Ever wondered what to make with the ingredients you found in your pantry? Or did you always want to know a few specifics about different food groups and products?
You might get your answers here!
The first part of this article will focus on an ingredient or food group. Then, I will give you two recipes, one quick and easy, and one more time consuming.
Today is all about ... CABBAGE!
In the modern day and age, cabbage does not have the best reputation. But little do people know that it has been around for quite some time. Actually, cabbage was used and planted during the antique, around 1000 years before the Romans had their emperors.
There are multiple kinds of cabbage which differ in colour and shape. The most common one is the white cabbage. Did you know that you can eat cabbage in pretty much every form? You can eat it raw, cook it, ferment it, pickle it, roast it, and so on. Talk about versatility!
Cabbage plants are biennial, meaning that they live for two years. That's very neat! For me the best part about cabbages is, that you can pretty much grow them all year round. They can be harvested in spring or early summer or in autumn, sometimes even later, making them the perfect winter vegetable.
Finally, cabbages can either be the star of the show or can be a supporting ingredient. They are very healthy and filled with nutrition. No wonder it used to be a staple in medieval kitchens for centuries!
Ever been in the situation where you had half a head of cabbage leftover, some other veggies lying around and only half an hour to make dinner? I have a recipe to help you out!
Ingredients:
- Cabbage cut into pieces, not single leaves
- Leftover vegetables
- Cheese or a dairy free alternative
- chickpeas, precooked
- 4 tbsp olive oil
- 1 tbsp vinegar
- 1-2 tbsp mustard (depending on how much you like mustard)
- 2 or more cloves of garlic
- 1 tsp smoked paprika (I always use way more, don't judge)
- 1 tsp oregano
- salt and pepper to taste
Instructions:
Preheat the oven to 180°C. Cut all your veggies into bigger pieces. I find that I like the recipe best when using root vegetables like carrots or beets or potatoes.
Mix the liquids and spices, making a marinade. Put your vegetables, cabbage and chickpeas onto a baking tray or into a casserole dish. Pour the marinade onto them and mix.
Place the cheese on top (use a type that melts nicely, like raclette cheese, or hit me up for a dairy free alternative). Bake until nicely brown (around 20 to 30 minutes).
This one is a very versatile recipe that requires a little patience the first time around. But it will definitely impress your guests: Cabbage roulades!
Ingredients:
- 1 whole cabbage head or multiple big cabbage leaves
- salt
- garlic and onion
- vegetable broth
- vegetable oil
- diced tomatoes, fresh or in a can
Vegetarian:
- rice
- vegetables diced (e.g. carrots, zucchini, etc.)
- feta cheese or mushrooms
- vegetable oil
- salt, pepper, and mediterranean herbs to taste
- minced beef
- vegetable oil
- onion and garlic
- tomato juice or tomato puree
- salt, pepper, and smoked paprika to taste
Instructions:
First, bring a pot of salted water to a boil. Clean the cabbage and rip off multiple big leaves. Throw those leaves into the boiling water and leave for about 5 minutes. Take them out and shock them with cold water. Set aside. You can cut the remaining cabbage into smaller pieces and add to your filling or your sauce if you like.
Next prepare your filling. If you make the vegetarian option, cook your rice in vegetable broth until soft, cut the vegetables into small pieces. Put oil into a pan, heat it, add onions then the rest of the vegetables. Add the rice and the cheese and mix thoroughly while seasoning.
If you choose the meat option, add oil to a pan and heat it up. Add diced onions, then the minced meat and garlic. Brown the meat, then add the tomato juice/puree and simmer until you like the texture. Season until flavourful.
Next, put one of the cabbage leaves onto a clean surface. Put one scoop of filling onto half of the leave, then roll up that half, fold in the sides, continue to roll up the rest. To fixate, use a toothpick, yarn, or a metal roulade ring. This might require some practice. Repeat with the other leaves.
Finally, make the sauce by putting vegetable oil into a pot and heating it. Dice the onions and garlic and add the onions first. Add 1 part vegetable broth and 2 parts diced tomatoes and let simmer. If it gets too thick, add more vegetable broth. Season to taste. Finally, add the roulades and let the whole thing simmer with a closed lid for around 10 minutes. Enjoy!
Noticed how I did not give you any measurings for the ingredients? That is because you actually don't need any for this recipe! Play around, use more of what you like and less of what you don't like, you are totally free!
Disclaimer: All recipes have been tried and approved by me. If there is anything I haven't tried myself, I'll let you know! Also I'm making sure that all ingredients have been available during the middle ages.
That's it for today! I wish you all some happy cooking!
