Tag Archives: Cabbage

Braised Pork Chops with Creamy Cabbage

Braised Pork Chops with Creamy Cabbage

Braised Pork Chops with Creamy Cabbage

It feels like we have been gone for a long, long time.  The winter has overtaken us… beat us into submission and stolen our kitchen creativity.  Sometimes, I dream about vegetables (that aren’t roots) and days when we can pick blueberries and eat fresh tomatoes.  Plus, things have been mighty busy around the wicked whisk household.  Of course, all of these thoughts are really just excuses for not blogging lately.  There are still plenty of delicious winter cooking options out there.

Local pork chops

Local pork chops

Take this dish, a slow braise of local pork and in-season cabbage.  Braising is a wonderful winter cooking technique.   Since you are in the house for long periods of time, you don’t mind having the oven on and cooking something for hours.  Meats get so tender that they practically melt in your mouth.  Most of the cooking work is done at the beginning. And braising is very forgiving.  If something simmers for an extra 20 minutes, it’s only going to be more delicious.  It helps build in a little buffer for the spouse that leaves the office late or gets caught in traffic on the way home.

Cabbage and the flavor

Cabbage and the flavor

Pork chops and cabbage are a wonderful, soul warming pairing.  The chops are browned first to give them a nice depth of flavor.  The cabbage is cooked with wine, mustard seeds, and fennel seeds before the two components are simmered together to let their flavors mingle.  While the pork chops are resting, the cabbage is finished with some heavy cream. You will be disappointed when there are no leftovers.

Browned chops

Browned chops

Braised Pork Chops with Creamy Cabbage

Adapted from All About Braising

Ingredients:

2 thick cut pork chops, about 2 1/4 lbs total

all-purpose flour, for dredging

3 tbls extra-virgin olive oil

2 tbls butter

1 tsp caraway seeds

1 tsp yellow mustard seeds

2 medium shallots

1/2 small head green cabbage

1/2 cup dry white wine

2/3 cup water

1 tbls cider vinegar

1 small chicken bouillon cube, crushed

1/4 cup heavy cream

To Make:

Season the pork chops with salt and pepper on both sides. Dredge each chop in flour, tapping to knock off the excess.  Add the extra-virgin olive oil to a large pot or Dutch oven(with a lid) that has been heated on the stove top over medium high heat.  Brown the pork chops for 4 minutes on each side.  Remove the pork chops to a plate.  Add in the butter and wait until melted.  Add in the caraway seeds and mustard seeds.  The mustard seeds will pop everywhere, be careful!  Stir frequently for about 1 minute while dodging the flying mustard seeds.  Add in the shallot and cook for about 2 minutes, stirring often.  Add in the white wine and boil for a few minutes.  Add in the cabbage cook, stirring often, for about 10 minutes.  The cabbage should be wilted, but not completely limp.

Add the water, the bouillon cube, and the cider vinegar.  Stir until everything is combined.  Place the browned pork chops on top of the cabbage, pouring in any juices that have accumulated on the plate.  Put the lid on the pot and reduce the heat until the liquid gently simmers. Let it cook for 30 minutes, turning once, or until the pork chops are cooked through.

Remove the pork chops to either a cutting board or their final destination plates.  Cover with foil so they stay warm while they rest.  Stir in the cream and boil for about 5 minutes.

To Serve:

Serve immediately.  Serves about 4.

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Filed under Dinner, Meat, Recipes, Vegetables

Stir-Fry of Napa Cabbage and Carrots

Stir-Fry of Napa Cabbage and Carrots

Are you feeling a little burnt out on all of the rich, buttery, and sugar-laden holiday food?  I definitely am.  After a few weeks of heavy eating, my body is starting to crave roasted lean meats and light preparations of vegetables. 

Shredded veggies

This recipe is a light and easy way to fix more of your winter vegetables, namely carrots and cabbage.  Both vegetables are shredded, stir-fried with garlic and fresh ginger, and tossed with a simple sauce of soy, toasted sesame oil, and a little chili paste for heat.  The whole thing comes together in just a few minutes and is a nice side to a roast chicken.

