Showing posts with label Cabbage. Show all posts
Showing posts with label Cabbage. Show all posts

Monday, January 3, 2011

Savory Stuffed Cabbage Rolls

On New Year's Day, it's been such a tradition in my mom's and aunt's Hungarian kitchen to have a huge casserole of stuffed cabbage, I have such fond memories from Cleveland, every New Year's Eve was a celebration of family, and friends in our house for the New Year's Eve, in our full "party basement" which most northern houses have...I sure miss that. On New Year's Day, was a huge early dinner celebration at my aunt and uncle's, with our families, siblings, and cousins. Every 1st of the year, my aunt would roast a cute "little" pig...(uggghh) the thought of it now, scares me...I could not be staring the poor innocent piglet in the face...ohh yes, the face, and the poor little mouth with an apple in it!
Anyway, these were traditions of the sixties, and since then, we had our tradition for our children, and times, have changed and we keep moving on with time, moving on to a New Year, and hopefully, a better tomorrow for all!

I have not made Stuffed Cabbage Rolls in several years, simply for the reason that my dear departed aunt
who lived next door to us made it every years, here in S. Florida, as my children were growing up, keeping up with the traditions. It's been over ten years that she's gone, and so have the Hungarian traditions.
But of course, if you live near by here, in S. Florida, and  wish to eat authentic stuffed cabbage rolls, you can visit the Hungarian/American club here, locally, in Lake Worth, where they still keep up with the authentic traditions.

Well, for some reason,  when I saw a  spicy Korean condiment of cabbage called "Kimchi" in my daughter's refrigerator, which I thought was so bizarre, because she is so sensitive to hot spices, and that is one spicy side dish! Of course, I ended up with the Kimchi, but that's another story!

I happened to have ground beef, the 1 1/2 heads of cabbage (really need 2) ...2 lbs of authentic homemade Italian sausage from our favorite Italian market, called Mario's in Delray Beach. I did not use Hungarian sausage because smoked Hungarian, or Polish sausage would be perfect for the cabbage, or use smoked ham hocks, which all have so much sodium nitrate, that again, my daughter cannot have, which unfortunately causes extreme headaches for some people.

Monday, November 8, 2010

Braised Red Cabbage with Cider & Apples

I finally got around to making my foodie friend's recipe for this Braised Red Cabbage with Cider & Apples posted on her blog. She has the most amazing blog, called Angie's Recipes.Every kind of dish, weather it's comfort food, ethnic, or some fabulous dessert, you will want to stay, and explore the rest of her blog. Just when you thought you found the best recipe, there' a lot more to be patient, because she has no less than about 65 comments, and more a day. But you know what?...she will respond back to you. She is totally laid back, and super nice.

Thank you Angie, like I mentioned, I even have the same lead crystal glass dish...unfortunately, I just didn't want to empty all those wonderful shells that I collected on the beach, here in Palm Beach, Florida. By the way, the glass dish was purchased at Goodwill last year, for $2.99, again, another great thrift find, and a wonderful recipe. If you want this recipe, you have to click over to Angie's blog!

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Friday, September 3, 2010

Hungarian Cabbage Noodles

I've been talking about my Hungarian Cabbage noodles on Twitter, and on Foodbuzz several days ago, when I decided to make this. Bought a beautiful perfect head of cabbage, but I had so many other things that was in my refrigerator that I had to deal with, that I kept procrastinating with one excuse, after another. First, I kept saying to myself that I have to make home made noodles for this, second, it will take too long to make...yes, this one is true. You literally have to stand in front of the stove for at least 45 minutes, longer than making a risotto, third, I will really have to make this from memory, because the original recipe has way too much salt, and cooking with lard, is cholesterol "overkill." Actually, I have a 5th excuse too. All the other recipes found on the Internet are not the way I want to make it, and NO, I don't want to add poppy seed to my cabbage, as I saw one recipe out there, call for it. My 1963 Hungarian cookbook which I have inherited from my aunt Mariska, is a good source, which I am grateful that I can read it in Hungarian, but understanding the old European metric system is not going over too well for me. Although, I did figure how much 10dkg. of lard is; a whopping 2/3 cup! Wow!...and it goes on, and on with all the other recipes as well. Very short versions, no photos, you really have to know what you are doing, because they don't give you directions too well, or cooking time in most recipes. So here goes, I once again had to create my own, from memory, but without all the extra fat, and salt. Recipe will follow, along with photos.
 Hungarian Cabbage Noodles 
1 nice large head of green cabbage, grated, or hand sliced
1/2 a package of a (17oz) Flora fresh dried Pappardelle
or any other dry noodles
salt, and freshly ground black pepper to taste
1/3 cup pure vegetable oil
1 pat, ( a Tbsp) butter (opt.)
2 Tablespoons sugar
1 large onion, chopped
1/2 cup cooking water saved, from the pasta
Halfway through the sauteing process
Grate, or slice finely with a good sharp knife, by cutting the cabbage in half, cutting out the cores, and discard the outer dark leaves. Cut cabbage into smaller wedges that can fit into the chute of a food processor, of slice the wedges into fairly thin slices. Heat oil in a large skillet and add the cabbage and chopped onion, directly into the skillet, Don't worry if it seems a lot, it will cook down, just have patience sauteing it, and slightly caramelizing it. Add salt, and pepper, start stirring, on med. high heat, and lowering heat, when it starts to get some color, and starts to get translucent, along with the onions. At this stage, you can add the sugar to start to caramelize. Don't leave it alone, you constantly have to stir, probably in all, about 45 minutes to an hour. No joke...unless you want to have a burned awful mess, because the sugar caramelizes quite fast, so at this point you have to lower the temperature to low. In the meantime, boil the noodles, or Pappardelle, and drain, saving at least 1/2 cup of the cooking water. Add the cooked pasta, right into the skillet, the 1 Tablespoon butter if you like, and add the reserved water, to loosen it. This will give it a nice body, and texture. Add more salt, and pepper to it, and serve. This is at least 4 servings, and very tasty, if you are a cabbage lover, like we are. Great, as a leftover to heat up, and serve as a side dish.