Archive for the ‘cabbage’ Category

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kachumbari (healthy coleslaw from burundi)

April 23, 2016

this is a coleslaw that comes from burundi, in east/central africa. it’s quick and healthy!

1 (more or less) hot chilli pepper, cleaned, seeds removed, chopped
1 medium onion, chopped
2 to 4 tomatoes, thinly sliced
Juice or one or two lemons or limes
Up to one teaspoon salt
fresh chopped cilantro
1 cucumber, peeled and sliced (optional)
1 small cabbage, shredded (optional)

let combine for at least fifteen minutes before serving.

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from ALWS

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cortido (latin american sauerkraut)

May 18, 2014

i know the basics on kefir, yogurt, and fermenting veggies, so i don’t tend to read beginner’s guides. i should, though – they are full of fun recipes i’ve never tried….
like this one!

it’s become one of my favorite ferments!

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cortido

1 large cabbage, cored and shredded
1 cup grated carrots
2 medium onions, quartered lengthwise and very finely sliced
2 garlic cloves, minced (optional)
1 tablespoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
4 tablespoons sea salt
1 tablespoon whey (optional, to kick-start fermentation)

pound (optional) and combine ingredients.

from cultures for health

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ferment in a fido jar, a mason jar with weights, a crock, a pickler, or anything non-reactive. you can even use a casserole dish with a plate on top!

for more information about how to ferment, check out:

– sandor katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

– sandor katz’s The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World,

cultures for health’s lacto-fermentation e-book

– or my quick run-down

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HIGHLY RECOMMENDED! amazing! delicious! sweet, savory, full of flavor – BETTER THAN SAUERKRAUT! try this today!

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minted cabbage salad

May 7, 2014

1/2 lb savoy cabbage, core removed, finely shredded
1/3 c watercress leaves
1/2 c mint leaves
juice of 1 lemon
1 large clove garlic crushed w 1 t salt
3 T evoo
1 t dried mint
salt and pepper

combine and serve

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cabbage kofta

April 27, 2012

malai kofta is one of my favorite foods of all-time. i’m excited to try this cabbagey version – i have besan flour in my pantry for socca!

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Kofta:

Cabbage shredded – 2 cups
Cumin seeds – 1/2 tsp
Cilantro – handful
Besan flour – 1/2 cup
Garam masala – 1 tsp
Green chilly – 1
Asafoetida – 1/4 tsp
Salt – to taste

Gravy:

Yougurt – 1/4 cup
Butter / Ghee- 1 tbsp
Salt – to taste

Grind to Paste:

Tomato – 3
White Onion – 1/2
Ginger – 1 inch piece
Garlic – 2 cloves
Cilantro – handful
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Poppy seeds – 1/2 tsp
Cashew – 4 (i added a few fistfuls because i love cashews)
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Red chilly powder – 1 tsp

Grind all ingredients listed in “Grind to Paste” under gravy to fine paste by adding 1/4 cup of water. Melt butter in a pan, add ground paste, cover and cook for 20 mins till the raw smell subsides

While the gravy is cooking, mix all ingredients listed under Kofta without adding any water and make small lime size balls. (i used a food processor and it worked really well.) Heat paniyaram pan or pancake puffs pan and add few drops of oil in each cup. Place kofta balls in greased cups and cook in low flame, so it cooks all the way inside and does not burn outside. Flip side after 2 mins and cook till its golden brown on both sides. [i just fried them in a pan until brown and crunchy.] Beat yogurt with 1 cup water and add to the gravy, cover and cook for 5 more mins. Mix cooked kofta balls in gravy and remove from heat

Serve hot with roti, paratha, or rice

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from soundspicy

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well, it was a little more effort than i expected, but it was definitely delicious! the kofta themselves picked up this caramelized flavor, like crispy broccoli or brussels sprouts, that i’ve never tasted in cabbage because i never fry it! what a cool discovery! not my favorite, but i liked it a lot more than i thought i would, since i’m not too into cabbage. and i had no problem eating a batch of them over the course of the day today!

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gefüllter weißkohl

December 16, 2010

this “swabian” (schwabisch) recipe is from black forest cuisine by walter staib (a relative of some kind)

STUFFED CABBAGE  (say: gefilte vye’ss-coal, or filled white cabbage)



stuffing:
1 T unsalted butter
1/2 yellow onion, peeled and chopped
6 oz ground pork
6 oz ground beef
3 egg yolks
1 scallion, finely chopped
1 T chopped fresh parsley
1 c cooked rice
salt and pepper

assembly:
1 head green cabbage
6 slices bacon, cut in half widthwise

sauce:
2 T unsalted butter
1 T finely chopped garlic
1/4c finely chopped bacon
1/4c finely chopped onion
1/4c finely chopped green pepper
3 T hungarian paprika
2 T flour
1 c full-bodied red wine, such as burgundy
1/2 t ground cayenne
1/2 t dried red pepper flakes
salt and pepper
1/3 c sour cream

make stuffing. saute onions in butter. set aside to cool completely. combine cooled onion and other stuffing ingredients, mix well.

preheat over to 350.

bring saucepan of lightly salted water to boil, reduce to “hearty simmer” at medium-high. core cabbage and simmer until outer leaves are slightly softened, ~2-3min. remove outer leaves and drain on towel. continue this process until you have at least 24 leaves.

place two leaves slightly overlapping and add ~1/4c stuffing to middle. fold and set seal side down in a greased baking dish.

place half a slice of bacon over each cabbage and bake until bacon is crisp, ~20mins.

to make sauce, saute garlic, add bacon and saute til crisp. add veggies and saute ~2mins til softened. stir in paprika and flour. add wine to deglaze, loosening the browned bits at the bottom. simmer 5 mins. add cayenne and s&p and simmer 5-10 mins. remove from heat and add sour cream.

add sauce to baking dish. stick it back in the oven for 10 mins. serve hot.

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kapusta

November 13, 2010

eli says kapusta means “cabbage,” but has come to mean a kraut-and-smoked-meat stew in his family.

a quick google search shows hundreds of recipes – some with allspice and bay leaf, some with canned corn.

this is a rough approximation of what eli did when he made this dish last week.

 

 

first, we made a quick kraut, though obviously real kraut would be better.

let it sit while pinto beans cooked up with tons of onion in butter or lard, along with kielbasa.

throw in the kraut and let it stew.

a high-quality kielbasa is essential.

this doesn’t sound like much, but trust me: this is phenomenal.

EDIT (5/11): adding some smoked (pork) neckbones gave a whole new dimension.