Nicaraguan Cabbage Salad

We found this recipe and decided to try it. It was quite basic cabbage salad, but more vinegary than I’ve made before. We refrigerated the leftovers and had them for lunch next day, and the flavour of chili pepper had grown much stronger. Keep that in mind if you prefer milder chili taste and want to make the salad hours before serving.

ensalada_repollo

Ensalada Repollo

500 g cabbage
1 carrot
1 l boiling water
2 tomatoes
1 red onion
1 dl white vinegar
1 dl water
1 jalapeño, serrano or lemon drop chili pepper
salt

Shred the cabbage. Peel and coarsely grate the carrot. Put them in a bowl, add boiling water and let sit 5 minutes. Drain well and squeeze out excess water. Chop the tomatoes and onion. Finely chop the chili pepper Combine all the ingredients and allow to marinade an hour or two. Serve chilled.

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Danish Sandwiches

Smørrebrød means buttered bread, but these Danish open sandwiches are much more than just bread and butter. Usually the bread is rye bread, but I think other whole grain breads will be fine too, if rye bread isn’t available. On the slice of bread there is a ton of toppings, so you’ll need a fork and knife to eat the sandwich.

Traditional smørrebrød toppings are meat and fish, but vegan versions are easy to make at home too. This list was a great help when we were making our smørrebrøds. The vegetarian kartoffelmad and tomatmad were easy to veganize, just need to use vegan mayo. They were also a bit boring compared to many other recipes, but we did tomatmad anyway. We also used the red cabbage recipe from the Roast Pork with Red Cabbage.

Here’s our  smørrebrøds:

smorrebrod

 

 

Clockwise:
Seitan, red cabbage and a orange wedge.
Lettuce, cucumber, radishes and mushroom salad.
Tomatmad (tomatoes, mayo, chives and basil).

Yum.

The possibilities with smørrebrøds are endless. How about smoked tofu and bell pepper? Soy cheese, grated carrot and pickles? Or maybe grilled eggplant with tomatoes and onions?

mofobanneri2013

The Grand Finale of Vegan MoFo 2012

This post is the last post of VeganMoFo 2012. The month has passed quickly, and we hadn’t tried all the interesting recipes we have found from the old cookbooks. You may see recipes from 1920’s in the future too.

Cabbage rolls are tasty and filling. Making them is time consuming, but they’re definitely worth it. The usual filling is rice and  minced meat, but the old cookbook had a recipe with a mushroom filling. We’ve always baked the cabbage rolls in oven, but this recipe instructed cooking them on stove top. Nearly all cabbage dishes are served with lingonberries here in Finland, and we had these cabbage rolls with lingonberry jam, boiled potatoes and rosolli.

Cabbage Rolls with Mushroom Filling

1 cabbage
water

filling:
1 dl rice + water for cooking
1,5 dl salted mushrooms + water for soaking
2 tbsp oil or margarine
1 small onion
1 dl cream
pinch of white pepper
1 tbsp brown sugar
1 tbsp dry bread crumbs
(salt)

margarine for frying
water or vegetable broth
1 dl cream
1-2 tbsp wheat flour (optional)

Boil the cabbage leaves until they’re soft enough to roll. You can either separate them first and then boil, or boil the whole cabbage head and then separate the leaves, I prefer boiling it whole. Cut the thick center vein thinner.

Cook the rice according to the instructions on the package. Soak the mushrooms until they’re not too salty. Then chop finely. Chop the onion and small inner leaves of the cabbage. Heat the oil in a pan and fry onion and chopped cabbage until lightly browned. Add the rest of the filling ingredients.

Put about 1 tbsp filling on each cabbage leave and roll. Melt the margarine in a pan and fry the first batch cabbage rolls until browned. Transfer them to a large pot. Rinse the pan with small amount of water and pour to the pot. Continue with the rest of the cabbage rolls, rinsing the pan after each batch. Cover the pot with lid and simmer until the cabbage is soft. Put the cabbage rolls on a serving dish, whisk the cream to the sauce (and add wheat flour mixed with small amount of cold water if you want thicker sauce). Simmer 5 minutes and serve the sauce with the rolls.

Cabbage Balls

If you like cabbage, you’ll like these balls.

