Tag Archives: cabbage

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

As regular readers know I often post recipes for one-dish meals or vegetable sides. Here I have combined a side with roasted chicken and potatoes to give you an idea of how I serve often serve those side dishes and to show how a simple meal of roasted chicken thighs and potatoes becomes a little more interesting when teamed with an easy cabbage and bacon sauté.

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

The addition of vinegar keeps the cabbage lovely and crisp.

Serves 4

4 chicken thighs or drumsticks
4 potatoes, scrubbed and halved
olive oil
sea salt
CABBAGE & BACON SAUTE
2 rashers bacon, rind removed, meat chopped
1 small onion, diced
1 tbsp whole-grain mustard
¼ cup apple cider vinegar
1 head cabbage, shredded

1              Preheat oven to 200°C. Place chicken and potatoes in a bowl, drizzle with oil and season with a good grind of salt. Toss to coat with oil and salt. Place chicken and potatoes in a single layer on a baking tray and roast for 45 minutes or until chicken and potatoes are golden and cooked through.

2              Meanwhile prepare and cook sauté. Place bacon and onion in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent and bacon is cooked.

3              Add mustard and vinegar, mix to combine and cook, stirring, for 1 minute. Add cabbage, cover and cook, stirring occasionally, for 5-8 minutes or until cabbage wilts. Serve with chicken and potatoes.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, cabbage: Krismaw Gardens – Hastings; Apple cider vinegar: Te Koha Organics – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy roast chicken dishes you might like to try:

Roast Chicken & Cauliflower

Roast Chicken & Cauliflower

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

 

Cabbage, Carrots & Potatoes in One Pot

Cabbage, Carrots & Potatoes in One Pot

What could be easier than putting all your vegetables for a meal in one pot with some butter, stock and salt and black pepper and
letting it cook until everything is tender? And, of course, with most dishes of this nature quantities are unimportant and you are only limited by the size of your saucepan.

Leftovers are delicious for lunch the next day – simply add a little more stock and heat.

Cabbage, Carrots & Potatoes in One Pot

Want to add more vegetables – throw in a cup or two of peas towards the end of cooking.

Serves 4

1 small cabbage, sliced
4 medium potatoes, chopped
2 medium carrots, diced
1 medium onion, diced
2 cloves garlic, finely chopped
50g butter, chopped
1 cup vegetable stock
sea salt and freshly ground black pepper

1              Place cabbage, potatoes, carrots, onion and garlic in a
saucepan. Add butter, pour over stock and season with a good grind of salt and black pepper.

2              Cover, place over a medium heat and bring to simmering. Cook, stirring occasionally for 15-20 minutes or until potatoes and carrots are tender. Serve as side dish or as a vegetable meal.

Where did the ingredients for this dish come from:
Cabbage, onion, carrots, garlic: Krismaw Gardens – Hastings;
Potatoes: JJ’s Organics – Napier; Store Cupboard Ingredients:
butter, stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using cabbage and potatoes you might like to try:

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

Chorizo, Potato and Cabbage Stew

Chorizo, Potato and Cabbage Stew

Cabbage & Leek Mash

Cabbage & Leek Mash

 

Pork, Cabbage & Pea Sauté

Pork, Cabbage & Pea Saute

This is another one of those dishes that can be easily adjusted to feed a crowd and it’s a one pan meal, so is really only limited by the size of your pan! Great served with steamed rice or crusty bread on the side.

Pork, Cabbage & Pea Sauté

I have used pork mince here, but beef, chicken or lamb mince also work well.

Serves 4-6

500g pork mince
1 tbsp grated fresh ginger
2 cloves garlic, finely chopped
1 tbsp Chinese cooking rice wine
1 tbsp soy sauce
1 onion, diced
vegetable oil
2 tbsp cornflour
1½ cups chicken stock
1 small cabbage, shredded
1 cup frozen peas
a handful fresh coriander, chopped
sea salt and freshly ground black pepper

1              Place pork, ginger, garlic, rice wine and soy sauce in a bowl and mix to combine. Cover and allow to marinate at room
temperature for 30 minutes – if marinating longer, place in the
refrigerator.

2              Place onion and a splash of oil in a large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

3              Increase heat, add pork mixture and cook, stirring, for 4-5 minutes or until pork browns.

4              Mix cornflour with a little water to make a smooth paste. Stir cornflour mixture and stock into pork mixture and cook, stirring,
until mixture boils and thickens. Add cabbage to pan, cover and cook, tossing occasionally, for 4-5 minutes or until cabbage wilts. Add peas and cook, for 3-4 minutes longer or until peas are heated through. Season to taste with salt and black pepper. Just prior to serving, add coriander and toss to combine.

So tell me, do you cook many one-pan meals?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Garlic, cabbage: Krismaw Gardens – Hastings; Coriander: The Chef’s Garden@Epicurean – Hastings; Store Cupboard Ingredients: ginger, rice wine, soy sauce, vegetable oil, cornflour, stock, peas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Crispy Potatoes Wedges with Wilted Cabbage & Bacon

Crispy Potato Wedges with Wilted Cabbage & Bacon

This isn’t really a recipe, but rather a different way to serve that great winter combination of potatoes, cabbage and bacon. It is
substantial enough to be the main dish of a meal or is a great side dish for sausages, chops or steak.

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

If serving as the main event you might like to serve bacon rashers on the side, rather than chopped bacon scattered over.

Serves 4

4 medium potatoes, scrubbed, cut lengthwise into wedges
vegetable oil
sea salt
4 bacon rashers, rind removed, flesh cut into strips
1 onion, finely diced
½ medium green cabbage, core removed, coarsely chopped
pinch dried chilli flakes (optional)

1              Preheat oven to 200°C. Place potatoes in a plastic bag, add a drizzle of oil and good grind of salt. Twist the top of the bag and shake to coat potatoes with oil and salt. Tip onto a baking tray, spread out in a single layer and bake for 30-45 minutes or until
potatoes are golden, crisp and tender.

2              Meanwhile, heat a frying pan over a medium heat, add a splash of oil and bacon and cook, stirring occasionally, for 4-5 minutes or until cooked and crispy. Remove bacon from pan, leaving behind as much oil and fat as possible behind, and drain on paper towels.

3              Add onion, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add red pepper flakes to pan and cook, stirring, for 30 seconds or until fragrant. Add cabbage and a good splash of water, toss to combine. Cover and cook, tossing
occasionally, for 10-15 minutes or until cabbage wilts, but still
retains some crunch.

4              Place potatoes on a serving platter, pile cabbage on top and scatter with bacon. Serve immediately.

So tell me, how do you serve potatoes and cabbage, as a combined dish or individually?

Where did the ingredients for this dish come from:
Bacon: Holly Bacon – Hastings; Potatoes, onion, cabbage: Krismaw Gardens – Hastings; Dried chilli flakes: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard Ingredients: vegetable oil.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using cabbage and potatoes you might like to try:

Cabbage & Leek Mash

Cabbage & Leek Mash

Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One Pan

Chorizo, Potato and Cabbage Stew

Chorizo, Potato and Cabbage Stew

 

Potato, Cabbage & Fish Stoup

Potato, Cabbage & Fish StoupOh, I do love a stoup – that dish that is more than soup, but not enough to be a stew. This one is very loosely based on a Portuguese dish which can be variously called either a soup or a stew – so the perfect stoup.

What I also love about this dish is that it uses inexpensive fish, so is a great way to use some of those less glamourous varieties – just choice any firm white fish fillets, I prefer to use something that is a bit meaty such as moki, monkfish or warehou, but as usual choice what looks the best on the day.

Potato, Cabbage & Fish Stoup

Serves 4-6

olive oil
2 chorizo sausages, sliced
500g potatoes, scrubbed and diced
½ cup white wine
sea salt
400g can diced tomatoes
4 cups fish, chicken or vegetable stock
½ small cabbage, core removed, finely sliced
500g firm white fish fillets, cut into chunks
chopped fresh coriander

1              Heat a large saucepan over a medium heat. Add a splash of oil and swirl to coat base of pan. Add chorizo and cook, stirring
occasionally, for 4-5 minutes or until starting to brown.

2              Add potatoes and toss to combine. Stir in wine, bring to
simmering and simmer until reduced by half. Add tomatoes and stock, bring to simmering and simmer, stirring occasionally, for 10-15 minutes or until potatoes are tender. Using a fork, roughly crush the potatoes and season with salt, if necessary.

3              Add cabbage, bring back to simmering and simmer for 5-10 minutes or until cabbage softens and wilts. Add fish and cook for 5 minutes longer or until fish flakes when tested with a fork. Serve scattered with coriander.

So tell me, are stoups something you cook?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Coriander: The Chef’s Garden @ Epicurean – Hastings; Chorizo: Wild Game Salamis – Clive;
Potatoes, cabbage: Krismaw Gardens – Hastings; Store Cupboard Ingredients: wine, canned tomatoes, stock, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other stoups you might like to try:

Sausage, Bacon & Bean Stoup

Sausage, Bacon & Bean Stoup

Tomatoey Bean Stoup

Tomatoey Bean Stoup

 

Chorizo, Potato and Cabbage Stew

Chorizo, Potato and Cabbage Stew

Here, once again, I have used that secret ingredient so many of us love – chorizo – to make a quick, easy and light winter that stew will warm the soul and the belly on even the coldest night.

Chorizo, Potato and Cabbage Stew

Serves 4

4 chorizo sausages, thinly sliced
1 onion, diced
2 garlic cloves, finely chopped
500g potatoes, diced
4 cups chicken or vegetable stock
½ medium green cabbage, sliced
sea salt and black pepper
handful fresh coriander, finely chopped

1              Place chorizo in a large heavy-based saucepan over a
medium heat and cook, stirring occasionally, for 10 minutes or until chorizo releases it oil. Remove chorizo from pan – leaving as much oil as possible behind in the pan – and set aside.

2              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and cook, stirring, for 30 seconds or until fragrant.

3              Add potatoes to pan and toss to coat. Add stock, cover and bring to simmering. Simmer, stirring occasionally, for 10-15 minutes or until potatoes are cooked. Add cabbage, cover, return to
simmering and cook until cabbage wilts. Return chorizo to pan and cook for a few minutes to heat through. Season to taste with salt and black pepper, if necessary. Just prior to serving, stir in coriander.

So tell me, is chorizo your secret ingredient?

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salamis – Clive; Onion, garlic, cabbage:
Krismaw Gardens – Hastings; Potatoes: JJ Organics – Napier;
Coriander: The Chef Garden @ Epicurean Supplies – Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chorizo that you might like to try:

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes

Chorizo & Bean Stew

Chorizo & Bean Stew

 

Chilli & Coriander Mince with Pumpkin Wedges

Chilli & Coriander Mince with Pumpkin Wedges

Roast pumpkin is a Kiwi favourite that more often than not
accompanies a roast dinner, here you can enjoy the comforting
flavours of this familiar favourite teamed with another Kiwi
favourite mince.

Chilli & Coriander Mince with Pumpkin Wedges

The cabbage in the mince mixture is optional, but it is a great way to add vegetables to your meal. It can be replaced with kale, chard, silverbeet or
spinach, if that’s what you have or prefer.

Serves 4

1 small pumpkin, cut into wedges, seeds, – you need 2-3 wedges per serve
olive oil
sea salt and black pepper
1 onion, sliced
1 clove garlic, finely chopped
1 small green chilli, seeded and chopped, or to taste (optional)
500g beef mince
400g can diced tomatoes
2 tbsp tomato paste
½ small cabbage, sliced
1 bunch fresh coriander, chopped

1              Preheat oven to 180°C.

2              Brush pumpkin with oil, place on a baking tray and season with a good grind of salt. Roast for 30 minutes or until pumpkin is cooked.

3              Meanwhile, place onion and a splash of oil in a large frying pan over a medium heat with a lid, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant.

4              Add beef and cook, stirring, for 5-6 minutes or until mince browns. Add tomatoes, half fill can with water to rinse out and add to pan with tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 15-20 minutes or until mixture reduces thickens. Stir in coriander and season to taste with a good grind of salt and black pepper. To serve, place 2-3 wedges on each serving plate and spoon over mince mixture.

So tell me, how do you cook pumpkin besides roasting?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, cabbage: Krismaw Gardens – Hastings; Pumpkin, coriander: The Chef’s Garden @
Epicurean
– Hastings; Chilli: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: canned tomatoes, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cabbage & Leek Mash

Cabbage & Leek MashI love the Irish dish colcannon and this is a variation which includes leeks and cheese. Last winter I posted several mash dishes – here is another one that is a good way to get vegetables into the family and gives you a fabulously easy side dish at the same time.

