Wednesday, February 13, 2013

Cabbage and Onion Marmalade

I found this recipe while working on one of my newsletter for Front Porch Pickings.  They are a local and organic produce company.  We had cabbage this week and I wanted to find something really different to do with it.  I looked at this originally for a laugh.  Cabbage and marmalade sounds like a recipe for disaster. (LOL no pun was intended but...)  Once I looked at it, I thought it looked good and was excited to try it.  I loved the marmalade, but thought the "pizza" was just ok.  I also used it in place of butter as the author recommended and I thought it was good, better even that way.

Cabbage and Onion Marmalade
2 Tbl olive oil
1 to 1 1/4 pounds onions quartered lengthwise and thinly sliced a
1 Lb cabbage shredded or finely chopped
Salt and freshly ground pepper
3 garlic cloves minced
2 Tsp fresh thyme leaves or 1 teaspoon dried thyme
1 Tbl capers drained, rinsed and mashed in a mortar and pestle
For pizza:
1/2 recipe whole-wheat pizza dough
12 anchovy fillets soaked in water for 5 minutes, drained,
12 Ni├žoise olives (optional)
1. Heat the olive oil in a large, heavy nonstick skillet over medium
heat. Add the onions and cabbage with a generous pinch of salt and cook,
stirring, until they begin to soften, about 5 minutes. Add another
generous pinch of salt, cover the pan and turn the heat to low. Cook
slowly for one hour, stirring often, until the mixture has melted down
to a sweet, soft, golden marmalade. Add the garlic, thyme, capers, and
salt and pepper to taste. Cover and cook for another 15 minutes. Uncover,
 and if there is a lot of liquid in the pan, cook until the liquid in
the pan has cooked off.
2. For pizza, preheat the oven to 450 degrees, preferably with a baking
stone in it. Roll out the pizza dough and line a 12- to 14-inch pan.
Brush the remaining tablespoon of oil over the bottom but not the rim of
the crust. Spread the onion and cabbage mixture over the crust in an
even layer. Cut the anchovies in half and decorate the top of the crust
with them, making 12 small xs and placing an olive in the middle of each
x. Place on top of the pizza stone and bake 10 to 15 minutes, until the
edges of the crust are brown and the topping is beginning to brown.
Remove from the heat. Serve hot or warm or at room temperature.

Advance preparation: The onion and cabbage topping will keep for a week
in the refrigerator. Pizza dough can be made several days ahead and held
in the refrigerator, or it can be frozen.

1 comment:

  1. Yummy, I love cabbage, I will have to give this a try! Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow