Last December I was in Tallinn and had been ill for a week. Finally, when I felt like eating it was stuffed cabbage rolls that stirred my hunger. As an Australian, this is not a dish we often come across but after this I decided once the weather cooled down enough here, I would give the dish a go. Now I have my recipe. Thank you
So pleased! Don't forget to dollop sour cream over it - if you're stomach is fully settled. It isn't in the photo but does add a dimension to the dish.
You might try slicing it top to bottom or quartering it, lightly oiling a frying pan till hot, laying in the cabbage one cut side down, covering, lowering the heat, frying it 4 minutes,(maybe turning the slice after 2 but I don't bother) turning the heating off for 2 minutes, then unloading and seasoning it and plating it with a drizzle of tahini sauce or skordalia sauce or serving as is as a side plain with fish or meat.
In addition to couve portuguesa, we have another variety of cabbage in Portugal which I've not seen elsewhere: couve coração (heart cabbage). Light green flat leaves. It is, unsurprisingly, shaped somewhat like a heart I will say, as well, that while stuffed cabbage was a staple for my Eastern-European Jewish grandparents, and thus for my parents, as well, it is not a favorite of mine.
I live in Kansas USA for love not by choice. But I thank Kansas and the Mennonites/Amish who long ago settled along the new railroad for introducing me to the Brookville Hotel coleslaw. The hotel turned into a restaurant that cooked terrific fried chicken dinners. Their coleslaw was just shredded cabbage. I’ve added carrots and onions. I dice not shred. The miracle is the simple dressing: 1 cup whipping cream, 2/3 cup sugar, 1/3 cup vinegar. Mix dressing and chill. Chill cabbage. Later combine. It keeps for days! Great with roasted meats or BBQ. I often use it as a base for Mexican dishes like Faita or taco salads. Great with fish. BTW I’d love to see video of your using your meat cleaver on hard veggies! I gladly wash the food processor!
Having nary a drop of Irish blood in me, I now have a reason to celebrate St. Patrick's Day, March 17. At 6:30 in the morning on that day, earlier this week, my first grandchild was born: a baby girl, who closely resembles in size, weight, and facial features, her mother, my daughter, when she was born. Mon petite choux!
I thought for one moment you had omitted my current favourite for roasting “hispi” cabbage from your list but of course you hadn’t. I love the way you took us from Ireland to Moscow via school meals and I swear that if Fanny had a sister she worked in our school kitchen.
Definitely. I still remember “elephant hide” (pig’s liver) and frogspawn (tapioca pudding) with less than fond memories. And how there was only one type of cabbage - overcooked.
But I have found an omission - spring greens. One of my favourites this time of year.
Thank you for your generous words! I think there was a central stock of kitchen cooks dispatched to schools from their earliest youth to retirement and devoted to wrecking food.
Don’t forget broccoli, cauliflower, and kale in the brassica battle royal!
Will have to try this recipe as well. Though my personal favorite cabbage is roasted whole in the oven for 2-3 hours, then sliced in half and seared quickly in butter.
Last December I was in Tallinn and had been ill for a week. Finally, when I felt like eating it was stuffed cabbage rolls that stirred my hunger. As an Australian, this is not a dish we often come across but after this I decided once the weather cooled down enough here, I would give the dish a go. Now I have my recipe. Thank you
So pleased! Don't forget to dollop sour cream over it - if you're stomach is fully settled. It isn't in the photo but does add a dimension to the dish.
Growing up we had the Ukrainian version of Golubtsy, Holubtsi. Your recipe looks delicious, reminiscent of my grandmother’s.
I love the way changes of spelling move the same dishes across nations.
I think it must be the same, looking at Google images. I’d never come across that kind before. But I’m not “very cabbage.” I’m more for sauerkraut.
You might try slicing it top to bottom or quartering it, lightly oiling a frying pan till hot, laying in the cabbage one cut side down, covering, lowering the heat, frying it 4 minutes,(maybe turning the slice after 2 but I don't bother) turning the heating off for 2 minutes, then unloading and seasoning it and plating it with a drizzle of tahini sauce or skordalia sauce or serving as is as a side plain with fish or meat.
In addition to couve portuguesa, we have another variety of cabbage in Portugal which I've not seen elsewhere: couve coração (heart cabbage). Light green flat leaves. It is, unsurprisingly, shaped somewhat like a heart I will say, as well, that while stuffed cabbage was a staple for my Eastern-European Jewish grandparents, and thus for my parents, as well, it is not a favorite of mine.
Heart- shaped but not a Hidpi/Sweetheart cabbage? Interesting. What do you do with it? I must say, I probably eaten more golubsty than I set out to...
I live in Kansas USA for love not by choice. But I thank Kansas and the Mennonites/Amish who long ago settled along the new railroad for introducing me to the Brookville Hotel coleslaw. The hotel turned into a restaurant that cooked terrific fried chicken dinners. Their coleslaw was just shredded cabbage. I’ve added carrots and onions. I dice not shred. The miracle is the simple dressing: 1 cup whipping cream, 2/3 cup sugar, 1/3 cup vinegar. Mix dressing and chill. Chill cabbage. Later combine. It keeps for days! Great with roasted meats or BBQ. I often use it as a base for Mexican dishes like Faita or taco salads. Great with fish. BTW I’d love to see video of your using your meat cleaver on hard veggies! I gladly wash the food processor!
Definitely will give your recipe a spin! Thank you for it! Next squash season I will think about a chopping video!
Having nary a drop of Irish blood in me, I now have a reason to celebrate St. Patrick's Day, March 17. At 6:30 in the morning on that day, earlier this week, my first grandchild was born: a baby girl, who closely resembles in size, weight, and facial features, her mother, my daughter, when she was born. Mon petite choux!
I can't think of a better reason to celebrate St Patrick's or any other day! Congratulations to mother and grandmother!
I thought for one moment you had omitted my current favourite for roasting “hispi” cabbage from your list but of course you hadn’t. I love the way you took us from Ireland to Moscow via school meals and I swear that if Fanny had a sister she worked in our school kitchen.
Definitely. I still remember “elephant hide” (pig’s liver) and frogspawn (tapioca pudding) with less than fond memories. And how there was only one type of cabbage - overcooked.
But I have found an omission - spring greens. One of my favourites this time of year.
Frog's spawn! I'd forgotten! Oh grim. But like you, spring greens, kale, et al I do love.
Thank you for your generous words! I think there was a central stock of kitchen cooks dispatched to schools from their earliest youth to retirement and devoted to wrecking food.
Don’t forget broccoli, cauliflower, and kale in the brassica battle royal!
Will have to try this recipe as well. Though my personal favorite cabbage is roasted whole in the oven for 2-3 hours, then sliced in half and seared quickly in butter.
That cabbage recipe sounds truly delicious. I will certainly try.
Works equally well on the grill!