Cheap Christmas Veg...ideas?

Sunshine_and_Roses

I have taken advantage of the cheap veg which are in all the supermarkets at the moment, however apart from roasting, boiling and soup making I am lost for ideas!

I have made a traybake with sausages and roast veg which was lovely (though I wont put sprouts in next time, prefer them boiled).

I have no idea what to do with the red cabbage, I dont like sweet and savoury together so could do with ideas apart from braised cabbage.

If I have missed a post with ideas on, please let me know

unrecordings

bubble & squeak
braised cabbage but without the sweet elements in whatever recipe you're using (I love red cabbage just boiled/steamed)
Makes a good coleslaw apparently

Sunshine_and_Roses

unrecordings wrote: »

bubble & squeak
braised cabbage but without the sweet elements in whatever recipe you're using (I love red cabbage just boiled/steamed)
Makes a good coleslaw apparently

Oooh, bubble and squeak...Never made it but always sounds good. I am doing a roast dinner tonight, so if I cook extra spuds and mash them, then mix with cooked sprouts and parsnips, do i just make them into 'cakes', freeze them and fry from frozen at a later date? I am in the mood to do some peeling and chopping!!

need_an_answer

Vegetable bakes are one of our favourite teas...veg in a white sauce then baked with some cheese over the top.

similarly add a bit of pasta to make a veg/pasta bake

anything with a potato base can then be covered in breadcrumbs...to make a veg patty.

slicing the parsnips into chips and roasting them,before a quick fry makes a far nicer root veg crisp than those you buy in the shops

home made potato wedges perhaps with a little spice or herbs...

unrecordings

clareski wrote: »

Oooh, bubble and squeak...Never made it but always sounds good. I am doing a roast dinner tonight, so if I cook extra spuds and mash them, then mix with cooked sprouts and parsnips, do i just make them into 'cakes', freeze them and fry from frozen at a later date? I am in the mood to do some peeling and chopping!!

You could make into little patties, maybe mix in a tin of tuna for fishcakes, or just treat it like mashed potato served by the dollop ( with sausages & a fried egg on the side is my favourite. And I never bother to peel potatoes, you're losing a lot of nice fibre there (and flavour if they're good quality reds)

Sunshine_and_Roses

If I was to freeze the veg ready for Christmas day, do I need to blanch first or just peel, chop and freeze?

Prinzessilein

Red cabbage is a firm favourite...braised is a staple part of our festive meal....but....

Winter Slaw, grated red cabbage , add some grated carrot, apple (if not to sweet for you), all the 'usual' coleslaw suspects, maybe some nuts and your favourite dressing.

Slow cook red cabbage with your favourite sausages (and maybe some potatoes and onions?).

Red cabbage shredded, and stir-fried with onions and bacon.

Homemade meatballs in a tomato and onion sauce, served on a bed of lightly braised /steamed red cabbage....great for those days when you might want to go low-carb!

other than red cabbage....

sausages with carrot and parsnip mash....

sprouts and broccoli with potatoes for Bubble and Squeak (broccoli is one of the M&S market specials at the moment...all Market Special veggies are 40p...)….

any root veggies with a honey/mustard glaze and then tray baked....

chop/mince your left over cooked veggies finely, add curry spices...you can add some chopped up meat too...or some tinned chickpeas.....and use as a filling for toasted sarnies ...a Boxing Day fave here whilst watching films.

Brambling

I often make coleslaw using red cabbage or you could pickle it this recipe is similar to what I do although I tend to use red wine vinegar I'll also add either a fresh or some dried chilli and radishes if I have some. It says keep for 2 -4 weeks but it keeps a lot long

https://www.furtherfood.com/recipe/quick-pickled-red-cabbage-recipe-red-onion-apple-cider-vinegar-lupus-diet/

Like you I don't don't like sweet and savoury but this recipe for red cabbage with cranberries works, maybe because the cranberries aren't sweet

https://www.deliaonline.com/recipes/seasons/what-should-you-be-cooking-in-december/spiced-sauteed-red-cabbage-with-cranberries

Roast the vegetable and make a roast vegetable lasagna, which will freeze

Sunshine_and_Roses

Want to give the braised cabbage a go tonight, but would have to improvise with ingredients.

Obviously have the red cabbage and onions.
No red wine vinegar - would malt vinegar work?
No apples but have a tin of Tesco bramley apples (dont think they have anything added)
Have ground cinnamon, mixed spice, garlic and chilli salt

Could I make something with this?

maman

clareski wrote: »

Want to give the braised cabbage a go tonight, but would have to improvise with ingredients.

Obviously have the red cabbage and onions.
No red wine vinegar - would malt vinegar work?
No apples but have a tin of Tesco bramley apples (dont think they have anything added)
Have ground cinnamon, mixed spice, garlic and chilli salt

Could I make something with this?

I've adapted this recipe of Delia's many times and it's great. It freezes really well too.

https://www.deliaonline.com/recipes/collections/life-in-the-freezer/traditional-braised-red-cabbage-with-apples

Last week I used apple compote as I had no fresh apples and it turned out fine. Check your tin of apples to see if they are already sweetened. I use sweetener instead of the brown sugar so white sugar would be fine too.

It's only a tiny amount of vinegar so maybe water it down a little but I think it would be OK.

-taff

I watched Mr Oliver do something wih spinach last night. Spinach [frozen] on top of garlic and fried transluscent onions with creme fraiche and nutmeg, in a dish with a crumble of oats, butter, flour and cheese, looked gorgeous
https://www.jamieoliver.com/recipes/spinach-recipes/creamed-spinach/


Baked onions, red cabbage with balsamic vinegar, roast honey and sesame parsnips, carrots and onions cooked together [ fry the onions in a saucepan so they more steam than fry then add the steamed or cooked carrots and keep cooking for at least half an hour], carrots in a parsely sauce, shredded cabbage or sprouts with pancetta, cauli cheese, broccoli cheese, roast veg [ potatoes, carrots, parsnips] with balsamic vinegar, thyme and rosemary...leeks in white sauce
It's not the cooking of the veg [roasting, boiling, frying] rather what you put with them for extra flavour....