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Cabbage

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  • greenbee
    greenbee Posts: 17,726 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    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
    Sarahsaver Posts: 8,390 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    Make Kimchee it is delicious! it's like a pickle and requires no cooking. I just googled for a recipe, it's very simple.
    Member no.1 of the 'I'm not in a clique' group :rotfl:
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
  • ana8
    ana8 Posts: 64 Forumite
    edited 11 May 2010 at 4:20PM
    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
    JenniO Posts: 547 Forumite
    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
    Butterfly_Brain Posts: 8,862 Forumite
    Part of the Furniture 1,000 Posts I've been Money Tipped! Post of the Month
    Try Delia she always comes up trumps
    http://www.deliaonline.com/recipes/cuisine/european/english/baked-stuffed-cabbage-leaves.html
    Blessed are the cracked for they are the ones that let in the light
    C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
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  • ana8
    ana8 Posts: 64 Forumite
    Thanx girls

    Jennio would I put the cabbage raw or would I need to boil it first?
  • wogglemaker
    wogglemaker Posts: 399 Forumite
    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
    [FONT=Verdana, sans-serif]It matters not if you try and fail, and fail and try again;[/FONT] [FONT=Verdana, sans-serif]But it matters much if you try and fail, and fail to try again.[/FONT]
    [FONT=Verdana, sans-serif]Stick to it by R B Stanfield
    [/FONT]
  • JenniO
    JenniO Posts: 547 Forumite
    yes i would agree now to probably blanch the cabbage a few minutes first to soften it. sorry! :o
  • zippychick
    zippychick Posts: 9,339 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    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
    A little nonsense now and then is relished by the wisest men :cool:
    Norn Iron club member #380

  • wogglemaker
    wogglemaker Posts: 399 Forumite
    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 :D
    [FONT=Verdana, sans-serif]It matters not if you try and fail, and fail and try again;[/FONT] [FONT=Verdana, sans-serif]But it matters much if you try and fail, and fail to try again.[/FONT]
    [FONT=Verdana, sans-serif]Stick to it by R B Stanfield
    [/FONT]
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