The purée can be made ahead of time to be gently reheated later. The guys behind it are also the brains trust of Modernist Cuisine, so they know their stuff. There are many lovely varieties of cabbage and I particularly like the crinkly green leaves of the Savoy cabbage. © RTÉ 2020. olive oil, chicken, sake, salt, soy sauce, ginger, pepper, red chili flakes and 2 more. The cabbage, fresh, crisp and green is the easy secret to success here. A non-stick pan is perfect for reheating it and a little of the reserved cooking water can be used here as well if it has thickened in the meantime. Rory's roast chicken salad with French beans, Rory's blackberry and sweet geranium posset. Polish Kielbasa Cabbage Skillet Johnsonville Sausage. However, don't remove any more of those nice green outside leaves than is necessary, as they are full of flavour and will give nice bright green flecks to the finished purée. Before we adapted this recipe from Chef Steps, we would simply sauté the cabbage, but this is a far more refined accompaniment. This brightly-coloured purée works beautifully with fatty meats, such as, Red cabbage, quartered, cores removed, roughly chopped. A vibrant, tart and pungent red cabbage purée is the perfect accompaniment to our pastrami. cabbage, red onion, EVOO, orecchiette pasta, salt, feta cheese and 2 more. In my opinion, it would be better used in target practice than in the kitchen. Cook in a closed pot for about 10 minutes until the vegetables are soft. Place the cabbage on a chopping board and cut directly down through the middle of the head, then quarter the cabbage and remove the hard core. It is a wonderful vegetable and, in my opinion, much undervalued. I recommend checking out their site to see how this recipe is made, since they have images and video to accompany the recipe, as well as a thriving community. I sometimes serve it with venison and wild duck and it has been successful with roast and grilled fish. Roasted Chicken with Cabbage KitchenAid. The consistency should be like that of a soft mashed potato. The flavor of this purée is bold and the color vibrant. I could bore you to tears extolling the virtues of cabbage. Purée with a hand blender and pass through a sieve as desired. Drain the cabbage well, reserving 100ml of the cooking water. I avoid the white cabbages, especially the canon-ball like 'Dutch' cabbage. For the celeriac potato purée, peel the potatoes and remove the skin from the celeriac and cut into small cubes. Before we adapted this recipe from Chef Steps, we would simply sauté the cabbage, but this is a far more refined accompaniment. We cook shredded purple cabbage with red wine, then blend it together with a dash of vinegar, mustard, spices and xanthum gum to keep the puree from weeping juice on the plate. This recipe has been adapted from Chef Steps, one of the most awesome modernist cooking sites on the internet. Bring about 4 pints/1¾ litres of water to the boil and salt well. We have reproduced the recipe here so we may reference the recipe in our own library. Meáin Náisiúnta Seirbhíse Poiblí na hÉireann. Red cabbage purée. RTÉ.ie is the website of Raidió Teilifís Éireann, Ireland's National Public Service Media. 1 hour 40 minutes total: 10 minutes attended, 1 hour 30 minutes unattended, if not using the purée immediately, vacuum pack the finished purée to preserve the colour, sous vide, vacuum packer, blender, xanthan gum. CABBAGE N POTATO SOUP In 2 quart saucepan heat oil, add cabbage, onions and garlic and... portion control, freeze in pre measured servings. Drain the cabbage well, reserving 100ml of the cooking water. The trick to maintaining the eye-popping color of the pureed cabbage is simple: keep it in … Tomato Rice With Fried Cabbage HomeMaker. Add to blender and process on high for 2 minutes. The Best Cabbage Puree Recipes on Yummly | Oven Roasted Cabbage Steaks, Ham & Cabbage Soup, Ham-cured Boneless Porterhouse Chop With Braised Red Cabbage And Lard Potato Puree Cook sous vide at 203°F / 95°C for 1 hour 30 minutes. Essentially, the important thing is to buy the one that's in season when you are making this purée. Remove any damaged outside leaves from the cabbage. Place in a … The cream and butter can be scant or plentiful here, though there is no point making the dish too rich as the green charm of the cabbage will be lost under the rich cream and butter. RTÉ is not responsible for the content of external internet sites. Place in a blender or using a handheld blender, blend to a coarse purée adding the cream and butter as you see fit. Slice the cabbage against the grain, nice and thinly. Chef Steps recommends a #50 sieve (300µm). Taste and correct seasoning and serve in a hot serving dish. This brightly-coloured purée works beautifully with fatty meats, such as sous vide porchetta from Serious Eats, which we make every Christmas. Johnsonville Polish Kielbasa, carrot, mashed potatoes, dried thyme and 5 more . Add the cabbage and cook uncovered at a simmer until the cabbage is just tender. This brightly-coloured purée works beautifully with fatty meats, such as sous vide porchetta from Serious Eats, which we make every Christmas. 119 calories per serving. If you want to reference this recipe, we strongly recommend linking to their site rather than this recipe, as the full credit for this recipe belongs to them. Bring the cream and vegetable stock to a boil, add the diced celeriac and potatoes and a little salt. This purée is good with most meats and poultry. If the purée is a little firm, add a little of the reserved cooking water to soften it and blend briefly again. Ingredients: 9 (cabbage.. clove.. oil.. onions.. puree...) 4. 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