tag:blogger.com,1999:blog-207479524287004185.post1903325141320844975..comments2024-03-28T06:10:51.330-04:00Comments on Saracen Heart: Stuffed Cabbage - Two WaysCarolyn Abiadhttp://www.blogger.com/profile/10567399129586443513noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-207479524287004185.post-47683319040786306122011-03-23T11:50:27.122-04:002011-03-23T11:50:27.122-04:00Yum! I love eating the Turkish ground beef version...Yum! I love eating the Turkish ground beef version with yogurt...Deniz Bevanhttps://www.blogger.com/profile/17134553551048836979noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-17287457499438222382011-03-23T02:57:51.670-04:002011-03-23T02:57:51.670-04:00I'm banned from using cabbage in my house. I t...I'm banned from using cabbage in my house. I tried making sauerkraut from scratch years ago, and it smelled so bad, my husband won't let me near the stuff.Missed Periodshttps://www.blogger.com/profile/10343265071637032284noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-56582883943149102512011-03-22T14:30:30.303-04:002011-03-22T14:30:30.303-04:00I've made the Polish style and the German styl...I've made the Polish style and the German style but not the Turkish/Middle Eastern style. I think I might have to try it. Dipping in yogurt sounds pretty good.Southpawhttps://www.blogger.com/profile/16539290964546504171noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-86926452596599237922011-03-22T10:45:08.949-04:002011-03-22T10:45:08.949-04:00I'm with @OldKitty - seasoned and baked is yum...I'm with <a href="http://carolynsnowabiad.blogspot.com/2011/03/stuffed-cabbage-two-ways.html?showComment=1300729733529#c2225767614514892492" rel="nofollow">@OldKitty</a> - seasoned and baked is yummy! But as for Turkish/Polish I will have to try both then decide. PS Don't come around, the house will smell like cabbage :)www.jolenestockman.comhttps://www.blogger.com/profile/11843017388657814151noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-74359496153223886082011-03-21T21:56:44.513-04:002011-03-21T21:56:44.513-04:00heck, girl! Either way sounds fantastic!!! :D JRM ...heck, girl! Either way sounds fantastic!!! :D JRM went through a phase recently where he was determined to cook w/cabbage... I'll run these past him and let him decide. :o) <3LTMhttps://www.blogger.com/profile/05239077455322030275noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-43907976369868690612011-03-21T19:58:10.594-04:002011-03-21T19:58:10.594-04:00Mmmm, that sounds soo good!Mmmm, that sounds soo good!Carolyn Vhttps://www.blogger.com/profile/03780443388339294502noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-22257676145148924922011-03-21T13:48:53.529-04:002011-03-21T13:48:53.529-04:00Oooh I do like cabbage! I'm a vegetarian thoug...Oooh I do like cabbage! I'm a vegetarian though but cabbage seasoned and baked with anything is just yummy!! Take care<br />xOld Kittyhttps://www.blogger.com/profile/13185547869183611159noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-14194971274970840312011-03-21T13:21:41.656-04:002011-03-21T13:21:41.656-04:00I'm in LOVE with the Greek version of this. La...I'm in LOVE with the Greek version of this. Lahana Dolmades. So good! I'm so hungry now ...Jessica Bellhttps://www.blogger.com/profile/10889900730906728317noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-24601642248814017612011-03-21T11:27:18.945-04:002011-03-21T11:27:18.945-04:00Oh, those look so yummy! I'm going to try it s...Oh, those look so yummy! I'm going to try it someday soon.Anonymoushttps://www.blogger.com/profile/12160669603997465454noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-48817232160841063462011-03-21T10:14:03.519-04:002011-03-21T10:14:03.519-04:00Love stuffed cabbage (I'm Polish, too). My gra...Love stuffed cabbage (I'm Polish, too). My grandmother/aunts/mother baked it with tomato soup though. Yum. So yum. My MC even makes it in my book, and there's a scene where her [very Polish] cousin is trying to explain to MC's boyfriend the real way to pronounce it.Tarahttps://www.blogger.com/profile/09008153523366719973noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-55431245264125219002011-03-21T08:26:40.773-04:002011-03-21T08:26:40.773-04:00Dang, now I'M hungry. I guess I've always ...Dang, now I'M hungry. I guess I've always cooked the polish version but the Turkish sounds yummy too.<br /><br />Hope I did not offend you with my last comment about the sisters.<br /><a href="http://fragilemouse.blogspot.com/" rel="nofollow">Jules @ Trying To Get Over The Rainbow</a>Juleshttps://www.blogger.com/profile/02136045025997662057noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-6217621608692327812011-03-21T08:15:37.181-04:002011-03-21T08:15:37.181-04:00Hmm.. I've never had the middle eastern versio...Hmm.. I've never had the middle eastern version, I've have had something that was very close to the Polish version you describe in Romania.<br />They both sound yummy.<br />-<br />I don't have any variations that spring to mind, but if you have a microwave you can accelerate the preparation of the cabbage leaves by microwaving them at 700W for a minute and a half or so... Or stick them in a dish with bit of water and microwave on high for a few minutes. <br />-<br />I do have an Japanese stuffed cabbage leaves recipe you might like... <br />From start to finish this recipe can be made in under 30minutes...<br />Originally it calls for Chinese (Napa) cabbage, but I like to make it with red cabbage (both for the visual aspect and for the taste- though it's easier to shape the stuffed leaves with napa cabbage)... <br />You lightly blanch the leaves as for both of your recipes...<br /><br />The stuffing uses thinly sliced pork (~190grs/6.7ounces), chopped cashews (~a handful), pale miso (a big spoonful), water (~200ml/1cup), 1/2mirin 1/2sake(~200ml/1cup) [balance the mix to taste], cane sugar (a teaspoon), hot red pepper (a teaspoon), black sesame (teaspoon), an optional pinch of grated ginger.<br /><br />-The liquids, spices, and cashews are cooked down a bit. <br />-Just before the mixture starts to thicken add the meat, as it is sliced thinly it should cook in no time at all... <br />-And by the time the meat cooks, the whole should have reached a convenient stuffing texture. <br /><br />At this point you simply take the blanched leaves, stick the stuffing in and plate.<br /><br />Served with fresh rice and a dipping sauce made with rice vinegar, shoyu (soy sauce), dijon mustard, and little bit of pasted garlic (to taste). <br /><br />The cashews soak up the flavour of the liquids and changes texture (feels kinda like ground meat) as you cook them, it's neat... Last time I made it, it was for a vegetarian and I replaced the meat with cooked down chopped white mushrooms. It was pretty tasty. : jAvohttps://www.blogger.com/profile/15808959359850145003noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-58121032926275068122011-03-21T06:36:15.346-04:002011-03-21T06:36:15.346-04:00I think I might go with the yogurt presentation ov...I think I might go with the yogurt presentation over the tomato sauce one, but they look pretty similar ... although, I have to admit, I have kind of a bias against cabbage and never cook with it. *ducks head*Sarahhttps://www.blogger.com/profile/06636585111057799728noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-76090651849582481442011-03-21T06:27:43.840-04:002011-03-21T06:27:43.840-04:00To be honest, they look pretty similar except for ...To be honest, they look pretty similar except for the beef stock.<br /><br />I like stuffed cabbage but my boys don't so I don't bother to make it any more. I think I used to make it with pork stuffing, lots of garlic and parsley, and breadcrumbs.Sarahhttps://www.blogger.com/profile/13195684182481935384noreply@blogger.com