Chou Glorieux Glorious Cabbage Recipes

Steps:

• Parboil cabbage until tender;drain well and slice into small pieces.
• Melt butter in large saucepan or skillet over medium heat.
• Add oil,celery,onion,green pepper and green onions and saute until limp.
• Add cabbage and mix well.
• Cover and cook over very low heat about 10 minutes, stirring once or twice.
• Stir in all but about 1/4 cup cheese and mix well;let cook a few more minutes.
• Preheat oven to 350 degrees.
• Soak toast in milk until soft;squeeze out milk and add toast to cabbage mixture.
• Blend in cream, half of breadcrumbs,garlic and parsley.
• Remove from heat and mix well; season with salt and pepper.
• Turn into shallow 3-quart casserole.
• Combine remaining breadcrumbs and cheese and sprinkle over top.
• Bake uncovered about 30 minutes.

Steps:

• Shred the cabbage, discarding the outside leaves and the stock.
• Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
• Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
• Stir in the brown sugar, salt and pepper.
• Cook until coloured a little more, then incorporate the cabbage, reheat.
• Sprinkle lightly with caraway seed, if desired, when serving.

Steps:

• Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
• Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
• Once cooked, serve in bowls with mashed potato, if you like.

Steps:

• Preheat oven to 375 degrees.
• Using a sharp knife, cut off the stem end of the cabbage. Cut out the core of the cabbage.
• Bring a large quantity of water to the boil in a kettle. Add the cabbage and cover. Let it boil, turning the cabbage so that it cooks evenly all over. As the cabbage cooks, separate the leaves at intervals and cook from 10 to 15 minutes. Drain thoroughly.
• Heat the butter in a skillet and add the mushrooms and finely chopped onion. Cook, stirring, until onion is wilted and mushrooms have given up their liquid. Continue cooking until liquid evaporates. Add the finely minced garlic, half a bay leaf and half of the thyme and stir.
• Finely chop the livers or puree them in an electric blender or food processor. Add the livers and pork to the mushroom-and-onion mixture. Cook, stirring, about 30 seconds. Add salt and pepper to taste.
• Spoon and scrape the mixture into a mixing bowl. Let cool briefly. Add the eggs, parsley, bread crumbs, nutmeg and allspice. Add salt and pepper to taste and blend well.
• Lay out a large square of cheesecloth on a flat surface. Arrange six or seven of the large cabbage leaves in the center of the cheesecloth, the edges of the leaves slightly overlapping in a circular fan shape. The stem ends of the leaves should point outward and not to the center. Cover the middle of the circle of leaves with another large leaf.
• Spoon about one-third of the pork mixture into the center of the round layer of cabbage leaves. Spoon it almost but not quite to the outer edges of the leaves.
• Add another layer of slightly smaller leaves. Spread this with another third of the filling. Add another layer of leaves and a final third of the filling. Put the smallest leaves in the center of the final layer of filling.
• Bring up the edges of the cheesecloth so that the leaves and filling are returned to a whole cabbage shape. Press the large cabbage together compactly and tighten the cheesecloth all around. Tie the cheesecloth into a tight bag and cut off the excess cheesecloth at the ends.
• Select a heavy casserole large enough to hold the stuffed cabbage. Add the chicken wings and pork bones and cook, stirring, until nicely browned. Add the coarsely chopped onion, carrots, celery, whole clove of garlic, peppercorns and the remaining bay leaf and thyme. Cook, stirring, about one minute. Pour off most of the fat.
• Add the wine, chicken broth, salt and pepper to taste. Add the tomato paste and stir. Add the tomatoes.
• Arrange the cabbage tied side down and cover closely. Place in the oven and bake two hours.
• Remove the cabbage from the sauce. Untie and discard the cheesecloth. Arrange the cabbage on a baking dish. Return it to the oven and bake 10 minutes.
• Meanwhile, cook down the sauce remaining in the casserole over moderately high heat five minutes. Strain the sauce, pressing the solids to extract as much liquid as possible. Put the sauce in a saucepan. Blend the arrowroot or cornstarch and wine and add it to the sauce, stirring.
• As the cabbage bakes for 10 minutes, baste it occasionally with the sauce. Serve with parsleyed potatoes.

Steps:

• Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
• Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
• Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
• Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.