CABBAGE AND PEPPER CHAKCHOUKAH
This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah. In this version, cabbage is substituted for some of the peppers in the traditional version.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, weekday, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat oil over medium heat in a large heavy casserole or skillet, or in an earthenware casserole set on a flame tamer. Add the onion and cook, stirring often, until golden, about 10 minutes. If they begin to stick to the pan add a generous pinch of salt. Add another generous pinch of salt and the peppers and cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the cabbage, chiles, coriander seeds, cumin and caraway and cook, stirring, until cabbage has wilted, about 5 minutes. Stir in the harissa or cayenne, salt and pepper, stir together and add the tomatoes. Bring to a simmer, cover partially, reduce heat to medium-low and cook, stirring from time to time, until tomatoes have cooked down and the mixture is thick and fragrant, about 20 to 25 minutes. Stir in all but 2 teaspoons of the parsley or cilantro, taste and adjust seasonings.
- With the back of your spoon, make 6 depressions in the vegetables. Break an egg into each depression. Cover and cook for 5 to 6 minutes, until the eggs are set. Sprinkle the eggs with salt, pepper and the remaining parsley and serve.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 7 grams, TransFat 0 grams
PICKLED CABBAGE AND PEPPERS
This relish from "The Joy of Pickling" has replaced sauerkraut in our house. Sour, sweet, and spicy, it's great for topping hot dogs or as a side with sausage. Serve hot or cold. Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive.
Provided by dianegrapegrower
Categories Vegetable
Time 40m
Yield 4 pints
Number Of Ingredients 8
Steps:
- In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
- In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
- Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
- Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage.
COOKED CABBAGE
Classic Southern Boiled Cabbage
Provided by Julia Jordan
Categories Uncategorized
Time 35m
Number Of Ingredients 8
Steps:
- Remove any outer leaves that are wilted or undesirable and discard then chop the cabbage.
- Add the bacon fat and butter to a large pot and heat until the melted.
- Add the cabbage and stir to coat the cabbage. Add the seasonings and chicken broth.
- Cover and cook over medium heat until desired tenderness 20-30 minutes.
Nutrition Facts : Calories 138 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 9 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 318 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
RED PEPPER AND CABBAGE PICKLE
My grandmother always made this to eat as a side salad with sandwiches or cold meat. I have seen similar recipes called Amish Pickled Coleslaw. It is a little extra work with the soaking but it is a nice change from other pickle or relish recipes. Add a jalapeno pepper to each jar if you like heat.
Provided by the4taals
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 10h15m
Yield 48
Number Of Ingredients 11
Steps:
- Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
- Squeeze out liquid from the cabbage; drain.
- Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
- Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
- Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
- Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 15.2 g, Fat 4.9 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 448.6 mg, Sugar 10.8 g
HALLOUMI & PEPPER KEBABS WITH LEMONY CABBAGE SALAD
The Cypriot cheese is a great choice for meat-free skewers as it doesn't melt- these barbecue-friendly veggie bites are budget-friendly too
Provided by James Martin
Categories Main course, Vegetable
Time 40m
Number Of Ingredients 9
Steps:
- Thread the halloumi and red peppers onto 8 soaked wooden skewers and put on a plate. Stir the oil and oregano together, then drizzle it over the kebabs. Season well with black pepper - you shouldn't need salt.
- To make the salad, put the cabbage in a bowl. Mix together the oil, lemon juice and seasoning, pour over the cabbage, and toss until well coated, then stir through the parsley.
- Barbecue the skewers for 10 mins on each side until the cheese is golden and the peppers slightly charred. Serve on a large platter with pitta breads and tzatziki, with salad on the side.
Nutrition Facts : Calories 546 calories, Fat 42 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 3.9 milligram of sodium
CHICKPEA, POTATO, AND CABBAGE CURRY
This is one of our favorite Madhur Jaffrey recipes from her wonderful book "From Curries to Kebabs: Recipes From the Indian Spice Trail". We like this with steamed basmati and parathas. My honey likes leftovers cold in his lunch. I use young green cabbage for this, and sometimes if I'm distracted I will use rinsed, canned chickpeas. I have used habanero and scotch bonnet peppers, and also red pepper flakes, it all depends on your personal taste, and what's available at the grocery. The preparation times do not include the chickpea soak/cook time.
Provided by Chef Edlear
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.
- Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.
- Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
- Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.
- Add the curry powder and the cumin, stir.
- Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
- Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
- Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.
- Taste and adjust the salt/ peppers to your tastes.
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