De Ma Cuisine

Cabbage Archive

Monday

7

September 2015

0

COMMENTS

Tuna Boats

Written by , Posted in Appetizers, Dinner, Eggs, Fennel Pollen, Fish, Fruit, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Meat, Quick and Easy, Sides, Snacks, Vegetables

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There are so many things that you can do with tuna. It makes a fabulous sandwich, one of my favorites. It’s a great addition to pasta, one of my comfort foods. And, it’s good in a boat. Specifically a boat made of veggies.

This is one of those awesome recipes that’s great no matter the season. So I will share one of my favorite ways to make it, and then some mix and match options.

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For this recipe, the stars were hard boiled eggs, shallots, and fresh tarragon. Plus the boats: cabbage, tomatoes, and cucumber. It was fabulous.

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I started with the eggs. My method for hard boiling is what my mom taught me: boil water, add 1t white vinegar, add eggs, boil for 15 minutes, cool eggs under cold running water. I like to peel the eggs right away, while they’re still a bit warm. They’re easier to peel.

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After the eggs, the rest came together in no time.

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We loved the cucumber boats, the tomato boats were yummy, but the cabbage boats were our favorite. There was something so perfect about the slightly sweet cabbage that went so well with the tuna and egg mixture.

Since tuna goes with so so many things, it didn’t seem fair to limit the recipe to just a these few ingredients. So here are some mix and match ideas. Mix a little something that you think would taste great together, from each of the five categories, for a quick and easy treat.

Creamy/Liquidy

Mayo, yogurt, rice vinegar, balsamic vinegar, aioli, Dijon mustard, soy sauce, silken tofu, olive oil, sesame oil.

Herbs

Basil, cilantro, dill, chives, fennel pollen, parsley, Rosemary, sage, thyme, tarragon.

Seasonings

Cayenne, paprika, pepper, salt.

Extras

Bacon, arugula, bell pepper, celery, back/white/fava/green beans, capers, chile peppers, hard boiled eggs, garlic, ginger, leeks, lemon zest, red onions, pancetta, scallions, shallots, radishes, tomatoes, salsa, olives.

Serve In

Avocado, cucumber, cabbage, carrots, celery, kale, chard, mixing, lettuce, radicchio, daikon radishes, radishes, fennel, beets, jicama, shiitakes.

Some may be best cooked and scooped out (beets and carrots). They could be served with the veggies at room temperature, or even chilled. Others will just need the seeds or some of the flesh scooped out (any good bits could be mixed with the tuna or saved for later). Those of the leafy variety need just be separated.

And now, here are some combos that I came up with, all of which I can’t wait to try.

French Inspired Tuna, tarragon or basil, hard boiled eggs, and mayo, served in a tomato or cucumber.

Asian Inspired Tuna, sesame oil, soy sauce, rice vinegar, onion, chile pepper, and cilantro, served in summer squash, tomato, or cabbage.

Mediterranean Inspired Tuna, olives, olive oil, paprika, lemon zest, parsley, basil, dill, white beans or garbanzo beans, and red onion, served in cucumber, bell pepper, or tomato.

Mexican Inspired Tuna, yogurt, salsa, black beans, cilantro, chile pepper, bell pepper, tomato, and red onion, served in avocado, tomato, or bell pepper.

Italian Inspired Tuna, garlic, rosemary, parsley, basil, thyme, tomato, lemon juice, olive oil, and balsamic vinegar, served in tomato, fennel, bell pepper, or summer squash.

Happy Eating!

