Green Cabbage and Blood Oranges

Hi everyone,

Spring has sprung! ……. or at least it’s trying, last night’s freezing temperatures did make me wonder. I made soup with this week’s Cabbage and it was perfect. This recipe has beans which makes it almost like a stew so it’s almost a meal in itself…..

green cabbage

Tuscan style Vegetable and Bean Soup

You’ll need:

1 head Cabbage

4 Carrots

4 Spuds 2 Cloves Garlic

2 Medium Onions

1 Dried Chilli

1 Tin of chopped Tomatoes

1 Tin White Beans (Fagioli)

Start by chopping the Onions and begin sautéing over a low-medium heat with a generous glug of Olive Oil until they start to change colour stirring occasionally to stop things burning. This should take about 15 minutes enough time for you to prepare the other veg. Wash and roughly shred the Cabbage. Scrub the carrots and cut into 1 cm half rounds. Peel the spuds and chop into bitesize pieces. Finally, chop the garlic and chilli and if the onions are done add to the pot, stir for a minute before adding the rest of the veg including the tomatoes (but not the Beans) along with a teaspoon of Maldon Salt. Stir well then cover the pot and leave for about 15 minutes over a lowish heat then add 2 litres of weak vegetable stock (as usual I’d use Marigold and halve the quantity indicated on the packet so it’s not too strong). Bring to the boil then lower the heat, cover and cook for another hour. After an hour add the beans, stir well and continue to cook uncovered for a further 10-15 minutes. To serve (and this is what really makes it) take a piece of stale Bread (ideally Ciabatta or sourdough), toast it then rub the toast with a halved clove of garlic. Place the garlic toast at the bottom of your serving bowl and add the soup. Top with a drizzle of your finest Olive Oil and some freshly grated Parmesan (if you like – this is optional and some would say not necessary).

Keep the faith that summer really will come this year by having a Blood Orange salad for pud. Peel a couple of oranges removing the pith as you go then finely slice them and scatter with some mint leaves. Do this ahead of time and all the flavours will mingle. A serving of vanilla or chocolate (Butlers do the best I’ve had) ice-cream would be lovely too…..

Hope you enjoy the recipes,

Have a great weekend,

Sarah

Green Cabbage and Blood Oranges

Bacon and Cabbage is one of the first things you think of when Irish cooking is mentioned but most of us aren’t exactly nostalgic about it mainly because the cooking technique so beloved of mammies of old ie. boiling everything for at least 3 days doesn’t really do a whole lot for most (or rather any) variety. But the combination of Bacon with Cabbage or greens really does work. Try asian style pork belly and stir-fried pak choy if you need convincing.  My first recipe is much less timeconsuming but completely moreish. It’s a gratin with bacon and cabbage  topped with Cheddar Cheese and toasted til golden. It’s very fast and a cinch to make and the perfect comfort food if no valentines cards come through the letterbox tomorrow….

 

Bacon and Cabbage Gratin

 

You’ll need:

 

Olive Oil 

1 Onion

6 Streaky Rashers

1 Head Green Cabbage

100gr Cheddar Cheese

Some breadcrumbs if you have them

 

Roughly chop your Onion and begin to saute over a lowish heat in some Olive Oil. Chop the rashers into little bits and add to the Onion as it starts to turns translucent. While the Onion and Rashers are cooking roughly shred the Cabbage. To do this I’d cut it in half and work from there. Rinse the shredded cabbage and then add it to the pan just before the Bacon starts to turn crispy. Continue cooking  over a lowish heat until the Cabbage has completely wilted and softened (this will take about 15 minutes). Transfer to a gratin dish and grate the Cheese over the top and sprinkle on some breadcrumbs. Toast until golden and serve immediately.

 

It’s Blood Orange season at the moment and as well making great juice they are great in a simple salad (try adding a little shredded Mint for xtra colour and flavour if you have it) which is amazing with pretty much any chocolate dessert. If you find you get through a lot we can deliver a box along with your regular delivery. They come in 6.5k boxes which cost 17E. Just give Mary a shout if you’re interested.