Cabbage Walnut Pate Recipes

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

CREAMED CABBAGE WITH WALNUTS

Steps:

• Cook cabbage in 1 quart. of boiling water with 1 t. salt for 7-8 minutes. (Include onion, if using).
• In separate pan, melt butter over medium heat.
• Remove from heat; blend in cornstarch, salt and pepper.
• Gradually blend in milk; cook over medium heat stirring constantly until thick and comes to a boil.
• Drain cabbage well.
• Arrange layers of cabbage, walnuts, sauce and cheese in layers in greased 1 1/2-2 quart casserole, ending with layer of cheese.
• You can also add a cup of diced corned beef or pastrami for a wonderful change.
• Bake at 450F 15-20 minutes.

CABBAGE-WALNUT PATE

Steps:

• Quarter and core cabbages. Put in pot and barely cover with water; put cover on pot and bring to boil. Cook until tender, 15 to 20 minutes. Drain until cool.
• In food processor, mince nuts fine; set aside. Put onions in processor and mince fine. Press excess water from cabbage and add to food processor. Process until chopped fine.
• Add walnuts to mixture, along with chili paste, salt and vinegar. Mix thoroughly. Chill.

CARAMELIZED CABBAGE AND WALNUT PASTA

Steps:

• Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
• After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
• Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.

PATE SUCREE FOR WALNUT PIE

Steps:

• Lightly beat yolks and water in a small bowl until combined.
• Pulse flour, sugar, and a pinch of salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 20 seconds. With the machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).
• Shape dough into 2 disks, and wrap each in plastic. Refrigerate until firm, 30 minutes to overnight.

CABBAGE ROLLS WITH WALNUTS

Steps:

• Rinse the cabbage and separate the leaves.
• Prepare the filling by frying the chopped onions in oil until they are soft.
• Add rice.
• Fry with the onions.
• Add water (as necessary) to prevent sticking.
• When softened add the ground paprika and walnuts.
• Mix thoroughly.
• Blanch the cabbage leaves in a little water (just enough to soften them for folding to make the rolls).
• Place some of the filling on each cabbage leaf and roll up, folding the ends in.
• Place the rolls in a pot.
• Make the sauce in a saucepan by blending the flour with the oil, fry until flour is brown.
• Add the paprika.
• Add plenty of water, stirring until the sauce is smooth.
• Pour the sauce over the cabbage rolls so that they are covered.
• Cook slowly until soft.