What do you think of my CABBAGES
AAAAAAIIIIIIIIIIIIIIIII
I CUT THE HEART OUT OF THE CABBAGE
>based thread in the makingLets goooooooo
>>21563290Welcome and strap the FRICK inThis is a very INVOLVED meal, so I've got a cornucopia of pics and gifs. Might not post everything today desu idk
>>21563277I just want to know if it's crammable
>>21563306Oh, it's pretty cramable, broAtleast in my opinion
Are you Polish?
Once the heart is mostly out, it's time to boil these bitches
with every photo i opened so far i felt a little bit poorer
>>21563311NoRomanianBut one of my favorite video games is by polish devs (against the storm)The LEAFS will start to come off one by one as the soften. Provided the heart/stem was cut out properly
>>21563316Because you're not as wealthy as me? No need to be upset anon
>*steals you're cabbage leaf*
>>21563321>Romanian Ahh, that explains the swarthy Turk hands. Good thread btw. Please go on.
They should be soft and maleable but not too soft so they rip apart too easilyRoughly 3m of boiling after they've come off of the whole
>>21563340Do I look swarthy to you motherfucker?I impale filthy roaches on spikes like my ancestors did
Uh oh this cabbage was a little BROWN on the insideBROWNoid detectedSet phasers to KILL
Second headAnyone remember the cabbage patch just south of Valinor(?) in runescape you could teleport to with that ring ?
>>21563345in my experience the only people that use this word are actually retarded, dont mind him hes prob indian or something
You dont have to spin itBut I do it anyway
Green
>>21563369Supergreen
Cover them!
What a lovely leafLook at those veins
Looking good anon. If I have to guess, you are going to make some cabbage rolls with some filling, meat probably.
Dont forget to give your leafs a good pat so they know you appreciate them
>>21563383Are you clairvoyant??
It's easier to keep track of if you remove the leaves and keep them all on one side, this way you know the ones further out have been off the whole for longer and should come out first
These are some high quality leaves manLove this colorIt's a shame most of the leaves that are on the inside are more of a beige
I got quite a bit closer to the core than I needed to. I felt cheated of of some leaves on the first one that were BROWN and useless, so I went overboard with the second. These leaves are still useable, but they (spoiler alert) won't be used because I'll run out of meat for the better ones first
Two whole cabbage head's worth of LEAFS
This nigga eatin leaves
>>21563310How well does that work as a fleshlite?
>>21563345Not in that pic but in the earlier ones you looked a bit like a swarthy Balkan. Like a Bulgarian. Its the yellow lighting in your kitchen.
>>21563491It's cause I get tan on the tops of my forearms when going outsideBut my underforearms are white as milk because I usually stay inside and when I do go outside my arms are facing down
>>21563498Don’t walk like this?
>>21563506Do you*
>>21563315i wish this looped better >>21563358i’m pretty sure you mean varrock. gielinor is the name of the world
>>21563506Not as cool desu>>21563514Falidor, I think.Varrock is to the east of it.North of LumbridgeI think the cabbage patch is between falidor and draynor village??
Cut off the bottoms, cut each leaf down the middle, cutting out the spine. It wont be able to fold with that spine in the way
Each leaf becomes TWO leaf, effectively DOUBLING your leaf count!(This is an insane protip lifehack for the kitchen. You literally get double the value by doing this!)
>>21563553oh ya the explorers ring give you a tp next to the farming patch in falador you r correct my good sir
For the smaller leaves that you dont cut in half, you can slice off the stem like so so it doesn't get in the way later
Beautiful
All done for nowI'll post the rest tomorrow over the course of the dayI actually make this meal over the a 3 day period. Not because it needs to sit that long or anything, just because it takes a long time to do each step, so it's easier to split up the process
>44 posts to prep cabbage rollsthere better be some shit that knocks my socks off tomorrow OP
>>21563277Very poor quality and not fresh at all. Yet another poverty thread. >>21563290Your thread failed so hard that you had to reply to your own thread. I refuse to believe that anyone is enough of an NPC to get hyped about a low effort cabbage thread. Nobody is this lame.>>21563287That is not even close to how this is done. Do you have arthritis or are you legit retarded? >>21563296>desuI hate when pretentious hipster faggots make a fool out of themselves by using Asian terms they don't understand the meaning of and use it improperly. Anime was a mistake. It has created a whole generation of weak beta males like this.
