Tag: Cabbage Recipe

Legendary Dishes | Plăcintă / Platsindy / Плацинды (pies)

MOLDOVA ROMANIA RUSSIA UKRAINE

Traditionally made with a dough from flour, oil, water and salt, these pies are shared by the diverse peoples of the Balkans and the lands to the north and east – Moldova, Romania and Ukraine.

They also share another common tradition – the desire to use every type of filling that is indigenous. This includes apple, cabbage, cheese, cherry, poppy, potato, pumpkin, soured cabbage, walnut.

These days the dough is a trip through the myriad dough preparations now prominent in the Balkans and eastern Europe, preparations that are bread doughs, bread-cake doughs, cake doughs, pastry doughs, plain doughs and soda doughs.

The shape of the pie is also distinctive, round, rolled or square, folded or what is known as skirts-up because the thin corners of the dough are stretched and brought together over the filling and sealed like an envelope.

Here we present the various doughs, for the fillings go to the separate recipes.

Dough Basic (Plain)

  • 500 g white wheat flour
  • 275 g water
  • 30 ml sunflower oil
  • 1 tsp salt

Sift flour into a large bowl, add salt. Work the oil and water into the flour to form a loose dough. Cover, rest for 2 hours.

Dough Butter

  • 500 g white wheat flour
  • 130 ml water
  • 120 g butter, melted
  • 1 egg
  • 2 tsp sunflower oil
  • 1 tsp salt

Sift flour into a large bowl, add salt. Make a hole in the flour, add butter, egg, oil and water. Bring together, knead into an elastic dough. Place dough back in the bowl, cover with a damp cloth, rest for 30 minutes.

Dough Kefir

  • 500 g white wheat flour
  • 220 ml kefir
  • 1 egg
  • 30 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt and mix. Add egg, kefir and oil, knead for 5 minutes into a smooth dough. Cover, rest for 2 hours.

Dough Vinegar

  • 500 g white wheat flour
  • 275 ml water
  • 15 ml vinegar
  • 15 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt. Work the oil, vinegar and water into the flour to form a loose dough. Cover, rest for 1 hour.

Dough Yeast

  • 500 g white wheat flour
  • 275 ml water, warmed
  • 30 ml vegetable oil
  • 30 g yeast
  • 1 tsp sugar
  • 1 tsp salt

Put the sugar into a bowl, add the warm water, stir to dissolve the sugar, add yeast, leave to foam. Sift flour into a large bowl, add salt. Add the yeast mixture to the flour. Knead into a loose dough, add the oil in stages. Leave to rise for an hour, degas, leave for a further hour.

Fillings

Apple

Cabbage

Cheese

Cherry

Poppy

Potato

Pumpkin

Soured Cabbage

Walnut


Pies of
Moldova
Romania
Ukraine


Legendary Dishes | Plăcintă cu Varza / Platsindy s Kapustoy / Плацинды с капустой (cabbage pies)

Legendary Dishes | Plăcintă cu Varza / Platsindy s Kapustoy / Плацинды с капустой (cabbage pies)

MOLDOVA ROMANIA RUSSIA UKRAINE

The story of these distinctive pies is told here.

Dough

  • 500 g white wheat flour
  • 220 ml kefir
  • 1 egg
  • 30 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt and mix. Add egg, kefir and oil, knead for 5 minutes into a smooth dough. Cover and leave to rest for 2 hours.

Filling

  • 600 g green cabbage, stalks removed, sliced thin, blanched
  • 600 g onions, sliced thin, browned in oil
  • 2 tbsp mixed herbs, chopped small
  • 1 tbsp vegetable oil
  • 1 tbsp black pepper
  • 2 tsp salt
  • Oil for frying

Combine the blanched cabbage and browned onions in a bowl with the mixed herbs, oil and seasonings. Mix throughly to distribute onions among the cabbage.

Divide the dough into 4 equal pieces. Form each piece into a box shape with equal sides. Place each piece on a floured surface, roll out thin into a 36 centimetre x 36 centimetre square, cut into four equal squares.

Place filling across the surface of each square, bring the corners of the dough together into the middle to form an envelope shape.

Fry in shallow oil on medium heat, 5 minutes each side and 30 seconds on each of the edges, until a crust forms.

Alternatively gently push a fork into the top of the dough to create an air hole and bake for 10 minutes in a 240ºC oven, turn and reduce heat to 220ºC, and bake for 5 minutes until the pies have a golden-brown crust.


Pies of
Moldova

Romania
Ukraine


Legendary Dishes | Bottaggio (pork casserole in sour-sweet sauce)

ITALY

This is a mini-bottaggio made with beans, cabbage, potatoes, pork belly and fresh pork sausages in an aromatic tomato sauce

The art of braising vegetables with meat in an aromatic stock has lost none of its allure among rural communities where pork, leaf vegetables and root vegetables are essential ingredients in the indigneous food culture.

Pot cooking is still an integral aspect of the traditional food culture in Belgium, France, Italy and Spain, where every part of the pig is utilised in a variety of dishes and vegetables are used for their specific properties.

