Fruity Cabbage Salad

Here is a salad made with one of Poland’s favourite vegetables – cabbage.

It is a more fruity variation of a cabbage & orange salad I posted over three years ago!

Ingredients

  • A small white cabbage or sweetheart cabbage
  • 2 oranges
  • 3 eating apples – red skinned for colour contrast.
  • 1 tin of  pineapples
  • 80g raisins or sultanas
  • A pinch of salt & pepper to taste
  • *
  • Dressing – Mayonnaise & pineapple juice

Method

  • Peel the oranges removing all the pith.
  • Cut them into slices, separate the segments and then chop these into small pieces.
  • Finely shred and chop the cabbage

 

 

 

  • Core the apples and chop them into small pieces.
  • Drain the pineapples from the juice.
  • Chop the pineapples into small pieces.
  • Mix the cabbage and fruits together.
  • Mix mayonnaise and some pineapple juice together to make a thin dressing.
  • Add the dressing and mix everything well together.
  • You can add salt and pepper here if desired.

Served here in my mother’s vintage glass bowl.

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 and pineapple. The dressing becomes sweet from the sugars in the raisins.

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

Chocolate Orange Babka

This is a new recipe for a babka – it is very moist and tastes delicious.

I serve it just dusted with icing sugar but you could add a thin chocolate glaze.

Ingredients

225g Butter or Block Margarine

225g Caster Sugar

Finely grated zest and the juice of 1 orange

1 teaspoon of vanilla essence

2 tablespoons of apricot jam

4 eggs

175g self raising flour

1 teaspoon of baking powder

50g of cocoa

Method

Pre-heat the oven to GM3 – 160°C

Grease & flour well a large babka tin, tapping away any excess.

 

 

 

 

Beat well together the butter and sugar till pale and fluffy.

Beat the eggs well and gradually add them, beating the mixure after each addition.

Mix  in the vanilla essence, apricot jam, orange zest and juice.

In a seperate bowl mix the flour, baking powder and cocoa together.

Fold the flour mixture into the beaten mixture.

Spoon the cake mixture into the babka tin and level the top.

Bake for 50 – 55 minutes until the babka has risen and a cake tester comes out clean.

Cool for at least 5 minutes in the tin, then turn this out onto a wire cake rack to cool.

Dust with icing sugar before serving.

 

 

 

 

 

 

 

Served on Crown – fine bone china – England (no pattern name given).

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.