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What would you do if you had a 2,5 pound Savoy cabbage?
- Thread starter evan
- Start date
Here's what you can do with half of it...... Savoy Cabbage Ribbons
Savoy Cabbage Ribbons
Recipe by Laura Calder
* half Savoy cabbage
* 1/4 cup butter
* Salt and pepper
Directions:
Savoy Cabbage Ribbons
1. Core and shred the cabbage (Cut cabbage into 1/2 inch ribbons.). Heat the butter in a large pot or sauté pan. Add the cabbage, and season with salt and pepper. Cook, tossing, until the ribbons of cabbage soften and shrink down somewhat, about 7 minutes. Serve.
Savoy Cabbage Ribbons
Recipe by Laura Calder
* half Savoy cabbage
* 1/4 cup butter
* Salt and pepper
Directions:
Savoy Cabbage Ribbons
1. Core and shred the cabbage (Cut cabbage into 1/2 inch ribbons.). Heat the butter in a large pot or sauté pan. Add the cabbage, and season with salt and pepper. Cook, tossing, until the ribbons of cabbage soften and shrink down somewhat, about 7 minutes. Serve.
I haven't tried the recipe but saw it demonstrated this morning. I don't see why it shouldn't reheat
well. Laura served it with
Braised Quails with Wild Mushrooms
* 4 x quails, cleaned and trussed
* Salt and pepper
* 2 tbsp butter, more if needed
* splash oil
* 1/4 lb. bacon, cut into slivers
* 1 x onion, chopped
* 2 tbsp flour
* 1 cup white wine
* 1 cup veal stock
* 3/4 lb. mushrooms, trimmed and halved (1/4 part trompettes de la mort, 1/4 part girolles, and 1/2 part cremini)
* Chopped fresh parsley, to taste
Directions:
Braised Quails with Wild Mushrooms
1. Season the quails with salt and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat (you could also use lard). Remove and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand if needed.
2. Stir the flour into the onions and cook one minute. Deglaze with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are done, about 20 minutes.
3. Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season with salt and pepper as you go, then, at the end, toss all together with the chopped parsley.
4. When the quails are done, remove from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve.
well. Laura served it with
Braised Quails with Wild Mushrooms
* 4 x quails, cleaned and trussed
* Salt and pepper
* 2 tbsp butter, more if needed
* splash oil
* 1/4 lb. bacon, cut into slivers
* 1 x onion, chopped
* 2 tbsp flour
* 1 cup white wine
* 1 cup veal stock
* 3/4 lb. mushrooms, trimmed and halved (1/4 part trompettes de la mort, 1/4 part girolles, and 1/2 part cremini)
* Chopped fresh parsley, to taste
Directions:
Braised Quails with Wild Mushrooms
1. Season the quails with salt and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat (you could also use lard). Remove and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand if needed.
2. Stir the flour into the onions and cook one minute. Deglaze with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are done, about 20 minutes.
3. Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season with salt and pepper as you go, then, at the end, toss all together with the chopped parsley.
4. When the quails are done, remove from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve.
For the other half--Patricia Well's wilted cabbage. Can't find the recipe because I don't use it...
All you do is shred some cabbage and chop some bacon or salt potk. Cook the pork in a skillet, slowly, so the fat doesn't burn, until crisp. Turn the heat way up and add the cabbage, tossing to coat with the fat. Add some vinegat to deglaze the pan and cover it. Let the cabbage cook down for a few minutes, season with salt and pepper, and voila!
All you do is shred some cabbage and chop some bacon or salt potk. Cook the pork in a skillet, slowly, so the fat doesn't burn, until crisp. Turn the heat way up and add the cabbage, tossing to coat with the fat. Add some vinegat to deglaze the pan and cover it. Let the cabbage cook down for a few minutes, season with salt and pepper, and voila!
REC: Meatball with savoy cabbage, Marcella Hazan. I make this a couple of times each winter
and I think this recipe, in general, makes the very best meatballs.
Polpettine Invernali con la Verza
from Marcella's "More Classic Italian Cooking"
Serves 4-6
A slice of good solid white bread, without the crust
1/3 cup milk
1 pound ground chuck
2 ounces pancetta chopped very fine
1 egg
salt and pepper
1 tablespoon chopped parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons onion chopped fine or grated
1 cup fine, dry, unflavored bread crumbs, spread on a plate
1/3 cup vegetable oil
1 head Savoy cabbage
2 tablespoons olive oil
2 teaspoons chopped garlic
2/3 cup canned plum tomatoes, drained and cut up
1. Put the bread and milk into a small saucepan and turn the heat to low. When the bread has completely soaked up all the milk, mash it to a fine pulp with a fork. Turn off the heat, and set it aside to cool.
