There’s also roasting a chicken on a bed of cabbage… I understand they are supposed to absorb the juices and fat and taste just wonderful. Somehow for me, they always end up undercooked and crunchy, but maybe you can figure out the secret lol
Yes! Whole chicken or thighs resting on a bed of sliced cabbage is a real delight, but I find you need to cook the cabbage a bit first - with just salt in a hot oven - to get a char going, then let it wilt in drippings under the chicken as it cooks. So good.
I love your cabbage crimes A to C, but as for D and ‘polish’ rolls - golubtsi/golabki/sarma/sarmale are an absolute comfort food. Guess it depends if you grew up with them or not? But it’s first dish my mum makes when I’m visiting, and the one I look forward to most because I still haven’t mastered it myself. And chou farci can be made into a delightful cake that will look epic as a centrepiece, and it solves the problem of over saucing. I use Mimi Thorisson’s recipe, but I’m sure a few can be found floating around. Will of course try Tamar’s suggestion too. Sincerely, Cabbage Roll Lover 😃💚
I grew up HATING cabbage! I recently started roasting cabbage wedges with salt, pepper, butter, and horseradish, which finally converted me to a cabbage lover.
I can't wait to try your recipe, especially the dipping sauce!
There’s also roasting a chicken on a bed of cabbage… I understand they are supposed to absorb the juices and fat and taste just wonderful. Somehow for me, they always end up undercooked and crunchy, but maybe you can figure out the secret lol
Yes! Whole chicken or thighs resting on a bed of sliced cabbage is a real delight, but I find you need to cook the cabbage a bit first - with just salt in a hot oven - to get a char going, then let it wilt in drippings under the chicken as it cooks. So good.
I love your cabbage crimes A to C, but as for D and ‘polish’ rolls - golubtsi/golabki/sarma/sarmale are an absolute comfort food. Guess it depends if you grew up with them or not? But it’s first dish my mum makes when I’m visiting, and the one I look forward to most because I still haven’t mastered it myself. And chou farci can be made into a delightful cake that will look epic as a centrepiece, and it solves the problem of over saucing. I use Mimi Thorisson’s recipe, but I’m sure a few can be found floating around. Will of course try Tamar’s suggestion too. Sincerely, Cabbage Roll Lover 😃💚
I grew up HATING cabbage! I recently started roasting cabbage wedges with salt, pepper, butter, and horseradish, which finally converted me to a cabbage lover.
I can't wait to try your recipe, especially the dipping sauce!