3/14/10: Luck of the Irish (Cabbage Recipes)

I think the luck o' the irish was smiling on me today...

In my normal fashion, I wait for the grocery ads to come out on Wednesday, plan a menu based on what is on sale, then shop on Sunday when I can pick up a paper with coupons in it. Since it's almost St. Patrick's day the ingredients of the week were Corned Beef and Cabbage. I like both of these foods but don't make them very often. Corned beef is often over priced and Cabbage just doesn't catch my eye often. But I thought "Great! It will be Corned Beef and Cabbage this week." What I had in mind was a typical throw it in the slow cooker type dish. However, as is also my tendancy, I got home and changed my mind.

I decided I really was craving rueben sandwiches, so I saved the corned beef for that - although I am sure I will need to do something else with it as well.

That left me with Cabbage. I can't be boring and just cook cabbage can I? Of course not! Both of my cabbage creations turned out quite well. Here are the recipes.

Cabbage Stew:

2 T Butter
1 Onion
3 Medium Potatoes
1 c Chicken Broth
1 small cabbage or half of a large one
1 pound Smoked Sausage or Polska Kielbsa
3 t Red Wine Vinegar
Salt and Pepper to taste

In a large deep saute pan over medium heat, add the butter. Slice the onions (I slice in half, then with the flat side of the onion down, make half moons) and add them to the pan. Grate (yes, grate, don't pre-cook!) the potatoes in the pan over the onion. Stir until combined. The potatoes will start to look a little gluey, this is a good thing. Add the chicken broth stirring constantly. The starch from the potatoes will start to form a gravy. Shred the Cabbage and add it to the pan. Stir and cover. While the cabbage is cooking, slice the sausage in rounds and throw it in with the rest. Add the Red Wine Vinegar (I used Pomegranate Vinegar), salt and pepper. Cover the dish and let it cook for 2 minutes. Stir - you will find the potatoes tend to stick to the bottom of the pan and get a lovely brown color. Cook 2 more minutes. Stir. Lower heat to LOW. Leave the dish covered until the Cabbage is tender (about 5 more minutes).

Scalloped Cabbage:

(Is it possible to have dinner without cheese?)
1 small cabbage
1 onion
1 c chicken broth
3 T butter
2 T flour
1 c milk
1 c shredded cheese (I used Colby Jack - but pretty much any cheese will do - an italian blend would probably be excellent, but I did not have any)
salt and pepper to taste
Crumbled Crackers

Preheat oven to 350
Shred the cabbage and slice the onion. Place it in a sauce pan. Add the chicken broth. Add water to just cover the cabbage and onion. Place the saucepan over medium high heat and cover. Cook for 8 minutes - until "al dente"
While the cabbage is cooking melt the butter over medium heat. Add the flour and stir until the mixture starts to darken. Add the milk, stirring constantly so you don't get lumps. Let the mixture cook until it starts to thicken. Add cheese, salt and pepper. Stir until it is a nice sauce.
Drain the cabbage (I left a little liquid in because my sauce was a little too thick). In a casserole dish (sprayed with cooking spray) add the cabbage. Pour the sauce over the cabbage. Top with crumbled butter crackers (I used French's fried onions because I had them).
Bake until the topping is browned.