2. Put the chuck, pancetta, egg, salt, pepper, parsley, Parmesan, onion, and the bread-and-milk mush into a large bowl. Mix all the ingredients thoroughly. Shape the mixture into meatballs about 1 1/2 inches across. Roll in bread crumbs.
3. Choose a sauté pan large enough to accommodate all the meatballs in a single layer. Put in all the vegetable oil and turn on the heat to medium high.
4. When the oil is quite hot, slip in the meatballs. Brown them nicely on all sides, turning them gently. When they are done, transfer them to a platter lined with paper towels, and turn off the heat. Do not empty the pan.
5. Discard any bruised or blemished leaves off the cabbage. Shred the rest of the cabbage into strips of about 1/4 inch wide, and discard the core.
6. Into the meatball pan, put the olive oil and the chopped garlic. Turn on the heat to medium. When the garlic becomes colored gold add all the cabbage. Don’t burn the garlic! Stir and turn the cabbage thoroughly. Cover the pan and turn the heat down to a low simmer.
7. Cook the cabbage, turning it from time to time, for 40 minutes to 1 hour, until it is very soft and is reduced to a third of its original bulk. Add a liberal amount of salt and pepper, bearing in mind that the cabbage is sweet and will take considerable seasoning. If in doubt, taste.
8. Turn up the heat to medium, and with the pan uncovered, cook the cabbage, turning it from time to time, until it becomes colored a light nut brown.
9. Add the tomatoes and cook for 10 minutes, stirring occasionally.
10. Return the meatballs to the pan, turning them well, cover the pan, and turn the heat down to low. Cook for 10 minutes, turning them 2 or 3 times. Serve piping hot.
My notes:
1. Start early with the cabbage. It takes a while.
2. Be very gentle in mixing the meat.
3. I used more tomatoes than suggested.
and I think this recipe, in general, makes the very best meatballs.
Polpettine Invernali con la Verza
from Marcella's "More Classic Italian Cooking"
Serves 4-6
A slice of good solid white bread, without the crust
1/3 cup milk
1 pound ground chuck
2 ounces pancetta chopped very fine
1 egg
salt and pepper
1 tablespoon chopped parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons onion chopped fine or grated
1 cup fine, dry, unflavored bread crumbs, spread on a plate
1/3 cup vegetable oil
1 head Savoy cabbage
2 tablespoons olive oil
2 teaspoons chopped garlic
2/3 cup canned plum tomatoes, drained and cut up
1. Put the bread and milk into a small saucepan and turn the heat to low. When the bread has completely soaked up all the milk, mash it to a fine pulp with a fork. Turn off the heat, and set it aside to cool.
2. Put the chuck, pancetta, egg, salt, pepper, parsley, Parmesan, onion, and the bread-and-milk mush into a large bowl. Mix all the ingredients thoroughly. Shape the mixture into meatballs about 1 1/2 inches across. Roll in bread crumbs.
3. Choose a sauté pan large enough to accommodate all the meatballs in a single layer. Put in all the vegetable oil and turn on the heat to medium high.
4. When the oil is quite hot, slip in the meatballs. Brown them nicely on all sides, turning them gently. When they are done, transfer them to a platter lined with paper towels, and turn off the heat. Do not empty the pan.
5. Discard any bruised or blemished leaves off the cabbage. Shred the rest of the cabbage into strips of about 1/4 inch wide, and discard the core.
6. Into the meatball pan, put the olive oil and the chopped garlic. Turn on the heat to medium. When the garlic becomes colored gold add all the cabbage. Don’t burn the garlic! Stir and turn the cabbage thoroughly. Cover the pan and turn the heat down to a low simmer.
7. Cook the cabbage, turning it from time to time, for 40 minutes to 1 hour, until it is very soft and is reduced to a third of its original bulk. Add a liberal amount of salt and pepper, bearing in mind that the cabbage is sweet and will take considerable seasoning. If in doubt, taste.
8. Turn up the heat to medium, and with the pan uncovered, cook the cabbage, turning it from time to time, until it becomes colored a light nut brown.
9. Add the tomatoes and cook for 10 minutes, stirring occasionally.
10. Return the meatballs to the pan, turning them well, cover the pan, and turn the heat down to low. Cook for 10 minutes, turning them 2 or 3 times. Serve piping hot.
My notes:
1. Start early with the cabbage. It takes a while.
2. Be very gentle in mixing the meat.
3. I used more tomatoes than suggested.
REC: Stuffed Cabbage with Three Cheeses. I've posted this before...and I still like it.
