Pickled Red Onions

Pickled Red Onions

These pickled onions are so good on a hotdog or a burger. Skip the raw onions and give these a try, you will not regret it. 

Danes like pickled things. My parents had a large vegetable garden, so my mom pickled a lot of the vegetables. I think most cultures pickle their different crops and even fish and meats to preserve them, for times with less abundance of fresh produce. Nowadays we do not have to preserve our produce, because of the global trading. You will always be able top get fresh strawberries, even in January. In my point of view this makes them less special, and you do not appreciate them as much, when you don't have to wait for the seasons.  From an economical and environmental standpoint, eating local produce when they are in season makes more sense. In a perfect world I would do that, and in my imperfect world I strive to do that.

Ingredients:

• 2 medium red onions

• 1 cup (240 ml) vinegar, I prefer a white vinegar

• 1 cup (200 g) sugar

• 10-15 peppercorn (I used red)

• 2 dried chilies

Directions:

Scald a glass jar and lid with boiling water, set aside. 

Thinly slice the red onions. Place the sliced onions in the glass jar.

Bring the vinegar to a boil, and dissolve the sugar in it. Add the spices and let it come to a boil again. Pour the hot vinegar over the onions until they are covered. Put the lid on, and let the onions cool down, 
Serve the onions on hotdogs, burgers or as a tangy side to your dinner.

Enjoy!

Creamed Cabbage

Creamed Cabbage

Creamed cabbage is for the mostly served with Danish meatballs. The creamy white sauce is not made with cream, but with the water from boiling the cabbage and some milk. This make this side a lot lighter than if using cream. Taste-wise I don't think you miss much, well I have never had it with cream, so what do I know???

Even though the creamed cabbage is a very simple dish, the way you eat it is different depending on traditions and geography inside Denmark. My dad (from Jutland) sprinkled cinnamon and sugar on top. My mom (from Copenhagen) sprinkled cracked black pepper on top, while I sprinkle nutmeg on top. 

So my Danish friends and others what do you favor on top of the creamed cabbage??

Serves 4-6

Ingredients:

1 large green cabbage 

Sauce:

• 25 g butter 
• 2 tablespoons all-purpose flour
• ½ cup (1 dl) water (from boiling the cabbage)
• about ½ cup (about 1 dl)  milk
• salt & pepper to taste

Directions:

Remove outer leaves of cabbage, and cut cabbage into quarters and remove the hard core.  Slice the cabbage across the quarters width-wise. To get uniform slices I use a mandolin.

Boil the cabbage in salted water until tender 5-8 minutes. Drain the water from the cabbage, saving some of the water for the sauce.

Sauce:

Melt butter over medium heat in a sauce pan. Add the flour and a sprinkle of salt, stirring constantly, until all the flour is incorporated with the butter. You don't want it to get a golden.  Whisk in a little at a time of the hot water (from the boiling of the cabbage), making sure to not to have any lumps left, then whisk in the milk and cook, whisking constantly, until the sauce thickens and gets a bit shiny, 2 to 3 minutes. Add more milk if the sauce is too thick. You want a thick sauce, because it will get some water from the drained cabbage. 

Add the cabbage and season the creamed cabbage with salt and pepper.

Serve the creamed cabbage immediately.

Enjoy! 

Warm Asian-Style Slaw

I love a crunchy slaw. Normally I use napa cabbage and a spicy asian-style dressing, like I used in the angry tacos. But adding the peanut butter to this warm slaw, gives the slaw a nice creaminess. 

This slaw will be perfect for a weekend BBQ, or served with tacos with an asian twist.

Serves 3-4.

Ingredients:

Dressing:

• 3 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• sesame oil
• 2 teaspoons grated ginger
• 2 teaspoons grated Serrano pepper
• 4 tablespoons creamy peanutbutter

Slaw:

• 2 teaspoons olive oil
• 2 carrots, julienned
• ½ small red cabbage
• ¼ green cabbage
• ½ english cucumber, julienned
• 4 scallions, thinly sliced
• some fresh coriander, chopped
• season with salt

Directions:

Whisk together the ingredients for the dressing, set aside.

Heat the oil in a wok. Sauté carrots while stirring for about a minute,  add the cabbage and keep stirring, while cooking for about 2 minutes.  Remove from heat and add the rest of the ingredients and dressing, tossing well to coat.

Serve immediately. 

Enjoy!

Warm Cabbage Salad

Warm Cabbage Salad

I love cabbage. It's cheap, healthy and easy to make. You can use it raw or cook it. When you sauté it like in this recipe, you still get the crunchy texture and a mild flavor. You can pull the flavor profile in different directions, by adding chili, curry or keep it mild with lemon and parsley.

Serves 3-4

Ingredients:

• 1 medium head of green cabbage, thinly sliced
• 1 tablespoon butter
• 1 lemon, the zest of
• 1 handful Italian parsley, chopped
• salt to taste
• lemon juice or white balsamic vinegar to taste

Directions:

Melt the butter in a sauté pan, don't let it brown. Sauté the cabbage until it starts to get tender. You still want it to be crispy, but not raw. Turn off the heat, and mix in parsley and lemon zest. Season the salad with salt and lemon juice or vinegar.

Serve immediately.

Enjoy!

Whole Roasted Cauliflower

Whole Roasted Cauliflower

Cauliflower was a weird vegetable for me growing up. My mom boiled the h.. out of it, and like many overcooked vegetables it went on my "I don't like that" list. Please DO NOT overcook and especially over-boil your vegetables. 
You can prepare cauliflower so many ways, or just eat it raw, but by roasting it whole like this you get a great nutty flavor, with a crispy surface with a tender and almost creamy center. It might be time consuming but its well worth the wait. 

Serves 3-4.

Ingredients:

• 1 large cauliflower, the one I used was yellow to start with

• olive oil

• salt

Directions:

Preheat the oven with a cast-iron skillet inside to 375℉ (190℃).

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, being careful not to cut off any of the florets. Using a small sharp knife to cut out the hard core of the cauliflower.  

Rinse the cauliflower, not drying it again. Place the cauliflower core-side up on the cutting board, and drizzle it with olive oil. Rub the oil all over the surface, and sprinkle with sea salt.

Place the cauliflower core-side down in the hot cast-iron skillet. Place an ovenproof pan filled with hot water, to create steam in the oven. Roast the cauliflower for 1½-2 hours, basting it 2-3 times with more olive oil. You want to end up with a nice brown color on the surface and a nice tender inside. You can roast the cauliflower under the boiler for a brief moment in the end to add some more color.

Serve the cauliflower to your favorite protein.

Enjoy!