Tagged: cabbage

Photo Gallery / Recipes / soup / Soups

Cabbage Vegetable Soup | Sopa de Vegetais com Couve

When I owned a small restaurant for many years, I made home made soup for the customers every day. When I add up all the soups I’ve made in my life, it numbers in the thousands and by now I can make soup with my eyes closed! This soup is full of flavor and good for you! Enjoy!

Ingredients:

1/2 pound pork or beef with bone

2 medium potatoes

1 small head of cabbage or savoy cabbage (chopped into  pieces)

2 large carrots

1 large onion

1 small rutabaga

1 bay leaf

1 tablespoon salt

1 teaspoon crushed black pepper

1/4 cup olive oil

1 beef or chicken bouillon cube

8 cups water or more

Preparation:

In a large soup pan, place half of the olive oil, and all vegetables except the cabbage and pork. Let come to a boil and add the meat. Cover and let cook on medium for 45 minutes.

Remove meat and 1 carrot. Chop the carrot and reserve for later. Puree the remaining vegetables with an immersion blender to your desired consistency. If you prefer the vegetables chunky you don’t have to puree them.

Add the meat bone and the cabbage to the soup, cover and cook for another 20 minutes.  Remove the meat from the bone and add it along with the reserved carrot back into the soup. Stir, taste and add the remaining olive oil and more salt if desired.

Serve with crusty bread for a complete meal! Enjoy!

Photo Gallery / Recipes / Soups

Portuguese Kale Soup | Sopa de Couve com Chourico

 

This recipe for Kale Soup will take less than 30 minutes to prepare. This soup is very popular but it is often mistakenly called Caldo Verde Soup which is the most popular soup in Portugal. However, Kake Soup uses chunky potatoes and chopped kale rather than a potato puree. So the next time you see a restaurant menu offering these soups you’ll know the difference before you order.

There are many variations of this recipe. Some cooks use pasta instead of potatoes or add white beans or chick peas instead of the red kidney beans. Go ahead and experiment with your favorite ingredients! Enjoy!

Serves 6-8
Ingredients:

3 medium potatoes (peeled and chopped into 1 inch cubes)

4 cups chicken broth or (4 cups water and 1 chicken bouillon cube)

2 cups water or more

3–4 cups kale or collard greens (chopped)

3 tablespoons olive oil

1 large onion (chopped)

2 cloves garlic (chopped)

1 bay leaf

1 (32 oz.) can red kidney beans

1 teaspoon salt

½ tsp pepper

Olive oil for garnish

1 16 oz. can roma (or any ripe) tomatoes (chopped)

1/2 small chouriço or linguica sausage (cut into pieces)


Instructions:

In a large soup pot, cook onions and garlic in the olive oil until translucent for a few minutes.

Add the chouriço, potatoes, salt, pepper, and bay leaf.  Stir and cook for about 5 minutes. Add the water and broth and bring to a boil. Add the cabbage, beans, tomatoes, and bring to a second boil.

Cover, reduce heat to medium low and continue cooking, stirring once in a while until the potatoes are tender for about 20-30 minutes.

Taste, add water if needed to make a thinner broth and cook longer if you desire. Serve with a drizzle of olive oil on top if desired before serving.

Note: Substitute with any green leaf cabbage or red kidney beans with any type of beans for different variations.

 

Main Dish / Photo Gallery / Recipes / Side Dish

Oven Fried Pork Chops and Stir Fry Cabbage

If you’ve wondered why pork and other meats are so tender at an Asian restaurant, here’s the reason why.

The secret is that they use a technique called velveting to tenderize the meat.

Velveting;  is soaking meat in an egg white and corn starch wash before cooking.

I don’t use the exact technique, in this recipe, but I soak the pork in egg wash for a few minutes to tenderize it.

The pork always comes out tender and juicy. I’ve made this recipe many times and I have never fried a pork chop again!

The stir fry cabbage retains all it’s nutrients and it’s easy to make while your pork is in the oven.

Enjoy!

 

Ingredients:

6 Pork chops (3/4″ center cut)

1 egg

1 + 1/2 cups of flavored bread crumbs

1/4 cup of all purpose flour

1 tsp salt

1 tsp garlic powder

1 tsp paprika

1/4 tsp pepper

Cabbage Ingredients:

1/2 of a small head of cabbage (Shredded into 1 inch strips)

1 small onion (sliced)

1 tbsp of olive oil

1/2 tsp of salt

Pepper to taste

 

Instructions:

Season the pork chops with the salt, garlic, pepper and paprika and let them marinate for at least 1 hour in the refrigerator or overnight.

When ready to cook, heat the oven at 350.

In a small bowl, beat the egg with a tbsp of water to make a light egg wash.

Place the bread crumbs and flour in a plastic bag or large bowl and mix well.

Dip each pork chop into the egg wash and let them sit for about 10 minutes.

Place them 2 at a time in the plastic bag with the breadcrumbs and shake well to generously coat.

Grease a medium flat baking sheet with a heavy coat of cooking spray or margarine and place the pork chops on pan.

Cook on the lower oven rack for 15-20 minutes until golden brown on the bottom.

Flip the pork chops over, and cook for another 15-20 minutes.

The pork should be golden brown but not over cooked or it will become dry.

 

Cabbage instructions:

While the pork chops are cooking the oven, place the olive oil and in a large skillet.

Add the onion and the cabbage, and cook on high heat for about 2 minutes stirring once in a while.

Lower the heat to medium and cook for about 5-10 minutes longer, depending on your preference for a well done or crunchy cabbage.