How to Make Butter Smoked Cabbage Recipe on Silverbac Wood Pellet Grill - Grilla Grills
This butter smoked cabbage recipe makes for a great side dish. Try it yourself, it's easy to make! Throw it on the Silverbac or Grilla if you have extra room while cooking! Watch the full Irish Feast video here -
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Transcript:
Let's talk about our cabbage.
All you got to do for your cabbage is core out the the center and you want to core that as deep as you can. 1 tablespoon of rub, about half a stick of butter (kind of shove it down in there really good), another tablespoon of rub (just kind of keep compacting and stacking that up there), and then you just top it off. What I do once I've got all that butter in there (you'll see it), I shove my finger down through it and make a finger well. And I pour white balsamic vinegar into the core. And I just like that offset of flavor. I like that brightness, the sweetness that balsamic brings to it. Then I take one of the leaves that have fallen away in our core (you'll see I'll push right here, this is where we cut out for our core) and then I just like to take a little butchers twine and kind of use it to tie up the cabbage. Just to kind of keep all the leaves in place, in case it gets loose while it's cooking.
Take a sheet of aluminum foil, roll it up, make a ring, and it just you set these guys on there. It keeps them in place, keeps from tipping and dumping out all the juices. So we're at the about the three hour, four hour mark right now on the cabbage and I'm going to wrap it just so it gets good and tender. So let's get this guy sat over here in the first bit of foil. Let's see if I can do this without dumping all of the butter and the juice out of it here. All right, so just a little foil bomb now right? A little globe? All right let's get our other guy in here. It steamed really well, it's got a really nice bite to it. You've got to like cabbage flavor, though. It's got a nice little smoke. I might drizzle this with a little more balsamic at the end, give it a little more pop but pretty fantastic. And easy!
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How to Cook a Crown of Turkey | Tesco Food
Impress your guests with this impressive crown of turkey, coated in a heavenly garlic butter and a criss-cross pattern of smoky pancetta. Learning how to cook a crown of turkey has never been easier.
For more turkey recipes, head to Tesco Real Food:
Crown Cabbage!
Omgoodness! TGoods Cookin' Up some purple cabbage. This indigo food is the crown cabbage of her kitchen and table! The next time you're at the grocer select the red cabbage as it's called. Take it home and subscribe to TGoods Cookin Channel for your membership on how to throw down like Tyra.
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Guinea Fowl 'Coq au Vin' Roasted Cabbage, Pickled Pear, Parsley & Bitter Chocolate with Steve Drake
Episode 24 of our Chef Focus with Michelin chef/patron Steve Drake of Sorrel Restaurant, Dorking, Surrey. Here Steve demonstrates Guinea Fowl 'Coq au Vin' Roasted Cabbage, Pickled Pear, Parsley and Bitter Chocolate.
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Smoked Cabbage Crown
Here is a super easy side dish for your next picnic. You can season it with anything you like. I used
4T butter
5-6T Roasted garlic cloves with their oil
1t salt, black pepper, oregano, chili powder
This Julia Child Cabbage Recipe is a Glorious & Confusing Mess
This is Julia Child's Stuffed Cabbage (Chou Farci) from Mastering the Art of French Cooking Vol 2. cookbook.
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Recipe & Ingredients:
(for 8-10 people)
Filling:
2 cups (1 lb) fresh sausage
1 1/2 cup diced ham
2 cups minced onions
2 cups boiled rice
1/2 tsp sage
1/2 tsp caraway seeds
1/4 cup minced parsley
1 egg
salt and peppa
2 1/2 lb savoy (preferably) or smooth leaf
other miscellaneous ingredients:
10 to 12 slices of lean salt pork approximately 4 x 1 1/2 inches and 3/8 inch thick
1 medium onion
1 medium carrot
2 tb pork fat
stuffing the cabbage:
2 1/2 to 3 quart mold (like a Charlotte!)
3 to 4 cups good beef stock
salt and pepper
sauce:
1/2 cup minced onions
1 tb pork fat or cooking oil
1 clove mashed garlic
1 lb tomatoes (3 to 4 medium sized)
1/2 sage
salt and pepper
(if sauce is too runny use 1/2 tb corn starch blended with 1 tb tomato juice or beef stock)
top with parsley