Archive for savoy cabbage

Baconated Dumplings

Posted in asian, cabbage, chinese, condiments, mushroom, pork, sauce, scallion, wheat with tags , , , , , , , , , , , , , , , , , on December 29, 2015 by oskila

The local grocery store suddenly started selling bamboo steamers, so I decided to try my hand at wonton dumplings, which are commonly steamed.

The dough is easy enough. According to the recipe I looked at, one should combine wheat flour with boiling water to produce a soft dough that doesn’t stick too much.

Traditional wonton filling usually includes pork. I had recently landed a considerable amount of bacon, which is technically pork. Also used were savoy cabbage, spring onions, wood ear mushroom and Chinese five-spice.

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The resulting dumplings might not be the prettiest ones you’ve seen, but not too shabby for a rushed first attempt.

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While the dumplings steamed away I attempted some kind of sweet and sour sauce based on rice vinegar and canned pineapple without looking too closely at actual recipes.

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Dumplings post steam. While they turned out quite nice, it’s entirely possible that I failed with the dough on account of them sticking to the steamer like if glued.

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Finished dumplings and sauce along with store-bought tamarind/date sauce that is more of an Indian persuasion than Chinese (but tasty) and a sprinkle of chopped spring onions.

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Fun With Blue Spuds

Posted in cabbage, discount, potato, sauce, side dish with tags , , , , , , , , , on February 12, 2013 by oskila

Today I happened upon very cheap gourmet potatoes of different types. Among them were one of my favourite potatoes, Blue Congo. It’s not only interesting by being purple-blue on the inside, but also a pretty good eat, especially good for mash. Apparently it’s been grown in Sweden since at least the 1930s.

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Since I’ve already tried making mash with congos I wanted to do something different. Since they’re very floury I decided that boiling them in their skins would be the smartest method of cooking.

In the spuds’ boiling water I put more salt than one would with peeled potatoes and then pricked the skins of the potatoes a few times to let at least some salt in. Also chucked in some powdered garlic, just to see what’d happen.

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Today’s protein of choice was the humble falukorv sausage which happened to already be in the freezer.

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After boiling, the potatoes were given a quick swirl in a pan with some oil, thyme and black pepper. I’m rather confident that they would have tasted fine anyway, but I wanted to try frying whole potatoes in their jackets. As you can see, a couple of them look almost dusty. It’s actually salt that’s deposited on the skin.

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Dish assembled. Blue spuds, fried sausage and a quick coleslaw made with just savoy cabbage, sour cream, salt and white pepper.

 

Surely this isn’t what they meant by ‘fusion cooking’?

Posted in asian, cabbage, crossover, lotus root, mushroom, noodles, sausage with tags , , , , , , , , , , on February 8, 2013 by oskila

I went to a new Asian food store the other day. It’s been there for years, but in the past they’ve mostly seemed to sell silly kitschy stuff. This time I looked closer and found that they had a wide selection of interesting foods, such as very small frozen crabs, fresh pak choi and hundreds of different instant noodles. I managed to tear away with only a bag of instant rice noodles, some frozen lotus root and a small quantity of enoki mushrooms. To get a break from the bacon I decided to combine those with another commonly reoccurring  proteins – sausages.

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Many, but not all of the ingredients; Enoki, green chili, onion, rice noodles, savoy cabbage, frozen lotus root and frozen sausages. While planning the post I had someone comment that it ‘sounds like something someone would cook if they were staying at a Vegan’s house and only brought sausages ‘, which is probably both right and wrong.

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First, soften cabbage and lotus for a little while. If only fried and not parboiled, savoy cabbage takes some effort to digest in my opinion. Half a cube of veggie stock too.

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Fish cabbage and root out and drop the noodles in. This particular brand had no less than four bags of seasoning included, one of which was dried vegetables – a nice addition.

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I heated a pan and dropped the onions and chili in first, then lotus root, cabbage and sausages. After a while the noodles were added (as usual, save the broth!) and enoki for last. I seriously doubt this is the best way to use enoki mushrooms, but at least now I’ve tried and they still look cool. Apart from chili and broth, the only seasoning I added was a splash of Japanese soy and a hint of white pepper/allspice/ginger mix.

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A small helping just to taste it – the rest goes in the lunch box.

Becoming a Cabbage-Head: The Accidental LCHF Lunch

Posted in bacon, cabbage, stew with tags , , , , , , , , on February 4, 2013 by oskila

Those who read this blog regularly may have noticed that there’s cabbage involved quite often. I think I’m becoming a cabbage-head. This time it’s mostly because the Savoy cabbage was cheap and the creamed kale of the second last post turned out so very awesome.

LCHF is a diet which I’m not committed to, but this dish sneaks in under the radar, containing nothing too carby.

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This is where this post started. Savoy cabbage. It’s a lot more interesting than ordinary green cabbage in my opinion. A fuller, more characteristic flavour. It came at a fairly good price and I needed lunch.

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Also relevant is this onion here. If it’s actually a shallot it’s the largest one I’ve ever seen.

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Boil shredded cabbage in bouillon of your choice for about 10 minutes, then rinse in cold water and drain before searing it along with finely chopped onion in a bit of butter. Then add salt or some of the cooking liquid, white pepper and nutmeg and a good helping of cream. Let it simmer until stewy. Fry up some bacon separately.

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Lunch! Many of the LCHF followers I’ve met eat bacon like there’s no tomorrow, but I strongly suspect that there’s some sugar involved in the curing process. Chucked the packaging before I could check. Either way there’s a considerable amount of sodium in this dish if you’re scared of that sort of thing. I was mostly after an easy, tasty meal that could withstand a night in the fridge and a couple of minutes in a microwave oven the next day. It’s not a very large helping of food as lunches go, but since it’s pretty fatty it doesn’t have to be a lot to keep one full for the rest of the working day.

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