Tuna Boats

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-3

Tuna Boats

Ingredients

  • 2 hard boiled eggs
  • 1-2 T mayo
  • 1-2 T plain yogurt
  • 1 T olive oil
  • 1 T tarragon or basil, chopped or cut in a chiffonade
  • pinch cayenne
  • to taste salt
  • 1 T shallot or red onion, diced
  • 1-5oz. can tuna
  • cucumber, tomato, or cabbage (halved, center scooped out if applicable), for serving

Instructions

  1. Cook eggs (boil water, add 1t white vinegar, add eggs, boil for 15 minutes, drain, pour cool water over, peel right away).
  2. Combine eggs through tuna. Taste and adjust seasoning if desired.
  3. Scoop tuna mixture into cucumber, tomatoes, and cabbage.
http://www.de-ma-cuisine.com/tuna-boats/

Thursday

29

January 2015

0

COMMENTS

Red Choi Stir Fry with Tofu and Almonds

Written by , Posted in Dairy-Free, Dinner, Lunch, Main Dishes, Nuts, Pasta, Quick and Easy, Quinoa, Rice, Sauces, Vegetables, Vegetarian

RedChoiStirFry-8

It makes me super happy when I’ve made something that’s loaded with veggies, and Tim, unprompted, tells me how much he likes it. What a guy! Good thing he liked it so much (even the tofu!), because I am sold.

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First of all, tofu is a cheap way to get some protein into a dish. I know, I know, not everyone is crazy about soy. So, if you’re not a tofu fanatic, that’s awesome too! Be who you are, right?! If you’d like, add some chicken instead, Tempeh is great too (but also a soybean product), beef and pork would also be super yum. Or, go totally vegetarian and add some more nuts (even a scoop of peanut or almond butter mixed into the sauce would be great).

See how easy that was?! Substitution central over here. This is one where there’s something for everyone.

Oh yeah, and if you’re vegan, omit the fish sauce. (No duh, Rachel. You knew that… We taught our 2 year old niece to say, “No duh, Uncle Tim” over the holidays. It was one of the highlights of the trip. Especially when she started saying it to Oma too.) I’d planned to make this a vegan dish. I was going to add some honey, then remembered that some vegans don’t eat honey. I finished cooking and realized that fish sauce is obviously not vegan. Eye roll and shrug of the shoulders. I can’t expect my brain to work perfectly all the time. 😉

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This is my go-to stir fry sauce. It’s simple. Soy sauce (or a gluten-free version, which tastes remarkably similar), fish sauce, and rice vinegar. Sometimes I use cornstarch and water, to act as a thickener. Either way, we think it tastes great.

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Stir Fry is one of those awesome meals for using up whatever veggies are hanging out in the fridge. It’s also a way to pack in many many veggies, but can also be great if you’ve just got broccoli and an onion left at the end of the week. My goal, this time, was to find a way to use the red choi. The rest of the veggies are kinda just a bonus. Plus, it’s a great dish for cabbage using up. And, tastes great with an Asian slaw on the side. Yep, do it, get your cabbage on!

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Anoooooother reason I love Stir Fry, it’s so incredibly quick to prepare. Veggies cook over higher heat, so they cook fast and retain their bright color. A friend gave me a wok, so now I don’t throw veggies all over the stove.

Don’t forget, keep those veggies moving. High heat means they’re gonna burn if you leave them unattended.

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Once the veggies are cooked (see how greeeeeeeen they are still!?), sauce goes in, cooks for like 2 minutes more, and then you’re done!

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You could stand there and eat it out of the wok. Totally fine with me.

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But, maybe a better option is to scoop some rice onto a plate, slide some tofu next to it, and pile on those veggies.

If you’ve already eaten 5 pieces of the crispy tofu, I understand. I may have done the same.

May have.

Happy Eating!

Red Choi Stir Fry with Tofu and Almonds

Prep Time: 10 minutes

Cook Time: 21 minutes

Total Time: 31 minutes

Yield: 2-4

Red Choi Stir Fry with Tofu and Almonds

Ingredients

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about 1/8" to 1/4" thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 T rice vinegar
  • 1/4 C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • 1/4 C carrots or celery, thinly sliced
  • 1-2 C broccoli or cauliflower, cut into bite sized pieces
  • 2-4 T radish, thinly sliced
  • 1 C cabbage (or collard greens or kale), chopped
  • 1 head red choi stems, chopped
  • (could also add: snap peas, bean sprouts, green beans, summer squash, butternut squash)
  • pinch salt
  • 2 cloves garlic, minced
  • 1 head red choi leaves, chopped
  • 2 T almonds, chopped, for serving

Instructions

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it's hot add tofu, working in batches so the pan isn't overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic and red choi leaves and cook for about 2 minutes more.
  5. Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds.

Notes

If it's not essential for this to be vegetarian, 1 t fish sauce is a good addition to the sauce.

http://www.de-ma-cuisine.com/red-choi-stir-fry-with-tofu-and-almonds/

P.S. Those leftovers, plomp it all together in a pan and heat it up. The rice will love the sauce, and get a little bit crispy and extra yummy.

Monday

26

January 2015

0

COMMENTS

Bulgur Wheat with Sausage and Apples

Written by , Posted in Cheese, Dinner, Fruit, Grains, Main Dishes, Meat, Pork, Quick and Easy, Rice, Sausage, Vegetables

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I am a big fan of quick weeknight dinners. I’m all for slow-cooked, braised, take the whole afternoon to cook kinda meals. But, most weekdays I’m tired, there are dirty dishes in the sink, and I just want to eat something. Now.

This dish kinda has it all. It’s simple, but satisfying. Especially if you have some crusty bread with butter to go alongside. We did not, but maybe if I plan ahead for eating the leftovers we will. 😉

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Bulgur wheat is one of my go-tos. It’s similar tasting to brown rice, but cooks quicker. Also, bulgur is a fun word to say. The dog is staring at my while I repeat it to myself right now.

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I made this over the summer for the first time. I used zucchini. Since it’s winter and I had a bunch of carrots in my garden, that’s what I used this time. They went nicely with the apple-sausage combination I had going on. I think butternut squash or sweet potatoes would also taste great, if that’s what you have on hand.

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While the bulgur cooks, the rest of the meal comes together. It’s a really quick and easy dinner to prepare. A little chopping, two pots, and you’re ready to go.

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I added a few spoonfuls of plain yogurt and a splash of whole milk for creaminess. And the first time I made it, I added some parmesan cheese. I didn’t have any this time, but if I did, I’d definitely add it, so I left it in the recipe.

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We will probably have the leftovers for dinner tonight, even though I haven’t figured out the bread situation.

Happy Eating!

Bulgur Wheat with Sausage and Apples

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 3 or so.

Bulgur Wheat with Sausage and Apples

Ingredients

  • 1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free - adjust cooking time accordingly)
  • 2 C water
  • 1 T olive oil
  • 1 C carrots* (or zucchini in the summer), chopped
  • to taste salt
  • to taste pepper
  • 2 C apple, chopped
  • 2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
  • 2-3 T Greek or plain yogurt
  • splash whole milk (any kind you like - cow, almond, coconut...)
  • 1/2 C parmesan, grated (optional)
  • lemon wedges, for serving
  • *butternut squash, pumpkin, mushrooms, corn, cabbage, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.

Instructions

  1. Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
  2. Heat a pan, add the olive oil, and when it's hot, add the carrots, some salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
  3. Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a squeeze of lemon.
http://www.de-ma-cuisine.com/bulgur-wheat-with-sausage-and-apples/

Monday

15

December 2014

0

COMMENTS

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, Meat, Pork, Sausage, Vegetables

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I had my menu all planned for this week, but I caught a cold and the fridge is full of leftovers from two Christmas events from this past weekend, plus there’s an enormous cabbage that’s taking up the space that this week’s box is going to need, like right now. So, I pushed today’s meal to tomorrow, and used up as much of the cabbage as I could.

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This is a take on cabbage rolls. I definitely love the more traditional cabbage rolls with rice and ground beef, smothered in tomato sauce. But, I had sausage and bulgur wheat on hand, so that’s what I used.

