Stuffed Cabbage Slovakia Style

 

 

Firstly, stuffed curly cabbage in tomato sofrito broth, is a popular Mediterranean dish, however, with the assistance of Tas, I had decided to prepare his wife´s Grandmom Mary´s recipe; however, with a lighter touch. 

 

 

I very simply had done a taster´s sample for an appetiser for 2; and employed curly Mediterranean (Spain grown and cultivated ) cabbage, a fresh light tomato broth sofrito, ground beef, onion, garlic and Provençal dried herbs. It was very tasty and it shall be prepared again with Member Feather´s  fermented sauerkraut, next time. To give it a Central European yet very light profile and totally non starchy profile, I placed some shredded cabbage crisp yet tender simmered, into the ground beef mixture.

 

I shall also prepare it with a thicker fresh tomato sauce the next time, after the holidays from my Nonna Margherite.  

 

Many thanks to all of Ron´s  Coaching, as I am as Techi as a Peanut; I have finally got it down pat !!!   

 

 

Photo 1 :  Fresh Curly Cabbage  Spain Cultivated. It is called White Cabbage, Col Blanco o Repollo Blanco.

 

 

 

 

 

 Photo 2:  Products Employed for Sample Testing Appetiser ( I used red onion, 100% beef ground, lavendar garlic and Provençal herbs and Smoked Paprika, Spanish gorgeous red juicy plump fresh and ripe tomatoes from Murcia, Andalusia & salt and black freshly ground pepper, in addition to 100% Hojiblanca Olive Oil and a drizzle of fresh lemon on the cabbage leaves while simmering.

 

 

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Photo 3: Combining Ingredients to be stuffed ( the cabbage was boiled just to crisp semi tender in salted water - 8 minutes )

 

 

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 Photo 4:  Combined and ready to be fill the cabbage leaves

 

 

 

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Photo 6: Simmering in Sofrito ( tomato broth ):

 

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Photo 6:  Ready to plate and enjoy.

 

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Enjoy.

Happy Holidays,

Margi Cintrano

 

Thanks for all your coaching, because without our mentoring chat last night, it would have been impossible. 

 

Again, thanks so much for all your patience,

Margi.

 

Thanks for the compliments.

 

Now, that I have the instructions down pat, it is a matter, of creating the Pictorials on some of the dishes in my repertoire and then, posting on FOTW.

 

I consider myself techi as a peanut, however, now, I am as techi as a Grape !!!  Grapes make wine !!! 

 

 

If it wasn´t for Ron and his coaching, mentoring & Saintly patience, it would of been impossible. 

 

I am a bit proud of myself, and they shall certainly get better !   

 

Have a wonderful Holiday and may the New Year, bring the best to you and your´s.

 

Kind regards,

Margi.

 

 

 

Now, it your turn ! 

 

Happy Holidays.

Margi.