>>21563340Jesus Christ stop replying to your own thread. It's getting really sad. Imagine being so poor you eat cabbage as a meal. They should IP ban everyone from poor countries because all the cook along threads are extremely embarrassing.
>>21563906>>21563903Get off the internet bro.
i hate cabbages. they suck raw, but cooking them to add to other dishes, like stir fry for example, adds absolutely 0 flavor. their very existence pisses me off as well because i will occasionally buy one at the store, mistaking it for a head of lettuce, and be stuck with a useless ball of bitter garbage instead of the tasteless water vegetable i wanted. sauerkraut is the only redeemable application
>>21563941Cabbagelet.
>>21563944say that to my face not online and see what happens
>>21563326bosh, that.
>>21563946You’d tremble in fear. My vitamin K levels are through the fuckin roof, son.
>>21563903>>21563906I can't tell if you're the usual faggot that shows up to shit on my threads, but youre wrong about everything you said btwNeither of the posts you pointed out were my own self-(You)'s. I live in America and am not poorYou should seriously take a look at your life and ask yourself why you are the way that you are
Well it is tomorrow I guessWoke up at 3:30 cause I went to bed early and I won't be able to go back to sleep so I guess I'll post some more now
Naked onionsLewd
Oh my God.What have I done?I'VE KILLED THEMI'M SO SORRY ONIONS
Fried in pork fat until lightly brown
Garlic ready to drop in, lads
I fucking love the smell of onions cooked in butter or fatEven more when you add in the garlic towards the endSmells so damn good bros
Meanwhile, it's time to wash a cup of rice
Get all that starch off or whatever
2 whole pounds of ground porkYou can make this with any ground meat desuWe've had it with half beef, half pork before, but my parents are not too into itMy cousin told me he had these with buffalo meat. Sounds intresting. You could probably make it with anything, really. Maybe not even meat??
Rice, meet meat
It's time
Oh yeahThat's the good shit right there
Absolutely perfect
Onions&garlic, meet meat and rice
>the parsley is fresh-frozen, chef?>>what?>we get it fresh and then we freeze it
Using alot of herbs and spices for thisIf these arent overseasoned, all of the taste will just boil out of them and they'll be bland. Cabbage already has no taste, and the ground pork loses alot of flavor from boiling as opposed to frying for a burger or for something elseI'm using>salt>black and lemon pepper>a touch of cayen>a ton of paprika>vegeta>rosemary, thyme, and parsley
Just doomp it all in
A spash of water
A dash of olive oil
Have a taste, anon!
It was actually a tad bit overseasoned, so I took some of the seasoning out here
My meatchild...He's beautiful...
>>21564216H-how?!?
>>21564184Did you not boil it?
>>21564219Cum in it for extra protein
i hope my internet friends I dont actually know like my quirky chungus cabbage thread, ill be sure to use anime pictures so they can identify me ^_^;;~~Uwu, narwhals!
>>21564196I see the caraway is holding the line for moral support. based caraway.
>6 hoursand this is why we don't cook drunk, children. now his meatchild will spoil on the counter
>>21564810>This is a very INVOLVED meal, so I've got a cornucopia of pics and gifs. Might not post everything today desu idkis your reading comprehension this bad that you can't grasp he ALREADY cooked and is posting the pictures he took?
I must admit, I vastly prefer sarmale with pickled cabbage leaves over the fresh ones. OTOH fresh grapevine leaves work in sarmale as well as the pickled ones, since they are naturally tart.
>>21564849Never even heard of such a thing>>21564810SorryWill start posting again soon, but I've gotta finish up this chickuh puh pieh today>>21564520This but unironically>>21564405The rice gets boiled when the whole thing does. Why would I pre-boil it?>inb4 b-buh you boiled the cabbageThat's because it needs to be folded together. Why don't I just preboil the meat while I'm at it if I'm gonna preboil the rice. Maybe preboil the spices and herbs, too??
>>21564631Carraway is for later. He will have his HERO moment>>21564256Family secret
>>21564972>The rice gets boiled when the whole thing does.Nice, I didn't know that.Thanks!
