Text 31006, 72 rader
Skriven 2009-11-12 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: Stone Soup
==================
-=> Quoting Bob Gearhart to Jim Weller <=-

 BG> As I'm your basic cheap skate type, when the farmers market was doing
 BG> their close out sale after the first hard freeze, I bought a huge
 BG> head  of cabbage for mine.  Boy was that dumb.  Huge heads of cabbage
 BG> have  very large leaf veins.

The ribs? You can cut them out and work with the half leaves. I once
pickled some cabbage ribs successfully so even they have value.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Cabbage with Rice And Pine Nuts Avgolemono
 Categories: Greek, Side dish, Eggs
      Yield: 6 servings

      2 md Cabbage heads
      3 tb Clarified butter
      1 md Onion; chopped fine
      1 c  Water
      1 c  Raw long grain rice
    1/4 c  Raisins or currants
    1/2 c  Pine nuts
    1/4 c  Chopped fresh parsley
    1/4 c  Chopped fresh dill
    Salt & freshly ground
    Pepper
      3    Eggs
      1    Lemon, juice only
      2 tb Butter; cut into bits

  Plunge cabbages into boiling salted water and cook about 8
  minutes, then drain thoroughly and set aside while you prepare the
  filling. In a heavy skillet heat the clarified butter, add the
  chopped onions and cook until soft and transparent.  Add the water
  and bring to a boil, then add the rice and stir.  Lower the heat
  and simmer gently until the rice has absorbed the liquid,
  approximately 15 minutes. Remove from heat and add the raisins or
  currants, pine nuts, parsley, dill and season with salt and
  pepper. Cool. Separate 2 of the eggs and mix the egg whites into
  filling. Reserve the yolks for the avgolemono.

  Stuff and roll the cabbage leaves, using one heaping tablespoon
  filling, roll up snugly, then place, seam side down, in a
  casserole.  Dot with butter and add water to cover, then cover
  cabbage rolls with  an inverted plate and cover casserole. Simmer
  for approximately 1 hour, then transfer to a warm serving dish and
  keep warm. Strain the remaining liquid for the avgolemono sauce.
  Beat the remaining eggs and yolks for 2 minutes. Continuing to
  beat, gradually add the lemon juice. Then add the 1-1/2 cups
  cooking liquid by droplets, beating steadily, until all has been
  added. Cook over hot water, not boiling, stirring constantly until
  the sauce thickens enough to coat a spoon.  Pour over the cabbage
  rolls and serve hot.

  From: The Meades
  Date: 18 Mar 97
  Mastercook Recipes (Mailing List) Ä

MMMMM


Cheers

YK Jim


... Ain't nothing more cheap than free

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