"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-25-2012, 01:19 AM   #181
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Quote:
Originally Posted by taxlady View Post
Thanks Bolas. That sounds like sauerkraut, but without shredding the leaves.
Tax how very observant of you, it took a Serbian scientist 5 yrs to come to the conclusion you could not wrap mince meat in shredded leaves
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 05-25-2012, 09:38 AM   #182
Assistant Cook
 
Join Date: May 2012
Location: Europe
Posts: 17
Quote:
Originally Posted by CharlieD View Post
Nikita, I think you should take thios thread over and add your recipe. I am just ahome cook. But since you'e writen the book you probably/for sure have better recipes.
I'll do it with pleasure! You are welcome to ask me anything you need.
By the way, as we start talking about staffed cabbage, its reseipt may very significantly depending on the region of Ukraine. Besides, in Moldavian, Tatarska, Russian cuisines there is a kind of Golubtsi. Also, while being in Italy I tried a kind of alternative Golubtsi made of Savoy cabbage. Along with cabbage and grape leaves Golubtsi could be made of spinach, beet leaves, nettle leaves and Brassica pekinensis.
NikitaLysytskiy is offline   Reply With Quote
Old 05-26-2012, 12:40 AM   #183
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Good looking food nikki

Charlie D this is Eva Vestoff my fav cabbage lady in Zagreb Market
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 05-29-2012, 05:17 AM   #184
Assistant Cook
 
Join Date: May 2012
Location: Europe
Posts: 17
Quote:
Originally Posted by Bolas De Fraile View Post
Good looking food nikki
Thanks!

Bolas, what is that round cabbage on the photo? How do you eat it?
NikitaLysytskiy is offline   Reply With Quote
Old 05-29-2012, 06:16 AM   #185
Head Chef
 
David Cottrell's Avatar
 
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,193
Hello CharlieD and the others. I'm glad Discuss Cooking called me back to this thread. I'm a total gringo when it comes to these various food groups, and not much of a cook at that. For the family here in Ohio, USA, I taught myself about preparing the cabbage so it would roll nicely into cabbage rolls and learned to do a decent job of it. Then the grandchildren unroll all this work, scrape out the little bit of meat and eat that. The cabbage leaves go into the garbage and I hate to throw food away So I stopped and CharlieD taught me about his lazy cabbage roll recipe, which the grandchildren like, cabbage and all. Me? I like cabbage, never had any I didn't like - raw, boiled, cured into sauerkraut, fried, what ever.

I have tried beet leaves but by the time the beets reach the market here the leaves are in sad condition and that was a waste of time. I had not thought to try all those various leaves but I think I'll stick with cabbage. Thanks for all the information - and especially the photos (I need photos to see what all this food should look like) and thanks for the video about the Serbian food festival. OH MY! Thanks everyone.

One question - are grape leaves worth the hassle? I would have to find some that are sold in a jar and I know they are somewhat expensive.
David Cottrell is offline   Reply With Quote
Old 05-29-2012, 08:50 AM   #186
Assistant Cook
 
Join Date: May 2012
Location: Europe
Posts: 17
David Cottrell, as for me they are not. But still somepeople I know do love Golubci only with grape leaves. So, it worth trying just to know whether you like this very specific aroma of grape leaves or not.
NikitaLysytskiy is offline   Reply With Quote
Old 05-29-2012, 09:39 AM   #187
Head Chef
 
David Cottrell's Avatar
 
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,193
Quote:
Originally Posted by NikitaLysytskiy View Post
David Cottrell, as for me they are not. But still somepeople I know do love Golubci only with grape leaves. So, it worth trying just to know whether you like this very specific aroma of grape leaves or not.
Thanks Nikita, I do believe that I will do that! I must find some fresh grape leaves!
David Cottrell is offline   Reply With Quote
Old 05-29-2012, 10:03 AM   #188
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Quote:
Originally Posted by NikitaLysytskiy View Post
Thanks!

Bolas, what is that round cabbage on the photo? How do you eat it?
Nik go back to post 117 where I explain the method, it is used to make Serb/Croat Sarma.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 05-29-2012, 12:27 PM   #189
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
Quote:
Originally Posted by Bolas De Fraile View Post
D I was going to post my joke about the special needs family but I know you are very PC.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-08-2012, 10:21 AM   #190
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by David Cottrell View Post
Hello CharlieD and the others. I'm glad Discuss Cooking called me back to this thread. I'm a total gringo when it comes to these various food groups, and not much of a cook at that. For the family here in Ohio, USA, I taught myself about preparing the cabbage so it would roll nicely into cabbage rolls and learned to do a decent job of it. Then the grandchildren unroll all this work, scrape out the little bit of meat and eat that. The cabbage leaves go into the garbage and I hate to throw food away So I stopped and CharlieD taught me about his lazy cabbage roll recipe, which the grandchildren like, cabbage and all. Me? I like cabbage, never had any I didn't like - raw, boiled, cured into sauerkraut, fried, what ever.

I have tried beet leaves but by the time the beets reach the market here the leaves are in sad condition and that was a waste of time. I had not thought to try all those various leaves but I think I'll stick with cabbage. Thanks for all the information - and especially the photos (I need photos to see what all this food should look like) and thanks for the video about the Serbian food festival. OH MY! Thanks everyone.

One question - are grape leaves worth the hassle? I would have to find some that are sold in a jar and I know they are somewhat expensive.
David--I would think in Ohio, you can find wild grape leaves growing along dirt roads, pastures, etc. I harvest my own--about to that this weekend. Swiss chard is another option.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-20-2018, 12:53 PM   #191
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
Pickled/Marinated tomato.

3 days Recipe

Not really sure what to call them. They are not really pickled, that takes 2 weeks. They are not really marinated, that takes vinegar.
But here it is.
4 cups of water
2 Tablespoons honey
1 Tablespoon Pickling salt
1 Head of garlic
1 Bunch of Dill
Couple of stalks of Celery
Pinch of hot pepper flakes or to taste
Tomatoes to fill whatever container you have
Use very ripe tomatoes. I cut the big ones. I used a gallon size jar. Dissolved honey and salt in a little bit of hot water then filled the rest with cold tap water. I did not have celery, I'm sure it will be just fine. I end up using 5 cups of water. Keep on the counter for 3 days, then put in refrigerator.

Though honestly, I think it takes at least 5 days for my taste.


and here is the lettuce:

Summer time is time for pickling. Here is some less traditional thing to pickle. Lettuce. Yes lettuce. Was very common at least in Kyiv. Not sure about rest of Ukraine.

For a gallon size jar:
About a half of the head of leaf lettuce. I think that's the name.

2 table spoons salt.
1 small head of garlic.
1/2 of a bunch of dill.
1-2 pieces of rye bread.
Fill with tap water to the top.
Cover with cheesecloth.

It will be ready in 3-4 days.

My parents eat lettuce and drink the juice. I only like the juice.
Try it, you might like it.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-20-2018, 01:01 PM   #192
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,966
Great, thanks!!
Definitely going to try both.
Is the lettuce left on the counter initially too ?
And what happens to the bread, does it kinda break down into the liquid over time ?
larry_stewart is offline   Reply With Quote
Old 08-21-2018, 07:05 PM   #193
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
Quote:
Originally Posted by larry_stewart View Post
Great, thanks!!
Definitely going to try both.
Is the lettuce left on the counter initially too ?
And what happens to the bread, does it kinda break down into the liquid over time ?
Yes, I leave lettuce on the counter for 3-5 days, depending how strong you want. Bread (did I mention to use rye bread?) does break. I usually strain the liquid thru cheese cloth or fine colander.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-23-2018, 10:05 AM   #194
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,966
Just got a jar of lettuce and a jar of tomatoes going from the recipes above.
I'll keep you updated.

Thanks again for the recipes
larry_stewart is offline   Reply With Quote
Old 08-23-2018, 01:24 PM   #195
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
You’re welcome. Hope you like it
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-23-2018, 07:07 PM   #196
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
I forgot to mention. You have to make sure that lettuce is submerged under the water.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-23-2018, 07:13 PM   #197
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,654
Be careful doing a Google search on Ukrainian, unless you are in the market for a wife.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 08-23-2018, 07:21 PM   #198
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,966
Quote:
Originally Posted by CharlieD View Post
I forgot to mention. You have to make sure that lettuce is submerged under the water.
One step ahead of you

Ive made that mistake in the past before, never to make it ( intentionally) again.
larry_stewart is offline   Reply With Quote
Old 08-24-2018, 07:51 AM   #199
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
Quote:
Originally Posted by larry_stewart View Post
One step ahead of you



Ive made that mistake in the past before, never to make it ( intentionally) again.


Oh, good. Actually, honestly I never had that problem before except last time.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-24-2018, 07:52 AM   #200
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
Quote:
Originally Posted by caseydog View Post
Be careful doing a Google search on Ukrainian, unless you are in the market for a wife.



CD


LOL, now that’s funny
__________________
You are what you eat.
CharlieD is offline   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




All times are GMT -5. The time now is 06:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.