Stuffed Cabbage with Three Cheeses
10 x leaves from a Savoie cabbage
1 1/2 cups (375 ml) leek, finely sliced
2 tbsp (30 ml) softened butter
1/4 cup (60 ml) white wine
1/4 lb. (115 g) Riopelle cheese or other triple cream Brie, without rind
1/4 lb. (115 g) Oka cheese, Iberville or other washed rind cheese, without rind and cut in cubes
6 x Russet potatoes peeled and cut with a mandolin in 1/8 in. (3mm) thick slices
3 cups (750 ml) milk
1 x sprig fresh thyme
1 x whole garlic clove
The top part of a small butternut squash, peeled and sliced with a mandolin
1/4 lb. (115 g) Gré des Champs cheese or other firm cheese, without rind and grated
Salt and pepper
In a large saucepan of salted boiling water, blanch the cabbage leaves for about 4 minutes or until tender. Drain under cold water and set aside.
. In a skillet, cook the leeks in 2 tbsp (30 ml) of butter until tender.
. Add the wine and let reduce until almost dry.
. Add salt and pepper. Add the Brie and the washed rind cheese.
. Stir until the cheese has melted. Adjust the seasoning. Set aside.
. In the same skillet, put the potatoes, milk, thyme and garlic. Add salt and pepper.
. Bring to boil & simmer on medium heat for about 5 minutes or until the potatoes are al dente.
. Stir a few times so that the milk doesn't stick. Remove the thyme and garlic clove.
. Drain the potatoes and return the milk to the skillet. Add the squash and again bring to a boil.
. Simmer over medium heat or until the squash is al dente. Drain and set aside.
Position the oven rack in the center of the oven. Preheat the oven to 375 °F (190 °C).
. Line the bottom of a 9 in. (23 cm) spring /hinged mold with parchment paper.
. Put 1 large cabbage leaf in the bottom of the mold. Line the sides of the mold with 6 leaves letting them stick out. Put another leaf in the bottom. Add 2/3 of the potatoes.
. Sprinkle with salt and pepper. Press lightly and spread the mixture of leek and cheese.
. Add the rest of the potatoes, the cheese and squash.
. Put a cabbage leaf on top. Fold the leaves toward the center and put a final cabbage leaf.
. Wrap the mold in two sheets of aluminium foil. Put the mould on a cookie sheet.
. Bake in the oven 1 hour and 30 minutes. Remove from the oven. Put a plate on top. Let stand for 15 minutes.
. Remove the mold and serve with a green salad.
Note: Add extra milk to cook the squash if needed.
Stuffed Cabbage with Three Cheeses
10 x leaves from a Savoie cabbage
1 1/2 cups (375 ml) leek, finely sliced
2 tbsp (30 ml) softened butter
1/4 cup (60 ml) white wine
1/4 lb. (115 g) Riopelle cheese or other triple cream Brie, without rind
1/4 lb. (115 g) Oka cheese, Iberville or other washed rind cheese, without rind and cut in cubes
6 x Russet potatoes peeled and cut with a mandolin in 1/8 in. (3mm) thick slices
3 cups (750 ml) milk
1 x sprig fresh thyme
1 x whole garlic clove
The top part of a small butternut squash, peeled and sliced with a mandolin
1/4 lb. (115 g) Gré des Champs cheese or other firm cheese, without rind and grated
Salt and pepper
In a large saucepan of salted boiling water, blanch the cabbage leaves for about 4 minutes or until tender. Drain under cold water and set aside.
. In a skillet, cook the leeks in 2 tbsp (30 ml) of butter until tender.
. Add the wine and let reduce until almost dry.
. Add salt and pepper. Add the Brie and the washed rind cheese.
. Stir until the cheese has melted. Adjust the seasoning. Set aside.
. In the same skillet, put the potatoes, milk, thyme and garlic. Add salt and pepper.
. Bring to boil & simmer on medium heat for about 5 minutes or until the potatoes are al dente.
. Stir a few times so that the milk doesn't stick. Remove the thyme and garlic clove.
. Drain the potatoes and return the milk to the skillet. Add the squash and again bring to a boil.
. Simmer over medium heat or until the squash is al dente. Drain and set aside.
Position the oven rack in the center of the oven. Preheat the oven to 375 °F (190 °C).
. Line the bottom of a 9 in. (23 cm) spring /hinged mold with parchment paper.
. Put 1 large cabbage leaf in the bottom of the mold. Line the sides of the mold with 6 leaves letting them stick out. Put another leaf in the bottom. Add 2/3 of the potatoes.
. Sprinkle with salt and pepper. Press lightly and spread the mixture of leek and cheese.
. Add the rest of the potatoes, the cheese and squash.
. Put a cabbage leaf on top. Fold the leaves toward the center and put a final cabbage leaf.
. Wrap the mold in two sheets of aluminium foil. Put the mould on a cookie sheet.
. Bake in the oven 1 hour and 30 minutes. Remove from the oven. Put a plate on top. Let stand for 15 minutes.
. Remove the mold and serve with a green salad.
Note: Add extra milk to cook the squash if needed.