Savoy Cabbage And Mushrooms Recipes

Steps:

• Put aside the cabbage. In a mixing bowl, mix by hand all the other ingredients, except sauce, and set aside. (This will be the filling to stuff the cabbage leaves.)
• Core out the centers of the cabbage. Place the whole cored cabbage in a large pot of boiling water. Boil until the leaves become slightly transparent. (Savoy cabbage cooks very quickly). Remove leaves from the water, 1 at a time.
• Preheat oven to 375 degrees F.
• Roll the meat mixture into 2-inch balls. Elongate slightly and place on individual cabbage leaves. Starting from core edge, roll cabbage with meat inside and tuck in sides to complete rolling process. Place in a covered roaster pan with some water and cook for 1 1/2 hours.
• Remove cooked cabbage rolls from roaster pan, and place on a serving plate. Serve with mushroom sauce over top.
• In a saucepan, combine mushrooms and 4 cups water, and bring to a boil. Boil for about 10 minutes or until mushrooms are soft. In a mixing bowl, mix flour and sour cream with 1/2 cup cold water, whisking until blended. Add mixture to mushrooms, stirring until blended. Simmer, stirring, for 5 minutes. Season, to taste, with salt and pepper.

Steps:

• Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
• Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.

Steps:

• Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
• In a dutch oven or heavy large saucepan, heat oil over medium heat.
• Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
• Add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
• Stir, then and add the remaining cabbage.
• Let it wilt again, then stir again.
• Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
• Serve over polenta or thin the sauce with some water and serve over pasta.
• This freezes and reheats well, making it great for once-a-month cooking.