Fresh Produce of the Month: CabbagePosted: January 28, 2009
This month, Phil and I decided to do one of the challenges listed on Is my Blog Burning? The challenge was to utilize cabbage, of which I am a huge fan. Instead of relying on a recipe from a cookbook, we attempted to come something on our own. The result, while not our greatest food photography triumph, was one of the best tasting dinner ideas we’ve had in a while. Cooking the cabbage more or less on its own allowed its flavor to stand out, even among powerful flavors like mustard and dill.
The challenge can be seen here at Briciole.
Buckwheat Groat Pilaf with Tempeh, Red Cabbage and Mustard Dressing
1 cup buckwheat groats
1 small onion, chopped finely
port or red wine (or water)
package of tempeh
1/2 head of red cabbage, shredded
1 Tbsp butter
2 Tbsp dijon mustard
3 Tbsp lemon juice
1/2 Tbsp crushed red pepper
1/2 Tbsp dill
- To make the buckwheat groat pilaf, heat a bit of olive oil in a heavy bottom saucepan over medium heat. Add the chopped onion and buckwheat groats to the oil and cook until the groats are toasted and onions are soft and golden. You should be able to smell the toasted groats. Add about 1 cup of the port or wine (or just use water) and stir everything around so you get all the bits stuck to the bottom of the pot. Add 2 more cups of water and simmer until buckwheat is tender, but still chewy. This should take about 20 minutes and you may need some more water if your buckwheat was really toasted. Add salt and pepper to taste.’
- While the buckwheat is cooking, melt the butter and combine in a small container with the mustard and 2 Tbsp of lemon juice. Whisk until smooth and put it in the fridge.
- Cut the tempeh into cubes and marinate in olive oil, crushed red pepper, dill, salt and pepper for at least half an hour. While it’s marinating, preheat the oven to 375. Bake the tempeh in a casserole dish or cast-iron skillet (anything that can go under a broiler) for about twenty minutes, then set the oven to broil and transfer the tempeh.
- While the tempeh is broiling, sautee the cabbage lightly with some olive oil, 1 Tbsp lemon juice, and a pinch of salt. You’ll want to remove it from the heat before it loses all of it’s crispiness.
- Serve the buchwheat, tempeh and cabbage layered in a bowl with the mustard sauce drizzled on top.
What’s nice about this dish is that the groats really go well with the cabbage and the mustard. When toasted and cooked, the groats have a very nutty flavor that compliments the barely cooked cabbage and matches the nuttiness of the tempeh. Combined with the mustard sauce, these simple ingredients taste wonderful.