"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 05-23-2012, 11:58 AM   #161
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CharlieD View Post
On the other hand I always take cabage leaves of the gouptsi. I hate cabage. Actually it is not tastless it tastes pretty nasty to me.
Stirling does that. I'll have to try it some time. I hate overcooked cabbage and I think cabbage is overcooked in just about anything but a stir fry.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-23-2012, 12:02 PM   #162
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
Quote:
Originally Posted by taxlady View Post
Stirling does that. I'll have to try it some time. I hate overcooked cabbage and I think cabbage is overcooked in just about anything but a stir fry.

What is "stirling"?
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-23-2012, 12:02 PM   #163
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
I made cabbage rolls once. I really, really, didn't think they were worth the effort. Steaming all those cabbage leaves to make them pliable was a lot of work.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-23-2012, 12:08 PM   #164
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
I usually make "lazy" cabbage rolls. I use cole slaw and shreded carrots in between layers of meat balls. Gives that flavor of the Cabae rolls, but less work and no need to steam before hand and at the end unwarap and toss the cabbage.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-23-2012, 12:09 PM   #165
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
The leaves are not cooked they are cured to make them tasty and pliable, there is a stall in Zagreb market that just sells the cured cabbage heads.

This is a Serbian cabbage salad my favorite way of eating it, slice a hard round cabbage on a mandolin, salt for a few hrs to draw out any bitterness, scrunch with your hand and dress with garlic and evoo.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 05-23-2012, 12:10 PM   #166
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CharlieD View Post
I usually make "lazy" cabbage rolls. I use cole slaw and shreded carrots in between layers of meat balls. Gives that flavor of the Cabae rolls, but less work and no need to steam before hand and at the end unwarap and toss the cabbage.
I would be afraid that the cooked cabbage taste would contaminate the taste of the rest of the dish.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-23-2012, 12:18 PM   #167
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Bolas De Fraile View Post
The leaves are not cooked they are cured to make them tasty and pliable, there is a stall in Zagreb market that just sells the cured cabbage heads.

This is a Serbian cabbage salad my favorite way of eating it, slice a hard round cabbage on a mandolin, salt for a few hrs to draw out any bitterness, scrunch with your hand and dress with garlic and evoo.
Please tell us more about curing the leaves. Sounds very interesting. But, don't the leaves get cooked when the whole dish goes in the oven?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-23-2012, 12:25 PM   #168
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
Surprisingly it doesn't.

And Bolas, where are we going to find cured cabbage in America, you silly.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-23-2012, 12:33 PM   #169
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,347
TL-A friend of mine told me to freeze the cabbage first--the leaves peel off. Here's a link to doing that for cabbage rolls. I just freeze the cabbage overnight and then let it thaw for about 8 hours.

http://www.cooks.com/rec/view/0,1626...250195,00.html

I imagine one could cure the leaves in a similar way that one prepares them for Kimichi without the chili, etc.

CharlieD--I make lazy day cabbage roll casserole, but my favorite is to make what I call cabbage roll meatloaf. I prepare the meat as if I were going to make cabbage rolls (obviously, I don't cook it), add cooked rice to the meat, and then put some tomato sauce in the bottom of a loaf pan, top with 1/2 of the meat, layer of tomato sauce, some frozen, chopped cabbage (we freeze cabbage in the fall), the rest of the meat, and then tomato sauce, cabbage, a few spoonfuls of sauce, and bake at 350 for about 1-1/2 hours. It tastes just like cabbage rolls, but without nearly as much fuss. I also make cabbage roll soup.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 05-23-2012, 01:08 PM   #170
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CWS4322 View Post
TL-A friend of mine told me to freeze the cabbage first--the leaves peel off. Here's a link to doing that for cabbage rolls. I just freeze the cabbage overnight and then let it thaw for about 8 hours.

http://www.cooks.com/rec/view/0,1626...250195,00.html

I imagine one could cure the leaves in a similar way that one prepares them for Kimichi without the chili, etc.

CharlieD--I make lazy day cabbage roll casserole, but my favorite is to make what I call cabbage roll meatloaf. I prepare the meat as if I were going to make cabbage rolls (obviously, I don't cook it), add cooked rice to the meat, and then put some tomato sauce in the bottom of a loaf pan, top with 1/2 of the meat, layer of tomato sauce, some frozen, chopped cabbage (we freeze cabbage in the fall), the rest of the meat, and then tomato sauce, cabbage, a few spoonfuls of sauce, and bake at 350 for about 1-1/2 hours. It tastes just like cabbage rolls, but without nearly as much fuss. I also make cabbage roll soup.
Well, it all sounds simpler and interesting, but I never had a cabbage roll I liked. Well, I may have liked my Swedish grandmother's kåldolmer. I remember having them, but I don't remember what I thought of them, so I probably didn't hate them.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Reply

Tags
cabbage rolls, ukrainian

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.