Adding the carrots

Stir-Fry of Napa Cabbage and Carrots

Adapted from The Joy of Cooking

Ingredients:

1 tbls peanut oil

2 cloves garlic, minced

1 tbls fresh ginger, peeled and minced

8 oz carrots, peeled and shredded

1 medium-large head Napa Cabbage (about 2 lbs), rinsed and thinly sliced

2 tbls soy sauce

1 tsp toasted sesame oil

1/2 tsp chili paste with garlic

2 tbls fresh cilantro, finely chopped

To Make:

Heat a wok or large skillet over high heat.  Add the peanut oil, garlic, and ginger and stir-fry for a few minutes, but do not allow the garlic to brown.

Add the carrot and stir-fry for 3 minutes.

Add the cabbage and stir-fry for 3 minutes.

Add the soy sauce, toasted sesame oil, and chili paste and stir well to mix.

To Serve:

Sprinkle with cilantro and serve immediately.  Serves 4-6 as a side dish

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Filed under Dinner, Recipes, Side Dish, Vegetables, Vegetarian

Russian Cabbage Soup

Russian Cabbage Soup

I hope everyone had a nice Thanksgiving.  We went to my mom’s and spent a few days with her and all of my siblings (there are 5 of us).  It was a lot of fun and there was a lot of food.  After four days of eating nothing but pies, cookies, brownies, whipped cream, mac and cheese, stuffed shells, and of course, turkey with all the fixings, Marc and I were feeling a little like we had food hangovers.  Arriving back home, we both felt the need to detox a little.  For us, this means eating things like soup, fresh bread, and lots of vegetables.

Soup ingredients

Personally, I couldn’t stop thinking about cabbage soup.  While that may seem like a strange thing to obsess about, I just knew that it was exactly what I needed to cure my food hangover.  I went searching on the Internet to find myself a recipe.  I started with one of my favorite food blogger sites, Smitten Kitchen.  Indeed, there was a very interesting recipe for cabbage soup.  Using that as my starting point, I found a few other recipes with interesting components that I incorporated. 

Chopped vegetables

The result is a hearty and delicious cabbage soup with tomato, celery, carrots, onion, and (obviously) cabbage.  Beef and beef stock add meaty flavor while the inclusion of sauerkraut and some white wine vinegar add a pleasing tanginess.  The vegetables are cooked but still retain some of their texture.  While this soup takes a little while to make, it is really easy.  Served with some crusty bread, it is the perfect meal for a wintery Sunday dinner… and an excellent way to rebound from the holiday gluttony. 

Simmering soup

Russian Cabbage Soup

Ingredients:

4 cups beef stock

4 cups water

1 lb ground beef

3 bay leaves

1 tablespoon marjoram

3 whole allspice berries

1 cup sauerkraut plus 2 tbls juice

1 medium potato, diced

2 medium carrots, finely diced

3 ribs celery, finely diced

1 small onion, finely diced

2 cups fresh cabbage, thinly shredded (about half a large head of cabbage)

1 15-ounce can diced tomatoes, undrained (or 1 lb fresh tomatoes, peeled, cored, and chopped)

2 tbls white wine vinegar

salt and pepper to taste

To Make:

In a large soup pot, bring stock and water to a boil.  Add bay leaves, marjoram, and allspice.  Break the ground beef into small pieces and add it to the pot.  Turn the heat down and simmer, stirring occasionally, for about one hour.

Remove the ground beef and set aside.  Skim off most of the fat from the stock.  Add the sauerkraut and simmer for 20 minutes.  Add the potato and simmer for 5 minutes.  Add the cabbage, carrots, onions, celery, and tomatoes (including the juice) and simmer for 20 minutes.  Return the beef to the pot and simmer for another 10 minutes.  Remove from the heat, stir in the sauerkraut juice, the vinegar, and salt and pepper to taste. 

To serve:

Serve hot with additional vinegar, Worcestershire sauce, hot sauce, and/or sour cream as desired.  Serves 6-8.

