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August 18, 2006



What a beautiful plate of food, and it sounds so utterly delicious, especially to someone like me who is completely sick of eating out. This is a meal you would be hard put to find in a restaurant.

Baking Soda

This is some interesting dish, i just love the name. I make cabbage rolls as well but blanch the leaves in boiling water (not the whole cabbage I mean) and steam them (recipe somewhere on my blog, adapted from Jamie Oliver). Do you think I can make this in an ovendish on very low heat since slow cookers are an unknown entity here?


Rebecca-I was glad to hear your kitchen is almost done, you will be so glad to have it back-in its new, improved state.
B. Soda-This is really just a way of getting the leaves off the cabbage in one piece, while blanching them. I always used to tear so many getting them off raw.

Absolutely you can make this in the oven, and it doesn't have to be at a very how heat, either. The original recipe calls for a moderate (350F) oven for 50 minutes. I don't think that's really enough time to get them soft -even at that temp.,but you could just check them. I'm going to go look for your recipe now.

No Crock pots there? I'm surprised, as I have always thought them such a very basic device, and we have so many companies making them here.They are often snubbed because they have been the excuse for a lot of really terrible "convenience" type magaziney recipes-but I find them very handy, used judiciously.


With the nights going down into the 50's lately, I'd say this is pretty-near seasonal. Looks delicious.


I love things that get better on reheating; it's the ultimate convenience food -- spend Sunday hanging out in the kitchen having a leisurely day of cooking and then have something like this ready to heat up during the week.

About the picture, I've found that a lot of things that I would describe as comfort food -- dishes that are braised and that sort of thing, just don't photograph well. Often their plainness on the plate is in inverse proportion to how good they taste.

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