Tue, 10 May, 2016
Oh, how I wish I could title this post Kielbasa and Kabbage! We’ve had a Mleckzo Polish delicatessen open up in Croydon recently and I am in awe at the selection of kielbasa (Polish sausage) that is available – there must be at least 50 different kinds in their refrigerated display cabinet! They’re all different colours too – some more reddish, others darker and possibly smoked. Some are pork only, others are beef, still others are pork and beef or turkey. Anyway, I have no real idea how to use all of them but I do know that a lot of them will work well cooked with cabbage.
I don’t claim that this is a particularly Polish recipe – I just put it together based on what I had to use up in the house. And it tasted great! I love the combination of the strong sausage with the cabbage – I love cabbage in stews. I’ve tried this now with a couple different types of cabbage and a few different kielbasas from the display. Unfortunately, I cannot recall the different types as they are all labelled in Polish, which I don’t read! Ah well.
Kielbasa and Cabbage
1 length of Kielbasa – about 25cm
1 small cabbage – green or Savoy
1 large onion
200 ml cider
1 tsp caraway seeds
salt and freshly ground black pepper
Cut up your onion and soften it over medium heat in a little olive oil in a large saute pan. Slice the kielbasa into bite sized slices and when the onion is soft, add them into the pan with the caraway seeds. When they have browned a little, pour in the cider and let it all bubble.
Get your cabbage cut up into bite sized pieces, leaving the core. Add them to the pan, stirring through and adding a little more water if it’s looking dry. Cover and reduce the heat and let simmer, stirring occasionally, until the cabbage is cooked to your liking. Season to taste.
Serve hot with a little bread on the side – rye is a good choice.
Wed, 4 Jun, 2014
I’ve only recently discovered the Japanese recipe website Cookpad; it’s full of both traditional and modern recipes all provided by the Japanese public. Of course, I don’t read Japanese so I’m eternally grateful to the the translators who do translate the more popular recipes to English. On the Japanese site, the collection is currently at over 1.5 million recipes and at the time of writing, over 18,000 recipes have been translated – that’s still more than one could ever try to cook in a lifetime!
It was on Cookpad (and all the browsing through recipes I’ve done on the site) that I encountered this very simple way of presenting a Japanese nabe: sliced pork and sliced Chinese cabbage are placed upright in layers to great effect. The recipe I present below is a very simple one, with very few ingredients, and it feels quite light and healthy for a cold day (June, what is wrong with you?!). The presentation makes it feel that bit more special.
Pork and Cabbage Nabe
Half a large Chinese cabbage
A length of pork loin (how much depends on how hungry you are)
Shaoxing rice wine
about 400-500ml chicken stock (I made it from a bouillon powder)
Salt and ground white pepper
Slice the pork loin crosswise as thinly as possible (this will be easier if it’s half frozen). Marinate it with a little soy sauce and a little rice wine. Slice the Chinese cabbage into wide strips crosswise. Layer the cabbage and pork together, alternating the layers, in a large clay pot (nabe) as in the photo. Pour over the chicken stock and season with salt and white pepper, if desired. A little soy sauce here wouldn’t hurt either. You’ll see that I also put in some mushrooms that I had lying about; some spring onions would be good too.
Place the lid on the nabe and place it over high heat. When it all starts steaming, reduce the heat and let it all simmer until everything is cooked. Serve with lots of white rice.