Chickuh puh pieh is in the ovenI have returned
Giving the saurkraut a quick washIf you dont, it'll be TOO sour. If you wash it too much, it'll lose ALL sourness, so you gotta be careful. I wash it for like 30s total or something, idk I just taste it to make sure it's like middle-sour
Not under running water the whole time, just splash it in and squeeze out the water
Roll the cabbage leaf over the cabbage meat to make a roll over of make when roll the meat and the and the rolling for the leaf to make me love you there's nothing more to say to make me feel this way to make me love you I can't hear what words can't say damn I can't believe they just ended this song and album with a 4m long outtro of just waves crashing on a beach that's kino as fuck bro anyways you roll the cabbages to make cabbage rolls filled with meat and rice and onions and seasonings and love
You know what I mean?
If this were another board this would be spoilered for being too lewd
This part is really fun nglBut it does take a long time
>>21564825>is your reading comprehension this bad that you can't grasp he ALREADY cooked and is posting the pictures he took?yes
CABBAGE ROLL
>>21565109It's okay anonI'm retarded too sometimesThere is a more advanced method where you do it all in your palm instead of on the cuttingboard, but I'm not skilled be enough to do this. Legend says it's faster and only the most experienced grandmas from the eastern bloc and Mediterranean area know this forbidden technique
AgainI frickin LOVE the green leafs. Such a shame the whole cabbage isn't this beautiful color
>>21565110
Look at thisIt's like an emeraldOr olivine
FunfactWhen I was a STUPID and RETARDED little kid, I didn't like this food and my parents had to pay me a dollar to eat itNow it's one of my favorite lol
Dutch oven
Bottom layer is actually the heart of the cabbage chopped up. This is just so the cabbage rolls don't sit on the bottom and get direct heat from the burner. This part doesn't get eated (you can if you want, I guess)
Also tossing in some fresh-frozen bell pepper pieces for the taste. If I had fresh ones I would just toss a few slices down there insteadBut this is what we're working withSubscribe for more content
>*places you're cabbages*
>>21565132Bro you still retarded. Smart you would pretend to still hate it and get paid monnies to eat your fav food.Real megamind tip.
>>21565147Damn ur so right cuddle buddy
Some more paprika between the layers
CARAWAY SNEEDSIT'S YOUR TIME TO SHINE
I put the green ones up at the top so I can eat them first
My cabbagemeatchild...He's beautiful
Saurkraut atopProtip, btw, you can put slices of bacon or ham between the layers to gave an enhanced taste. Especially when you put ham, you can toss a whole big chunk in there and get a side dish of ham out of the same pot! Very cool.This time I only had bacon and it needed to defrost, so I put it just under the saurkraut the next morning instead of between the layers
This saurkraut has carrots in itIf you make your own saurkraut, feel free to add diced or juuulieeened carrots into the mix as it's part of the flavor of the dish, like the bellpeppers, and gives a nice spot of color to an otherwise mostly beige/brown meal. Similar to the occasional green leafs and the parsley im gonna add on top uh oh spoiler
>>21565186Quick question:Di you add tomatoes as well?I think I recently read that Polish cabbage rolls are often made with a tomato sauce.
So that went in the fridge overnightDunno if it matters for the taste. Some things taste better if you let them sit, like marinating or whatever, but I don't think this counts as that. This whole proccess from prep to plate is like 6h of time, which is why I spit it over 3 days, with the last day just being the boiling. It's not all work, as once it boils you dont have to do anything but check it occasionally, but still. It's a long time
>>21565193Glad you asked my friendYes I do indeedJust a can of tomato sauceYou can probably make your own sauce, but I've never done that. You can also probably just add fresh tomatos and they'll turn into a sauce as they boil? Idk how tomato sauce is made, I think you just boil tomatos. I should probably learn
About 1 and 1/2 liters of water, or enough to just cover everything in the pot
Lastly, some more parsleyThe two things I forgot to add were dill, which my mom added as she was keeping an eye on the pot since she was in the living room watching Romanian life and travel vloggers and various baking channels where Serbian and Hungarian grandmas make baked goods like cozonac and whatever else she watches idk I was playing video games
And the other thing I forgot was bayleaf at the bottom of the potBut that doesn't fucking do anything anyways, so whatever
It takes about half an hour to reach boiling, then about 2h after that for it to be done. All over med-low heat. You want a gentle boil, not a going crazy fuckin bubbles everywhere boil like when you do pasta
And it's done!!!
>>21565223Hey, that wasn't two hours!
