Jeßus > wrote:
> I have a small cabbage to use... just for something different, I would
> be interested to hear of your favourite recipe using cabbage... if you
> have one 
TIA.
How about cabbage rolls or stuffed whole cabbage?
Here is a recipe for cabbage rolls/stuffed cabbage leaves, namely
Russian golubtsy, from 'The Russian Cookbook' by Nina Nicolaieff and
Nancy Phelan I posted many years ago. Note: I wouldn't boil the cabbage
the way it is described in the recipe, but would detach the leaves, wrap
them in aluminium foil, and put them in the hot oven for about 7
minutes. That way, the leaves will be tastier, more elastic, and will
retain all their juices.
Golubtsy
Cabbage Rolls
1 medium-sized cabbage
enough boiling water to cover cabbage
For filling
1 1/4 pounds finely-minced beef
1 cup boiled rice
1/2 cup chopped onion fried in
1 tablespoon butter
1 1/2 teaspoon salt
pepper
2 tablespoons butter for frying
1 cup water or beef stock
1 cup sour cream
Cut off outside leaves and remove core of the cabbage head so that the
cooking liquid can get to the leaves more easily. Put it upside down in
the saucepan and pour in enough boiling water to fill and cover cabbage.
Boil for 10 minutes. Drain off water thoroughly and detach leaves.
Trim the thick centre vein so that the leaf will fold over easily.
Mix the filling thoroughly, season it and put 1 or 2 tablespoons -
depending on the size of the leaves - on the thicker part of a leaf.
Fold in 3 sides, then roll it into a parcel. Repeat process till all
leaves are filled.
Heat butter in frying-pan and fry cabbage rolls lightly. Put them in
the saucepan and pour 1 cup water or beef stock over them. Cover, bring
to the boil, reduce the heat and simmer for 1 hour, till leaves are
tender, if necessary adding more liquid. When cooked pour over the sour
cream and simmer for another 5 minutes. Serve hot in a deep dish, as a
complete course.
__________________________________________________ _________________
And here's a recipe for stuffed whole cabbage I posted some time last
century. It is from 'The Food Lover's Guide to Paris' by Patricia
Wells.
Chou Farcie Ambassade d'Auvergne
(Ambassade d'Auvergne's Stuffed Cabbage)
Stuffing:
6 ounces (185 g) fresh Swiss chard or spinach, rinsed, dried, and
coarsely chopped
1 large bunch parsley, minced
1 large onion, minced
1 clove garlic, minced
10 ounces (310 g) pork sausage meat
1 egg
1 slice white bread, soaked in 2 tablespoons milk
Salt and freshly ground black pepper
1 cabbage
Salt and freshly ground black pepper to taste
6 ounces (185 g) prunes, pitted
1 cup (250 ml) dry white wine
1 quart (1 liter) meat or poultry stock
6 ounces (185 g) slab bacon, rind removed, cut into bite-size pieces
1. Preheat the oven to 475°F (245°C).
2. In a large bowl, combine the stuffing ingredients and mix until well
blended. Season to taste.
3. Bring a large pot of water to boil. Separate the leaves of the
cabbage and blanch them in the boiling water for 5 minutes. Rinse under
cold water until cool, then drain.
4. Lay a dampened 24x24-inch (60x60-cm) piece of cheesecloth on a work
surface. "Reconstruct" the cabbage, beginning with the largest leaves,
arranging the leaves so the outer side, where the rib is most prominent,
is on the inside. Season each layer with salt and pepper. Continue
until all the leaves have been used.
5. Form the stuffing into a ball, pushing 4 pitted prunes into the
center. Place the ball of stuffing in the center of the cabbage and
bring the leaves up to envelope the stuffing. Bring the cheesecloth up
around the rounded cabbage and tie securely. Place the cabbage in a
deep baking dish. Add the remaining prunes and the wine, season to
taste, and cover with the stock.
6. Bake for 1 1/2 to 2 hours. Just before serving, sauté the slab
bacon in a small skillet until very crisp. Unwrap the cabbage and place
on the serving platter. Garnish with the prunes and grilled bacon. Cut
into wedge-shaped pieces and serve immediately.
Victor