Cabbage Balls

750 g cabbage
water for boiling
4 tbsp oat or soy milk
2 tbsp wheat flour
2 tbsp potato flour
6 tbsp dry breadcrumbs
3 tbsp oil
1,5 tbsp salt (or to taste)
pinch of white pepper
oil or margarine for frying

sauce:
2 tbsp margarine
2 tbsp wheat flour
1 dl oat or soy milk
water (from cabbage boiling)
salt

Boil the cabbage until soft. Chop finely or grind with a meat grinder. Mix all the ingredients together, shape into balls and fry.

Sauce: melt the margarine in a pan. Add flour and fry about a minute. Stir in the milk and enough water to get desired thickness. Simmer 5-10 minutes and season with salt.

Best browned cabbage ever

This is the ultimate “poor man’s sauerkraut”. Tastes exactly like the real thing, even after browning. If you ever plan on making pierogi, pastry or whatever, this one is a pretty killer filling. Or alternatively, as the recipe says, serve it with something awesome, like fried seitan.

Browned Cabbage

2 l thinly sliced cabbage
2 tbsp oil or margarine
2 dl water
2 tsp salt (or to taste)
2 tbsp brown sugar
1 tbsp distilled vinegar

Heat the oil in a big pan. Fry the cabbage until lightly browned. Add water and simmer until cabbage is soft. Season with salt, sugar and vinegar.

Cabbage Pie

We had a lot of leftovers from the wedding, including a ton of cabbage salad. There was too much of it to eat as a salad before it gets bad, so we used it as a pie filling. The dough recipe was from cookbook and for the filling I sautéd 2,5 l cabbage salad. But here’s the recipe for the original filling too.

Cabbage Salad with Tahini Dressing
(for 4-8 persons)

500-600 g cabbage
salt
2 carrots
1 bell pepper

Dressing
2 tbsp tahini
1 tbsp lemon juice
pinch of sugar
1 garlic clove
freshly ground black pepper
2 tbsp water

Thinly slice the cabbage and put to a bowl. Sprinkle with salt and squeeze with your hands until the cabbage starts to get soft. Peel and shred the carrots, dice the bell pepper and mix with the cabbage. Combine the dressing ingredients and mix with the salad.

Cabbage Pie

Dough
3 dl water
20-25 g yeast
0,5 tbsp salt
0,75 dl oil or margarine
about 500 g wheat flour

Filling
3 l cabbage
3 tbsp oil
5 dl water
1 tbsp salt
3 tbsp sugar
1,5 tbsp distilled vinegar
melted margarine

Dough: Put 1,5 dl lukewarm water and dissolve the yeast in it. Add 2 dl wheat flour, mix well, cover with a towel and allow to rise. Add rest of the water, salt and some wheat flour. Add the oil and more wheat flour and knead. Cover with a towel again and allow to rise.

Filling: Heat the oil in a large pan. Fry the cabbage until it starts to brown. Add water and simmer until cabbage is soft. Add the rest of the ingredients and let cool.

Punch down the dough and divide it in two. Take the bigger piece of dough and roll it to a baking sheet sized rectangle. Spread the filling on it. Roll the other dough ball to a little smaller rectangle and put it on top of the filling. Brush the edges with cold water and close tightly. Brush the pie with margarine and bake in 200 Celsius degrees 30 minutes or until golden brown.

Cabbage Casserole

Here’s one more casserole recipe. Many people make their cabbage casseroles with rice, but in my opinion barley is better with cabbage. Grains can also be left out if you prefer only soy and cabbage. Light textured soy protein has a nutty taste, which goes well with cabbage, but dark is almost as good. You can also add couple of desilitres sauerkraut to the casserole.

Cabbage Casserole

1 dl barley (or rice) + water for boiling
1,5 kg cabbage
3 tbsp oil
1,5 dl textured soy protein + water for soaking
1 tsp each salt, black pepper, marjoram and lovage
1 onion
3 dl water or vegetable broth
margarine

Boil the barley according the instructions on the package. Roughly chop the cabbage. Heat 1 tbsp oil in a big pan and sauté the cabbage until soft. Mix textured soy protein with salt, pepper, marjoram and lovage and add enough hot water to cover it. Soak until soft. Chop the onion. Heat the remaining 2 tbsp oil in a pan and sauté onion and soy until the onion is soft and translucent (5-10 minutes). Stir in barley. Add more salt or other spices if needed.  Grease a dish with margarine. Put a layer of cabbage in it, next half of the soy and barley mixture, more cabbage, rest of the soy and barley and finally cabbage on top. Pour in the water and put some margarine on top. Bake in 175 Celsius degrees about an hour.