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I had an Italian herb blend that I made up during the summer. It’s amazing what a little bit of work ahead of time can do to save time in the now. I use those herbs a lot. So much so that they’re almost ready to be replenished. I also used the last of the tomato sauce from this summer. It served us well.

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After the onion, sausage, tomato, and herbs hang out in the skillet for a while, they’re ready to be wrapped in cabbage. To make the cabbage leaves easier to peel off, I cut out the core.

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Some like to par-cook (partially cook) the cabbage so they’re softer and easier to work with. I didn’t. I set them in hot water for a minute or so, which softened them a bit, but let them still stay kinda crisp. Tim and I liked the end result. I asked him if he wished they were softer and he did not. If you prefer them softer, just boil them for a minute or more (depending on how soft you’d like them to be) before filling them.

Or, if you want a super quick meal, serve these in the raw cabbage like you would lettuce wraps. Mmmm lettuce wraps…

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That tomato sauce that I mentioned, perfect with cabbage and sausage. I wish I had a crusty piece of bread to soak up all that was left in the pan.

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Other variations that might be good: Ground chicken or turkey with grated carrots and chopped tomatoes. Ground beef and cooked spaghetti squash with tomatoes. Or, for a vegan version, substitute the ground meat for tempeh.

I used a regular green cabbage, but you could try napa cabbage, swiss chard, or collard greens too.

We have leftovers and not much room in the fridge. I may chop it all up, add some stock, and make it into soup for dinner tomorrow night!

Happy Eating!

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Ingredients

  • 2 C cold or room temperature water
  • 1 C uncooked coarse bulgur wheat
  • 2 T olive oil, divided
  • 1 onion, chopped
  • 4 Italian sausage links (the fully cooked kind), removed from their casings
  • 2 tomatoes, chopped
  • 1 T dried Italian herbs (basil, thyme, oregano, parsley, and rosemary)
  • to taste salt
  • to taste pepper
  • 6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
  • 2 1/2 - 3 C tomato sauce (see post for link to recipe)

Instructions

  1. Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
  2. While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
  3. Pre-heat the oven to 350F. Grease a 9x13 oven-proof dish with remaining oil.
  4. Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
  5. Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.
http://www.de-ma-cuisine.com/cabbage-rolls-with-bulgur-wheat-and-italian-sausage/

Wednesday

14

March 2012

6

COMMENTS

Pulled Pork Sandwiches with Coleslaw – Episode 14

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Crock Pot, Main Dishes, Meat, Pork, Sandwiches, Sauces, This Week's Feast, Vegetables

Hello!!! It’s time for another episode of A Cooking Show with Rachel O!! I made a Pulled Pork Sandwich with Coleslaw which = a tasty (really messy) sandwich! There’s also a special little feature – the winner of the Joy the Baker cookbook giveaway is revealed on the show!

I got some pork from one of my sponsors, Llano Seco Organic Pork, a couple of weeks ago. I roasted it last week, and have been trying to be creative with the leftovers (it’s the pork I used in last week’s episode as well). If you don’t have pork, you could totally substitute beef, chicken, or even grated veggies (like carrots, squash, parsnips, beets – veggies that aren’t going to turn into mush – just don’t cook them as long). The pork was combined with homemade BBQ sauce, green garlic, pea tendrils, and chard from my Abundant Harvest Organics box, and cooked for hours and hours! There’s cabbage and a grated carrot in the coleslaw, potatoes making the home fries.

