Cabbage Archives - De Ma CuisineDe Ma Cuisine

Wednesday

29

May 2019

4

COMMENTS

Udon and Spicy Pork – A Cooking Show with Rachel O – Ep.1

Written by Rachel, Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sauces, Vegetables

It’s been a long time since I’ve been in this space. I’ve missed it. I’ve been dying to be back.

A month ago, I made the decision to make the best of a situation that was beyond my control. It allowed for some time to be spent working from home. It seemed like the perfect opportunity to start doing the cooking show again. So, I’m gonna try. The format is similar, just set in a different kitchen, in a different state (did you know we moved across the country?).

You with me?

This episode is a better than takeout Udon and Spicy Pork. It’s easy. So easy. The featured ingredients are red cabbage, scallions, udon noodles, and ground pork. Umm, that’s actually most of the ingredient list. I mentioned that it’s simple, right? Yeah. I wasn’t joking.

I cooked the pork. Easy. I added cabbage. Delicious. I found some scallions that had survived the winter and tossed those in too. Then the sauce is a quick whisk together of tamari, Sriracha, Hoppy Valley Sweet and Hot Pepper Jelly, and rice vinegar. I whisked it with cornstarch and cold water, then added it to the cabbage and pork. That’s it. Dinner without having to wait for delivery.

It wasn’t as spicy as I wanted it to be. So next time I’m adding a whole teaspoon of Sriracha and more of the hot pepper jelly. For my vegan pals, I think you could substitute immature jackfruit (drained from the brine that it’s packed in) or crumbled tofu in place of the pork. For my gluten-free friends, rice noodles would be perfect. Make it however you want. You do you.

I can’t figure out how to add the recipe plugin that I used to use. It’s been one thousand years since I’ve done this. So for now, just take a screen shot and print out the recipe. Do people still print recipes? I don’t know. I’m going to have a glass of wine and watch Schitt’s Creek.

Happy Eating!

Udon and Spicy Pork – Serves 4

Ingredients

3/4 pound ground pork
1/4 red or green cabbage, chopped (should yield about 2 C)
1 bunch scallions, green and white parts, chopped
Udon noodles (enough to serve four people)
to taste, salt
2 T tamari/soy sauce/liquid aminos
1/4 t (or more like 1 t) Sriracha
3 T (or 1/4 C) red pepper jelly
2 T rice vinegar
1 T cornstarch
1/4 C cold water
Crispy onions

Directions

Cook the udon noodles, reserving 1/2 to 1 cup of the starchy cooking liquid for your sauce.
Cook the pork over medium heat until it’s mostly cooked through. This should take a few minutes. Then add the cabbage and cook until it’s tender, but still has a bit of crunch, about 5 minutes. Add the scallions and cook for 1 minute more.
While the pork and cabbage cook, whisk together the tamari, Sriracha, red pepper jelly, rice vinegar, cornstarch, and water. Add it to the pork and cabbage mixture and let it thicken. Add the reserved pasta water too. Toss it a few times, then add the cooked udon and toss some more (enough to get everything nicely coated). Taste and add salt if you need it.
Top each bowl with some crispy onions (you know, the kind from a jar).

Friday

19

February 2016

0

COMMENTS

Savory Crêpes

Written by Rachel, Posted in Beans, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Herbs, Leftovers, Legumes, Lunch, Main Dishes, Meat, Nuts, Poultry, Quick and Easy, Vegetables, Vegetarian

Right now my thoughts are flipping between crêpes and the onion rings I ate right before I made the crêpes. Of both, I couldn’t wait to eat more. But, let’s talk about the crêpes today (those onion rings can wait until next week). When I was a kid, mom made crêpes every once in a while. If she made them for supper, we usually had to eat a savory crêpe or two before we were allowed to eat one covered with maple syrup, powdered sugar, or honey. I may have turned my nose up at it then, but now I see the merit in the savory crêpe.

