Wednesday, July 9, 2008

C is for cabbage

I live in fear of residing in one of those rental properties that smell like boiled cabbage. I also hate storemade coleslaw. But I love the frilliness of cabbage:

Click here for more arty cabbage picks

When searching for saucy cabbage picks I came across the infamous Cabbage Soup Diet-you all know that's a piece of poo, right?

(no picture but they sound yum!)
2 Cabbage heads

  • 3/4 c Barley
  • 3/4 c Bulgur
  • 6 c Water -- salted if desired
  • 1 c Rice
  • 1 lg Onions
  • 1 tb Paprika
  • 1/2 ts Chili powder
  • 4 Garlic cloves, crushed
  • 1/2 c Pine nuts
  • 10 1/2 oz Tofu, firm
  • 1/2 bn Parsley -- chopped
  • 6 tb Sauce, soy
  • 4 tb Molasses
  • 2 tb Oil, sesame

  • -----SAUCE, PER BATCH-----

  • 2 c pureed tomatoes
  • 1/4 ts Sea salt
  • 1/4 ts Onion powder
  • 1/8 ts Garlic powder
  • 1/8 ts Chili powder
  • 1 tb Sugar, brown
  • 1 1/2 tb Vinegar, wine

  • 6 c pureed tomatoes
  • 3/4 ts Sea salt
  • 3/4 ts Onion powder
  • 3/8 ts Garlic powder
  • 3/8 ts Chili powder
  • 3 tb Sugar, brown
  • 4 1/2 tb Vinegar, wine
Filling: Precook grains in water until done. Crush tofu. Saute
remaining ingredients in oil until cooked and add cooked grains.

Sauce: Season tomato sauce with remaining ingredients.

Cabbage: Core cabbage and cook in boiling water for several minutes.
Pull leaves away as they soften. Cut out hard core of leaf. Cut
largest leaves in half.

Preheat oven to 300. Oil 9"x13″ casserole. Place enough tomato
sauce to cover bottom. Fill cabbage leaves with cooked filling and
wrap, tucking sides and ends in to form neat rolls. Place rolls
snugly in casserole against each other. Spoon remaining sauce over.
Cover tightly and bake 2 hours. Leave in oven until serving time.

This stuff is seriously good, I had it at some dodgy Irish pub in London
and loved it!

Ingredients (serves 6)

  • 900g sebago (brushed) potatoes, peeled, coarsely chopped
  • 50g butter/nuttlex
  • 300g savoy cabbage, hard core removed, shredded
  • 60ml (1/4 cup) milk/soy milk
  • 60ml (1/4 cup) pouring cream/soy cream
  • White pepper


  1. Place potato in a saucepan and cover with cold water. Bring to the boil over medium-high heat, and cook for 20 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Transfer to a large heatproof bowl.
  2. Melt half the butter in a large saucepan over medium heat. Add the cabbage and cook, stirring occasionally, for 7 minutes or until the cabbage softens.
  3. Add the mashed potato and remaining butter to the pan and stir to combine. Gradually add the milk and cream, and stir to combine. Season with salt and white pepper. Transfer to a serving bowl and serve.