smitten kitchen cabbage
It gets so soft and sweet, you can just eat it out of the pan and be happy or toss it on some hot pasta with cheese. It worked just fine, I didn’t have issues with the tearing or anything. I made this and took it to work for my coworkers to enjoy. I made generally it as-written, but only had dried powdered garlic, so substituted that for fresh. I had cabbage leftover from something else so it wasn’t a whole head but this was a great way to use it up. Recipes.
Adapted from Rachel Eats, who adapted it from from Giorgio Locatelli’s recipe in Made in Italy and Jane Grigson’s Vegetable Book. The process of bringing this soup together is simple enough. The cabbage was pretty amazing! Thanks! I can relate to the long list (I’ve also got 4 notebooks full)…oh, and great pictures! I added chopped Shallots in the chicken cavity and also used Old Bay and a little Tony’s seasoning on the chicken. I’ve been thinking about a hearty stuffed cabbage for a while and this is just the inspiration i needed!
One year ago: Drop Cornbread Biscuits Ptolly a ton of internet answers. When I stop on these photos, I look, I look in my pot and say: “No way!” :).
Make the cabbage rolls: Lay your first cabbage leaf on the counter. Jen, I love this comment! I also added a sliced onion then topped with the thighs and continued roasting, skin side up. As for nuts, in Middle Eastern cooking we use toasted nuts on top of everything and its delicious, but my husband has severe allergy to everything. Thanks Deb! The “bottom of the pot,” as we call it, is the best part! So yummy and comforting! I’ll have to try these next week. I made this tonight and it was super delicious!! Tonight I served it with a mushroom risotto, a carrottes rapés (from you and David Leibovitz, sooo good!! This was fantastic! and this dish will really hit the spot when the wolves start to howl outside.
I wouldn’t skimp on the butter. Cook the cabbage until it looks like mine in the pictures; it should be 95% tender. My husband said it was the best cabbage he’s ever had.
Really, every bite was heaven. The bird is beautifully brown and roasted on top, but remains pale and almost boiled looking on the bottom. Many comments asked about using chicken parts. We make roast chicken probably once per week, using Cook’s Illustrated’s recipe, so trying this out was a no-brainer. Made these over the weekend and they are DELICIOUS. I also put shredded cabbage on the bottom of the pot to keep the rolls from sticking. And yet any of your recipes that I make are outstanding. Squash, sweet potatoes, or pumpkin plus an acidic element like vinegar and soy sauce to increase the savoryness? Cannot thank you enough!!! I made it tonight for the fourth time or so (in a few months) and it delivers every time. Good job with this recipe, it certainly reflects your experience and creativity. Seems easy to do ahead as well. I made it exactly as you said. But I would maybe (for novices like me) provide a link to the isntructions you provided a while back re: soaking and peeling a regular cabbage.
Would a cole slaw mix get too burnt or would it possibly work? Probably the BEST hint that I have for Cabbage Rolls is this: When you decide you want to make Cabbage Rolls, buy the Cabbage, take it home and put it in a container or a bag and toss it into the freezer. The cabbage was so good!
Your link for The Crispiest Chicken works…..the New Yorker page for it seems to not be available. I made this last night w/ a half chicken & half head of cabbage. Delicious :). I made this (doubled the dressing since my cabbage was big-ish) and love it… then made it two more times that week with brussel sprouts instead of cabbage. The first time I had sat the chicken directly on the cabbage. As always – thanks for the work you do! I used the pressure cooker. :). :). And I made it quicker by using a bag of pre-shredded cabbage, oil instead of butter, and thighs instead of a whole chicken (easier to handle and we like dark here).
Grate parmesan all over, to taste. Yours look: delectable!!
I made this last night.
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