Crockpot white cabbage with English ‘banger’ sausages
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This Christmas I learned that my teen daughter actually likes red cabbage; she wolfed down a sizable helping at Christmas Dinner. Emboldened by her rekindled interest in Winter veggies, I thought I’d try improving on my baked white cabbage recipe – so as to make it appeal to her less mature teen palate. (The recipe is kind of a riff on sauerkraut and wurst, only it’s less acidic and less salty.)
I took a number of the ingredients I would normally use for my crockpot red cabbage and apple recipe, played around a little, and came up with the following recipe, and because white cabbage smells horrid while it is cooking, I cooked it in a slow cooker to contain that distinct ‘cabbage-y’ smell.
- 1 small white cabbage, sliced finely
- 1 stick of butter
- 2 tbsps olive oll
- 2 tsps of sugar
- Salt, pepper and any herbs you favor, to taste
- Good pinch of mustard powder
- Good pinch of coriander powder
- Good pinch of Beck’s Devil Dust, to give it a kick
- 1 tbsp of vinegar – I like rice vinegar but you can use cider vinegar or any of the sweeter vinegars, not malt vinegar
- 1 cup of chicken or vegetable broth if you prefer
- 2 or more large cooked sausages sliced into chunks (I used traditional English bangers from the Reading Terminal Market)
- Dice your cabbage
- Melt butter in pan and add oil and all your spices; stir oil mix for a few minutes until butter begins to brown
- Add cabbage and fry for about 5 mins
- Add stock and vinegar and fry for another minute
- Transfer contents of frypan to a crockpot. I cooked the cabbage for 2 hours on a medium setting. You can alter this depending on how crunchy or how soft you like your cabbage to be.
- About 15-20 minutes before serving cut up the pre-cooked sausages into bite-sized pieces and add to the crockpot.
- Serve once sausages are thoroughly warmed through.
This is an easy cook Winter warmer that also freezes readily.
|Pasta e Fagioli Soup
On a blustery autumnal weekend, I slipped into a coffee shop for sustenance. I had this heart-warming Italian soup and decided on the spot that I wanted to try to repeat the recipe at home for my family.
I’m not a fan of clear watery soups, consommés, pureed soups, but give me a hearty stew-like concoction and I’m a happy bunny. Hence this Pasta e Faglioli (pasta and beans) soup does the trick.
Rachel Ray’s simple 30 minute no nonsense version was a breeze to make. Highly recommended.
After sweating down the veggies and the pancetta, I threw everything in a crockpot on low for a couple of hours and put my feet up.
The sweaty veggies smelt heavenly…
This soup came in useful during Hurricane Sandy, when the kids were unexpectedly off school for two days because of the stormy weather.
Paired with a couple of roast chickens we had an unexpected feast.