Happy St. Patrick’s Day! I am planning on serving shepherd’s pie tonight, but, for those of you serving corned beef and cabbage, this quick dish will put any leftover cabbage to good use. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it drizzled with sriracha and additional soy sauce. I also served the leftovers with scrambled eggs instead of fried.
Yield: Serves 4 to 6
- 5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed (I used canola oil)
- 3 slices thick-cut bacon, in 1/2-inch pieces
- 1 small bunch scallions, whites and greens separated, sliced
- 4 cups shredded cabbage (from about 1/2 small head)
- coarse salt
- 4 garlic cloves, minced
- 6 cups cooked rice, white or brown, preferably day-old
- 2 ½ tablespoons fish sauce, plus more as needed
- ½ tablespoon soy sauce, plus more as needed for serving
- ½ cup kimchi, drained and chopped, plus more for serving
- ½ cup green peas (thawed, if frozen)
- fried eggs or scrambled eggs, for serving, optional
- toasted sesame oil, for drizzling, optional
- sriracha or other hot sauce, for serving, optional
- One day ahead, cook 2 cups of rice in 4 cups of water or stock. Once cool, store in the refrigerator overnight. (I used brown Basmati rice.)
- In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. (I used a large 14-inch stainless steel skillet but a nonstick would have been preferable.)
- Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
- Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes.
- Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
- Add remaining 3 tablespoons oil to skillet and raise heat to high.
- Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
- Fold in bacon mixture, kimchi and peas, then transfer to plates.
- Top with scallion greens, more kimchi to taste, and fried eggs, if using. (I served it with one fried egg per person.)
- Drizzle everything with toasted sesame oil and soy sauce, as desired, and serve immediately with hot sauce on the side.
Posted in Greens, Pork, Quick, Recipes
Tags: Asian, bacon, Basmati rice, brown Basmati rice, cabbage, dinner, eggs, fish sauce, fried eggs, fried rice, kimchi, peas, quick, rice, scallion, scrambled eggs, sesame oil, soy sauce, sriracha
The use of Arborio rice in this hearty soup makes it almost a soupy risotto. My husband was skeptical about eating it after hearing the name of the dish, but he absolutely loved it! I knew it would be delicious coming from such a classic book.
This “community pick” recipe was adapted from Marcella Hazan’s Essentials of Classic Italian Cooking, via Food 52’s Genius Recipes. I used green cabbage, leeks, and red wine vinegar to make the smothered cabbage. I omitted the butter and added fresh lemon juice and Parmesan rind to the soup. Nice.
Yield: Serves 4 to 6 people
For the Smothered Cabbage, Venetian Style:
- 1 1/2 to 2 pounds green, red, or Savoy cabbage (1 head)
- 1 1/2 large leeks, halved and thinly sliced or 1/2 cup chopped yellow onion
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, chopped
- coarse salt
- freshly ground black pepper
- 1 T wine vinegar, white or red
For the Rice and Smothered Cabbage Soup:
- smothered cabbage, from above
- 3 cups homemade meat broth or stock (we used beef here, but chicken/turkey is also good)(Vegetable stock can be substituted for a vegetarian version)
- 2/3 cup rice, preferably Italian Arborio rice
- Parmesan rind, optional
- 2 T butter, optional (I omitted it)
- freshly squeezed juice from 1/2 of a lemon
- 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- coarse salt
- freshly ground black pepper
To Make the Smothered Cabbage:
- Detach and discard the first few outer leaves of the cabbage.
- The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.
- Put the leeks or onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic.
- When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
- Add salt, pepper, and the vinegar.
- Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly.
- Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed.
- When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving.
Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.
To Make the Rice and Smothered Cabbage Soup:
- Put the cabbage and broth into a soup pot, I used a 4-quart enameled cast iron pot, and turn on the heat to medium.
- When the broth comes to a boil, add the rice and Parmesan rind.
- Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
- When the rice is done, before turning off the heat, swirl in the butter, if using, the lemon juice, and the grated Parmesan, stirring thoroughly.
- Remove and discard the Parmesan rind.
- Taste and correct for salt, and add a few grindings of black pepper.
- Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving.
- Serve with more grated Parmesan.
Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: arborio rice, cabbage, dinner, green cabbage, Hazan, Italian, leeks, Marcella Hazan, parmesan rind, Parmigiano Reggiano, red cabbage, rice, savoy, soup, stew, vegetarian
This really isn’t a taco blog! (or a Mexican food blog) 😉 I’ll stop after this one… or pretty soon anyway. In fact, calling these “tacos” is a little bit of a misrepresentation. They really taste something like deconstructed dumplings. Maybe? A warm, flavorful filling topped with a bright and crunchy slaw. All I really need to say is that these “tacos” were yummy.
This recipe was adapted from The New York Times, contributed by Sam Sifton. I used trimmed boneless pork shoulder country-style ribs instead of a bone-in pork shoulder and an unpeeled European seedless cucumber. I served the filling in warm 6-inch corn and wheat tortillas instead of flour tortillas. Perfect.
This is the second dish I’m bringing to Fiesta Friday #105 this week! 😉 Hosted by Lily @ Little Sweet Baker and Julianna @ Foodie on Board. Enjoy!
Yield: 6 to 8 servings
For the Pork:
- 1 T sesame oil
- 1 medium-size yellow onion, peeled and diced
- 8 cloves garlic, peeled and minced
- 2 tablespoons fresh ginger, peeled and minced
- ½ cup hoisin sauce
- ¼ cup fish sauce
- 1 tablespoon sriracha sauce
- 4 to 5-pounds boneless pork shoulder country-style ribs, fat trimmed or a 5-pound bone-in pork shoulder, skin and fat removed
- 12 to 16 corn and wheat tortillas, warmed
For the Slaw:
- ⅓ cup rice vinegar
- 2 tsp grated fresh ginger
- 1 T sesame oil
- 2 T neutral oil, like peanut or grapeseed
- 1 tsp sriracha sauce, or to taste
- 10 oz shredded green cabbage or 1 small green cabbage, cored and sliced thinly
- 1 European seedless cucumber, unpeeled, sliced into julienne or 2 medium-size cucumbers, peeled and sliced into julienne
- 2 medium-size carrots, peeled and sliced into julienne
- 1 Asian pear, peeled, cored and sliced into julienne
- ½ bunch fresh cilantro, rinsed, dried and roughly chopped
- Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.
- Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.
- Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork.
- Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.
- Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
- Shred the pork with a pair of forks. Discard bones, if applicable.
- Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.
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Posted in Greens, Pork, Recipes, Slow Cooker, Tacos
Tags: Asian pear, cabbage, crock pot, dinner, Fiesta Friday, fish sauce, flour tortillas, pork, pork shoulder, pulled pork, slaw, slow cooker, sriracha, Tacos, Vietnamese
I received the most beautiful Napa cabbage in my CSA share this week. The leaves are so tender, and yet crunchy, they are absolutely perfect for a salad. This dish caught my eye because it was so colorful, bright with flavor, healthy, and a little bit “out of the box” for me.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I am bringing it to share at Fiesta Friday #88, co-hosted by Julie @ Hostess at Heart and Liz @ Spades, Spatulas, & Spoons. Happy October!
Yield: 4 to 6 servings
For the Marinade & Dressing:
- 1 ½ to 2 pounds boneless pork tenderloin (usually 2 tenderloins)
- ⅔ cup minced shallots (about 4 shallots)
- ⅔ cup chopped cilantro leaves and tender stems
- 5 tablespoons light brown sugar, separated
- 6 garlic cloves, minced in a garlic press
- 5 tablespoons soy sauce
- 5 tablespoons peanut or grapeseed oil
- Juice and zest of 4 limes
- 3-inch piece peeled ginger root, grated
- 2 tablespoons Asian fish sauce
- ½ teaspoon coarse salt, more to taste
- 1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
For the Salad:
- 8 cups Napa or regular cabbage, thinly sliced (about 1/2 of a large head)
- 5 whole scallions, trimmed and thinly sliced
- 2 small Kirby or Persian cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 ½ cups cilantro leaves
- 1 ½ cups mint leaves (I omitted the mint)
- 1 cup basil leaves
- 1 ¼ cups roasted cashews or peanuts, toasted and chopped
- ¼ cup unsweetened coconut chips or large flakes, toasted, optional
- In the bowl of a food processor, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, grated ginger, fish sauce, salt and chile. Pulse to mince the shallots, cilantro, garlic, and chiles- as well as to combine the mixture.
- Remove three-quarters of the mixture; reserve to use as the dressing. Add the remaining 3 T sugar and purée until a smooth, loose paste forms. This is the marinade.
- Pat the pork dry with a paper towel. Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally. (I marinated the meat for 12 hours in the refrigerator.)
- Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. (Mine was about 6 inches away.) Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
- In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. (I omitted the coconut.)
- Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
- To serve, slice the pork. Arrange salad on a platter or serving plates and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste, if desired.
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Posted in Greens, Grilling, Pork, Recipes, Sauces
Tags: basil, cabbage, cashews, cilantro, dinner, ginger, gluten free, healthy, jalapeño, marinade, mint, napa cabbage, peanut oil, pork tenderloin, salad, salad dressing, serrano chiles, Thai