SAUTEED LEEKS AND CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.
SPRING CABBAGE WITH MUSTARD SEEDS
Give your greens a fresh new look by tossing them with mustard, ginger, onion and garlic
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan, then cook the mustard seeds until they are fragrant and starting to pop. Add the onion, garlic and ginger, then fry until golden. Tip in the cabbage and stir to coat in the spices, then cook for 5 mins until tender. Season and serve immediately.
Nutrition Facts : Calories 65 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
CABBAGE AND LEEKS WITH MUSTARD SEEDS
Categories Vegetable
Number Of Ingredients 6
Steps:
- Heat the oil in a large frying pan or wok. Tip in the mustard seeds and fry quickly until they sizzle. Add the leeks and stir fry until they turn bright green, then add the cabbage and stir fry for 2-3 minutes, until the cabbage has wilted. Season well with salt and pepper, then splash in two tablespoons of water, cover and cook for a further 2-3 minutes until the cabbage is tender. Spoon the contents of the pan into a serving dish, spoon over the creme fraiche and sprinkle with freshly ground black pepper.
CABBAGE WITH MUSTARD SEEDS AND COCONUT
This is an adaptation of the classic south indian dish Muttakos Poriyal. It's quick and easy to make and has an excellent lightly sweet taste from coconut and mustard oil
Provided by Zeke Koch
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- First heat the mustard oil in a wok (or large frying pan).
- When the oil is heated, add the mustard seeds and bay leaves.
- When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
- Quickly toss the cabbage in the oil until its lightly coated with oil and add coconut, green chili and optional pepper flakes.
- Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
- Serve with Basmati rice.
- Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.
CABBAGE AND LEEK GRATIN
I love this next to any roast meat, brisket or silver side. It's a nice change in veggies on the plate.
Provided by Jaded spoon
Categories Other Side Dishes
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 180*C/375*F. Remove any old and tatty looking leaves from the outside of your head of cabbage. Cut it into quarters and remove the core. Shred coarsely.
- 2. Trim the leeks, cut in half and wash them thoroughly. Shred them coarsely as well. Mix them into the cabbage.
- 3. Bring a large pot of lightly salted water to the boil. Add the vegetables. Bring back to the boil, and then reduce the heat to a simmer and cook them for about 5 to 6 minutes, just until barely tender. Drain in a colander. Make sure you get as much water out as you can. You don't want any to dilute the delicious cream sauce.
- 4. Make your cream sauce by melting the 3 TBS of butter in a saucepan. Stir in the flour and cook, stirring over medium heat, for about one minute. Slowly whisk in the milk and cook, whisking constantly, until smooth and nicely thickened. Season to taste with some salt, pepper and grated nutmeg. Add a splash of hot pepper sauce to taste.
- 5. Put the cabbage mixture into a buttered shallow dish. Pour the cream sauce over top and allow it to soak in for a few minutes, while you make the crumbs for on top
- 6. Melt the 2 TBS of butter and then stir in the bread crumbs, mixing all together well. Sprinkle the buttered crumbs evenly over the top of the casserole. Bake in the preheated oven for 25 to 30 minutes, until nicely bubbling and the crumbs are lightly browned on top. Note - I sometimes add a cup of grated gruyere cheese, plus 1 heaping TBS of grated Parmesan cheese to the sauce to give it a rich and cheesy flavour. You may also add some grated cheese on top if you wish.
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