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Thread: REC: Egyptian Cabbage Rolls

  1. #1
    projectile vomit chick Guest

    Default Re: REC: Egyptian Cabbage Rolls

    On Feb 11, 11:47*am, Mike Muth <m...@unverbesserlich.net> wrote:
    > Egyptian Cabbage Rolls - an Egyptian recipe


    You should have named them "Mike's Cabbage Rolls".

  2. #2
    cshenk Guest

    Default Re: REC: Egyptian Cabbage Rolls

    Mike Muth wrote in rec.food.cooking:

    > Egyptian Cabbage Rolls - an Egyptian recipe
    > Based on a recipe in _365 Foreign Dishes_ (author unknown)(1918)
    > You'll want to tinker a bit to get the just the right flavor for you.
    > You can adjust seasonings until you stuff the cabbage leaves.
    > If you like curry, you can add a bit to spice this up.
    > You can substitute ground beef for the mutton. In that case, you'll
    > want to adjust the seasonings and add a touch of garlic.
    > Of course, a true Egyptian cabbage roll would not include any ham,
    > but the ham adds nicely to the flavor.
    > Serves 6.
    > 10 grams net carbs per serving.
    >
    > 1 cabbage
    > 1 lb chopped, cooked mutton
    > 1/4 lb chopped ham
    > 1 onion
    > 1/2 tsp thyme
    > 2 sprigs finely chopped parsley
    > 1/2 cup cooked rice
    > salt and pepper to taste
    > butter
    > juice of 1 lemon
    >
    > Remove the core from the cabbage.
    > Parboil the cabbage in salted water until the leaves easily detach
    > and are softened (about 10 minutes).
    > Drain.
    > Shave the thick spine from the leaves.
    > Mix the mutton, chopped ham, onion, thyme, and parsley.
    > Add the rice and seasonings to the meat mixture, mixing well.
    > Roll the stuffing into the cabbage leaves.
    > Place the cabbage rolls in a buttered baking dish.
    > Sprinkle with butter and add the lemon juice.
    > Bake at 3500 F until done.
    > Baste often with butter.


    It sounds decent Mike but you've varied it enough an egyptian wouldnt
    recognize it. Thats ok. I do a lot of 'fusion cooking' too.

    The ones I have had that were made by egyptians used a close to 50/50
    rice/meat mix or maybe 60/40 and considerably more seasoning.
    Definatly more onion to that mix (onion would be about 1/5th the total
    filling volume). All in all though your version sounds interesting if
    we used 350F not 3500F (grin).


    --


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