Posts Tagged ‘red cabbage’
Rabbit spring rolls
Tuesday, April 3rd, 2012
Prep time: 20 min
Cook time: 15 min
Serves:4
Simon Rimmer puts the spring into these spring rolls with rabbit meat, served with a refreshing cabbage and apple salad
Ingredients
For the spring rolls
450 g rabbit
50 g bean sprouts
5 cm piece fresh root ginger, cut into matchsticks
1 tbsp chopped fresh coriander, stems only
1 red birds eye chilli, finely chopped
12 sheets spring roll wrappers
1 egg
vegetable oil, for deep-frying
For the dressing
150 g sugar
200 ml rice vinegar
150 ml light soy sauce
2 limes, juice only
1 tbsp ginger juice
pinches star anise, powder
1 clove garlic
For the salad
½ red cabbage, finely shredded
1 apple, peeled and grated
2 red onions, finely sliced
To serve
coriander leaves
limes, wedges
Method
1. For the spring rolls: mix together all of the spring roll ingredients in a bowl, except for the wrappers and egg, until well combined.
2. Lay a spring roll wrapper on the work surface and spoon some of the filling into the centre. Draw in the sides of the wrapper, then roll upwards, sealing the ends with the beaten egg. Repeat with the remaining spring roll wrappers and filling, until you have 12 spring rolls.
3. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 180C/355F. Deep-fry the spring rolls in small batches for 6-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
4. For the dressing: bring the sugar and vinegar to the boil in a non-reactive pan, then simmer for 5-6 minutes, or until thickened and syrupy. Take off the heat and add the remaining dressing ingredients. Set aside to cool.
5. For the salad: toss all of the salad ingredients together, then drizzle over the dressing and mix well to coat evenly.
6. To serve, pile the salad onto serving plates and place the spring rolls on top. Garnish with coriander leaves and lime wedges.
Tags: apple, bean sprouts, chilli, coriander, eggs, garlic, ginger, lime, rabbit, red cabbage, red onion, soy sauce
Posted in Meal Suggestions, Snacks, Starters | No Comments »
Red cabbage with Bramley apple & walnuts
Tuesday, November 23rd, 2010
Red cabbage with Bramley apple & walnuts
Ingredients
* 1 red cabbage , finely sliced
* 25g butter
* 1 Bramley apple , peeled and grated
* 1 bay leaf
* 3 cloves
* 100ml cider vinegar
* 25g light muscovado sugar
* handful walnuts , toasted and chopped
Method
1. Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don’t breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved – be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.
Tags: bay leaf, bramley apple, cloves, red cabbage, walnuts
Posted in Christmas, Veg Ideas | No Comments »
Red cabbage with Bramley apple & walnuts
Monday, November 22nd, 2010
Red cabbage with Bramley apple & walnuts
Ingredients
* 1 red cabbage , finely sliced
* 25g butter
* 1 Bramley apple , peeled and grated
* 1 bay leaf
* 3 cloves
* 100ml cider vinegar
* 25g light muscovado sugar
* handful walnuts , toasted and chopped
Method
1. Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don’t breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved – be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.
Tags: bay leaf, bramley apple, red cabbage, walnuts
Posted in Christmas, Veg Ideas | No Comments »
Baked red cabbage with apples
Tuesday, December 15th, 2009
Ingredients
1 small head red cabbage
2 cooking apples(granny smith)
2 tbsp sugar
1/3 cup red wine
3/4 tsp flour
1/2 cup seedless grapes
1 small onion, chopped
3/4 tsp salt
3/4 tbsp butter
1 small amt. vinegar
Directions
Pare and slice apples. Shred cabbage, cook covered in small
amount of boiling salted water for 8 to 10 minutes. Add small amount
of vinegar to preserve color. Drain, reserving 1 cup liquid. Place
layer of cabbaage in butttered baking dish. Combine grapes, apples,
onion, sugar and salt. Arrange in alternate layers with cabbage,
making top layer cabbage. Add cabbage liquid and wine. Dot with
butter. Cover and bake at 375 F. for 1 hour. Shake lour over top,
mix lightly with fork and bake 15 minutes longer.
Tags: apple, grapes, onion, red cabbage
Posted in Veg Ideas | No Comments »
Red Cabbage Soup
Saturday, December 5th, 2009
Ingredients
1 tbsp olive oil
½ onion, finely sliced
1 garlic clove, chopped
100g/3½oz red cabbage
½ potato, peeled and chopped
250ml/9fl oz hot chicken stock (vegetarians and vegans may replace with vegetable stock)
salt and freshly ground black pepper
fresh chervil leaves, to garnish
Method
1. Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, until softened.
2. Add the cabbage and potato and cook for three minutes.
3. Add the stock, bring to the boil, then reduce the heat to simmer for eight minutes, or until the vegetables are tender.
4. Blend with a hand blender and season, to taste, with salt and freshly ground black pepper.
5. To serve, pour into a bowl and garnish with chervil.
Tags: garlic, onion, potato, red cabbage
Posted in Soup | No Comments »