Red Cabbage Cobbler

Cooking, Recipes

Red cabbage cobbler

Hi gang! I’m back writing recipes, did you miss me? 🙂

To make up for my extended absence I asked you lovely lot on instagram, twitter and facebook to send me your recipe requests. I picked one at random, out of a bobble hat no less…and the request was for me to “make something veery interesting with Red Cabbage – lots of it!

tweet askmim

 

So, here goes, I hope it’s exciting enough for you N’ham Youth Theatre x

Thanks so much to all of you who submitted ideas – I will be picking a recipe at random again soon so if you would like to put an idea forward please get in touch via facebook, instagram or twitter using the hashtag #askmim – you can also use it for any foodie questions or conundrums you need help with.

Happy cooking xxx

red cabbage cobbler

Red cabbage cobbler

Serves 4 – 6

Ingredients 

1 tablespoon olive oil
20g butter
150g – 200g shallots, peeled and quartered
1 sweet potato or around 200g of diced sweet potato, pumpkin, butternut squash (or a combination)
1 tablespoon of plain flour
2 cloves of garlic, crushed
1 teaspoon juniper berries
1 red cabbage, about 1 kg, finely shredded
300ml red wine
couple of sprigs of thyme and rosemary (if they’re kicking about in the garden/on the window ledge/at the back of the fridge)
1 bay leaf
1 cinnamon stick
2 heaped teaspoons of cranberry sauce
2 heaped teaspoons of Dijon mustard

For the cobbles

50g butter
200g plain flour
½ teaspoon bicarbonate of soda
50g pecan nuts, chopped
100ml milk
lemon juice

Optional extras

100g feta cheese or 6 chipolata sausages
Pumpkin seeds
Sunflower seeds
Chopped parsley

Method

1. Heat the oil and butter in a really large saucepan over a medium heat. Throw in the shallots and fry for 5 minutes so they’re starting to soften. Next chuck in the sweet potato or squash, keep frying for another 5 minutes, then add the tablespoon of flour. Stir in the red cabbage, garlic, juniper berries, red wine and 300ml of water. Mix really well scraping the bottom of the pan to make sure the liquid lifts off all the flavour that’s caught there.

2. Turn the heat down to low and tuck the cinnamon stick, bay leaf and herbs into the cabbage, cover with a lid and leave to simmer for 1 hour.

3. Shortly before the hour is up, make your cobbles: Rub the flour and butter together with your finger tips – you know, till it looks all lumpy like fresh breadcrumbs. Add the chopped pecans, bicarbonate of soda, tiny squeeze of lemon juice and season with salt and black pepper. Pour in the milk, stir then knead just enough to bring the dough together into a ball. On a floured surface press the dough flat (about 3cm thick) with your hands. Cut it into squares or triangles or if you’re feeling super fancy use  a cookie cutter to make circles, stars, anything you like.  Preheat the oven to 180°C.

4. When the cabbage is ready either leave it in the pan (if your pan is oven safe) or transfer it to an oven proof dish. Pick out and discard the bay leaf and cinnamon stick then stir in the dijon mustard and cranberry sauce, taste and season with salt and pepper accordingly. Top the cabbage with the cobbles, brush them with milk or beaten egg and pop the whole thing in the oven for 20-25 minutes or until the cobbles are starting to brown on the top and are cooked through.

5. Serve! I had this just with some chopped parsley over the top but have also tried it with some feta cheese crumbled over in the last 5 – 10 minutes of cooking then scattered over some toasted seeds before dishing up, which was ace, but would also be smashing with a pile of cooked chipolatas. A green salad with a sharp vinaigrette goes really well with this too.

red cabbage cobbler served red cabbage with pecan cobbles

red cabbage cobbler with feta

Homemade Burgers

Recipes

In a change to my planned blog post this week about Soup; here are two recipes for Homemade Burgers! This comes in reaction to the news that the DNA from pigs and horses has been found in supermarket beef burgers in the UK and Ireland – eek!

I’m not going to dwell on this too much but the label should tell you what the product contains. I would (and have) tried many different foods but I was always knew what I was eating before hand (except the first time I had calamari, I thought they were onion rings and got a bit of a chewy surprise!).

Moving on; firstly the beef burgers. This recipe is super easy so do have a bash.

beef burger

Beef Burgers

Serves 2

Ingredients

250g of lean steak mince

olive oil

salt & pepper

Method

1) Squish the mince together with your hands and then squash them into either 2 large burgers or 4 small ones.

2) Season the burgers both sides with salt and freshly ground black pepper

3) Fry in olive oil over a high heat (turning frequently) until they start to caramelise on the outside.

4) Take the pan off the heat and cover with either a lid or tin foil. Allow them to rest for a good 5 minutes or so.

5) Serve in burger buns, with or without cheese, sauces and salad. We had dijon mustard, cheese, cherry tomatoes and rocket.

If you’re vegetarian or are generally feeling a bit squeamish about the whole thing – try these veggie burgers, which pretty much contain everything except meat!

veggie burger

Veggie Burgers

Serves 4

Ingredients

200g of potatoes

1 small onion, finely chopped

1 carrot, finely grated

1 small turnip, finely grated

40g cheese, grated

1/2 teaspoon of ground nutmeg

1 egg

handful of frozen peas

large pinch of chopped fresh parsley

50g breadcrumbs

vegetable oil

salt & pepper

Method

1) Peel the potatoes and boil for 15-20 minutes.

2) While the potatoes are cooking, gently fry the onion in a tablespoon of oil until soft and translucent. Take the pan off the heat and stir in the grated carrot and turnip to soften in the residual heat.

3) Once the potatoes are cooked, drain them and mash.

4) Put the onion and vegetable mixture in a large bowl and add the mashed potato, nutmeg, parsley, cheese, egg, and frozen peas then season well with salt and pepper. Mix everything in thoroughly.

5) Tip the breadcrumbs into a shallow bowl or dish. Divide the burger mixture into 4 portions and shape into patties. If the mixture is too wet either add a little flour or drop spoonfuls of the mixture into the bowl of breadcrumbs and turn them in the crumbs to coat them using a spoon. They will be much easier to shape and fry once coated.

6) Shallow fry in vegetable oil until golden brown. Serve in buns with trimmings – we had rocket and mustard mayonnaise in ours.

Experiment with different vegetables in these burgers – they’re also great for using up leftover mash and other cooked veggies.

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