Cabbage

greenbee

I've eaten mine now - fried gently in butter, then added white wine to braise, and then stirred in the end of a pot of cream at the last minute (this is what goes with the brandy version... I remembered when I was cooking...). It was delicious, so I'll have more tomorrow...

Sarahsaver

Make Kimchee it is delicious! it's like a pickle and requires no cooking. I just googled for a recipe, it's very simple.

ana8

Hi,

I vaguely remember seeing a fab recepie for stuffed cabbage on this forum some time back..all I remember was that it was done mostly in an oven and I think it was posted by one of the long time members? Anyone know what Im on about?

I did try searching but I think I suck at it x:o

I am pretty sure it was either by weezl74 or thriftlady

JenniO

I'll have a go for you. I believe my parents used to mix cooked rice and browned mince together with a bit of salt, pepper, and garlic (powder or minced) in it if you like garlic. They then wrapped the cabbage leaves around the rice/mince into parcels and laid them in a large rectangular pan with sides. Over the top they poured a thick tomato based sauce on it, put aluminium foil on top and cooked it in the oven on probably gas mark 4 for about 30 minutes. If left uncovered the cabbage leaves with turn burnt and too crisp. HTH.

Butterfly_Brain

Try Delia she always comes up trumps
http://www.deliaonline.com/recipes/cuisine/european/english/baked-stuffed-cabbage-leaves.html

ana8

Thanx girls

Jennio would I put the cabbage raw or would I need to boil it first?

wogglemaker

Try a search for stuffed cabbage leaves, there are a lot of recipes which are similar to Jennyo's, they cook the cabbage first for three mins.

HTH Woggle

JenniO

yes i would agree now to probably blanch the cabbage a few minutes first to soften it. sorry!

zippychick

Hi Ana:j

can't find either Weezl or Thirftlady discussing stuffed cabbage....

I did find

Cabbage - what to do with ?

Chinese style cabbage

Woolton pie

Is it Dolmades? I think this might be it?:j

I'll merge this with the main cabbage thread later

thanks
Zip

wogglemaker

Zippy, i think dolomades are the greek ones done in vine leaves - one of my greek friends was welcome at any party so long as she brought a dish of her fantastic little parcels