I have come with OC which I have previously promised. I made golabki cabbage rolls and instead of sticking with just my basic family recipe I decided to try the Helen Rennie recipe. It's onerous and took hours but the results make it all worthwhile.Here's the shit.
>>22021861Cut the core out of the cabbage so the leaves will come loose while it blanches
>>22021862Pop it into some simmering water and keep turning it around. The leaves with soften and break loose and as they get partly cooked and come off remove them
>>22021864This takes a long time but it can't be rushed
>>22021865reserve all the small leaves and other bits because this will all go into the sauce
>>22021867When you're done processing the cabbage, throw your rice in to boil 10 minutes
>>22021869This is a good time to catch up on prep. I grated my carrots.
>>22021872Once the rice is parboiled drain and rinse it with cold water
>>22021873Time to work on the filling. I can finally test out the chopper attachment for my stick blender.
>>22021876Onion, celery, garlic all chopped up and now we add a few tablespoons of butter and a few teaspoons of gelatin dissolved in water. This apparently makes the filling super juicy and nice.
>>22021881Whew that blends beautifully!
>>22021882Dump the veggie gelatin butter blend in with the beef/pork mince, add the rice and breadcrumbs
>>22021884Mix it up
>>22021885Cooked a little ball to make sure the seasoning was good. I added some salt and mixed again.
>>22021886I wasn't able to get any pics of the rolling process because my hand were all gooey but here they are. Made them nice and fat.
>>22021887For the sauce, first step is to get all the leftover cabbage in the pot reducing and browning.
>>22021888Yum nothing beats the smell of browning cabbage
>>22021889Get the browned cabbage out and dump your grated carrots and onion in there. Same thing.
>>22021890Once the carrot and onion are cooked dump your chopped tomatoes in and get that simmering.I added a dash of sugar and a squizz of balasamic glaze for some richness.
>>22021891Get your browned cabbage back in there and simmer it awhile to get is good and saucy
>>22021892Sauce out, golabki in.
>>22021893Cover with the sauce sludge and get a simmer on
>>22021894In the oven at 165ºC for about 90 minutes
>>22021895Putting the pot in a roasting pan is necessary because this fucking thing is going to bubble all over
>>22021897About 90mins later it's safely cooked through. The house smells chriffic.
>>22021898Excavate a couple of these bad boys
>>22021899Yumb. Surprisingly still firm.
>>22021900Little sour cream and dill drive it home.
>>22021902Nother angle. I am proud because these was hard feckin work.
>>22021903https://www.youtube.com/watch?v=bjxf-eQWKoo
>>22021861looks very delicious OP, thank you for taking the time to post this thread. You made this board slightly less shitty
>>22021861I just had two Big Macs. You just wasted your time.
>>22021861Do you do photography? Why are these shots so well composed?
>>22021884>add the rice and breadcrumbsAre there any decent substitutes for these? I'm diabetic, literally cannot eat them or I'll go into a coma and die. I survive by not eating carbs.
>>22021906thanks friend>>22021912I like to cook and I planned my day accordingly>>22021936I dabble. I'm not particularly skilled but I like to use my proper camera when I have a good excuse.>>22021939I have used things like mashed potatoes for filler but that's probably a carb problem as well. Maybe mashed lentils or something like that would work?
nive work. well delivered, anon
>>22021944Hmm, that's a thought. Costco has been selling a brand of chicken strips that is coated with coarse chickpea flour; it's very low carb compared to even almond-flour stuff, about 6g of carbs for a human-sized meal. I wasn't a fan of chickpeas before trying them, but I am now. Thanks!Looks really great, BTW. A friend's mom used to make something similar, good memories.
>>22021903Do you make anything other than grinders? That's just a grinder with cabbage instead of bread. Very rude and disrespectful. Next time can you cook an Australian/Worcester MA fusion dish that isn't a form of grindah?
>>22022790Oh anon you know it's nothing like a grindah. I am looking at making some seafood chowdah soon though
>>22022825>meat wrapped in an edible vessel>nothing like a grindahAnon, come on. I bet you're going to wrap your chowdah in some kind of bread vessel to be cheeky.
>>22022867I do like chowdah in a breadbowl
>>22021904Gorgeous, looks like the kind of thing I’d greedily eat for dinner and then sneak a few more from the fridge a couple hours later
>>22022907I actually had them for breakfast this morning too. I have so many and they're so good and I just said fuck it.
Well executed, Colesbro. Mission Accomplished!
>>22022979Thanks friend
>>22022959>>22023029One of you is an imposter.
Why does it seem like only Aussies cook on this board? Don't Americans know how to work a pot?
Very nice anonTry making Kaalikääryleet
>>22023082I am willing to try all manners of cabbage rolls>>22023073I have turned my name off, it's annoying and I don't like posting with it by accident
>>22023088>have turned my name offCool bro, what pronouns should I use? Faggot?
>>22023255Za / Zam / Zayre please
>>220230791. This is an Australian website now2. No, they don't
>>22023260Ok faggot
>>22023278You always get like this when you're hungry anon. Have a gwumpke.
