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Farfalle (pasta) with Black Cabbage

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1.1kg black cabbage leaves
4 garlic cloves, peeled
250ml extra virgin olive oil
300g farfalle parmesan
freshly grated sea salt
freshly ground pepper

Cooking Instructions

Serves 3-4 Remove the stalks of the black cabbage leaves. Blanch the leaves in a generous amount of boiling salted water along with 2 cloves of garlic for a few minutes only. Drain well. put the blanched garlic and the black cabbage into the food processor and pulse-chop to a fairly coarse puree. In the last couple of seconds, pour into the processor about 75 ml of the oil. This makes a fairly liquid, dark green puree. Crush the remaining garlic cloves with a teaspoon of salt and stir into the puree, along with a further 75 ml of olive oil. Season to taste with salt and pepper. Meanwhile, cook the farfalle in a generous amount of boiling salted water, then drain thoroughly. Put the pasta into the sauce and stir until each piece is thickly coated. Pour in the remaining olive oil and serve with parmesan.

Sauted Black Cabbage

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Black Cabbage Leaves
Garlic
Olive Oil

Cooking Instructions

Remove center ribs from all but the smallest leaves then blanch leaves for 3-4 minutes. Cool then squeeze out the leaves and sautee them with garlic and olive oil. This is a very hearty green and pairs well with rich dishes of pastas, beans or pork.

Onion & Goats' Cheese Fritters with Marinated Red Cabbage

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the fritters
300ml/10fl oz vegetable oil, for deep frying
150g/5½oz goats' cheese, sliced into a round
1 red onion, peeled and sliced into a round
4 tbsp self-raising flour
salt and freshly ground black pepper
carbonated mineral water

For the marinated red cabbage
½ red cabbage, finely chopped
1 tbsp balsamic vinegar
1 handful fresh parsley, chopped
1 garlic clove, chopped
1 tbsp olive oil
2 tbsp red wine
1 tsp calvados
salt and freshly ground black pepper

Cooking Instructions

  1. For the fritters, pour the vegetable oil into a large heavy-bottomed saucepan or deep-fat fryer and heat until a breadcrumb sizzles and turns golden when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
  2. Place a slice of the goats' cheese on top of a slice of onion and then place another slice of onion on top of the cheese. Press together well to secure the stack. Repeat this process with the rest of the goats' cheese and onion slices, until you have two stacks.
  3. Sift the flour into a large bowl. Add the salt and freshly ground black pepper and gradually whisk in the fizzy water until the mixture has become a smooth batter the consistency of double cream. Leave to rest for five minutes.
  4. Dip the goats' cheese and onion stacks into the batter and shake off the excess batter. Add to the hot oil and cook for six minutes, or until golden-brown. Carefully remove with a slotted spoon and drain on kitchen paper.
  5. For the marinated red cabbage, place all of the cabbage ingredients into a large, clean bowl and if possible leave overnight, or for at least fifteen minutes, to marinate.
  6. To serve, place a small pile of the marinated cabbage onto two clean plates and place a goats' cheese and onion fritter on top of each pile. 


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Rumbledethumps

Wednesday, January 5, 2011 at 08:26AM
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Ingredients

  • 600g/1lb 5oz large potatoes, peeled and chopped into large chunks

  • 400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks

  • 75g/2¾oz unsalted butter

  • 250g/9oz savoy cabbage or kale, finely sliced

  • salt and freshly ground black pepper

  • 25g/1oz cheddar cheese, grated

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.

  3. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.

  4. Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.

  5. Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top.

Devilish Red Cabbage

Wednesday, December 15, 2010 at 12:07PM
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Ingredients

  • 1 tbsp sunflower oil

  • 1 onion, chopped

  • 450g/1lb red cabbage, shredded

  • 225g/8oz cooking apples, peeled, cored and diced

  • 2.5cm/1in piece fresh root ginger, peeled and grated

  • pinch of ground cinnamon or allspice

  • 150ml/¼pt vegetable stock

  • salt and freshly ground black pepper

Method

  1. Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes.

  2. Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender.

  3. Season to taste and serve.

Chinese Cabbage & Mixed Vegetable Salad with Pineapple Dressing

Thursday, May 20, 2010 at 08:32AM
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Ingredients

For the salad
200g/7oz choi sum (Chinese cabbage) leaves, sliced
100g/3½oz sugar snap peas
2 large carrots, julienned
1 red pepper, de-seeded, sliced
1 yellow pepper, de-seeded, sliced
240g/8½oz canned pineapple, drained, sliced
2 spring onions, finely sliced

For the dressing
2-3 tbsp groundnut oil or olive oil
7 tbsp pineapple juice
2 tbsp light soy sauce
1 tbsp rice vinegar or cider vinegar
pinch freshly ground black pepper

Method

For the salad, toss all of the salad ingredients together in a large salad bowl.

For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.