Aces High Bulletin Board
General Forums => The O' Club => Topic started by: DaveBB on November 10, 2017, 06:45:44 AM
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Years ago, I ran across a simple cabbage and potato recipe. It was made for microwave use. I think it was as simple as chopped cabbage, a cut up potato, and some salt. But for some reason, I haven't been able to get it right. Can't find the recipe on the net anywhere. I just want something healthy and energizing (and inexpensive) for lunch at work.
Anyone familiar with this recipe?
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Ye gads, I hope you work in an open air environment or by yourself.....
Several recipes here, but in quantity. http://www.cooks.com/rec/search/0,1-0,microwave_cabbage_potato,FF.html
http://allrecipes.com/recipe/182112/carrot-potato-and-cabbage-soup/
https://www.yummly.com/recipes/potato-red-cabbage-soup#!
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DaveBB did your recipe have butter in it?
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DaveBB did your recipe have butter in it?
I think it did, maybe that was the trick.
I work in a chemical plant Maverick. Smelling a little cabbage is the least of the smells.
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I never mess my cabbage up with potatoes.
I start with a large pot of boiling water. Add in 12 ozs of smoked bacon cut up, salt, and pepper. Bring that to a rolling boil. I quarter a head of cabbage and add that to the pot of boiling water. In about 30 minutes you will have some delicious cabbage with a little smokey flavor from the bacon.
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I agree, Shuffler. Cabbage and some carrots is good, but potatoes?
My favourite is to slice cabbage with some onion, garlic and carrots plus some barley corns into a large clay pot along with some stock. On top of that a nice thick slice (1-2") of pork shoulder or ham with bone and rind. Letting that simmer overnight in the oven...
Cabbage dishes get better every time you heat them whereas potatoes don't like reheating.
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Cabbage and Corn Beef.... Only way to go
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Allrecipes (posted by Mav) is my go-to website for cooking.
Also, try an Insta-Pot. Next best thing to the invention of the microwave!
Corned beef and Cabbage with potatoes DONE in 50 minutes or less. You can bake cakes or braze stew meats in the dang things!
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Food yes caught my interest :old:
Old men like anything related to food :O
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Cabbage simply needs to be rolled around a nice stuffing of pork,beef and rice,then cooked in tomato juice!
My wife makes the best cabbage rolls in the world!!!
She's from eastern european stock so they know a thing or two about cabbage! They serve the rolls as a side dish,I can eat 2 of them at best.
:salute
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I love cabbage...raw or cooked.
Sent from my iPhone using Tapatalk
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Mmmm... Cabbage rolls! My wife says I make the best ones she knows about.
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Is it a crime in Eastern Europe to have more than 9 cabbages as this causes currency fluctuations?
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Is it a crime in Eastern Europe to have more than 9 cabbages as this causes currency fluctuations?
Not if they have managed to ferment them in time.
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Mmmm... Cabbage rolls! My wife says I make the best ones she knows about.
At the risk of showing our estrogen side, can you share that recipe?
Love cabbage rolls! My wife doesn't have it down to an art yet so I'm always looking for optional recipes.
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Well... Nothing secret there, although I do them more by intuition than traditional recipes. Or rather using intuition to follow the recipes I've heard or read but never written down.
So:
Take a cabbage, carve some of the stem off and put it into a kettle with some (vegetable, beef or mixed) stock with a lid on, stem down. It's more like steaming than cooking, so a couple of inches is enough. It's to soften the leaves for rolling.
I'm efficient because of being lazy, so I also throw in some barleycorns (dark rice will do, too) into the mix. They'll cook there without any extra effort and get some flavour from the stock and the cabbage.
Make a dough of minced meat, preferably pork and beef mixed so it has a fat content of 16 - 20%. Chopped onions, sauteed if you wish, plus a garlic clove or two, pepper, allspice, some herbs, a little salt (not too much since they'll be cooked in stock). In the meanwhile look how your cabbage is doing. Peel the softened leaves off and thin the stem for easy rolling. Also carve more of the stem out of the cabbage. Mince them into the meat dough. Save the stock!
When you've got all the big enough leaves softened and on a plate, under a towel, cool the barley a little so it doesn't cook the meat and mix it into the dough.
Now take a cabbage leaf, put some dough at the stem end and roll it to a steady package so nothing comes out. If there's holes in the leaves, use the smaller leaves for patching from inside. Put the rolls quite tightly in a high buttered oven form and add stock about a third to halfways to the roll sides. Add some syrup as stripes across the rolls. Bake until ready. When they start to get some colour, turn the rolls so the bottom side gets a little brown and the leaves don't dry. Add a little syrup here, too.
Eat with crushed, lightly sweetened lingonberries.
- Some vinegar in the dough or baking stock might add a nice counterpart for the sweet syrup. Ketjap Manis can also be used instead of syrup, it adds some Oriental twist.
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I have reported all of you :old:
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I have reported all of you :old:
:rofl
Cabbage is good for you.. :old:
Coogan
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Thanks Biz!
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Forget the potato - try a few PARSNIPS in with that cabbage.
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Cabbage, potato, bow tie noodles and sliced up Kielbasa..... top with a little vinegar when it's done and you have an incredible Pennsylvania Dutch dinner dooon cha knoo....goot vittles ya
Seriously try it, it's amazing
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Cabbage, onion, garlic, salt, fish sauce, red pepper flakes and cayenne pepper. Salt the cabbage first and let it sweat and breakdown, then add the other ingredients, put in a bowl with a lid on it and set in the refrigerator. After a couple days you have some great fake home made kimchee that's absolutely phenomenal on sandwiches! :aok