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Posts Tagged ‘cabbage’

  1. Duck with Sauerkraut in a Cast Iron Kettle – Hungarian Stew Recipe

    September 10, 2014 by Varga László

    Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

    I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
    I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:

    Ingredients (6-8 persons):

    • 1 whole medium duck about 2 kgDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 3 medium onions
    • 1 garlic bulb
    • 1 medium pickled cabbage – about 1.5 kg
    • 250 ml white wine
    • 3-4 medium applesDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 2 tablespoons sweet paprika
    • salt and pepper to taste
    • 2-3 tarragon branches

    Preparation method:

    1. Cut the duck in pieces.
    2. On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    3. Dice the onions and garlic.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    4. Fry the diced onions and garlic in the duck fat. Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeWhen translucent add the sweet paprika and stir fry it for another 15 seconds.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    5. Return the duck pieces to the pot, add the wine and simmer for about half hour.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    6. Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    7. Peal, clean and dice the apples into 2 cm cubes.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    8. When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    9. Simmer over low heat until the cabbage has softened, stirring from time to time.
    10. If you like the soups more creamy, add to the plates some cream or yogurt.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

  2. Lucskos káposzta – Hungarian “Sloppy” Cabbage Soup – Recipe

    October 10, 2012 by Varga László


     

    Ingredients (6-8 servings):

    • about 2 kg pork leg with bone and skin
    • 1 big cabbage (about 1 1/2 – 2 kg)
    • 200 g smoked meat or bacon
    • 1 kg tomatoes (from farmers market for better aroma)
    • 1 cup wine
    • 1 bunch thyme leaves
    • 1 bunch dill leaves
    • 4 bay leaves
    • salt and pepper to taste

     

    Preparation method:

    1. Wash the pork, then remove the skins and bones.
    2. Cut the lean meat into 2 cm cubes.
    3. Place the smoked meat, bones or skins into a big soup pot and cook them for 1/2 hour.
    4. Add the meat cubes to the pot, replenish it with some water and cook for about an hour, until the meat is half done.
    5. Slice the cabbage then dice the slices roughly.
    6. Add the cabbage, thyme and dill to the boiling pot and cook for another half an hour.
    7. Peel the tomatoes (best if they are blanched before for 10-20 seconds) and  cut them into quarters.
    8. Add the tomatoes, wine and bay leaves. Season with salt and pepper. Cook for another half an hour, until the tomatoes are pretty much dissolved, and the meat and cabbage tender but not overcooked.
    9. Serve while still hot, then refrigerate the remaining soup and you can eat it for a few days as it tends to gather more aromas from its components. 




  3. St. Patrick’s Feast: Irish Beef Stew and Colcannon Recipe

    March 20, 2012 by Varga László

    Ingredients

    The Irish Beef Stew

    • 1 kg beef shank/leg, cut into cubes
    • 200 g ham / bacon
    • 3 tablespoons olive oil
    • 12 small onions
    • 400 g whole button mushrooms
    • 3 carrots, cut into quarters
    • salt and ground black pepper
    • 1 tablespoons chopped thyme
    • 2 tablespoons chopped parsley
    • 10 cloves of garlic, crushed
    • 500 ml red wine
    • 50g butter
    • 2 tablespoons flour

    Colcannon

    • 50 g butter,
    • 1.5 kg potatoes
    • 1 cup milk
    • fresh ground black pepper
    • 1 head cabbage
    • 200 g ham / bacon
    • 4 green onions chopped finely
    • parsley leaves, for garnishing

    Preparation method:

    Beef Stew

    1. Dice the beef and bacon into 2 cm cubes.
    2. In a large pot with a little olive oil, brown the beef and bacon.
    3. In another pan with some olive oil brown the whole onions, then add to the pot with beef.
    4. Then in the same pan slightly fry the mushrooms and carrots, then add these too to the stew pot.
    5. Fill the pot with wine and water until all ingredients are cover with liquid.
    6. Add the chopped parsley and thyme, chopped garlic, season with salt and pepper.
    7. Simmer for about 1 hour, until the meat is tender.
    8. In a different pan, make the roux, by adding the flour to the melted butter, Cook for two minutes.
    9. When the stew is cooked, remove the meat and vegetables, leaving only the liquid.
    10. Add the roux to the stew’s liquid, whisk and boil about 1-2 minute, until thickens to the desired consistency.
    11. Return the meat and vegetables to the pot and stir gently.

    Colcannon

    1. Cook the potatoes in their skins for 30 minutes.
    2. Peel the potatoes and mash them thoroughly until lump free.
    3. Add the 1/2 of the butter and gradually the hot milk, stirring all the time. Season with salt and pepper.
    4. Shred the cabbage leaves and cook them in unsalted water until becoming darker green. Add the remaining butter and cover with lid for 2 minutes to tenderize it.
    5. Drain thoroughly before returning it to the pan. Chop into small pieces.
    6. Put the ham cubes and green onions  in a large pan and fry them slightly for a minute.
    7. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
    Serve on every plate a bit of stew and colcannon on the side. Garnish with parsley leaves.