uter leaf off cabbage. Cut cabbage into 1-inch thick steaks and place
pray. Pull outer leaf off cabbage (it's usually dirty and
Preheat oven to 350 degrees F (175 degrees C).
Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.
using fresh fish (4 steaks), rinse, lightly salt, and
In a small bowl, combine soy sauces, vinegar, scallions, sugar, sesame oil, garlic and ginger. Arrange steaks in shallow dish and pour half of marinade over them. Reserve remaining marinade as dipping sauce. Chill steaks, covered, for 2 hours, turning once.
To make kimchi salad, place all ingredients in a large bowl and toss to combine.
Preheat a grill pan on high. Cook steaks for 1 min each side. Cover and leave to rest for 2 mins. Serve steak with kimchi salad, sprinkled with sesame seeds and accompanied by dipping sauce.
Place the steaks flat on a work surface.
Brush the mustard over the steaks and season. Set aside 2
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
essen.
Cooking Cabbage:
This is
combine everything.
Place cabbage in a large pot
egins to brown, add pounded steaks and cook for 3 minutes
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Combine flour, salt, paprika, mustard and pepper.
Coat steak well on all sides with flour mixture.
Heat oil in large skillet.
Brown steak well on both sides.
Pour off excess drippings if necessary.
Add broth and onions to meat.
Cover and simmer slowly about 2 hours or until meat is tender.
Add enough water if necessary to bring liquid level up to 1/2 inch.
Arrange cabbage wedges around meat.
Cover and let simmer 10-15 mins or til cabbage is just tender.
igh.
Cut core from cabbage; rinse.
In medium glass
Gently remove the 10 outer leaves of cabbage.
Reserve the remaining cabbage for other recipes.
Put 1 inch of water in a large Dutch oven.
Bring to a boil; add cabbage leaves.
Cover and simmer for 5 minutes.
Drain cabbage leaves.
Combine beef, onion, rice, butter, salt and pepper.
Mix well.
Place equal portions in center of cabbage leaves.
Roll up.
Place rolls, seam side down. Sprinkle with Parmesan.
Pour tomatoes over and simmer for 1 hour.
Combine vegetables and cheese in bowl.\tMix mayonnaise, vinegar, Equal and celery seed; stir into cabbage mixture.\tSeason to taste with salt and pepper.
Spoon mixture onto lettuce lined plates, if desired.
Serves 8.
eeks.
For the cauliflower / cabbage pickles. Wash the cauliflower and
Cut cabbage head in half and pop
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
Heat oil in a large non-stick skillet over medium-high heat.
Add cabbage and carrot and cook, covered, for 5 minutes, stirring occasionally.
Stir in wine and simmer for 1 minute.
Add ham, apple, vinegar, caraway, salt and pepper.
Simmer on medium heat for 5 minutes, uncovered, stirring, until cabbage and apples are tender and most of the liquid has cooked off.
Cover and let stand a few minutes before serving.