Roasted Savoy Cabbage With Raisins Recipes

ROASTED SAVOY CABBAGE WITH RAISINS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid.
• Tear cabbage into large pieces.
• Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt. (Some cabbage will brown.) Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes. Discard thyme sprigs before serving.

SAVOY CABBAGE WITH ALMONDS

Steps:

• Steam or microwave the cabbage until just cooked. Melt the butter with the oil in a large frying pan or wok, then add the garlic, rosemary and almonds. Cook, stirring the almonds for about 2 mins or until they start to brown. Tip onto a plate. Add the cabbage to the pan, stir in the leftover buttery juices, then return the almond mixture to the pan. Season well and tip into a serving dish.

CABBAGE-AND-RAISIN SLAW

Steps:

• In a large bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. Core cabbage and thinly slice. Toss with dressing and raisins, then top with walnuts.

ROASTED ATLANTIC SALMON WITH SAVOY CABBAGE

Steps:

• Grind fennel seeds, coriander seeds and peppercorns together and mix with tarragon, dill, orange and lemon zest, kosher salt and sugar. Reserve one tablespoon of this mixture.
• Place each salmon fillet on a piece of plastic wrap, sprinkle each fillet on all but skin side with spice mixture, wrap each tightly, place on plate and refrigerate for four hours.
• About an hour before serving time, melt butter in heavy 3- or 4-quart saucepan. Add onion and 2 tablespoons of stock. Cook over medium heat until onion is tender; then, stir in cardamom. Add cabbage and remaining stock, and season to taste with salt and pepper. Cook, stirring from time to time, until cabbage is tender, 15 to 20 minutes. Remove from heat and set aside in warm place. Add more butter if desired.
• Mix yogurt and mustard together, and stir in reserved spice mixture. Set aside at room temperature.
• Preheat oven to 475 degrees. Remove fish from plastic wrap, and gently scrape off the spice mixture.
• Heat oil in heavy ovenproof skillet large enough to hold fish. Use two skillets if necessary. Place fish in pan or pans, skin side up, and sear for one minute. Turn fish over and place in oven in pan or pans and roast 4 to 6 minutes. The salmon should be barely done in the center.
• Gently reheat cabbage.
• Remove salmon from pan and remove the skin with sharp knife.
• Spoon mound of cabbage on each of 4 warm dinner plates. Place a salmon fillet on top of cabbage. Spoon a ribbon of sauce on each plate and serve with mashed potatoes.

RACK OF LAMB AND ROASTED CABBAGE WITH CAULIFLOWER AND DATE PUREES

Steps:

• Cut each rack into 4 double chops, then pat dry and sprinkle with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, about 6 minutes total. (Adjust heat so oil sizzles but does not spatter.)
• Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally with cooking fat, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 130°F for medium-rare, 16 to 20 minutes more. Transfer chops to a cutting board and let stand 10 minutes, then cut each double chop into 2 chops.
• Mound cabbage in center of each of 4 plates and top each serving with 4 chops. Spoon cauliflower and date purées alongside cabbage and serve immediately.

ROASTED CABBAGE & ONIONS

Steps:

• Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.