Cabbage & Leek Mash

Serves 4

500g potatoes, cut into even-size chunks
1 large leek, thinly sliced
knob of butter
1 small green cabbage, thinly sliced
milk
½ cup grated hard cheese such as Pecorino – I used a local sheep hard cheese

1              Place potatoes in a saucepan and pour over cold water to cover.  Cover, place over a medium heat and bring to the boil.
Remove lid and simmer for 20-25 minutes or until potatoes are
tender. Drain well.

2              Meanwhile, place leeks and a knob of butter in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft.

3              Add cabbage and toss to combine, cover and cook, tossing occasionally, for 5 minutes longer or until cabbage is tender and wilts. Add garlic and cook, tossing, for 1 minute or until fragrant.

4              Mash cooked potatoes with milk, then stir in leek mixture and cheese. Season with a good grind of salt and black pepper.

So tell me, you do like mash that has vegetables hidden in it?

Where did the ingredients for this dish come from:
Leeks: The Chef’s Garden @ Epicurean – Hastings; Cabbage,
potatoes:
JJ’s Organics – Napier; Garlic: Krismaw Gardens – Hastings; Cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mash recipes you might like to try:

Mustardy Mashed Potatoes with Bacon

Mustardy Mashed Potatoes with Bacon

Cavolo Nero, Leek & Mustard Colcannon

Cavolo Nero, Leek & Mustard Colcannon

Smashed Winter Vegetables

Smashed Winter Vegetables

 

Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One PanSausages, potatoes and cabbage are a popular winter combination and a comforting and economic family meal. Here this already easy meal goes from easy to super easy and is cooked all in one pan which minimises cooking vessels and clean up. Got to love that!

Sausages, Potatoes & Cabbage in One Pan

As with many of my recipes, the quantities are flexible and the addition of one or two more potatoes and another couple of sausages and you will have enough for six. If adding more potatoes you will probably need to add a little more stock or water.

Serves 4

olive oil
500g pork sausages
1 onion, thinly sliced
500g potatoes, cut into bite-sized pieces
1 clove garlic, finely chopped
1 tsp fennel seeds
1 cup chicken or beef stock broth
½ medium cabbage, sliced
sea salt and freshly ground black pepper

1              Heat a large frying pan with lid over a medium heat, add a splash of oil and swirl to coat base of pan. Add sausages and cook for 4-5 minutes each side or browned and cooked through. Remove
sausages from pan and set aside. When cool enough to handle, cut into 2.5cm pieces.

2              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add potatoes, garlic and fennel seeds and toss to combine. Pour in stock, cover, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until potatoes are just tender.

3              Add cabbage and cook, stirring occasionally, for 10-15 minutes longer or until cabbage is tender. Return sausages to pan and cook for 3-4 minutes longer or until sausages are heated through.

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion, garlic, potatoes, cabbage: Krismaw Gardens – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: stock, fennel seeds, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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One-Pan Mince & Cabbage

One-Pan Mince & CabbageThis the sort of dish that comes together quickly and is extremely flexible – great for a week night meal when there are unexpected mouths at the dinner table.

You could add bulk by adding other vegetables such as grated carrot and chopped zucchini and in the winter when tomatoes are out-of-season use a can of diced tomatoes instead – if using canned
tomatoes no need to use the stock.

One-Pan Mince & Cabbage

Leftovers? Fabulous for lunch the next day – yum!

Serves 4-6

vegetable oil
500g beef mince
1 onion, chopped
½ -1 head cabbage, chopped
1 clove garlic, minced
½ tsp dried Italian herbs
500g tomatoes, chopped
½ cup beef stock
2 tbsp tomato paste
sea salt and freshly ground black pepper

1              Heat a large frying pan over a medium heat, add a little oil and swirl to coat base of pan. Add mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned.

2              Add onion, garlic and herbs and cook, stirring occasionally, for 4-5 minutes longer.

3              Add cabbage, tomatoes, stock and tomato paste and mix to combine. Cover, bring to simmering and simmer, stirring
occasionally, for 25-30 minutes or until cabbage is very tender and tomatoes have broken down. Season to taste with salt and black pepper.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, tomatoes, cabbage: Krismaw Gardens – Hastings; Store Cupboard Ingredients:
vegetable oil, Italian herbs, stock, tomato paste, sea salt, black
pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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