Pressure cooking

In article <[email hidden]>,

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did my
first try today and it was just a little over done but much easier than
cooking in water.

MoM

Yes, I do.

Just cut the time. :-)

If you use Napa, you won't have as hard of a time.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did my
first try today and it was just a little over done but much easier than
cooking in water.

Separate cabbage leaves, wrap each one in foil and put in hot oven for
about seven minutes. Done.

Victor

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did my
first try today and it was just a little over done but much easier than
cooking in water.

MoM

Here's a much easier way but, you have to plan ahead.
Put the whole head of cabbage in a plastic bag and put it in the
freezer for about two days. Take it out of the freezer and let it thaw
in a colander. The leaves will be limp and easy to roll.

Ross.

Quoted message said:

Here's a much easier way but, you have to plan ahead.
Put the whole head of cabbage in a plastic bag and put it in the
freezer for about two days. Take it out of the freezer and let it thaw
in a colander. The leaves will be limp and easy to roll.
Ross.

I did this and it works great! I didn't even bother to put it into a
plastic bag. Of course you do have to give it ample time to thaw so you
can get the leaves off...like all day. LOL But it sure was a lot easier
on the air conditioner than boiling that big pot of water for the head
of cabbage.

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did
my
first try today and it was just a little over done but much easier than
cooking in water.

MoM

Yes, I do.

Just cut the time. :-)

If you use Napa, you won't have as hard of a time.
--
Peace, Om

Remove _ to validate e-mails.

Now that's an idea I hadn't thought of!

Thanks

MoM

Victor Sack said:

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did my
first try today and it was just a little over done but much easier than
cooking in water.

Separate cabbage leaves, wrap each one in foil and put in hot oven for
about seven minutes. Done.

Part of the heating process for me is to be able to separate the
cabbage leaves in the first place.

I cheated tonight. I made cabbage lasagna from mostly whole
leaves with the stems removed:

http://tinypic.com/fullsize.php?pic=4ml9mh0

Easier than rolling individual wraps and just as tasty.

-sw

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did
my
first try today and it was just a little over done but much easier than
cooking in water.

MoM

Here's a much easier way but, you have to plan ahead.
Put the whole head of cabbage in a plastic bag and put it in the
freezer for about two days. Take it out of the freezer and let it thaw
in a colander. The leaves will be limp and easy to roll.

Ross.

Thanks, I've tried that and didn't like the results.

MoM

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did
my
first try today and it was just a little over done but much easier than
cooking in water.

Separate cabbage leaves, wrap each one in foil and put in hot oven for
about seven minutes. Done.

Victor

Thanks

MoM

In article <[email hidden]>,

MOMPEAGRAM said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did
my
first try today and it was just a little over done but much easier than
cooking in water.

MoM

Yes, I do.

Just cut the time. :-)

If you use Napa, you won't have as hard of a time.
--
Peace, Om

Remove _ to validate e-mails.

Now that's an idea I hadn't thought of!

Thanks

MoM

The nice thing about Napa is that you can separate the leaves off first,
then wilt them in a layer. I use a steamer insert in the pressure cooker
and don't put the weight on. I use it AS a steamer. IIRC, I timed it for
5 minutes when the steam started coming out of the weight hole. The
pressure comes down fast if you don't use the weight.

Here are some Napa cabbage rolls I made:

http://tinypic.com/333ygrt.jpg
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Steve Wertz said:

Victor Sack said:

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did my
first try today and it was just a little over done but much easier than
cooking in water.

Separate cabbage leaves, wrap each one in foil and put in hot oven for
about seven minutes. Done.

Part of the heating process for me is to be able to separate the
cabbage leaves in the first place.

I cheated tonight. I made cabbage lasagna from mostly whole
leaves with the stems removed:

http://tinypic.com/fullsize.php?pic=4ml9mh0

Easier than rolling individual wraps and just as tasty.

-sw

What the heck's in it, Steve? What kind of seasoning? How'djudoodat?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article <[email hidden]>,

(Victor Sack) said:

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did my
first try today and it was just a little over done but much easier than
cooking in water.

Separate cabbage leaves, wrap each one in foil and put in hot oven for
about seven minutes. Done.

Victor

Though I've never done it myself, I'm told that freezing the head of
cabbage overnight will also render the leaves limp; i.e., suitable for
filling and rolling to close.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,

(Victor Sack) said:

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did my
first try today and it was just a little over done but much easier than
cooking in water.

Separate cabbage leaves, wrap each one in foil and put in hot oven for
about seven minutes. Done.

Victor

Though I've never done it myself, I'm told that freezing the head of
cabbage overnight will also render the leaves limp; i.e., suitable for
filling and rolling to close.

I'd be leery of that ruining the texture tho'.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Steve Wertz said:

Victor Sack said:

Separate cabbage leaves, wrap each one in foil and put in hot oven for
about seven minutes. Done.

