Cathy,

This recipe turned out rather well... Can you add it to the signature
recipes on the website for me pretty please, if you concur? :-)

Served simply with some steamed mushrooms and broccoli on the side with
sesame seeds and lemon pepper.

Pics:

http://tinypic.com/29zybkg.jpg
http://tinypic.com/333ygrt.jpg

Stuffed Napa Cabbage

16 Napa Cabbage leaves, steam wilted

Stuffing:

2 lbs. fresh ground pork
1 lb. fresh italian sausage
1 bunch fresh thin sliced basil leaves
6 cloves pressed garlic
3 stalks fine chopped celery including leaves
8 oz. fine chopped fresh mushrooms

Mix well, roll into flat balls and place into the large
end of the cabbage leaf, then roll up. Place in the
bottom of a large cast iron pot over a thin layer of
olive oil.

Top with sauce:

2 cans tomato paste
4 medium tomatoes, blanched, peeled and cut into small cubes
15 cloves of garlic, sliced fine
1 medium onion, chopped (pre-cooked until slightly carmelized)
3 bunches of fresh basil leaves, thin sliced
1/2 lb chopped mushrooms
2 stalks fine chopped celery (including leaves)
Generous sprinkling of salt free lemon pepper

Cook over medium heat until the stuffing in the cabbage is done thru.
(approx. 45 minutes). Stir gently occasionally to prevent scorching.
--
Peace, Om

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OmManiPadmeOmelet wrote:
>
> Served simply with some steamed mushrooms and broccoli on the side with
> sesame seeds and lemon pepper.
>
> Pics:
>
> http://tinypic.com/29zybkg.jpg
> http://tinypic.com/333ygrt.jpg

Very nice stuffed napa. Recipe sounds tasty too.

But (you just knew there'd be a "but") your plating leaves a lot to be
desired, way over crowded, and I would recommend placing only one of
those recipes on one plate, they do not complement each other
visibly... and I'd not serve broccoli with cabbage anyway, they clash.
Oh, and I wouldn't use a glass plate for an entree... save those for
appetizers and desserts.

I'm going to try your recipe.

Sheldon

OmManiPadmeOmelet wrote:
> Cathy,
>
> This recipe turned out rather well... Can you add it to the signature
> recipes on the website for me pretty please, if you concur? :-)

I do indeed concur, Madam Om You can find it he

http://www.recfoodcooking.com/sigs/O...20Cabbage.html

Sounds (and looks) delish! Reminds me of the stuffed cabbage my Dad used
to make...

--
Cheers
Chatty Cathy

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > Served simply with some steamed mushrooms and broccoli on the side with
> > sesame seeds and lemon pepper.
> >
> > Pics:
> >
> > http://tinypic.com/29zybkg.jpg
> > http://tinypic.com/333ygrt.jpg
>
> Very nice stuffed napa. Recipe sounds tasty too.
>
> But (you just knew there'd be a "but") your plating leaves a lot to be
> desired, way over crowded, and I would recommend placing only one of
> those recipes on one plate, they do not complement each other
> visibly... and I'd not serve broccoli with cabbage anyway, they clash.
> Oh, and I wouldn't use a glass plate for an entree... save those for
> appetizers and desserts.

So noted... :-)

I should have had one, and perhaps a second one, split...
I was tired and that was dad's plate. <G>

I generally use the blue plates, or the crystal for photography.

Ok, notes for next time, thanks!

>
> I'm going to try your recipe.

Hope you enjoy! Italian style cabbage.... I did end up taking off some
liquid and freezing it for later use, and am using it today for some
chicken thighs.

Cheers!
>
> Sheldon
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Chatty Cathy > wrote:

> OmManiPadmeOmelet wrote:
> > Cathy,
> >
> > This recipe turned out rather well... Can you add it to the signature
> > recipes on the website for me pretty please, if you concur? :-)
>
> I do indeed concur, Madam Om You can find it he
>
> http://www.recfoodcooking.com/sigs/O...Napa%20Cabbage.
> html
>
> Sounds (and looks) delish! Reminds me of the stuffed cabbage my Dad used
> to make...
>
> --
> Cheers
> Chatty Cathy

Thankee kindly ma'am! :-)
The celery and mushrooms kept the meat stuffing from coming out really
hard, and it's a "low carb" recipe as you can see.

I've pretty much adjusted to that lifestyle now.

Shel' had a point about serving cabbage with brocolli, but sometimes ya
gotta use the "musgovian" stuff in the 'frige. <G>

It's like today... I'm making an Italian style chicken using the
leftovers from that sauce I drained off and froze, along with a nice
bunch of fresh shitake mushrooms I bought last weekend. I don't want
them to go to waste!
--
Peace, Om

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In article >,
jay > wrote:

> On Sat, 30 Sep 2006 10:13:39 -0500, OmManiPadmeOmelet wrote:
>
>
> > Stuffed Napa Cabbage
>
>
> Nice recipe! Looks delicious.

Thanks Jay!
--
Peace, Om

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In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> OmManiPadmeOmelet > newsmp.omelet-
> :
>
> > Cathy,
> >
> > This recipe turned out rather well... Can you add it to the signature
> > recipes on the website for me pretty please, if you concur? :-)
> >
> > Served simply with some steamed mushrooms and broccoli on the side with
> > sesame seeds and lemon pepper.
> >
> > Pics:
> >
> > http://tinypic.com/29zybkg.jpg
> > http://tinypic.com/333ygrt.jpg
> >
>
> Recipe saved. Gawd it looks good. I'll be making this soon.
>
> Michael

Why thank you Michael! :-)

Italian style did come out rather good, and can probably tolerate some
modifications. For once, I did not use "doctored" canned spaghetti sauce
and went pretty much from scratch. Was just not in the mood for really
heavy spicing so kept it light.

