Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 52

♦ Melt some butter in a pan, sprinkle in some caraway seeds and cook for a couple of minutes. Stir in finely shredded white or green cabbage, cover and cook slowly for 10 minutes or until soft. Chopped cooked bacon can be stirred in to keep meat eaters happy.

♦ To make an anchovy coleslaw, mix chopped anchovy fillets, crushed garlic and rosemary with a basic oil and vinegar dressing, then toss with finely sliced Hispi or white cabbage.

♦ Substitute cabbage for Brussels sprouts in Bubble and Squeak Soup (see Bubble and Squeak Soup with Wensleydale Cheese).

♦ Substitute cabbage (ideally Savoy or similar) for kale in Kale, Chorizo and Potato Hash (see Kale, Chorizo and Potato Hash).

♦ Make the classic Irish dish, colcannon (see Perfect Mash variations, Perfect Mash).

♦ A dish from Modena, the home of balsamic vinegar: mix very finely shredded Savoy cabbage with slivers of Parmesan and a drizzle of good aged balsamic vinegar. Serve with slices of prosciutto.

♦ Brown some partridges (or could be pigeons or pheasant) well in a little oil in a heavy casserole, add a few rashers of streaky bacon, a chopped cabbage (January King is good), a splash of red wine and enough chicken stock to come half way up the cabbage. Cover the partridge with the cabbage, then bring to a simmer, season, and cover the pan. Put in an oven preheated to 160°C/Gas Mark 3 and bake for about 30 minutes, until the partridges are cooked through.

♦ To make a red cabbage slaw, mix shredded red cabbage, grated carrot and finely chopped red onion with sliced pickled jalapeño chillies, mayonnaise and chives.