Part of the heating process for me is to be able to separate the
cabbage leaves in the first place.

I never seem to have much problems separating leaves, no matter if it is
white, Savoy, or Chinese cabbage.

Quoted message said:

I cheated tonight. I made cabbage lasagna from mostly whole
leaves with the stems removed:

http://tinypic.com/fullsize.php?pic=4ml9mh0

Looks good. Where is the recipe? Looks like there is cabbage, tomato
sauce, cheese, and ham or bacon... is this right? What else?

The idea reminds me somewhat of the French pain au choux (cabbage loaf),
as described, for example, by Alexandre Dumas (Savoy cabbage in this
case), or the Ukrainian cabbage pie Zaporozhye-style. Both are layered
cabbage leaves with some filling in between. The former is made with
sliced marinated eye of a leg of veal, oil, parsley, scallions,
shallots, garlic, mushrooms, coarse salt, pepper, and sliced ham, is
then cooked in stock, the fat drained and the loaf is then served with
espagnole sauce. The latter is made with rice, ground pork or beef,
finely minced pork fat (salo), pork liver, green peas, lettuce, onions,
egg yolks, salt, allspice, garlic, parsley, celery, bay leaf, carrots
and turnips.

Victor

Melba's Jammin said:

Though I've never done it myself, I'm told that freezing the head of
cabbage overnight will also render the leaves limp; i.e., suitable for
filling and rolling to close.

No chance of this ever happening here. There will never be enough place
in my freezer for a whole head of cabbage.

Bubba

On Mon, 09 Jul 2007 10:53:25 -0500, Omelet <[email hidden]>

Quoted message said:

In article <[email hidden]>,
Melba's Jammin' <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Though I've never done it myself, I'm told that freezing the head of
cabbage overnight will also render the leaves limp; i.e., suitable for
filling and rolling to close.

I'd be leery of that ruining the texture tho'.

Well, it didn't seem to ruin the texture for Julia Child and Jacques
Pepin when they did it on their joint PBS show. That is where I
learned of this technique. They seemed to think it was just fine. 😉

Christine

Melba's Jammin said:

In article <[email hidden]>,

(Victor Sack) said:

MOMPEAGRAM said:

Does anyone here pressure cook whole cabbage for cabbage rolls? I did my
first try today and it was just a little over done but much easier than
cooking in water.

Separate cabbage leaves, wrap each one in foil and put in hot oven for
about seven minutes. Done.

Victor

Though I've never done it myself, I'm told that freezing the head of
cabbage overnight will also render the leaves limp; i.e., suitable for
filling and rolling to close.

I've seen whole pickled cabbages with in my neighborhood grocery
(which caters to Bulgarians and other Balkan ethnic groups), and I've
seen a Bulgarian woman make stuffed cabbage with whole outer leaves of
cabbage she had salt-pickled (i.e., made into sauerkraut) herself. I
surmise from this, that pickling is one way of softening the cabbage
leaves for stuffing.

-bwg
I don't want your cornbread and molasses

Quoted message said:

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Omelet said:

In article <[email hidden]>,

Melba's Jammin said:

Though I've never done it myself, I'm told that freezing the head of
cabbage overnight will also render the leaves limp; i.e., suitable for
filling and rolling to close.

I'd be leery of that ruining the texture tho'.

I would think that "ruining the texture" is the purpose.
-bwg

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,

(Victor Sack) said:

MOMPEAGRAM <[email hidden]> wrote:

> Does anyone here pressure cook whole cabbage for cabbage rolls? I
> did my
> first try today and it was just a little over done but much easier
> than
> cooking in water.

Separate cabbage leaves, wrap each one in foil and put in hot oven
for
about seven minutes. Done.

Victor

Though I've never done it myself, I'm told that freezing the head of
cabbage overnight will also render the leaves limp; i.e., suitable for
filling and rolling to close.

I'd be leery of that ruining the texture tho'.
--
Peace, Om

That's why I don't like freezing the cabbage, Om. I prefer some form of
cooking. A pot of water and oven heat up the kitchen too much but the
pressure cooker is so fast it doesn't.

MoM

Victor Sack said:

Steve Wertz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

http://tinypic.com/fullsize.php?pic=4ml9mh0

Looks good. Where is the recipe? Looks like there is cabbage, tomato
sauce, cheese, and ham or bacon... is this right? What else?

Layers of savoy cabbage, slightly pre-cooked and drained hamburger
and bulk Italian sausage, diced onions, tomato sauce mixed with
cream of mushroom soup (sosueme), herbs de provence, and
mozzarella. It took about 15 minutes to put together - much less
time than I'd spend on rolling individual cabbage parcels.

I use the CoM soup just because I needed ot get rid of it somehow
and it worked pretty good with the tomato sauce. Everything
worked very well together.

-sw