Crêpes are what I’d imagine would result if a tortilla and a pancake had a baby. A delicious baby… This is getting weird… They’re light, soft, and a bit crispy around the edges. They’re great with butter and maple syrup, of course, but also the perfect vessel for some savory goodies.

I like the idea of a multifaceted filling. It starts with a purée. I had some pumpkin in the freezer that I reheated and seasoned with salt and cayenne. Simple. You could also try cauliflower, sweet potato, or beets.

I topped the purée with some sautéed broccoli rabe, peas, and radishes. You might substitute with roasted or raw garlic, broccoli, any greens that you have on hand, apples, cabbage, summer or winter squash, carrots, or even white beans. If you have some fresh herbs on hand, things like basil, thyme, rosemary, or mint would be great. Just use whatever herbs would go well with the veggies that you’re using.

If you wanted to add a little more protein, throw in some leftover shredded chicken or chopped up crispy tofu.

And then, to top it all, I like a spoonful of plain or Greek yogurt, some walnuts, parmesan, and a squeeze of lemon. You might substitute with silken tofu or coconut milk, browned butter or cream, ricotta or cream cheese.

If you’ve got any left, they will make the perfect dessert (Nutella crêpes anyone?!), or can be reheated the next day for a quick and easy breakfast. You could do simple, just maple syrup, or maybe top them with some ricotta, cottage cheese, or silken tofu, and some chopped apples sprinkled with cinnamon and a squeeze of lemon. Two meals, one dish.

Happy Eating!

Savory Crêpes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 2 crêpes

Savory Crêpes

Ingredients

1 C purée (any: winter squash, cauliflower, sweet potato, beet)
1 T olive oil
1 C any mix ins: broccoli rabe, peas, roasted or raw garlic, kale, radishes, apples, cabbage, white beans, summer squash, carrots; chopped if warranted
1 C any proteins (optional): cooked chicken, crispy tofu
1 t to 1 T any: thyme, rosemary, basil, mint; chopped
to taste salt
8 crêpes
1 C any toppings: ricotta, cream cheese, yogurt, silken tofu, parmesan cheese, browned butter, cream, coconut milk, walnuts, almonds, lemon zest; chopped if warranted
lemon wedges, for serving

Instructions

(Prepare crêpe batter if it needs to sit for an hour in the fridge.)
Make your purée (roast or steam veggies, blend, season with salt and, if desired, cayenne).
Heat skillet, add olive oil. Sauté mix ins until tender (about 10 minutes, depending on the veggies) over medium-low heat, stirring occasionally. Add things like greens and garlic near the end. Re-heat protein, if using. Add to mix ins. Add herbs. Taste for seasoning.
While mix ins are cooking, prepare your crêpes (keep them warm in a 200F oven on a baking sheet).
To assemble, spoon some purée down the center of the crêpes. Top with mix ins. Roll up (the easiest way to do this is to hook a fork inside the edge of the crêpe and roll it in on itself). Serve with a squeeze of lemon.

http://www.de-ma-cuisine.com/savory-crepes/

Friday

5

February 2016

0

COMMENTS

Kohlrabi Stuffed with Cabbage and Apple

Written by Rachel, Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Leftovers, Main Dishes, Meat, Nuts, Poultry, Quinoa, Rice, Sausage, Vegan, Vegetables, Vegetarian

When I think of kohlrabi, I think of a taste that’s like a combination of broccoli and cauliflower. It’s kinda sweet and mild and buttery. When I look at kohlrabi, I think of Yoda… Green, kinda funny looking, but really awesome when you give it a try.

Steaming seemed like the best way to soften the kohlrabi without rendering them tough. They’re pretty dense, so it took a while, but that gave me plenty of time to work on a nice filling. I used leek, radish, cabbage, and apple. If you wanted to change those out for something else you could try shallots, onions, or carrots. Any type of cabbage would be great. Purple cabbage would add some great color, but I had green, and it was great. Thyme, basil, and parsley were the perfect herbs to compliment the kohlrabi and the filling. And some protein rounded out the dish to make it a main, rather than just a side. I used turkey, but chicken, tempeh, or even tofu would be awesome too!

Nuts and parmesan cheese are perfect for topping. If you want to keep it vegan, some nutritional yeast would be a great alternative to the cheese. I love to squeeze some lemon over most everything. This dish was no different. I prefer to have two lemon wedges at the ready. One for the start, and one to use partway through.

Happy Eating!

Kohlrabi Stuffed with Cabbage and Apple

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Kohlrabi Stuffed with Cabbage and Apple

Ingredients

4 kohlrabi, top and bottom sliced off, peeled if desired, but it's not necessary, greens reserved
1 T olive oil
1 C leek/shallot/onion, diced
1/2 C radish or carrot, diced
1 C cabbage, chopped
1 apple, diced
to taste salt
to taste pepper
1 t fresh thyme (or 1/4 t dried)
1 T fresh basil (or 1 t dried), chopped
1 t dried parsley (or 1 T fresh), crushed
pinch cayenne (or 1/2 hot pepper, ribs and seeds removed, minced) (optional)
1 C turkey or chicken or sausage (cooked)/tempeh/tofu
1 C brown rice or quinoa (cooked)
1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc...), chopped
parmesan cheese, grated, or nutritional yeast, for topping
almonds, chopped, for topping
lemon wedges, for serving (2/serving)

Instructions

Place kohlrabi cut side down in a steamer basket with about 2" boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.

http://www.de-ma-cuisine.com/kohlrabi-stuffed-with-cabbage-and-apple/

Friday

29

January 2016

2

COMMENTS

Pickled Beets and Cabbage

Written by Rachel, Posted in Canning, Condiments, Dairy-Free, Gluten Free, Pickling, Quick and Easy, Vegan, Vegetables, Vegetarian

Pickles are one of life’s great mysteries. I don’t quite understand why or how they are so awesome. They just are. They can add so much to a dish. They’re fun to eat. And, they’re a lot simpler to make than I would have thought. I’ve tried to make pickles a few times before. I’ve followed recipes and made up my own. Nothing worked. I tried with raw veggies and lots of apple cider vinegar. Nothing tasted good. So I was a little apprehensive when I was thinking about pickling for a post… But, I have to say, I was pleasantly surprised.

It all starts with some veggies. I chose steamed beets (because I’d tried to pickle raw beets once… nope, not a good idea) and raw cabbage. I used them because that’s what I had on hand. But, I think that with this particular brine, I might also try carrots, cauliflower, radish, green beans, greens, leeks, cucumber, or onions. I’d steam any root veggies and cauliflower, but I’d probably leave the rest raw.

For the brine, I went with white vinegar and rice vinegar. I like their mild flavors. I also added some water, salt, and honey. Water to dilute a bit, honey to counter the sharp vinegar, and salt, well, because I like salt (and I think you’re supposed to use salt when pickling, although this was just plain table salt, not pickling salt).

I added a few extras, based on the veggies I was using. To go with the beets I used: garlic, orange zest, and peppercorns. With the cabbage I used garlic, red pepper flakes, and peppercorns. You could also add dill, chives, fresh ginger, or lemon zest, depending on the veggie to be pickled.

I let them sit for about a week and a half in the fridge before trying them. I don’t know if I needed to, but I did.

Now that they’re open, I’ve eaten the pickled beets 3 days in a row. I just can’t get enough. Tim even tried one the other day and didn’t hate it. He wasn’t crazy about the texture of the beets (they’re soft, like they are when steamed), but he really liked the flavor of the brine. For me, the beets are exactly the texture I was hoping for. They’re tender and vinegary with just a hint of sweet. And the cabbage, it’s gone. I ate it. All. By. Myself. I tried it raw, I added it to a stir fry, and I added it (and the pickled garlic) to some lentils and topped it with a fried egg, paprika, cayenne, and chili powder. I can’t wait until the next time cabbage comes in our Abundant Harvest Organics box. I know exactly how I want to use it.

Happy Eating!

Pickled Beets and Cabbage

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 2 pints

Pickled Beets and Cabbage

Ingredients

3-4 C any: beets, cabbage, carrots, cauliflower, radish, green beans, greens, leeks, cucumber, onions; chopped, shredded, sliced, quartered (depending on type of veggie)
1 1/2 C vinegar (white vinegar and rice vinegar)
1 1/2 C water
1 T + 1 t salt
1 T + 1 t honey
1/4 C any extras (choose based on veggies using): peppercorns, garlic, dill, chives, fresh ginger, lemon zest, orange zest, red pepper flakes

Instructions

Sterilize jars and lids.
Steam any root veggies or cauliflower until tender (about 20-30 minutes, depending on the veggie) and then cut as desired. Leave things like cabbage, green beans, greens, leeks, and onions raw.
Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
Place extras in the bottom of the jars, place veggies in the jars, packing fairly tightly but leaving about an inch of space at the top. Pour brining liquid over, filling to cover veggies. Wipe the rims and cover with the lid. Cool to room temperature then refrigerate.

http://www.de-ma-cuisine.com/pickled-beets-and-cabbage/

Tuesday

26

January 2016

0

COMMENTS

Ten Ways to Use Cabbage

Written by Rachel, Posted in How To, Thoughts

I love cabbage. It’s versatile and can be used in so many ways. It tastes great and when you get a head of cabbage there’s so much to it that it seems to last forever (in a good way).

Here are some ideas that I think are great.

Borscht is a soup that is a tradition in my family. My Oma used to make it, as did her parents and probably her grandparents too. It’s a humble soup, I think from a time and place where there wasn’t much. It takes simple ingredients, cabbage, potatoes, and beets, and transforms them into something hearty and nutritious. Oh and bonus, it tastes even better the second day.

Cabbage Rolls Cabbage has great sturdy leaves for holding the filling in. The bigger the better for this, unless you’re looking to make some appetizers or little bites. These are a great make ahead dish. You could make a big batch and freeze the leftovers for a day that you’re too tired to cook.

Tuna Boats Cabbage is a great sturdy boat for tuna, but not just that, its sweet flavor is the perfect compliment.

Thai Basil and Peanut Soup Shredded cabbage and creamy peanut soup – that’s a great idea.

Veggie Pot Pie is a great way to clean out the fridge. So many great veggies can come together in a pot pie. If I didn’t have anything else on hand, I might even just use cabbage. I like it that much.

Individual Red Cabbage and Apple Tarts As I was saying about the veggie pot pie that would be great with just cabbage, well, this is cabbage and apple, and it’s just divine. So much so that I did an episode of A Cooking Show with Rachel O about it a few years ago.

Bulgur Wheat with Sausage and Apples This is a great one for a tired weeknight. It’s easy, yummy, and filling. Plus, the veggie possibilities are kinda endless. I think I’d like this with cabbage and carrots.

Stir Fry Cabbage can be great in stir fry. It can be as simple as using it to replace the red choi when you don’t have any on hand. Or, you could quickly stir fry some cabbage and onions with chicken or tofu. Dinner in no time!

Hot Napa Slaw Cabbage is great in both hot and cold coleslaws. In this one, the cabbage is reduced down and served as a delicious and savory side. The perfect compliment to a roast. And maybe, if there are leftovers, you’d want to eat them for breakfast topped with a fried egg with a piece of buttered toast.

Pulled Pork Sandwiches with Coleslaw A few years ago, when I was still filming A Cooking Show with Rachel O, I thought it would be fun to make a pulled pork sandwich and top it with coleslaw. And what a delicious idea it was!

Happy Eating!

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Cabbage Archive

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Udon and Spicy Pork – A Cooking Show with Rachel O – Ep.1

19

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Savory Crêpes

Happy Eating!

5

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Kohlrabi Stuffed with Cabbage and Apple

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29

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Pickled Beets and Cabbage

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Ten Ways to Use Cabbage

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