Tag Archives: cabbage
A lovely combination of potatoes, cabbage and the Alpine cow’s cheese, Taleggio. Simple to prepare, and delicious eaten as a side dish with meat, or even on its own. Although cabbage is grown all over Italy it has always been a staple of the northern regions, providing nourishment in times of hardship. Despite its somewhat underrated reputation, people have alwalys loved cabbage and it has really evolved in Italian cooking over the years. There are different types: verza (Savoy), cappuccio (white), rosso (red) and cavoto nero (black). Savoy cabbage is probably the most used in Italian cooking: in soups, braised with pancetta, or stuffed. Waite cabbage is used to fill ravioli, in salads and can. be braised. Red cabbage is really only known in the north-east of Italy and cooked in local dishes with a Germanic influence. The ‘trend’ cavoio nero, grown mainly in Tuscany, is similar in taste to Savoy and can be used in much the same way.
Pickled cabbage is favourite winter salad in some countries. It goes perfectly with meat, baked or mashed potatoes. Also could be base for stew-type dishes with sausages. Pickled cabbage or “Sauerkraut”, is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Health benefits have been claimed for raw sauerkraut. It contains vitamin C, lactobacilli, and other nutrients. However, the low pH and abundance of lactobacilli may upset the intestines of people who are not used to eating acidic foods.
Bubble and squeak is a traditional English dish, named after the sound made whilst cooking, and made with the shallow-fried leftover vegetables from a roast dinner. Whether you have leftovers or cook this old-fashioned classic from fresh, be sure to give it a really good “squeak” in the pan so it turns a rich honey brown. Serve it warm bread for a quick vegetarian supper, or as an accompaniment to grilled pork chops or fried eggs.The main ingredients of bubble and squeak are potato and cabbage, but carrots, peas, Brussels sprouts, and other vegetables can be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. Bubble and squeak is often served with cold meat from the Sunday roast, and pickles or brown sauce.
Holishkes (a Yiddish word) is a traditional Jewish cabbage roll dish. It is served for Sukkot, the harvest festival in autumn, because when two holishkes are put together side by side, they form the shape of the Torah (two scrolls). And, since Sukkot is followed a week later by Simchas Torah, holishkes are often served then, also. But, in general, they are enjoyed year-round by Jewish communities in Europe, the United States and the Middle East.
Holishkes are made from lightly boiled (“blanched”) cabbage leaves, which are wrapped in a parcel-like manner around minced meat. The resulting dish is bathed in tomato sauce, before being baked.
The term “coleslaw” arose in the 18th century as an Anglicisation of the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”. There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise. In the USA coleslaw often also contains buttermilk or mayonnaise substitutes, and carrot. Although many regional variations exist, and recipes incorporating prepared mustard or vinegar are also common.
A variation of coleslaw, cheese savoury, is popular in the northeast of England. It includes cheese, onion, and has salad cream instead of mayonnaise. Another variant, broccoli slaw, uses shredded raw broccoli in place of the cabbage.