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December 29, 2006



Lindy, you write so well I don't need pictures to "see" how to stuff that cabbage! That is really neat. I've never stuffed cabbage but this shows me how and makes we want to try.
But the part I really like, the part that keeps me coming back, the part that what it is all about for me is
I might still have a grandmother.
Wishing you all the best in 2007.


Thanks so much for the cabbage roll recipe. I haven't had them since I've made the switch over to being a vegetarian, so this is a great recipe that I just have to try.

I also just wanted to stop by and say how much I've enjoyed your blog and wanted to wish you a very Happy New Year!


Good inspiration. The thought of making cabbage rolls has been in the back of my mind for a while and the mushroom filling idea is very appealing. Your cabbage rolls look and sound delicious.

Happy New Year! I look forward to reading many, many more of your cooking adventures in 2007.


At first glance, I misread the title of this post as "Cabbage Rules" -- perhaps I need my reading glasses at the computer, too. A few weeks ago, I had wonderful cabbage rolls at the tiny Russian restaurant in Pike Place Market. I've never cared much for them, and hadn't eaten any in years. Come to think of it, when last I ate them, I would've told you that I didn't like brussels sprouts, either. How our tastes change.

Wishing you a delicious and satisfying 2007.


These look lovely -- I especially love the beautiful veined look of the savoy cabbages. Thanks for your good wishes to us -- and all wonderful things to you in the new year!


I agree with Tanna on both the writing and the grandmother. Really, Lindy, each entry here is delectable (in all sense of the word).


Tanna-You are so kind. Thank you.
Christiane-Though I am an omnivore, I think I prefer my cabbage rolls vegetarian style. Sometimes the meat-filled ones can be a bit heavy.Hope you like them too.
Julie-Happy New Year to you, too. I've been going a little crazy with the mushrooms lately, because both oyster mushrooms and fresh shitakes have been on sale, and I love 'em both.
Kimberly-That's what comes of me trying to be clever-cabbage "roles" v. "rolls"- kind of dopey, I know, I know. Cabbage does rule, though.
Thanks, Julie- Your good news is, well, so good.


Whoops, Mimi, I think we crossed comments.Thank you so much, and a Happy New Year to you.


I bought a savoy cabbage two weeks ago, I don't know why because I'm not a big fan of cabbage in general, and didn't know what to do with it. Luckily you have this post with links to other ideas, so I'm making a variation on the raised cabbage pie (substituting sliced potatoes for dough because I'm flirting with a gluten-free diet.

Thanks for your blog, and a very happy New Year to you and yours!



I eagerly await experiments with blowsy rose stuffed cabbage and the filo opus.


drool, galumpkies!
I wish I had gotten my grandmother's recipe... she made them better than anyone I know. I love them stuffed with those delicious Polish dried mushrooms tossed into the mix.... We made an epic cabbage soup yesterday... I'm with you, god I love cabbage!


I made these today, using a mix of some leftover brown rice and some soaked coarse bulgar. I haven't baked them yet; they're tucked naked into their baking dish, waiting to be sauced and baked when I'm not about to go out. I'm thinking they might be nice accompanied by a garlicky white bean puree--what do you think?


redfox-I think they would be tasty together, (not to mention the helpful addition of a protein element-missing in the cabbage recipe entirely-except for the few pine nuts). But, maybe on the side? I think the rolls probably need to be sauced with something fairly liquid, so that they stay moist and don't turn lumpish, with all the grain or rice in there. Or maybe a bean puree could be thinned with some vegetable stock, and used for a sauce to bake them in. If I did that, I think I'd put grated cheese on top, for browning color and texture both.
ann- cabbage soup, yum.yum.
zp-I'm thinking on the strudel. Thanks for the grapefuit tip, BTW. Excellent.
magda-Hope the pie turned out well for you?


Oh, definitely my plan was to have them on the side, to absorb some of that tasty sauce. Mm.

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