I sliced the garlic rather than pressing it like I usually do as I
wanted it to be a veggie. There are so many ways to present garlic!
I've considered starting a thread on that. <G>
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:
>
> I sliced the garlic rather than pressing it like I usually do as I
> wanted it to be a veggie. There are so many ways to present garlic!
> I've considered starting a thread on that. <G>

There are many recipes for preparing pickled garlic.

Sheldon Breath

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > I sliced the garlic rather than pressing it like I usually do as I
> > wanted it to be a veggie. There are so many ways to present garlic!
> > I've considered starting a thread on that. <G>
>
> There are many recipes for preparing pickled garlic.
>
> Sheldon Breath

<snork>

Definitely time to start a thread... ;-)

Garlic is good pressed, sliced, minced, crushed, roasted and even served
steamed whole! Served as a flavoring or a vegetable.

I don't think there is a bad way to serve garlic!

I don't have a recipe for pickling garlic but I'm sure I could come up
with one based on experience, but I'd rather see a proven one?????
--
Peace, Om

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Steve Wertz wrote:
>
> Most wine needs transferred to a glass first. Not a good
> example.

Most wine needs to be transferred to a carafe first,
so it can "breathe". This takes a minimum of about
15 minutes. If you don't do this, there is a
noticable harshness to the wine. It may be that
only red wines need this treatment. I haven't
noticed a difference with white wines.

In article >,
Steve Wertz > wrote:

> On 30 Sep 2006 08:30:41 -0700, Sheldon wrote:
>
> > But (you just knew there'd be a "but") your plating leaves a lot to be
> > desired, way over crowded, and I would recommend placing only one of
> > those recipes on one plate, they do not complement each other
> > visibly...
>
> It still tates the same. It's not a restaurant. It's home
> cooked food, cooked for yourself. Less dishes to wash, too.
>
> -sw

<lol> It's ok... He was commenting more on the photography technique. :-)
I'm ok with that.......

Cheers dear!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Steve sqwertz wrote:
> Sheldon wrote:
>
> > But (you just knew there'd be a "but") your plating leaves a lot to be
> > desired, way over crowded, and I would recommend placing only one of
> > those recipes on one plate, they do not complement each other
> > visibly...
>
> It still tates the same. It's not a restaurant. It's home
> cooked food, cooked for yourself. Less dishes to wash, too.

Everyone's home is different. Obviously you live in a tiny one room
basement roach infested pigsty... eat every meal cold out of a can, at
a slimey old lettuce crate table, in the lurid light of a shadeless
bulb, all alone in front of a Dumont... sqwertz, whadda you know about
presentation... you nose picking, booga eating, no class planet of the
apes douchebag.


Sheldon

Mark Thorson wrote:
> Steve Wertz wrote:
> >
> > Most wine needs transferred to a glass first. Not a good
> > example.
>
> Most wine needs to be transferred to a carafe first,
> so it can "breathe". This takes a minimum of about
> 15 minutes. If you don't do this, there is a
> noticable harshness to the wine.

You gotta be kidding... sqwertz drinks thunderbird muscatel... all the
presentation he needs is the obligatory brown paper bag.

Sheldon

Steve Wertz wrote:
> On 30 Sep 2006 17:21:01 -0700, Sheldon wrote:
>
> > Mark Thorson wrote:
> >> Steve Wertz wrote:
> >>>
> >>> Most wine needs transferred to a glass first. Not a good
> >>> example.
> >>
> >> Most wine needs to be transferred to a carafe first,
> >> so it can "breathe". This takes a minimum of about
> >> 15 minutes. If you don't do this, there is a
> >> noticable harshness to the wine.
> >
> > You gotta be kidding... sqwertz drinks thunderbird muscatel... all the
> > presentation he needs is the obligatory brown paper bag.
>
> Thunderbird and muscatel are two different products.

See the wino bragging. hehe

In article >,
Steve Wertz > wrote:

> On 30 Sep 2006 17:21:01 -0700, Sheldon wrote:
>
> > Mark Thorson wrote:
> >> Steve Wertz wrote:
> >>>
> >>> Most wine needs transferred to a glass first. Not a good
> >>> example.
> >>
> >> Most wine needs to be transferred to a carafe first,
> >> so it can "breathe". This takes a minimum of about
> >> 15 minutes. If you don't do this, there is a
> >> noticable harshness to the wine.
> >
> > You gotta be kidding... sqwertz drinks thunderbird muscatel... all the
> > presentation he needs is the obligatory brown paper bag.
>
> Thunderbird and muscatel are two different products (most popular
> in your New York, BTW).
>
> I drink Cisco (Strawberry) and 211 Steel Reserve.
>
> -s

What? No wine from a box? ;-)
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Sun, 01 Oct 2006 06:21:19 -0500, OmManiPadmeOmelet wrote:
>
> > In article >,
> > Steve Wertz > wrote:
> >
> >> I drink Cisco (Strawberry) and 211 Steel Reserve.
> >
> > What? No wine from a box? ;-)
>
> I don't drink dry wines - Gives me heartburn and the shits. But
> Gimme a good Spumante or Cold Duck/Concord grape wine instead.
>
> -sw

<shrugs> Just do Carlo Rossi by the gallon......
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson