What did you cook/eat today (October 2017)?
- Thread starter Morning Glory
- Start date
- Status
Lullabelle
Midlands, England
Today we had lunch at the Deli in town, I had Lincolnshire sausages and chorizo in a lovely tomato sauce, scrambled egg and toast. Very tasty
Fantastic @Yorky. Its great that you joined in the Cookalong as I know its been difficult for you to join in due to availability of ingredients in Thailand. Bravo!
Please note, the Cookalong Burguignon challenge deadline is extended until 17th October if anyone else wants to join in!
ElizabethB
Legendary Member
When George is away this cat eats carbs and rich sauces.
He was in Houston last week so one day I cooked a beautiful Rib Eye with garlic smashed potatoes and pan grilled asparagus with a Beurre Blanc Sauce.
For lunch the next day I made cakes with the left over potatoes. Coated them with seasoned bread crumbs and crisped them up in a skillet with butter. I sliced the left over steak and tossed it the skillet just long enough to heat it then added 2 poached eggs on top of it all.
My Love will be out of town for a couple of days this coming week. I haven't decided what to cook with it but wild mushroom Risotto is on the menu.
When George is home I get on the stationary bike 3 times a week - more to encourage him than anything else. When he is away I have to get on it everyday to avoid gaining any weight.
He was in Houston last week so one day I cooked a beautiful Rib Eye with garlic smashed potatoes and pan grilled asparagus with a Beurre Blanc Sauce.
For lunch the next day I made cakes with the left over potatoes. Coated them with seasoned bread crumbs and crisped them up in a skillet with butter. I sliced the left over steak and tossed it the skillet just long enough to heat it then added 2 poached eggs on top of it all.
My Love will be out of town for a couple of days this coming week. I haven't decided what to cook with it but wild mushroom Risotto is on the menu.
When George is home I get on the stationary bike 3 times a week - more to encourage him than anything else. When he is away I have to get on it everyday to avoid gaining any weight.
@epicuric
We can only catch or net fish & shellfish & seafood in Spain with our license to do so .. My dad, father in law, husband and 2 twin sons do the majority of the fishing.
We buy when we make our weekly or every other week boat trip to Vieux Port, Marseille, France .. I cannot go with them if I am guiding tours, so when I can, I do as I adore the sea. It is my true passion and of course enjoying the raw oysters & raw clams on the half Shell right off the tiny boats is a marvel ..
There is too stiff of a fine, if the Coast Guard boats inspect us .. We have receipts for all .. And eat the raw oysters & raw clams before departing into Mediterranean away from the Port ..
Have a nice weekend ..
Last edited:
@ElizabethB
In Italy and Spain, Risotto di Funghi is the main dish ..
So, serving a light salad would be the ideal and of course some nice rustic country bread and a glass of wine or 2 ..
It particularly pairs wonderfully with Prosecco or a sparkling wine, verses an oak aged red ..
Enjoy .. Have a nice weekend ..
In Italy and Spain, Risotto di Funghi is the main dish ..
So, serving a light salad would be the ideal and of course some nice rustic country bread and a glass of wine or 2 ..
It particularly pairs wonderfully with Prosecco or a sparkling wine, verses an oak aged red ..
Enjoy .. Have a nice weekend ..
Lynne Guinne
Veteran
Written on my heart!
My Mom used to make it several times a year. It's a lot of work, though, so my hubby is lucky if he gets it a couple times a decade.Core, steam or boil a large head of cabbage, and pull the leaves off the head as they soften. Don't let them get so soft that they tear, though.
For the filling, for every pound of ground meat (I usually use 90% or leaner ground beef), mix in 1/2 cup raw white rice*, one small (about 1/2 cup) chopped onion (raw or sauteed, your choice), 1 teaspoon salt, 1/4 to 1/2 teaspoon fresh ground pepper, and an egg. Add enough tomato product** to make it moist, but not too soft. Trim thick spine from cabbage leaf, then mound enough meat mix to give a nice "fill" to the leaf while still letting you roll-and-tuck it. IF the roll won't stay closed, you can use a toothpick to hold it shut.
Spread enough tomato "sauce" on the bottom of the cooking vessel so that the rolls will not stick. Place cabbage rolls in one layer, then sauce. You can continue layering if you still have more cabbage rolls - I've never roasted more than two layers, though. When all the rolls are in the baking dish, add enough tomato to almost cover - or completely cover. More sauce=more "gravy".
Place in 350 degree F oven (180 C/Gas Mark 4) for an hour to hour and a half. If you have enough liquid in the casserole, you really can't overcook them. Be sure, though, that the rice is fully cooked.
Serve on noodles, with mashed potatoes...or with another cabbage roll.
*If you use a brown rice, or one that needs a longer cooking time, you can par-cook it. I make these with brown Basmati rice. I brought 1 cup of water to a boil, added 1 cup of rice, and simmered for 10 minutes. Turned the burner off, drained the extra water, and returned the now-uncovered pot to the burner (electric stove). The rice wasn't fully cooked, but it was just right to finish off in the meat mixture.
