming to make.
  • I came across this idea of using all the ingredients and making them into large kotlety( meatballs) cooking them in stock and then adding a tomato sauce.
  • They are called goląbki leniwe – lazy goląbki.
  • I made them with steamed cabbage as in  lazy goląbki – 1. 
  • Now I have  made kotlety with shredded fresh cabbage .
  • Here cooked rice is used as well.
  • No bread is added but semolina is used to help bind the ingredients.
  •  
  • This time I made them with fresh cabbage.

Ingredients

  • 500g minced beef
  • 100 – 150g boiled rice
  • ½  head of a small cabbage or a whole sweetheart cabbage
  • 2 egg – beaten
  • 1 teaspoons of salt
  • Ground black pepper
  • *
  • Semolina
  • Sunflower oil for lightly frying.
  • *
  • 750 ml vegetable stock
  • Several tablespoons of tomato purée 
  • *
  • Soured cream – optional

Method

  • Shred the cabbage and then chop into small pieces..
  • Pre-heat the oven to GM3 – 160°C
  • Mix the cabbage, meat and rice together until well mixed.
  • Add the beaten eggs.
  • Add the salt and pepper.
  • Mix everything together.
  • Add a little semolina if needed.
  • Using your hands make large oval shaped balls.
  • Roll then gently in the semolina.
  • *
  • Fry lightly on both sides.
  • Place tightly packed in a large roasting tin.
  • *
  • Mix the vegetable stock and tomato purée and pour over the goląbki.
  • Cover the dish with a sheet of baking foil.
  • Cook for around 2 hours.
  • *
  • Stir some soured cream into the sauce and serve.
  • *
  • TIP
  • I think it is best to make this the day before and then make up more vegetable stock and and tomato purée.
  • Pour this over the goląbki and heat again for at least an hour.
  • Add soured cream to the sauce and serve.

  • Option – not tested.

  • Add some grated cabbage to the mixture.

VERDICT

  • All my testers like the fresh cabbage version best.
  • These are meant to be lazy but they still required a lot of work.
  • Mixing the ingredients together took time.
  • I would find it easier to make my kotlety with cabbage  or even with sauerkraut and make them in tomato sauce and serve them with boiled rice.

Fresh Cabbage & Apples

  • I came across a Polish idea to cook white cabbage with apples.
  • The writer did not give a method nor did they say whether they made it sweet or tart.
  • I went for a slightly sweet version and I thought the result was delicious.

Ingredients

  • 1 sweetheart cabbage or a small white cabbage
  • 2 large Bramley apples
  • 500ml water
  • 2-3 tablespoons of granulated sugar

Method

  • Preheat the oven to GM 3 – 160°C.
  • Use a large oven proof dish with a lid.
  • Chop the cabbage into rough squares.
  • Peel and core the apples and chop these into chunks.
  • Mix the cabbage, apples and sugar together and put in the dish.
  • Add the water.
  • Cook for around 1 hour.
  • Keep an eye on this about half way through as the apples can fluff up and escape from the dish.
  • *
  • Serve with roast chicken, duck or pork.
  • *
  • You can add part of the sugar and add the rest to taste at the end.

  • Served in Bavarian china with a forget me knots pattern

Cabbage Carrot & Pear Salad

  • This is a variation on my usual cabbage salad.
  • Mayonnaise is not used just lemon juice as a dressing. 
  • Rather than apples I used pears for this salad.
  • Conference pears or other hard pears are good for this.
  • The pears need to be ripe but not too “mushy”.
  • I would peel the pears as the skins are often very tough.

Ingredients

  • ½ head of white cabbage
  • 3-4 hard pears
  • 2 carrots
  • Juice of 1 lemon
  • *
  • Chopped flat leafed parsley or chives to serve

Method

  • Shred the cabbage into fine shreds.
  • Peel the pears and then coarse grate them.
  • Coarse grate the carrots.
  • Mix them all together.
  • Pour the lemon juice over them and mix.
  • Sprinkle with flat leaved parsley or chives.

Ukrainian Salad

  • I bought this jar of salad from my Polish shop.
  • It is Sałatka ukraińska – Ukrainian salad.
  • It was very good.
  • Good to have in as a standby.
  • I wanted to make a similar salad.
  • I looked this up and could not find a recipe similar with beetroots.
  • I noted down the ingredients written on the label.
  • Vinegar and sugar were used in the jar – I used lemon juice and honey.
  • The salad will come out differently each time if you change the proportions of the vegetables.

Ingredients

  • 3 medium boiled beetroots
  • 1 onion
  • ½ a small white cabbage or sweetheart cabbage
  • 1 large or 2 medium carrots
  • 1 red pepper
  • Juice from 2 lemons
  • 2 tablespoons of runny – honey 
  • Salt & pepper to taste

Method

  • Grate the beetroots using a coarse grater.
  • Chop the onion into fine pieces.
  • Shred the cabbage into fine strands.
  • Grate the carrot using a coarse grater
  • Chop the pepper into small pieces.
  • Mix all the vegetables together.
  • Mix the lemon juice and honey.
  • Mix the dressing with the vegetables
  • Season to taste.

Note

  • Tastes good straight away but can be kept in the fridge for several days as well.

    Cabbage & Mushrooms

    • Cabbage and mushrooms are a classic combination in Polish cookery.
    • Recipes abound for combinations  using fresh cabbage through to sauerkraut, cultivated or wild mushrooms – fresh or dried – the list is endless.
    • Recently I wrote about kulebiak a large Polish pastry, which had a filling of fresh cabbage and fresh mushrooms.
    • This filling  can be served hot as a side dish – it goes well with hot roast meats.

    Ingredients

    • Small head of white cabbage or sweetheart cabbage.
    • 250 -300g of mushrooms
    • 1 large onion
    • 100g of butter
    • Salt & pepper to taste
    • Optional – 2-3 hard boiled eggs

     

    Method

    • Shred and then chop the cabbage into small pieces.
    • Chop the onion into small pieces.
    • Chop the mushrooms into small pieces.
    • Melt half the butter in a large deep frying pan.
    • Slowly cook the onions and the cabbage but do not brown.
    • Cover with a lid and let them simmer till they are both soft.
    • Stir occasionally – you might need to add a little hot water.
    • In another pan melt the rest of the butter and fry the mushrooms.
    • Add the mushrooms to the cabbage and onion mixture and mix well.
    • Heat gently together to remove most of the excess liquid.
    • Season to taste.
    • Sprinkle the chopped hard boiled eggs on top – optional.
    • Serve hot.

    Note

    You might want to look at an earlier post for Sauerkraut & Mushrooms