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Old 12-15-2006, 08:51 AM   #11
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Gonna' do some cooking here in a minute, just have to answer some eMails.

My order from Penzey's came in, and I am very much pleased with the quality. The sichuan peppercorns are fresh enough to have that numbing effect on the palate. The saffron is downright intoxicating, and the chile's are also of high quality (slightly "chewy" rather than brittle/dry).

The packaging was superb as well, with real glass jars and heavy-duty ziploc-type bagging for the larger volume items.

I believe I'll be switching over from my other eShops now to this place. I've got their catalog with a few things circled...

Anyone subscribe to their magazine? I may have to buy a year to try it out.

Anyhoo, off to make Golabkis.
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Old 12-15-2006, 12:29 PM   #12
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I'm a charter subscriber to their magazine - love it to death!
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Old 12-16-2006, 06:57 PM   #13
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Well, I just put a batch in. I was so busy yesterday I didn't get the chance. Here is what I went with (Wrapping/Filling/Sauce)...

1 Head Green Cabbage

1lb Ground Beef
1lb Ground Pork
1-C Cooked Rice
8-oz Minced Onions - Sweated Out
6fl.oz Heavy Cream
1 Large Egg
1-t Minced Parsley
Kosher Salt & Black Pepper

2-T Flour
2-T Canola Oil
3-C Tomato Puree
2-C Chicken Stock
1/4-C Dry White Wine
Small Pinch Chile Flakes
4 Large Cloves Garlic - Crushed
1 Sprig Thyme
Kosher Salt & Black Pepper

The green cabbage worked perfect with the CIA's coffee-cup method of stuffing the leaves. I though they would tear, but was pleasently suprised when they didn't.

Waiting for them to finish braising in the oven...
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Old 12-16-2006, 07:45 PM   #14
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Ok a few things...

1. I prefer the traditional green cabbage over the savoy.
2. I want to double the amount of roux next batch, or at least an incease of 50%.
3. Maybe more rice, I dunno, need to eat a few more before I can tell...
4. Cut the garlic to 2-cloves, 4 is just a bit unbalanced.

Going to do another batch in the morning to pawn off at a Christmas party.
I'll post how the minor changes above affect the final outcome.

Saved a couple raw ones to run a mini batch with bacon too...

EDIT: Perhaps a pinch of sugar to balance the acidity of the tomaters...

Gonna' up the rice to 1.5-C from 1-C.
Needs a bit more chile flakes.

I want to try using julienne peppers and onions in the sauce.
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Old 12-16-2006, 09:20 PM   #15
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looks edible from here. I think I may have to go and get myself some lunch.
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Old 12-17-2006, 09:06 AM   #16
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Thanks Little Miss J!
-----
Had one for breakfast. More proof that braises get even better with time spent resting.

I noticed that I might not have enough salt in the filling. I put in about a teaspoon of Kosher salt last batch. I may up that to 1.5-2t.

So today I will be making the following modifications to the last recipe...

1. 50% more roux.
2. Increase rice to 1.5-C.
3. Decrease garlic from four cloves to two.
4. A bit more salt in the filling.
5. A bit of sugar to balance the tomatoes' acidity.
6. A bit more chile flakes.
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Old 12-17-2006, 12:30 PM   #17
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Nicholas that is beautiful. You're keeping me hungry for more - may have to whip up another batch. I just got some wonderful Turkish Oregano in my Penzey's order that would be wonderful in a batch - very lemony.
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Old 12-17-2006, 01:21 PM   #18
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Harborwitch - Thanks! Oregano sounds great!
-----
I got brave and did something different.

Have to be at a Christmas party for 3pm, and was running out of time. I used my modifications above, but made a layered casserole kinda like a lasagna with the cabbage leaves as the "noodles", the meat pressed into layers (separated by more cabbage leaves), and used a few layers of sauce throughout. I got so busy this morning and lost track of time that I didn't have time to stuff every leaf.

I rarely do things like this for public gatherings, as I like to use only tested recipes for others. Hopefully it will come out ok...

I was in a rush to get it in the oven... hope I didn't forget anything...

I'll have more time this week to try some proper batches. I also plan on working with my chili recipe now that I have all these new chile's in from Penzey's, and new ideas from a couple new cookbooks I grabbed.

Whole young chickens were $0.59/lb this week too, so I grabbed a couple 3lb jobbers. I need to make stock too, so I might pick up a few more. Lot's of cooking to do this week.
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Old 12-18-2006, 03:14 PM   #19
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Ok!!

Finally got this dug out, and lo and behold, there are breadcrumbs in it!!!

2LB ground Beef
1LB pork sausage
1 egg
1/2 cup uncooked Rice
1 med onion - minced
1 tsp salt
1 tsp pepper
1/2 milk
1 cup bread crumbs
1 Large Head Cabbage

Sauce
2 Can Tomato soup or Tomato Sauce (if using Tomato soup you may need to
add water to thin sauce)
1/4 cup ketchup
Pepper to taste

Mix these ingredients well and form into balls. Wrap with boiled cabbage leaves.

Place left over leaves and a a little bit of sauce (1/4 cup) in the bottom of the roaster and place cabbage rolls on top.

Add sauce over each layer of cabbage rolls. Cook at 325 degrees for 1.5
hours.

That's the recipe I have. I'm sure the sausage comes from a relative that was here in the states at some point, but I don't know who it would have been.

John
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Old 12-19-2006, 09:04 AM   #20
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ronjohn - Sounds good! I've been thinking about the uncooked rice bit. I really think this is a great idea, as the rice would then soak up the meat/cabbage/ juices, and probably some of the liquid from the sauce as well. My next batch is going to experiment with this for sure. Unless of course the cabbage seals too well. I'm a bit worried that I might have a problem with undercooked rice and overly-dry filling. Some recipes suggest adding some of the sauce to the meat mixture before stuffing when using uncooked rice. I'm taking a spin down to my local Barnes & Noble in a minute to buy a couple of the Polish cookbooks I was looking at the other day.

I think my sauce needs work too. Just isn't hitting 100% with me.
-----
The "Lazy" Golabki's were a hit by the way. I made three giant lasagna pans worth, 12lbs of meat, 9-C of cooked rice... they ate it all... I even got recipe requests, so I guess it wasn't too bad. I'm a lot more pickey unfortunately. To me it was good, but not something that I would chalk up on my amazing list. To me it still needs work.

I bought stuff to run another batch of the stuffed version. Hopefully this afternoon or tomorrow morning.
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