CONFIT D' OIGNON - FRENCH ONION MARMALADE
I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour! This what I use when I make my Recipe #205353.
Provided by French Tart
Categories Onions
Time 1h20m
Yield 1 300ml Jar
Number Of Ingredients 10
Steps:
- In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.
- Cover & cook over a gentle heat until they start to colour.
- Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
- Take off the lid and add the sugar, wine & vinegars.
- Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.
- You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.
- Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
- Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
- Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.
Nutrition Facts : Calories 1841.4, Fat 87.5, SaturatedFat 12.4, Sodium 2425.6, Carbohydrate 249.8, Fiber 17.3, Sugar 194.4, Protein 11.5
STIR-FRIED SAVOY CABBAGE
A simple dish full of vitamin C and folic acid and ideal on the side of your Sunday roast
Provided by Silvana Franco
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
- Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.
Nutrition Facts : Calories 61 calories, Fat 3 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
BALSAMIC ONION MARMALADE
Make and share this Balsamic Onion Marmalade recipe from Food.com.
Provided by Good Vibe Goddess
Categories Onions
Time 1h5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Place onions, balsamic vinegar and brown sugar in a 2 quart non-reactive pot with tall sides on medium-high heat.
- Bring to a boil, stirring constantly.
- Immediately reduce heat to low, cover and simmer (stirring occasionally) until thickened and marmalade-like. About 1 hour.
GINGER/GARLIC SAVOY CABBAGE
Make and share this Ginger/Garlic Savoy Cabbage recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat wok or large skillet medium high heat, wait until oil is hot.
- Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).
- Add garlic, salt and pepper cook 1 minute.
- Add ginger cook 1 minute.
- Drizzle with lime juice and serve.
QUICK ONION MARMALADE
Make and share this Quick Onion Marmalade recipe from Food.com.
Provided by Galley Devil
Categories Low Protein
Time 45m
Yield 500 ml
Number Of Ingredients 5
Steps:
- Heat butter in a large heavy-based pan and cook onion for 10 minutes, or until softened and lightly browned.
- Stir in remaining ingredients and cook, uncoverd, for a further 25 - 30 minutes, stirring occasionally, or until onions are lightly caramelized and very soft.
- Season to taste.
- Ladle into clean and hot jars and seal immediately.
Nutrition Facts : Calories 2.8, Fat 0.1, Cholesterol 0.2, Sodium 0.8, Carbohydrate 0.5, Sugar 0.5
SAUTEED SAVOY CABBAGE AND PEARS
Make and share this Sauteed Savoy Cabbage and Pears recipe from Food.com.
Provided by Parsley
Categories Pears
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, melt 2 tbsp of the butter; add the shredded cabbage and toss to coat with the butter. Cover and cook over low heat for 10 minutes or until it is crisp-tender.
- While the cabbage is cooking, in a seperate skillet, over med-high heat, melt the remaining 1 tbsp butter;.
- add the thinly sliced pears and sugar. Cook for 1-2 minutes.
- Stir the pears into the cabbage skillet. Cook over medium low heat for about 1-2 minutes. Season with salt and pepper.
- Serve.
Nutrition Facts : Calories 130.4, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 222.3, Carbohydrate 14.4, Fiber 2.8, Sugar 9.2, Protein 0.4
SAVOY CABBAGE AND CORN CHOWDER
This soup recipe came out of some leftovers in my fridge. I think it worked out rather well and is a different twist on the ordinary corn chowder. It's healthy too! There's no oil involved and you can use skim milk.
Provided by Sackville
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put vegetables-- except for corn-- spices and bouililon powder into a large saucepan and add boiling water until vegetables are just covered.
- Simmer until potatoes are cooked.
- Puree 1/2 the soup.
- Add corn and milk.
- Cook for a couple minutes, until corn is cooked and soup is heated through.
- Top with some freshly picked thyme and serve with a salad or fresh biscuits.
SUPER EASY STIR-FRIED CABBAGE
A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.
Provided by iken
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g
STIR-FRIED CABBAGE WITH GREEN ONIONS
Provided by Susan Bishop-Sauter
Categories Onion Side Stir-Fry Quick & Easy Summer Cabbage Bon Appétit Massachusetts Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add garlic and sauté until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minute. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute.
CHESTNUT AND BACON RISOTTO WITH SAVOY CABBAGE
This combination is so autumnal. Roast your own chestnuts if you wish or you can buy cooked vacuum-packed chestnuts at specialty stores. This is rich, filling risotto from Food and Drink. This will serve two as a main course, or four as a side dish. :)
Provided by Leslie
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Pour the chicken stock into a saucepan and bring to a boil.
- Meanwhile, heat the oil in a medium saucepan.
- Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
- Add the rice and stir so that the rice becomes coated in the oil.
- Add the vermouth and stir until the rice has absorbed all the liquid.
- Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
- Continue this process for 15 minutes, adding stock by the ladleful.
- Then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes.
- Season with salt and pepper, then stir in the butter.
- Divide between serving bowls and pass the Parmesan cheese.
Nutrition Facts : Calories 969, Fat 41.2, SaturatedFat 13.6, Cholesterol 60.1, Sodium 1009.8, Carbohydrate 124.6, Fiber 5, Sugar 9.4, Protein 23
SAVOY CABBAGE WITH BACON
Savoy cabbage is a delicious, & delicate cabbage. Here it's braised with bacon, white beans and sage making it a wonderful supper with crusty bread! Yum!
Provided by Manami
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
- Use slotted spoon to set bacon aside; place on paper towelling.
- Drain off all but 2 tablespoons fat.
- Add garlic, crushed red pepper, and leeks to skillet.
- Cook until fragrant, about 2 minutes.
- Add cabbage, chicken stock, white wine and beans.
- Gently toss to combine.
- Simmer until cabbage is just beginning to wilt, about 3 minutes.
- Crumble bacon.
- Toss cooked mixture with bacon, sage, chives or scallions and pepper.
- Adjust seasoning.
- Serve immediately and enjoy!
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