Tag: savoy cabbage

How to clean and cook the cabbage – Italian Cuisine

How to clean and cook the cabbage


Verza and cabbage, cabbage, but also black cabbage, hedgehog or cauliflower: in winter this family of vegetables are the master on the table. There are various types of it, you are spoiled for choice on which to put on the table and with which recipe to cook. Rich in nutritional properties, particularly suitable for low-calorie diets and rich in health benefits, the cabbage lends itself to many dishes, both as a main ingredient and as a side dish. Here how to cook the cabbage.

What is the cabbage

At the supermarket it is easy to even meet the cabbage: what's the difference? None, it is the same vegetable. There savoy cabbage it is a cabbage with dark and wrinkled leaves, deeply innervated and with a wavy, curly surface. There are various types of cabbage on the market.

There is that rose with the outer leaves well open, or without external leaves and in the shape of a ball. This type of cabbage is also known as cabbage of Milan or Savoy, since it is the protagonist of many typical recipes like the cassoeula, i pizzoccheri he rolls.

The cabbage is often confused with the cabbage. Both belonging to the family of brassicas, the cabbage has smooth leaves, a single thicker central rib and many thin in the cravings. It is used for the preparation of cabbage. We recognize it by the fact that it is always very compact in the shape of a ball. While the cabbage is consumed only cooked, the cabbage is also used raw in salad.

Collection period

The cabbage is grown mainly in the autumn and winter months. With the appropriate precautions it is very simple to grow. Resists frost, as long as not prolonged over time. In winter, the variety is usually grown Iron head and the Verzotto d'Asti, the Late of Milan, the Late of Piacenza and the Winter Triumph. In spring the Precocissimo of Asti and the Quarantine of San Giovanni.

The harvesting of the cabbage takes place when the central head it is well formed. This depends on the cultivation period, but also on the chosen variety. It is easy to wait until the cabbage is thickened to the maximum and make a scalar collection to better manage family consumption.

How to clean the cabbage

First put the whole cabbage on the cutting board and remove the hard core of the core. Then proceed to eliminate the first damaged outer leaves. The procedure is simple: grab the leaf from the head of the vegetable and fold it outwards, with a slight pressure, breaking it at the root.

There cleaning of the cabbage it also changes based on how you're going to cook it. If the recipe requires that you cut it to strips (to prepare moist and side dishes), first cut it in half with a thick and robust knife. Then, using a smaller and pointed blade, make a triangle cut so as to detach the hard part of the core.

The leaves they must be completely peeled, washed under running water and drained in a salad centrifuge so as not to waste them. Let them dry on a kitchen towel.

How to prepare and how to cut

With the central leaves more tender, if you want to create some strips to add to the salad, to prepare sauerkraut or other side dishes, stacked and sliced. To get smaller pieces of the long strips, you can grate the cabbage over the wide holes.

If you want to use the Savoy cabbage for the minestrone, uses the outer leaves, also suitable for preparing rolls. For the latter, dip 2-3 leaves at a time in plenty of lightly salted water. Toglile after 3-4 minutes and put them on a cloth to cool. Take one leaf at a time, place it on the cutting board and cut into the end of the central rib. Pull it upward to remove all the hard parts.

Prepare a filling as you wish and place it with a spoon at the widest part of the leaf. Fold it on the filling first at the bottom of the leaf, then rolling the two side flaps, so as to keep the filling well compressed, forming a roll. Stop opening with a toothpick or twine.

Take the rolls and cook stew with tomato sauce (to prepare delicious Verzini) or sprinkle with a little broth. The rolls can also be cooked in a hot oven at 180 degrees for about 40 minutes.

How to cook steamed

We know how to cook the steamed vegetables prolonged it depletes nutrients. There savoy cabbage – as well as other cabbage – have anti-inflammatory properties, are rich in iron, fiber, calcium and fatty acids, strengthen the immune system, antioxidants and anti-cancer, lower the pressure and protect the heart. For this, if you want cook them with steam, you will have to calibrate the times well and choose the right tool.

If you use one steam, you will not have to exceed 20-25 minutes. You can cook the cabbage steamed even with the Thermomix. If you use the microwave, the cooking time changes according to the chosen cut. If you cook the sliced ​​cabbage, add a quarter cup of water for every two cups of cabbage. Use a container with lid or microwave film without sealing. It takes 5-6 minutes for the puff pastry. For sliced ​​cabbage, 5 minutes at maximum heat: stop the oven halfway through cooking, mix quickly with a fork and resume.

How to cook in the oven

How the baked cabbage cooks? Here are some quick tips. Cut the leaves coarsely and scottale in a pot with boiling salted water for 5 minutes. Drain and in the meantime preheat the oven to 200 °. Take a baking dish, an ounce of oil and arrange the leaves boiled in layers. Season and cover with breadcrumbs Parmesan or mozzarella.

Cook the savoy cabbage baked also means using it for many good recipes, to enrich pasta flans, prepare roulades of savoy cabbage and apples with cream of celeriac, create cabbage and mortadella flan or a potato gattle in savoy leaves.

How to cook in the pan

One way for cook the cabbage leaving intact its beneficial properties is to use the cooking pan. This tool can help you create delicious side dishes, sauces for first courses or soups. After cleaning it, we find out how to cook the cabbage in the pan.