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Filed under Dinner, Meat, Recipes, Soup, Vegetables

Kimchi Noodle Soup

Kimchi Noodle Soup

Kimchi Noodle Soup

So, you are wondering what to do with all that kimchi are you?  Okay, here is a recipe for a simple and tasty soup that I like to make for lunch on cold days (or on days when I have a cold).  It only takes about 15 minutes to make and it is warm and filling. 

Kimchi Noodle Soup

Ingredients:

1 serving of dried noodles (I prefer rice noodles but thin spaghetti works as well)

1 tsp toasted sesame oil

2 tsp soy sauce (I like the flavor of Tamari soy sauce but regular soy sauce works too)

1/2 cup kimchi

1 tbls juice from the kimchi jar

3 cups chicken broth

2 eggs

1 scallion, finely chopped

To Make:

Cook noodles in a saucepan of boiling water until done.  Drain and toss the noodles with the sesame oil and soy sauce.  Divide the noodles between two bowls and top with half the kimchi and kimchi juice.  Meanwhile, heat the broth in a sauce pan until simmering.  Crack one egg into a small bowl and gently slide it into the sauce pan.  Place the lid on and simmer until the egg whites are set and the yolk is still soft, about 3 minutes.  Remove the egg and place it on top of the noodles and kimchi.  Repeat with the other egg.  Divide the broth between the two bowls and garnish with chopped scallion.

To Serve:

If you would like your soup with more kick, add extra hot sauce to taste.  Serves two.

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Filed under Pasta, Recipes, Soup, Vegetarian

Quick Kimchi

Kimchi

Kimchi ready to eat, kimchi ready to store

We happen to have a lot of cabbage in the house these days.  Five heads, to be precise.  Luckily, one of these was a very fresh head of Napa cabbage which was just asking to be made into some sort of delicious Asian dish.  When I think Asian and cabbage, I think kimchi.  I happen to really love kimchi.  My first experience with it was in college.  One of my lovable-but-nutty roommates came home with a jar of this bizarre looking, spicy cabbage.  She put it on crackers with natural peanut butter and offered us all a taste.  I am pretty sure I was the only one to take a bite (surprisingly, it didn’t taste as bad as you might expect).  Fast forward a few years and we found a local Korean restaurants makes a kimchi pancake with pork that is to die for.  That was it for me… I was hooked on that vinegar-y, spicy flavor.  Now I eat it on sandwiches, eggs, noodles, use it to make a quick soup, etc.

Classic kimchi is fermented and traditionally, it is buried in the ground to ferment through the winter.  I wasn’t really prepared for that level of cooking intensity so I was very excited when I found a quick version on Epicurious.  A few modifications and we now have two quarts of delicious kimchi that tastes fantastic on eggs.

Quick Kimchi

Adapted from Gourmet, 2009

Ingredients:

1 Napa cabbage, about 3 lbs.

2 tbls chopped garlic

1 tbls chopped peeled ginger

2 tbls Asian fish sauce

2 tsp white vinegar

3 tsp sugar

1 bunch of scallions chopped

1-2 tbls hot chili paste (we used Sriracha)

Kosher salt

To Make:

Quarter the cabbage lengthwise and then cut crosswise into 2 inch pieces.  Put the cabbage in a large, non-reactive bowl and add 3 tbls of kosher salt.  Toss the cabbage and the salt and let stand, tossing occasionally, for 2 hours.

Rinse cabbage well and then drain, squeezing out as much moisture as possible with your hands.  In a blender, puree the garlic, ginger, fish sauce, white vinegar, and sugar until smooth.  Pour the mixture over the cabbage, add the scallions, and toss.  Add the hot chili paste and toss well with tongs.  We used 2 tbls of the hot chili paste.  It was pretty spicy at first but mellowed after some time in the fridge.  Add more or less chili paste depending on your taste.

To Serve:

Let stand at least one hour before serving.  Store in an airtight container in the fridge.  The flavor will get stronger as it sits.  Makes about two quarts of kimchi.

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Filed under Add-ons, Recipes, Vegetarian