tag:blogger.com,1999:blog-36230402.post116643323088297247..comments2024-01-31T08:25:30.086+00:00Comments on Sceptical Cook: Stuffed cabbageNicholas Cleehttp://www.blogger.com/profile/04768734712635376841noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-36230402.post-54761486268629406922008-09-22T10:02:00.000+01:002008-09-22T10:02:00.000+01:00Why you should arrest the cooking when you are goi...Why you should arrest the cooking when you are going to stew the cabbage for a further two hours is a mystery to me, too.<BR/><BR/>I imagine that the paper is meant to trap steam, so that the top of the cabbage does not dry out and brown. It is not always effective, in my experience.<BR/><BR/>Sorry about the smell. I usually find that it is tempered by long, slow cooking.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-35520795171799396352008-09-22T09:48:00.000+01:002008-09-22T09:48:00.000+01:00I made this last night, based on a recipe by Tamas...I made this last night, based on a recipe by Tamasin Day-Lewis that she says she has been making for 20 years. She wrote you should drain in cold water after blanching the cabbage to stop it cooking (why?), and you should cover the dish with a layer of greaseproof paper as well as the lid (why?). She also recommends taking the meat from sausages, rather than just minced pork. <BR/><BR/>I also added ham stock and thinly sliced potatoes, because I had these in and they needed using up. I thought the addition of potatoes work really well.<BR/><BR/>I cooked it for exactly two hours. It didn't brown but tasted quite nice. The main problem I had was that it smelled of stewed cabbage which I found really unpleasant.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36230402.post-61162932393013287312008-01-27T17:30:00.000+00:002008-01-27T17:30:00.000+00:00I agree with the easy method. You would like my Te...I agree with the easy method. You would like my Tex-Mex Cabbage. It is really tasty, but easy too. My kids used to lap it up, cabbage and all!<BR/>I have searched the web and never found a recipe like it. I can't remember where I got the idea, but I think I adapted something I found in a magazine about 25 years ago. <BR/>Tata!Anonymousnoreply@blogger.com