Once dry, cut the leaves into strips that are not too small. In the meantime, heat a few tablespoons of extra-virgin olive oil with a clove of garlic in a large frying pan with a thick bottom, add the cabbage and cover with a lid. Start cooking and, after a few minutes, if necessary, add two glasses of water to prevent the vegetables from sticking to the pan. Cooking time: 15 minutes.

Among the many recipes with the savoy cabbage, try the weed, le croquettes of soya and cabbage, the turkey pocket with cabbage he small dumplings of polenta and cabbage with aromas.

How to cook it avoiding the smell

By now you will have understood that the cabbage is a healthy food, which you can take advantage of during the winter. Versatile, tasty, it lends itself to the preparation of many tasty recipes. There is only one problem: thesmell. What makes the cabbage often unwelcome to adults, children and cooks is the pungent odor that spreads throughout the house when it is prepared. But cooking the cabbage avoiding the smell is possible.

For steaming or pressure cooking, the most effective method to dampen the smell of cabbage is to add to the water some bay leaf, or a spoonful of white vinegar you hate milk, or even a spoon of capers.

Another winning method against the smell of cabbage is to put one slice of bread with the breadcrumbs soaked in vinegar in the cooking pot. If you do not want to add inside, the slice ìi can position on the lid always near the steam outlet. One is fine too potato. The winning matches against the notorious stink are: potato-bay, vinegar-bay, milk-bay.

A pot already closed, to capture any fugitive smell, put in the kitchen a coffee tazziona with a little white vinegar inside. Once the cooking is finished, a small saucepan with a little bit can be placed on the stove water and laurel to be boiled for a few minutes. So there will be no more excuses for not cooking the cabbage.

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Pot-roast partridge with savoy cabbage

I felt so guilty all of yesterday for the carpet disaster that I set about making a very elaborate partridge thing for my husband’s dinner, using the two partridge he had bought on an impulse at the Farmer’s Market the previous Saturday.

This was a slightly over the top thing to have on a cold November weeknight but I think my husband liked it – though I had a sudden and unexpected massive attack of nausea at 7.45pm so couldn’t eat a thing.

This would be very good for a dinner party – everyone gets their own partridge and the sides are straightforward and easy to do in bulk. I’m sure you could do this with quail, as well. Or pheasant? Or are pheasant huge?

Pot-roast partridge with Savoy cabbage

For the partridge

2 partridge
1 small savoy cabbage
2 carrots
1 medium onion
2 bay leaves
4 sage leaves
4 sticks thyme, leaves picked off
2 sticks celery
1 glass white wine
1 pint chicken stock

For the cabbage
(you do not have to have cabbage with this. Maybe some lovely mash instead, or a cauliflower cheese?)

1 cabbage
1 small onion
4 rashers streaky bacon
1 tbsp cream if you have it

1 In a casserole pan with a lid, melt some oil and butter and then brown the partridge all over. Do this quite thoroughly – I’d say for about 6 minutes in total. Once browned, remove the birds to a plate and take the casserole pan off the heat.

2 Now make your mirepoix. Don’t panic! I will explain what this is.

A mirepoix is a mound of very finely-chopped onion, celery and carrot, (although there are variations on this), which makes up the base of a lot of French sauces and soups. This is one of the reasons to own an incredibly expensive, very sharp knife from the likes of Global. Ask for one for Christmas! (I am not on commission)

Chopping up carrot and celery very small is easy enough, but I always struggle with onion. What I tend to do is try my best and then when it all starts going to piss and slipping about everywhere, I just go over it with my knife in a levering motion to get the rest really small. Not what Jamie would do BUT HE’S NOT HERE 🙁

Anyway so that is a mirepoix. Make one of these and then add to it your bay leaves, thyme leave and torn sage leaves.

This is a mirepoix. The veg could stand to be even smaller but I am a bit ham-fisted.

3 Add the mirepoix to the recently-vacated casserole pan and cook this over a medium flame for 4 minutes. I chose to stir this a lot to stop the onions from catching and it was a good idea. After this time, add your glass of white wine and turn the heat up so that it all bubbles down to just a thin pool of liquid at the bottom of your casserole. This takes a few minutes.

Now add your stock – it really must be decent stock, not from a cube – and put the partridge back in. Put the casserole with a lid on in a 180C oven.

The recipe I followed, although good, left the partidge rather scarily underdone as it only specified a 15 min cooking time. So if I were to do this again I would do 15 min with the lid on and then 10 mins with the lid off. Another benefit of this is that partridge can have an unfortunate greyish tinge to the skin and taking the lid off allows the top to brown, which is so important for presentation. And, because this is a pot-roast, you don’t have to worry about the partridge drying out because it is protected by the surrounding liquid.

4 While the partridge is cooking, shred the savoy cabbage and chop up the onion and bacon. Sweat the onion for a few minutes in some butter and oil and then add the bacon. Cook this for about four minutes and then add the cabbage. Put a lid on and leave for another four minutes. I was not happy about leaving this with so little liquid so added a ladleful from the partridge cooking sauce. In all I reckon I cooked the cabbage for about 10 minutes. The recommended 4 minutes just left it raw and crunchy. I finished the cabbage with some cream I had knocking about.

4 Once the partridge is done, remove and put somewhere to rest and keep warm. Put the casserole pan back on the hob and give it a good boil to reduce the sauce. Season generously with salt and pepper after it has reduced.

5 Serve with a pile of cabbage, a partridge (on or off the bone, up to you) and the cooking sauce.

 

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