Pulled Pork Sandwiches with Coleslaw
Recipe Type: Sandwich, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time: 25 mins
Cook time: 4 hours
Total time: 4 hours 25 mins
Serves: 4-6
Pulled Pork meets Coleslaw.
Ingredients
  • 2 C BBQ sauce
  • 4-6 C water (enough to cover the pork)
  • 4-6 C pork (I used leftovers, in large slices) (chicken or beef could be substituted)
  • 1 T olive oil
  • 1 green garlic, chopped
  • 3-4 C greens (I used pea tendrils and chard, spinach/kale would also work well)
  • 1 roll, or 2 slices bread/serving (for sandwich)
  • 1 tomato, sliced (2 slices/serving) (for sandwich)
Instructions
  1. Drizzle Crock Pot with olive oil, pour a little water and a little BBQ sauce in the bottom. Add pork. Cover with remaining water and BBQ sauce. Cook for 2-4 hours on high, or 4-6 on low (or more!!!! if you have the time, I’d cook for 6-8 hours on low!!).
  2. Add green garlic after pork has cooked for about an hour.
  3. After 2-3 hours, in Crock Pot or on a cutting board, using 2 forks, shred the pork. Return to Crock Pot and continue to cook (on low or high, between 1-5 more hours – make sure there’s enough liquid so it doesn’t burn!).
  4. About 30 minutes before serving, add greens to Crock Pot and combine with pork.
  5. Assemble sandwich: bread/roll, pork, tomato slices, coleslaw (or coleslaw, tomato), drizzle a little BBQ juice over, top with bread. You can dip one slice/side of the bread/roll into the BBQ juice in the Crock Pot… it will make it extra messy! Serve with more coleslaw on the side, and home fries.

BBQ Sauce

Last modified on 2012-07-19 17:18:59 GMT. 3 comments. Top.

BBQ Sauce
Recipe Type: Sauce
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Perfect for grilled meats, on pizzas, or in burgers!
Ingredients
  • 1/4 C white vinegar
  • 1/2 C apple cider vinegar
  • 1/4 C molasses
  • 2 T honey
  • 1/4 C brown sugar
  • 1/4 C tomato paste
  • pepper
  • 1/2 to 1 t chili & garlic sea salt
  • 1/2 to 1 t tropical pepper sea salt
  • pinch ginger
  • pinch nutmeg
  • 1 T smoked paprika
  • 1 t sweet paprika
  • 1 T chili powder
Instructions
  1. Whisk all ingredients together.
  2. Bring to a boil, reduce to a simmer until thickened and reduced, 15 minutes to 1 hour or so.
Notes

Makes about 2 C sauce before reducing.

Coleslaw

Last modified on 2012-07-19 17:28:17 GMT. 0 comments. Top.

Coleslaw
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Ingredients
  • 1/2 C buttermilk
  • 2 T mayo
  • 1 scant T honey
  • salt
  • 1 t paprika
  • 1 T dijon mustard
  • pepper
  • pinch cayenne
  • 1 t red wine vinegar (or more, to taste)
  • 1/4 C Greek yogurt (or regular yogurt)
  • 1 head cabbage, washed, cored, and finely chopped
  • 1 carrot, grated
Instructions
  1. Whisk together coleslaw dressing ingredients.
  2. Add carrots and cabbage and combine.

 

Home Fries

Last modified on 2012-07-19 17:28:13 GMT. 0 comments. Top.

Home Fries
Recipe Type: Side, Potato
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 2-3
Ingredients
  • 2 medium/large potatoes, cut into thin wedges
  • 1 T chili powder
  • 1 T paprika
  • salt
  • pepper
  • olive oil
Instructions
  1. Toss potato wedges with seasonings and olive oil.
  2. Lay on a baking sheet.
  3. Bake at 375 F for 15 minutes, flip, bake an additional 5-10 minutes.

 

A Few Notes

On the show, I said to cook it 2-4 hours. That’s fine. But, if you have time, I’d cook it for more like 6-8, on low, with plenty of liquid. After I finished filming, I kept it cooking until dinner time. It was amazing!

The bread that I used got really soggy! It became a knife and fork sandwich. I used what I had, but if I was buying/making something specifically for this meal, I’d use a roll that’s got a good crust on it, that wouldn’t fall apart. All in all, it was a yummy 2 napkin meal!

This episode is sponsored by Abundant Harvest OrganicsLlano Seco Organic Pork , Bari Olive Oil Company, and Molly Jenson.