I've written a lot of serious posts lately, so here is a very fun and singularly focused blog entry!
I definitely can't say that I'm a great cook, but I can say there are a few things that I'm great at cooking. Although I can't seem to grow it in my garden, cabbage would be one of those things. Seem strange? Not when you were raised on the green (or red) leafy goodness that is cabbage. Sauerkraut, sauteed cabbage, corned beef and cabbage, halushki (cabbage with noodles), halupki (stuffed cabbage)....you name it...I love it and have probably made it! Today and I am going to talk about two cabbage dishes I feel I do particularly well and then give you a few links to some of my favorite Ukrainian dishes that my Baba makes (and Baba does it the best!). Because, it's getting cold outside and who doesn't love a good hearty cabbage dish?!
Sauteed cabbage:
Seems very straight forward, but I have noticed a few things that can make or break this dish. First thing would be in selection of the cabbage. I have found a very fresh juicy cabbage, tends to not saute very well. Seems like it would be the opposite; however, I've found the extra moisture in the cabbage prevents the cabbage from really softening up and getting sweet. I like to pick fairly dry cabbage (green would be my preference..even though red cabbage has a higher level of anthocyanins...which are supposed to have anti-inflammatory properties...I'm going on taste). When cutting up the cabbage, I cut the cabbage in half and remove the harder "core" portion of the cabbage then I slice the entire head into thin slices (slightly thicker than coleslaw size). I like to cook my cabbage on medium high heat using a combination of olive oil and butter (I've used just olive oil or even bacon grease...both work well...that combo is my favorite). Cook until cabbage is soft, transparent-ish, and maybe even starts to brown a little bit. SALT WELL!!! I've forgotten salt before, and this is crucial to the taste! Follow these steps and you will be left with the perfect, sweet, delicious sauteed cabbage. Unfortunately for your roommates, spouses, pets, you also may be left with the cabbage toots!!! http://www.kidzworld.com/article/473-the-science-of-farting (don't act like it's never happened to you).
Halupki Soup (Stuffed Cabbage Soup):
Halupki is one of my favorite Ukrainian dishes, you may know it as stuffed cabbage or for you Polish folks golumpki. It is usually a meatball with rice and onions (my family would call that a porcupine meatball) with cabbage wrapped around it cooked in a tomato sauce. It's delicious, BUT a lot of work. You have to boil the leaves and try to wrap them around the meatball and pray they stay together in the pot. I'm lazy, so I ditched the rice and made it a soup! I don't really measure things, so pardon the vague-ish recipe...you'll figure it out...I have faith in you!
Ingredients:
1 lb ground beef (cook and drain grease)
1 yellow onion diced
1 green cabbage (look for a cabbage that suits the description above)
big can of stewed tomatoes (the can that would be bigger than the can of spaghetti o's...if you can't find stewed dice or whole would work fine too)
tomato paste
salt and pepper to taste
Bacon grease (or olive oil)
Slice and saute your cabbage with the onions in the same way mentioned above (I like to use bacon grease in this case to add more flavor to the soup! don't forget the salt!). Add the cooked ground beef, onions, cabbage, to a pot or dutch oven. Add in your tomatoes and tomato paste. I like to add water (usually putting water into the tomato can to get any additional tomato residue out of the can) to thin out the soup a little bit. This will be based on your preference on how soupy you like it. Taste and salt and pepper to your liking. I would cook on medium until everyone is partying together in the pot, then turn to low or simmer for at least an hour. Make sure you are checking your pot so nothing gets burnt on the bottom! Slightly brown cabbage is yummy, but burnt cabbage is nasty!
That is a meal that will last me several lunches and dinners and warms my belly on these chilly fall days. Below you can find a few more of my favorites! Enjoy!
http://allrecipes.com/recipe/220002/halupki-stuffed-cabbage/
http://www.cooks.com/recipe/5d2hj320/grandma-qs-authentic-halushki-from-pennsylvania.html
http://easteuropeanfood.about.com/od/slovakbreads/r/pagach.htm
If you try any out...let me know. I'm also open to any comments or improvements to my recipe! AND if anyone knows how to fix my sad cabbage plant, I'll love your forever!
Stay strong!
