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| Thread ID: 113758 | 2010-11-02 22:50:00 | cabbage receipes | Gobe1 (6290) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1149909 | 2010-11-03 19:21:00 | Ya know frying cabbage never occured to me.......what else can you do that with that i dont know about? Thanks everyone all good ideas.....except the sauerkraut (not for me, sorry) |
Gobe1 (6290) | ||
| 1149910 | 2010-11-03 19:56:00 | you can cut a cab in half, take the middle out and cut it up and cook it and mix with other stuff, then cook the shell and stuff it, put it back together then serve its like you're eating a whole cabbage but then you cut into it and OOOP WHATS THIS? a suprise in the middle :) | jareemon (5207) | ||
| 1149911 | 2010-11-03 20:46:00 | Dunno about stuffing it whole, but you can blanch individual leaves, then stuff them with a rice mixture and cook. See Dolmades for instance....... | pctek (84) | ||
| 1149912 | 2010-11-03 23:36:00 | Try the recipe that is recommended to me for how to cook pukeko: Place two stones in a pot of boiling water. Add the cabbage when the water has come to the boil again. Boil until the stones are soft. Remove and throw away the cabbage and eat the stones... :D |
johcar (6283) | ||
| 1149913 | 2010-11-03 23:54:00 | (snip)except the sauerkraut (not for me, sorry) The secret is how you treat the sauerkraut. Straight out of the tin is awful. Boil the sauerkraut gently with a small amount of water. Then make a roux in another pan - I can't give you exact measurements, but just heat up a generous tbs of butter; when it is bubbling (don't let it burn/brown) add a similar amount of flour and stir so it doesn't catch (you can also gently cook diced onion with the butter before you add the flour to make the roux, and you can add some sliced apple to give some sweetness to the sauerkraut if you like). Cook the flour out (don't let it brown), then when the butter and flour is well amalgamated, add sufficient water from the cooking sauerkraut to make a thin sauce. Mix the drained sauerkraut and sauce together, and add to a covered frying pan . Nestle a bunch of frankfurters or your fav boiling sausage (e.g. one of those big Polish or Dutch sausages) into the sauerkraut, and heat until the franks/sausage is cooked through. Make sure it doesn't catch - stir from time to time, cos there is nothing worse than burned sauerkraut. Good comfort food in the winter, served with kumara mash and a good mustard for the sausage. I learned this one from my sister's Polish mother in law, though she used spuds rather than kumara. She also put speck into the sauerkraut, but that is an acquired taste. |
John H (8) | ||
| 1149914 | 2010-11-03 23:56:00 | Dunno about stuffing it whole, but you can blanch individual leaves, then stuff them with a rice mixture and cook. See Dolmades for instance....... Dolmades are great - there are heaps of vege and meat eater variations. Try it with young vine leaves sometime (I think you can buy them tinned, but I just used them off my grape vine when they were still young and fresh). Blanch them first the way you do with cabbage leaves. |
John H (8) | ||
| 1149915 | 2010-11-04 00:00:00 | If you are Irish, there is a trad Irish dish called colcannon which is tasty - see en.wikipedia.org The Scots have a similar dish called rumbledethumps - see en.wikipedia.org And of course there is always bubble and squeak - see en.wikipedia.org All very similar, but they vary in the amount of artery clogging additives! |
John H (8) | ||
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