Combining a battuto of carrots, celery and onions with the poorer parts of the pig, pork products, herbs and spices, water and cabbage or potatoes to produce a creamy potage that is neither soup nor stew is still popular in northern Italy.

This ancient tradition goes by many names.

In Lombardy it is generally known as bottaggio or potage and cooked using a method thousands of years old.

In some regions potage is regarded as a medieval food. Restaurant chefs keen to infuse dishes with their creative juices enjoy the potage challenge, flavouring duck and goose with sour and sweet flavours.

But it is the bottaggio made with cabbage and pork that is still a dish of high esteem.

What is interesting is the debate over the origins of this dish. Some food historians believe it is a product of the Spanish when they ruled Lombardy and Naples. They trace it to specific mentions in the cookbooks of the 1600s and 1700s.

Others point to the Medicis in Florence, while some insist it is nothing more than a tradition that has existed in Europe since Roman times when wild boar played a huge role in feast and festive occasions among those who lived in tribal communities.

We have looked at the various interpretations including the ancient traditions and have arrived at this version.

Stock

  • 4 litres water
  • 1 pig head
  • 4 pigs feet
  • 4 pigs ears
  • 200 g pork belly rind
  • 6 garlic cloves
  • 2 bay leaves
  • 6 sage leaves
  • 1 sprig rosemary

Place all ingredients in a very large pot, bring to the boil, remove scum, reduce heat and cook over a low heat for six hours, strain.

  • 3 kg cabbage, cut into strips
  • 3 litres stock
  • 1.5 kg pork ribs
  • 12 fresh pork sausages, pricked
  • 500 g carrots, diced
  • 500 g celery, diced
  • 500 g onions, chopped small
  • 400 g prunes
  • 400 g salami, cut into slices
  • 350 g plum tomatoes, skinned
  • 100 g pork belly / bacon, cubed
  • 75 ml dry white wine
  • 60 g butter
  • 60 g olive oil
  • Black pepper, pinch
  • Salt, pinch

Melt butter into oil in a large pot over a low heat, add carrots, celery, onions and pork belly or bacon pieces.

Increase heat to high and cook for ten minutes. Remove pot from heat, deglaze with wine.

Put pot back on heat, add ribs, salami and sausages. Stir for a couple of minutes, add tomatoes and stock (less if you want a thick pottage), bring slowly to the boil.

Reduce heat to low, add cabbage and cook for two hours.

Add prunes and seasonings, cook for thirty minutes.

Serve with polenta.


Legendary Dishes | Táng Cù Jī Sī 糖醋鸡丝 (sweet and sour chicken shreds)

CHINA

The tradition of shredding aromatics, meats and vegetables for wok cooking is popular across the breadth of this diverse country.

Among these dishes is sweet and sour shredded chicken. This can be a simple affair of fried chicken in a sweet and sour tomato sauce or it can be an elaborate dish with various shredded vegetables and various aromatics and condiments such as chillies, chilli oil, chilli sauce, garlic, ginger, hoisin sauce, hot bean sauce, onions, oyster sauce, pickled vegetables, mushroom soy sauce, mustard oil, pepper oil, rice vinegar, sesame oil, shallots and sugar to produce the sweet and sour flavour.

This is an adaptation of the Sichuan version with chilli sauce, the preserved black beans of Yangjiang and stem ginger in syrup, which can be served with fried cabbage or fried spinach.

Chicken

  • 500 g chicken breast, skinned, thin sliced, shredded
  • 1 green / red bell pepper, sliced, shredded
  • 8 spring onions, sliced, shredded
  • 30 g stem ginger in syrup, sliced, shredded
  • 1 egg white, lightly beaten (optional)
  • 30 g preserved black beans pounded into a paste with 2 teaspoons of water
  • 2 tbsp chilli sauce
  • 1 tbsp Shaoxing rice wine (optional)
  • 10 g cornflour
  • 2 tsp Sichuan pepper oil
  • 1 tsp salt
  • Oil, for frying

Cabbage

  • 1 small cabbage, sliced, shredded
  • 50 g root ginger, peeled, sliced, shredded
  • 1 tbsp Tianjin preserved cabbage
  • Oil, for frying

Spinach

  • 500 g spinach leaves, stems removed, rinsed, drained
  • Oil, for frying

Mix the cornflour, salt and wine, whisk in the egg white. Place the chicken strips in this mixture, leave for 20 minutes.

Alternatively dredge the chicken shreds in the cornflour.

Mix the black bean paste and chilli sauce, set aside.

Heat two tablespoons of oil in a wok, stir fry the spinach or the ginger, cabbage and preserved cabbage over a high heat. When choice of vegetable wilts transfer to a plate and keep warm.

Add two tablespoons of oil to the wok, stir fry the red peppers and spring onion3 for 3 minutes, add the black bean-chilli mixture and stem ginger, stir and heat through. Reduce heat.

In a separate wok heat some oil and stir fry the chicken in batches until it is cooked.

Fold the fried chicken into the sauce, heat thorough for a few seconds.

Serve with the fried cabbage or fried spinach and a few drizzles of pepper oil.