Spicy Cabbage

We like to keep these recipes short and easy to follow, and not too much of the bla bla,  but I know you are asking "what else can you do with cabbage except to boil it?"

 Well today we hope to inspire you to do this Spicy Cabbage recipe because we here at Home Cooking Haven think we have come up with a winner with this recipe.

12 large cabbage leaves this will give you 12 portions. (you can adjust this quantity according to the amount of people you are cooking for). 450-500gr ground Lamb (you can adjust this quantity according to the amount of people you are cooking for). 1 cup cooked rice of your choice. 1 egg beaten. ¼ cup milk. 1¼  teaspoons salt. 1 medium size onion finely chopped.    2 tsp. curry paste. ½ tsp. chili powder.  1 Tbsp.fruit chutney. 1¼ ground black pepper. ½ tsp. dry thyme. 1 tsp. paprika. 2 cloves fresh garlic. 2 Tbsp. freshly chopped Dhania.. Ingredients for sauce 450g can smooth tomato soup. 1 Tbsp. brown sugar. 2Tbsp. red vinegar. 1 Tbsp. lemon juice. 1 tsp. Worcestershire sauce. Optional 1 tub of sour cream.

First, we need to get going is a large pot with 250ml of boiling water. Next peel your cabbage leaves and boil for approx. 2 min. Remove, drain and set aside for later.  Cook a cup of rice, rinse when cooked and set aside.   Wash your hands. Place all your ingredients except the sour cream and cabbage leaves into a large mixing bowl and using your hands combine the ingredients (you can use a large wooden spoon). Take an ice cream scoop (Large spoon) of meat mixture and place in center of each cabbage leaf. Roll up the cabbage leaf, tucking in ends tightly (as per illustrated above) Place rolled cabbage in your slow cooker with ends facing down. SAUCE   In a smaller bowl mix tomato soup, lemon juice, Worchester sauce and brown sugar.  Pour sauce over the cabbage roll . Cover, and cook in your slow cooker on Low for 8 to 9 hours. Ps if you need to speed it up, place your slow cooker on high for 1 ½ hrs and then to low for 5 hrs . Conventional pot Method Using your sauce pour a little amount into you pot about ½ cup. Place rolled cabbage in your pot with the tucked end downwards. Pour remaining sauce over the cabbage rolls. Cover and cook on medium for 1 hour checking occasionally that stuffed rolls are not sticking to the bottom. Turn heat down and simmer for 15 minute

Plating

There are various way of plating this dish, here are a few ideas for you to think about:

• With smooth mash potato's, fresh or frozen peas , green  beans or have some mixed veggies the choice is yours, and a dollop of sour cream on the side.
• Oven roasted mixed veggies
• White or brown rice mixed with fried onions mushrooms and mixed veggies
• With naan bread.
• Any fresh green salad of your choice,
  
• For Banting and weigh-less dieters this meal is delicious with sweet potato mash,and mix veggies
  
• And for any South Africans and neighbouring countries, this goes down very well with Pap (Phutu) however you like to make it.
  

PS we welcome any ideas or any of your recipes you would like to share on this site.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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