Last weekend, my wife claims several heads of cabbage rolled off the vegetable display counter while she was picking out bell peppers at Fred Meyer’s. Believing it was an omen, she chose a large head, and decided to make stuffed cabbage. 400 more words
Tags » Stuffed Cabbage
Arabic; Middle Eastern: malfouf means – cabbage and rolled or Mih-sheh Malfouf for stuffed cabbage.
Culture: Traditional Lebanese
Involves rolling cabbage leaves with a stuffing of ground meat, rice, 7-spices, then stacking them in a cooking pot in layers with garlic in between, and then simmering them on low heat in a sauce made with lemon juice, Sautéed minced garlic, water and salt. 1,207 more words
When I visit a city, I want to immerse myself in that city’s culture and try the local food specialties. I wasn’t sure what that might be in Cleveland, but a quick check on the internet taught me that while in Cleveland, I would need to try some of their Polish food. 541 more words
Cabbage is, I think, a kinda orphan vegetable. Chefs use a few leaves to make all types of roulades in the winter and almost everyone has a favorite summertime coleslaw, but otherwise it is just always there in the produce section pleading for cooks to do something wonderful with it. 199 more words
The only way I ever use cabbage is for slaw, so I was excited to prepare it in a different way in today’s Choux Farci. We used a green savoy cabbage, reserving the outer leaves for the wrapping and using the inner most leaves to supplement a meat-based stuffing. 521 more words