Man Woman Cook Eat Drink

~ An intermittent review of what we cook, eat and drink

Man Woman Cook Eat Drink

Category Archives: cabbage

Pork Empanadas with Cabbage

25 Sunday Nov 2018

Posted by Fabric of Madness in cabbage, Dinner, Pies, Pork, Uncategorized, Vegetables

≈ Leave a comment

Tags

Dinner, pastry, Pork, vegetables

IMG_6948

Cabbage you say!  Yep,  I didn’t fancy currants, olives and capers as per the recipe I was looking at, and I knew for certain Mr MWCED was not going to want currants and olives, so I figured best substitution was something fresh from the garden, and cabbage it was.

Usually we make these in the winter, but it was a chilly evening so I thought they would be perfect. And they were.   This recipe is an amalgamation of a couple from the web – the filling (apart from the bits I didn’t use!) came from Emerils.com with the pastry from My Colombian Recipes  (and while you are there check out the amazing recipe for Columbian Black Cake – I am definitely going to try that!)

Search out my post from last year for Rustic Chicken Empanadas for another take.

Enjoy your Empanadas!

IMG_2172

Pork Empanadas

Dough:

2-1/2 cups all-purpose flour
½ teaspoon salt
115 gms butter, cut into small pieces
1 egg
¼ cup ice cold water (or a little more if your mixture is too dry).

Mix flour and salt in the food processor then add butter, egg and cold water. Pulse until mixture comes together.   Shape into a ball, wrap and refrigerate for between 30 minutes to an hour (no panic if it is a bit longer).

Filling:

350g pork mince
1-1/4 teaspoons ground cinnamon
¾ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon dried oregano (or mixed herbs)
¼ teaspoon crushed red pepper (or chilli flakes)
½ cup chopped onion
1 tablespoon minced/chopped (whatever you prefer) garlic
Diced capsicum – about half a cup
3 tablespoons tomato paste
2 tablespoons cider vinegar (can substitute with rice vinegar)
2 tablespoons light brown sugar
1 cup water
Chopped cabbage (we picked ours from the garden – use as much or as little as you like)

1 large egg, lightly beaten (for brushing finished pastries)

While the dough is chilling, prepare the filling.  In a medium frypan over high heat, combine the pork, cinnamon, cumin, allspice, oregano and crushed red pepper and cook until meat is golden brown and cooked through (about 6 minutes) – use a spoon to break meat up if it is forming clumps.  Add onion and cook until soft, about 4 minutes then add garlic and cook for 1 minute, stirring constantly.  Add the capsicum, tomato paste, vinegar, brown sugar and stir to thoroughly to combine.  Stir in the water and reduce the heat to medium.  Continue to cook, stirring occasionally, until sauce is very thick and flavours have come together – about 15 minutes.   At about the 10 minute stage, add chopped cabbage.

Once finished take off heat and let cool.     Before you roll out the dough and fill the pies, heat oven to around 180 F.

Place the dough on a floured surface and sprinkle with flour.  Roll out to a circle about 1/8” thick.  Using a small saucer as a guide, cut as many rounds as you can.  Press scraps together and knead again to reform dough to cut more.  We got 9 from our pastry, enough for dinner and a couple of freezer meals (1-1/2 pastries each was plenty).

Using a tablespoon, top one side of dough with about 2 tablespoons of the cooled meat filling.  Using a pastry brush, brush the edges of one side of a round with some of the beaten egg, then fold the edges over so that the dough meets to form a half-circle shaped pie.  Using the tines of a fork, press the edges of the dough circle firmly to crimp.

Line a baking tray with baking paper (or use nonstick cooking spray) and place the pies on the tray.  Using the tip of a small knife, cut several small slits into the top of each empanada to allow air escape while baking.

Brush empanadas with leftover egg mixture.

Put tray into oven and bake for around 15-20 minutes until golden brown.

I served this with a fresh green salad: frilly lettuce from the garden; tomatoes; blanched asparagus and fresh herbs (mint and basil).   We also had an onion marmalade.

IMG_1471

Share this:

  • Twitter
  • Facebook
  • Email
  • Print
  • Pinterest

Like this:

Like Loading...

Roasted Cabbage

29 Sunday Apr 2018

Posted by Fabric of Madness in cabbage, Dinner, Uncategorized, Vegetables

≈ 1 Comment

Tags

cabbage, Dinner, roasted vegetables, vegetables, winter

This is more a technique than a recipe. Was cruising the net last night looking for inspiration for cabbage and found a number of sites that talked about roasting cabbage.  Thought I would try it out, figured it was pretty easy and would go well with the potato salad and breaded chicken I was also making.

IMG_2098.JPG

Turn oven on to around 200 C.  Get an oven dish and line it with baking paper.  Take your cabbage, I had a half cabbage,  and cut it into quite thick slices.  As many as you need.  I think 1 to 1-1/2 per person is plenty.   Mix some olive oil, spices, salt and pepper – lightly brush the baking paper then place cabbage pieces into pan and brush again with the oil mixture.  You can use butter instead of oil, or half and half.

Flavours can be whatever you have on hand:  I used:    olive oil; garlic salt flavouring; turmeric; and a drizzle or so of a chilli olive oil.     Go wild, or go safe.

Cook cabbage for around 40 minutes.  Turn over half-way through – turn carefully though if you want your cabbage slices to look great on your serving dish.  Otherwise don’t bother too much and jumble it all into the serving dish.  However you serve it, guaranteed it will be delicious.   The cabbage will get a little crispy on the outer edges – you can either leave it or cover the dish with foil during the last 10 minutes or so of cooking.

There, how easy is that!

IMG_2099

 

 

 

Share this:

  • Twitter
  • Facebook
  • Email
  • Print
  • Pinterest

Like this:

Like Loading...

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Man Woman Cook Eat Drink on WordPress.com

Tags

airnz asian asparagus bacon hock basil BBQ beans beetroot brusselsprouts cakes carrots chicken Chilli cinnamon cocktails cucumber custard dessert Dinner duck;SlantedDoor;springrolls;SanFrancisco feta Filo Pastry fruit garlic ginger ham honey icecream leeks lemon lentils Martinborough meatballs mozzarella muffins oliveoil olives oregano parmesan parsnips pasta pastry peaches peppers pesto peter gordon pies pomegranatemolasses Pork potatoes prawns pumpkin puy lentils quick Raspberry rice ricotta risotto salad Salads soup soy spice spinach tart tarts tea Thai tomatoes tzatziki vegetables walnuts winter yoghurt zucchini

Blog at WordPress.com.

  • Follow Following
    • Man Woman Cook Eat Drink
    • Join 49 other followers
    • Already have a WordPress.com account? Log in now.
    • Man Woman Cook Eat Drink
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: