Mediterranean sytle stuffed cabbage with veggies
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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sumis
Senior Member
pasta cooked in cavolo nero sauce. simple but very comforting.
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That’s the most beautiful stuffed cabbage I’ve seen! Is this something you concocted or is there a recipe?
Michi
I dislike attempts to rewrite history
Michi
I dislike attempts to rewrite history
The attachments don't work. You might want to fix that
Lamb chop, fondant potato, green beans and mushrooms.
Not sure if this has been answered but I think this was it
https://www.kitchenknifeforums.com/...that-garlic-was-amazing-nice-knife-too.69971/
Uncle Danny
Looking for new ways to blend in
That stuffed cabbage isn’t a dumb idea - it’s been a life time since I had that! Let’s see if the kids love it 
Michi
I dislike attempts to rewrite history
Loverly!
Recommend doing it with king oyster mushrooms too. I did both daikon and king oysters today. The texture of the king oysters was crazy good.It really was. Could have gone for the Dashi as well, but the fermented shrimp paste did the job of giving it that really deep umami taste.
Next time, I won’t go slow on lime and ginger.
https://www.kitchenknifeforums.com/...as-amazing-nice-knife-too.69971/#post-1076798
First video here, my friend
Uncle Danny
Looking for new ways to blend in
Gonna be some fat members on KKF at some point 
Following up on the Colatura di Alici episode – if you should happen to be so bourgeois as to possess a girolle, try serving it with a shaving of Tête de Moine on top: it does for CdA what parm reg does for other pastas. Independent confirmation appreciated.
MarcelNL
deleted the professional part....so blame taker
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Boles de Picolat is a Catalan dish of pork and beef meatballs in a spiced tomato sauce with beans and olives. It has become a favourite of mine that I cook regularly. It was delicious with a simple salad and a few croutons.
Thank you. Sure, here we go
The recipie serves 4
1 white cabbage (1.5 kg).
Salt
1 roll (40 g)
1 onion (60 g)
1 red pepper
8 small Merguez (each 80 g)
300 g minced beef
1 egg
1 tbsp smoked paprika
powder.
Pepper
2 red peppers
(150 g each)
1 yellow pepper
(150g)
• 200 g Pimientos de Padron/ pickled peppers
• 3 cloves of garlic
• 4 tablespoons olive oil
• 2 sprigs of rosemary
. 60 g currants
400 ml lamb stock
250 ml diced tomatoes
• 4 stalks of curly parsley
Also: kitchen twine
1. Carefully remove 8 large outer leaves (50-60 g each) from the white cabbage
replace. In a large pot with plenty of cabbage leaves
Pre-cook in boiling salted water for about 3 minutes. leaves in
Quench with ice water, drain between 2 kitchen towels
Spread out and pat dry. The thick midribs wedge
cut out shapely.
2. For the filling, soak rolls in water until
is completely soaked. Cut the onion into fine cubes.
Clean and wash the pepper, pat dry and cut in half lengthways
Remove seeds and dice finely. Squeeze out the buns well
Cut the Merguez lengthwise and remove the sausage meat from the intestines.
solve. Merguez sausage meat, minced meat, squeezed bun,
Knead the onions, peppers, egg and paprika powder and
Season with salt and pepper
3. Spread cabbage leaves on the work surface. Chopping mass in
Divide into 8 equal portions, 1 portion of each in the middle on the bottom
Place a third of the cabbage leaves, leaving some space on each side
let. Fold the cabbage over the filling from below, then the sides
fold over the filling and roll up the leaves from below
Tie the cabbage wraps together crosswise with kitchen twine and
refrigerate
4. Clean and wash the peppers, pat dry, halve and remove seeds
and cut into 2-3 cm cubes. Wash pimientos and
pat dry. Peel and press garlic.
5. Heat the olive oil in a roasting pan and add the cabbage wraps
Fry all over over medium to high heat for 2-3 minutes
Remove the cabbage wrap and set aside. Paprika,
Pimientos, garlic, rosemary sprigs and currants in the
Place in the roasting pan and simmer over medium heat for about 4 minutes
Sauté, stirring occasionally. Season with salt and pepper
6. Fill with lamb stock and chopped tomatoes, heat briefly.
Cook, add the cabbage wrap and cover with the lid in the pre-cooked
Preheated oven on the 2nd rail from below at 180 degrees
Let simmer (fan oven 160 degrees) for 1 hour. Remove cover
and cook for another 45 minutes.
7. Pluck the parsley leaves from the stems and chop finely.
Take the cabbage wraps out of the oven and add 2 pieces each with something
Arrange vegetables and sauce on preheated plates. With
Sprinkle parsley and serve
Head start on Valentine's day candies for my wife to accompany our trip to Vegas on the weekend.
Chocolate covered Nuts & Chews.
Base: mix of almonds, peanuts, cashews, burnt butter Carmel bits, with 70% cacao.
They will be finished in two ways, described below.
Pic 1: I had to make a makeshift double boiler from a pan, since I can't find my bowl.
Pic 2: grinding cardamom.
Pic 3: dark cacao base, creating the clusters to set, before they are finished by dipping in milk chocolate.
Pic 4: finished with milk chocolate on top. Espresso sprinkled on some. While others got ground cardamom and Murray river salt flakes.
Chocolate covered Nuts & Chews.
Base: mix of almonds, peanuts, cashews, burnt butter Carmel bits, with 70% cacao.
They will be finished in two ways, described below.
Pic 1: I had to make a makeshift double boiler from a pan, since I can't find my bowl.
Pic 2: grinding cardamom.
Pic 3: dark cacao base, creating the clusters to set, before they are finished by dipping in milk chocolate.
Pic 4: finished with milk chocolate on top. Espresso sprinkled on some. While others got ground cardamom and Murray river salt flakes.
Fondant Daikon, I follow the herd. This took rather longer than the video led me to expect, but the katsuramuki practice paid off nicely. And yes, the heel of the nakiri did get involved in the 3-axis garlic, right before the “screw this, imma stringer this sh*t”
A manly squeeze of lime (calamansi if you can) balances the sauce of oil / bouillabaisse.
A manly squeeze of lime (calamansi if you can) balances the sauce of oil / bouillabaisse.
Last edited:
Uncle Danny
Looking for new ways to blend in
Since it's pancake day, I did a savory Dutch baby pancake. Caramelized onions and goat cheese.
DitmasPork
Senior Member
Canto roast duck + blanched gailan and Brussels sprouts + crispy tofu fried in olive oil + basmati + garnish: gebakken uitjes (Dutch made, Indonesian fried onion); kishibori artisan shoyu; crunchy garlic chili oil; black sesame seed
DitmasPork
Senior Member
Love to see your wok burner!
MarcelNL
deleted the professional part....so blame taker
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that one, pushing some 25KW of fiery dragon's breath
https://www.kitchenknifeforums.com/threads/show-your-newest-gear.41801/page-42
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Now that I have converted that to 83K BTU/hr, I am impressed. Serious Wok Chi in the house.