That's Romanian SARMALEIt's one of my favorites and a staple of my cultureI'm sure many places around the region have a similar meal, afterall, it's literally just meat, rice, and onions rolled in cabbage leaves and boiled with more cabbage. It's fun to make! Often made around the holidays or special occasion.Give it a try sometime, anons
>>21565225I am a time-wizardOh, and served with sour cream, my belovedWako loves it!
DamnDAMN that looks goodDamn that's good
It's also often served alongside freshly baked homemade bread, and I intended to do just that on the day that I boiled them, infact part of the reason why you'd put them to boil the next day is because it would take about 2.5h for bread to finish in time, too. So if you start bread making about an hour before you set to boil, you'll have sarmale served with fresh, settled, yet still warm bread. Absolute strawberry heaven. But alas, I woke up lazy and it was quite hot that day to turn on the oven and there was already some good storebought bread from some polish deli still in the freezer from earlier in the week, so I did not make breadBut thank you all for coming to my thread and I hope you've enjoyed yourselves!See you in the next one bois
>>21563277>>21563283>>21563287>>21563296Why are you using such a garbage knife..? JFC a 9 dollar Victorinox pairing knife is better than that thrift store reject.
>>21563277Just think, in a few months there is a non zero chance that the cabbage you eat will have been picked by Johnny Somali
>>21563903>Complaining about the desu>Doesn't knowBack to xitter/reddit newfag. This thread is retarded but I appreciate his enthusiasm for cooking a fucking cabbage.
>>21566375The knife is fine
>>21563903You don't get desu, desu. Election tourist newfag go back
>>21563296Get yo mutant hand lookin ass outta here boy.
>>21566375Retard shill loves getting scammed. LOL. Those are garbage knives.
>>21565237Looks delish romanian anon. I would partake in this feast.
What do you fags think of my new pan?
>>21567965>non stickyikes
>>21567965I think you need to get laid.
>>21567973It's stainless steelNot non-stick
cabbages are awesomeit's a shame that the only premade pickled cabbage in US is sauerkraut, which is a watery bullshit you can't eat on your own (designed to be a condiment), or kimchi, which is spicy for no reason
>>21565233Very based thread. I especially appreciate the .gifs. Even using .gif at all is a nice throwback
ur fat and ugly. please kill yourself at the next possible time. thanks.
>>21565233looking mighty fine. this also reminds me that I was going to check if the grapevine leaves in my garden are good for eating and stuffing.I see that you didn't bother with the ice-water bath to stop the cooking processing when dissecting the cabbage. do you think that's a superfluous step?
>>21568091Sounds like you can corner the market anon
>>21568239I was never taught to do that by my mom, who has been making this food all her life. It's probably a pointless step imo
>>21568412well your leaves look very nice and bright, so it does seem like that.
>>21567965cheaper than getting a stove from current century eh?
>>21563321I've had sex with half a dozen of your women. They're absolutely great.
I’m going to make stuffed cabbage leaves when the weather decisively turns to autumn. Never had them before. Are they good?
>>21567977Cheflet detected.
>>21567965The wooden handle is pretty cool
>>21568772Yeah, they're deliciousIt's literally just seasoned meat and riceInside cabbageWhat's not to like?
>>21568779I don't think it's actual wood, I think it just looks like wood, idk. Doesn't feel like wood
>>21567965Are you that one anon with the disgusting stove?If so, holy shit you did good job cleaning it.
I decided to follow your recipe OP. I made two additions: half water & half chicken broth to cook the cabbage rolls in, and I added some cinnamon to the spice mix. They turned out really well, and I especially liked the saurkraut-tomato-bacon soup as a side to the rolls.In the future I will make sure to add even more spices, I did use quite a lot, but it still ended up being somewhat watered out into the soup as you warned. I also undercooked the cabbage heads, so some of the leaves were difficult to roll up properly. Overall quite happy with the result.
