Entries in cabbage (10)


autumn slaw with apple

i made this with pulled pork in mind, having been inspired by chatting about it with a friend. in fact i ended up eating it as a filling in a chicken wrap – leftover chicken pieces warmed through with a little chilli sauce for kick plus a sprinkling of grated cheddar and a smear of yoghurt. plus lots of the lovely fresh slaw – red cabbage, carrots, radish, spring onions, coriander, toasted sesame seeds and, for a lovely hint of sweetness, granny smith apples. the dressing is a mix of cider vinegar, lime juice, olive oil and a bit of sugar to balance the flavours.

so delicious, such a lovely combination with the spicy chicken and a wonderfully light and healthy option for an easy meal.

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tahini slaw


i’ve never liked the traditional coleslaw that is often served at bbqs, buffets and delis – shredded cabbage and carrot with a creamy dressing, usually mayonnaise of some sort. despite liking the idea, it’s yet to get past being disappointing. i’ve tried making my own, thinking that last minute assembly and homemade mayo might be the key – it wasn’t. lightening the dressing with yoghurt or crème fraiche also failed to win me over so i stuck to slaws with non-creamy dressings.

however, this tahini and greek yoghurt combination really hit the spot. i think it’s the nuttiness of the tahini, which also creates a really nice texture to the dressing - its not grainy but its definitely not silky smooth either. the lemon and herbs also help keep things fresh.

i based this on a recipe that proposed using it to top a chicken “burger” but given i was feeling nervous about how it would be, i kept mine on the side; and then went back for seconds. delicious.

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winter couscous


another cavolo nero recipe – i told you i’m obsessed!

this was a make-do version of a moro east recipe for cabbage and bulgar wheat pilaf – obviously using cavolo nero in place of the cabbage was intentional but i hadn’t realised i was out of bulgar wheat so had to substitute couscous. which was actually a good thing as it’s added a new way of making couscous to my repertoire and the result if very different from the light summery versions which is usually do, spiked with herbs and lemon.

the key top success in this dish is using a lot of butter, in which spring onions, cavolo nero and pine nuts are cooked slowly. the lemony flavours in this come from sumac, which gives a much more subtle flavour than the fresh fruit. an alternative would be a bit of chopped preserved lemon.

the resulting couscous is rich and delicious and well worth a try if you usually only have couscous in the summer. we ate this with sliced pork tenderloin which was marinated with olive oil, lemon juice, grated shallots, grated garlic, turmeric, cumin, coriander and parsley and then stir fried, with a squeeze of lemon juice added at the end. this was another recipe from moro east and went really well with the couscous. sadly it was completely unphotogenic!

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autumn pasta with borlotti beans, cavolo nero, girolles and crispy pancetta 

i’ve been a bit lackadaisical recently, when it came to food shopping and tracking down exciting seasonal foodie bits. this is very unlike me but has been due to trying to use stuff up (it took me months to work my way through the freezer but it is now done, has been defrosted and is again stuffed to the gills) and general busyness. however, this weekend i have got my act together and have lots of lovely exciting things in – fresh pasta and gnocchi, burrata, fresh borlotti beans, cavolo nero, various types of wild mushroom plus figs, amalfi lemons, wet walnuts and cobnuts.

last night’s supper was inspired by a description in a the donna hay magazine – for a quick winter pasta, toss sautéed garlic, wilted kale, borlotti beans, crispy proscuitto and pecorino through cooked fettucine. drizzle with olive oil and lemon juice to serve.

sounds delicious, non? i added some fresh girolles plus thyme to the mix, omitting the lemon juice and embracing the mild earthiness of the dish. fresh pasta too. it was delicious – a thoughtful combination of ingredients and a nice way to return to mindful cooking.

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savoy, porcini and pancetta penne 

one of my weekly treats is reading the ft weekend magazine, which includes a couple of food and drink themed articles, including a regular column by rowley leigh. his writing is always thoughtful and even if the recipe doesn’t appeal i often learn something or am sent on a foodie journey, using his writing as inspiration. 

a recent article extolled the virtues of dried mushrooms and their “dense rich flavour from the opening salvo” which means they are a wonderful store cupboard ingredient especially at this time of year when root vegetables have lost their appeal but spring vegetables are not yet in sight.  

david is not a big fan of mushrooms which means they often slip to the back of my mind or are just used in a  default and mindless way (usually to oomph up lentil dishes),  but this article combined with an evening home alone, prompted me to give rowley’s recipe – pennette with ceps*, cabbage and bacon – a try.

needless to say i adapted the recipe but the one thing i clung to was a desire to make the dried mushrooms the star of the dish. it works really well and is a good variation on my existing repertoire of cabbage-based pasta dishes – with pancetta and mozzarella or sun-dried tomatoes and pine nuts. just make sure you use a flavoursome cabbage – savoy is a good default choice – which can stand up to the mushrooms and the pancetta. if you want to make a vegetarian version, use strips of sundried tomatoes instead of the pancetta. 

*ceps = porcini – they are the same thing; ceps is the french name, porcini the italian 

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