**My Mom used to make these with condensed tomato soup. Hubby didn't like them that way. His Mom made them with tomato sauce. His cousins make it with tomato juice. For this big (almost 2 dozen) batch, I used a large can tomato sauce and a large can of tomato puree this time. (The large cans of tomato product run about 28-29 U.S. ounces each, measure roughly 4 cups U.S.) There wasn't enough liquid, so I topped them with some V-8 juice.
***************************
I can reprise the recipe in a proper post. Just let me know which category you'd like it posted in.
***************************
Recipe created and posted here: Gołąbki ~ Polish Stuffed Cabbage Rolls
Last edited:
ElizabethB
Legendary Member
@Francesca
That sounds like a plan.
@Lynne Guinne
Serious comfort food.
I am the eldest in the family and remember when Mom actually made the rolls. Her recipe is very similar to yours with the addition of The Holy Trinity - onions, celery & bell pepper + garlic - cooked just long enough for the onions to wilt before adding to the meat mixture.
As the family grew - 7 children + Mom and Dad - making individual rolls became too time consuming. Mom would layer the cabbage leaves and meat/rice mixture in a casserole with tomato sauce on each layer. Cabbage top and bottom and extra sauce on the top layer of cabbage. Kind of a cabbage roll lasagna.
That sounds like a plan.
@Lynne Guinne
Serious comfort food.
I am the eldest in the family and remember when Mom actually made the rolls. Her recipe is very similar to yours with the addition of The Holy Trinity - onions, celery & bell pepper + garlic - cooked just long enough for the onions to wilt before adding to the meat mixture.
As the family grew - 7 children + Mom and Dad - making individual rolls became too time consuming. Mom would layer the cabbage leaves and meat/rice mixture in a casserole with tomato sauce on each layer. Cabbage top and bottom and extra sauce on the top layer of cabbage. Kind of a cabbage roll lasagna.
- Joined
- 11 Oct 2012
- Local time
- 9:24 PM
- Messages
- 19,586
- Location
- SE Australia
- Website
- www.satnavsaysstraighton.com
It's up to you where you put it, but either meat or since its called stuffed cabbage the vegetables section seems the most obvious. Go with whatever you feel the happiest with!
Lynne Guinne
Veteran
@SatNavSaysStraightOn, I'll put it into the "Meats" forum then, since it has more meat than cabbage.
Ack! I forgot the onions! I mean, I forgot to mention onions in my post. They always go into the golumpki, though. Thanks to you, I've now edited my post above.
Lynne Guinne
Veteran
The plan was chicken piccata. However, clouds moved into the area while hubby was out with his telescope and stargazing came to an abrupt halt. I had just finished making garden salads when I heard the garage door going up, so I tucked the chicken, etc, back into the refrigerator and pulled out leftovers. He (almost) finished the BBQ ribs while I cleaned up the last of the chicken fajitas. That seasoning got a bit spicier since I made these earlier this week. 
Written on my heart!
Core, steam or boil a large head of cabbage, and pull the leaves off the head as they soften. Don't let them get so soft that they tear, though.
For the filling, for every pound of ground meat (I usually use 90% or leaner ground beef), mix in 1/2 cup raw white rice*, one small (about 1/2 cup) chopped onion (raw or sauteed, your choice), 1 teaspoon salt, 1/4 to 1/2 teaspoon fresh ground pepper, and an egg. Add enough tomato product** to make it moist, but not too soft. Trim thick spine from cabbage leaf, then mound enough meat mix to give a nice "fill" to the leaf while still letting you roll-and-tuck it. IF the roll won't stay closed, you can use a toothpick to hold it shut.
Spread enough tomato "sauce" on the bottom of the cooking vessel so that the rolls will not stick. Place cabbage rolls in one layer, then sauce. You can continue layering if you still have more cabbage rolls - I've never roasted more than two layers, though. When all the rolls are in the baking dish, add enough tomato to almost cover - or completely cover. More sauce=more "gravy".
Place in 350 degree F oven (180 C/Gas Mark 4) for an hour to hour and a half. If you have enough liquid in the casserole, you really can't overcook them. Be sure, though, that the rice is fully cooked.
Serve on noodles, with mashed potatoes...or with another cabbage roll.
*If you use a brown rice, or one that needs a longer cooking time, you can par-cook it. I make these with brown Basmati rice. I brought 1 cup of water to a boil, added 1 cup of rice, and simmered for 10 minutes. Turned the burner off, drained the extra water, and returned the now-uncovered pot to the burner (electric stove). The rice wasn't fully cooked, but it was just right to finish off in the meat mixture.
**My Mom used to make these with condensed tomato soup. Hubby didn't like them that way. His Mom made them with tomato sauce. His cousins make it with tomato juice. For this big (almost 2 dozen) batch, I used a large can tomato sauce and a large can of tomato puree this time. (The large cans of tomato product run about 28-29 U.S. ounces each, measure roughly 4 cups U.S.) There wasn't enough liquid, so I topped them with some V-8 juice.
***************************
I can reprise the recipe in a proper post. Just let me know which category you'd like it posted in.
***************************
Recipe created and posted here: Gołąbki ~ Polish Stuffed Cabbage Rolls
Thank you @Lynne Guinne! You seem to have put it in the right category.
Yesterday, the second portion of @ElizabethB's Red Beans and Andouille Sausage Over Rice. It gets better with keeping! For more photos and comments see here.
Last edited:
- Status