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And here's a HARD way, LOL. Braised whole cabbage: I did this once. It was spectacular, but

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Joined: Dec 14, 2005


Posted to Thread #1228 at 4:20 pm on Mar 23, 2006

a lot of work.

With ingredients for cabbage rolls (I used the ham one I posted above), take a 3-4 qt. round metal bowl, put in an overlapping layer of outer leaves, stem ends up, then stuffing, then more leaves, stuffing, etc., finishing with leaves. Pour in chicken stock to almost cover the cabbage. Cover with buttered foil and a lid of some sort. Set in a 400* oven for 2-1/2 hours. It is done at an internal tremperature of 160* (use an intstant-read thermometer)

Meanwhile, blanch 6 outer leaves from another cabbage until just tender and refresh under cold water to set the color. Prepare 2 cups of good homemade tomato sauce.

When the cabbage is done, drian the liquid from it into a saucepan. Boil it down to 1/3 cup, then fold in the tomato sauce. Unmold the cabbage onto a platter, drape with the fresh green leaves so it will look, once again, like acabbage, spoon a little sauce around, and bring to the table. After the applause dies down, cut into wedges and serve with more tomato sauce.

(Also from Julia Child's The Way to Cook)

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