Pressure cooking

In article <[email hidden]>,

-bwg said:

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

Now that is an interesting idea...

I understand that most Dolmas are made from pickled grape leaves.

I have TONS of wild muscadine grape vines but would never use them as
they are VERY harsh.

We just started a new green edible grapevine in a 10 gallon pot with a
support. I need to move it away from that damned wild bindweed that is
taking over the yard this year!

I think I can make Dolmas from that as it's doing very well. I'll
probably winter it over in the greenhouse to boost it's chances.

Makes it easier as it's in a pot, but it really needs a better lattice
at this point. We are currently just using a large tomato cage.

I'm using a rounded cage of 2" x 4" farm wire for the Clematis and the
Wisteria and it's working pretty well. It's 5' at the moment.
--
Peace, Om

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

In article <[email hidden]>,

-bwg said:

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

There is a big difference between the texture of frozen raw veggies and
blanched. ;-P

Try it.
--
Peace, Om

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

In article <[email hidden]>,

MOMPEAGRAM said:

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'.
--
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

Speed.

Just cut the time to 5 minutes from pressure and don't use the weight.

That is what I did with the Napa.
--
Peace, Om

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

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

Quoted message said:

In article <[email hidden]>,

MOMPEAGRAM 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'.
--
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

Speed.

Just cut the time to 5 minutes from pressure and don't use the weight.

That is what I did with the Napa.
--
Peace, Om

Ah, ok! Thanks!

MoM

Steve Wertz said:

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 ...

BTW: That was cooked for 1hr at 325F.

I've been eating it for breakfast, too.

-sw