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Stuffed Cabbage Slovakia Style

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Margi Cintrano View Drop Down
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    Posted: 19 December 2012 at 10:54

Good Afternoon,
 
 
My 2nd Pictorial All By Myself !

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 !!!  LOL 
 
 
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.
 
 
IMGhttp://i1265.photobucket
 
 
 
Photo 3: Combining Ingredients to be stuffed ( the cabbage was boiled just to crisp semi tender in salted water - 8 minutes )
 
 
IMGhttp://photobucket
 
 
 Photo 4:  Combined and ready to be fill the cabbage leaves
 
 
 
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Photo 5:  Stuffed cabbage leaves ready to simmer in the tomato Sofrito broth on slow low flame

 
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Photo 6: Simmering in Sofrito ( tomato broth ):
 
IMGhttp://i1265.photobucket
 
 
 
Photo 6:  Ready to plate and enjoy.
 
IMGhttp://i1265.photobucket
 
 
 

Enjoy.
Happy Holidays,
Margi Cintrano
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 December 2012 at 10:21
Looks really good ~ I'm impressed!
 
A great homage to central European peasant cuisine, with a nice Mediterranean flair ~
 
Great job, and congratulations!Clap
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 December 2012 at 10:25
Tas,
 
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.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Rod Franklin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 20 December 2012 at 11:03
Margi, ya done good! I look forward to more pictures from you.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 December 2012 at 11:08
Rod,
 
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. Big smile
 
I consider myself techi as a peanut, however, now, I am as techi as a Grape !!!  Grapes make wine !!!  Clap
 
 
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 !  LOL 
 
Have a wonderful Holiday and may the New Year, bring the best to you and your´s.
 
Kind regards,
Margi.
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 December 2012 at 11:42
You've a right to feel a bit proud, Marg. A very nice job indeed.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 December 2012 at 11:46
Thanks for the lovely compliment Brook.
 
Now, it your turn !  WinkLOL
 
Happy Holidays.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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