>>21569551Pic related
>>21569519I don't think so? I've made many threads and no one has ever called my stove disgusting as far as I can remember. It gets cleaned pretty often. I live in a very orderly house
>>21569566>>21569551Very happy you decided to do it anon! They loom great, would cramHalf chickenstock sounds like a neat addition, though I question the use of cinnamon. Maybe I just don't use it enough as a general spice, but I always associate it with sweet things. Never add it to savoryYes the leaves can be quite troublesome if not boiled enough, but imo it's better for them to be on that side than too boiled. If they're too boiled they'll rip apart super easy when you roll them
>>21568122Thanks broYeah I just do it cause it's easy to make them on my phone, the video player can make gifs up to 6s and usually they're under 4mb, with just hitting one button>>21567914Thank you, I would gladly have a seat for you at my table
>>21565155Based gif poster, I love seeing your technique
>>21569741I think cinnamon really shines in savoury dishes like this, it adds a lot of aroma and some deeper nuances. They use cinnamon a lot in north african cooking, both for stews, meat and rice, it is criminally underused elsewhere.
>>21566498If you're special needs or have some sort of nerve issue that gives you severe hand tremors.. sure. >>21567872>9 dollar petty knife from victorionox is a scamI have like 5. I bought a pack of three for 12 bucks and people gave me some. They're the only knife I've ever seen that can get razor sharp on a pull through sharpener.
>>21563277dude what if i boil cabbage before making it into sour cabbage, and use some fresh leaves as bacterial starter in order to get the softest sauerkraut ever? :thinking:
>>21571162Think itDream itDo it
I hate your cabbage so much.
>>21569741>>21570282I can concur. It adds a bit of depth to stews and curries and provides some heat when roasted. I like it in my chili, too. A little bit goes a long way, though. It can be an overpowering spice.
>>21571430Why
>>21563941>adds zero flavorAnom did you destroy your taste buds with Dan-o?
Yume o katatte Sugoshita hibi o oboeteru?
>>21563283https://m.youtube.com/watch?v=wFgAE5SgFnw&pp=ygUadGhlbSBib25lcyBhbGljZSBpbiBjaGFpbnPSBwkJsgkBhyohjO8%3D
>>21572765I don't speak moonrunes
>>21571549I only ever use it for cinnamon rolls or for french toast
>>21563321>against the stormbasedi'm damaged by that game just having a good gameplay loop, no more death by logistics end city builderjust glorious lizard/crowpeople settlements with lots of help from marketplacesThat said I don't like cabbage focused dishes and a large part of eastern europe dishes are inaccessible to me because of that. It's just a fucking fibre filler ingredient. Closest thing to acceptable are the wraps but why not wrap in something flavorful like grapeleaf or something more digestible like ricepaper.
>>21572765Fellow Shitty friendo?
>>21563277Now that you've eaten and thoroughly enjoyed your CABBAGES, I should tell you that I came in them (both of them)
>>21577422My bröther I have 1325h logged in AtS. Probably a good hundred is the game still launched while I was eating lunch or something, but still. I've done something like 3 complete runs all the way through adamantine seal, not including 2 runs that were done before those updates where I just reached the end of the progression and tech treeJust a few days ago I finally got the "feeling lucky" achievement to round out my perfection of the game. Only after did I learn that there are, as of now, THIRTEEN HIDDEN DEEDS that you can try to do for cosmetic rewards. Fucking hell man. I only knew about one of them because of a devlog. After looking into them, I decided to try a few as I had 2 more days before Silksong came out (now about 10h remain). I actually managed to get about half of them, granted they were the easier half to do, but it felt pretty good, though, very sloppy. My last settlement was an attempt at "feeling very lucky" which asks you to pull both the homestead and the rainpunk foundry in one game from expeditions. This is mostly random chance, BUT there are several things you can do to improve your odds. I did virtually everything within my power to help>fucked around and stockpiled 28 reserve embarkation points to use on all the blueprints>waited until I cleared every rep reward blueprint>always chose orders that granted blueprints>waited for cornerstone rerolls yearly to try and get the smuggler or faster trader arrival, etc.>take frogs and get the zealous architects cornerstone, which grants you 4 random blueprints for 20 fully upgraded houses>bought every blueprint I could find from tradersIn the end, I managed to get the homestead and then a 1/10 chance for the foundry, which failed. There is very little I could have done very very little more to increase my odds further. Infact, this was a GOOD run with great luck up until the end. The one thing I missed out on were smuggler visits, especially the stormforged.Alas, I am 100% not enough
>>21570287Yes theyre worth 2 dollars. They're made from soft ass steel. Pull through sharpener users fall for all sorts of scams. One of those scams is buying a pull through sharpener instead of a stone or diamond plate.
