One recipe yields two products.
Smothered Creamy Cabbage yields a wonderful creamy side dish. This smothered cabbage also makes a great pastie, handpie, or turnover filling (pick your title!) Given the hurricane weather, I picked up a package of Crescent rolls on my last trip to the store, thinking there might be some handpies in my week, provided the power stayed with me. So far, so good. The addition of onions and mushrooms braised with the cabbage, scented with thyme, paprika, and a tiny bit of cloves, then a little cream cheese tossed in at the end makes a fragrant and creamy dish, and filling. The crescent rolls help make this an easy little wrapper.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1/2 cup sliced mushrooms
- 4 cups thinly sliced cabbage
- 3 small sweet peppers, or 1/2 of a green or red pepper, diced small
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 tablespoon sweet paprika
- 1/8 teaspoon ground cloves (optional)
- 1 teaspoon tomato paste (I actually used ketchup!)
- 1/2 teaspoon freshly ground black pepper
- 3 to 4 ounces cream cheese, diced
1. Heat oil and butter in a heavy pan till smoking hot (but not burnt). Add onions, and reduce heat to medium. Let onions caramelize lightly. Add mushrooms, and saute briefly.
2. Add cabbage, and let braise, stirring often. Gently slow cooking the cabbage keeps it sweet, and helps prevent that overcooked sulfurous cabbage smell. Add remaining ingredients, except cream cheese.
3. When cabbage seems sufficiently wilted (it probably will take 20 to 30 minutes), Add cream cheese. As it melts, stir gently to mix throughout. Taste for salt and pepper. Now you have a great side dish!
To make Cabbage Pasties:
You will need:
- about 1 cup of the smothered cabbage
- 1 package Crescent Rolls
- 1 egg, beaten
- parchment paper
Preheat oven to 350 degrees.
1. Unroll the dough. Reseal the triangle perforations on the dough, to help re-make little squares.
2. Add a tablespoon or more to the center of each square, and, using the egg wash, wet the edges and seal. Use a fork to crimp the edges, and brush the tops with more of the egg wash. Using the fork, perforate the top so steam can escape.