Confession: I have just tasted Savoy cabbage for the first time.I know what it looks like; I've seen it in the markets; I am a devoted fan of ceramic dishes in Savoy shapes.
But I hadn't bought an edible one before now.
It was fairly dinky. I was able to use only six leaves to stuff with a mixture of black rice, mushrooms and onions. I had to augment the meal with a couple of "normal" (i.e., pale, uncrinkly) cabbage leaves.
But it's so cool: flexible, due to its structure. Brilliant green when you first blanch it to soften the leaves for filling. Spooky looking, like sponge or tripe. Ooh! Who wouldn't want that? Spooky cabbage.
A little sweet-tasting, too.
Wow, Cookiecrumb. Get with it.
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9 comments:
Yeah, sometimes it looks like tripe in certain recipes!! Glad you liked it (but was there ever any doubt--no)
It's the best, in minestrone. Marcella says so. I say so. And it is wonderful sort of "melted" with onions and mild Italian sausage, and, and, and. Glad you tried it!
CC,
I haven't fixed any in a while, I should rectify that.
Hey, all. It's so silky, despite all those crenulations (which I am going to look up now -- OK, I mighta got it right; mighta got it wrong). I think it will be the cabbage of choice from now on. Except for cole slaw.
It's absolutely the best for stuffing. Glad you discovered another brassica!
right bout the spooky cabbage, but delicious :) Now now, what bout those smashed tiny red thingy, they looked like goji berries ? *grins*
KathyF: I'm into the superfoods. You read Michael Pollan in the NY Times today?
Ha ha! Melting Wok, it's driblets of tomato sauce. Now I gotta go look up "gogi berries."
so this is a little late in coming but here's the easiest stuffed cabbage recipe...so delicious I had to share!
In a dutch oven sauté 1 medium chopped onion, 1/4 lb chopped pork and 2 minced garlic cloves in butter for about 10 minutes. Remove from heat, allow to cool slightly and stir in 1/4 lb ground beef, 1/4 lb ground veal, 1 egg, 1/2 cup cooked rice, 1 tsp paprika and season to your taste (approx 3/4 tsp kosher salt, 1/2 tsp pepper). Stuff this into the cabbage leaves, rolling tightly, then sear them well to cook. Make a tomato sauce to accompany these delicious morsels: some garlic, some roasted peppers, about 1 cup tomato juice, 1 tbsp tomato paste, salt/pepper and finish with as much sour cream as makes you happy. *swoon* Of course, the proportions are just recommendations. I just threw leftover meats together and it tasted just as good as when following the rules.
CCW: Better late than... well, you know.
Wow, your recipe is so -- grown up! It sounds divine; all those meats, egg, fancy sauce. Thanks a million. I didn't know about the searing part, so I've learned a lot.
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