STUFFED WHOLE CABBAGE

STUFFED  WHOLE CABBAGE

 

 

 

Cabbage is a well- known winter vegetable. It can be eaten cooked or raw...like salad, in soup, rolls with meat or rice.

Recently the health benefit of cabbage is on the agenda. Research of the result  is; very good for nutrition ( low fat and calories), powerful antioxidants( help protect cancer, reduce bad cholesterol LDL), rich in vitamins(C, B,K) and contains some minerals(potassium, magnesium, iron,) .

Cabbage roll- cabbage leaves stuffed with meat -  is common from Europe to Middle east. Basically all are the same, although there are some  difference  between  recipes  .  Making cabbage roll is a hard job, needs practice and long time. My recipe is for beginner and  lazy  cook. Believe me  cooking this way doesn't change the taste, just much more easy and practical. 

 

 

 

 



INGREDIENTS

1 small white cabbage head  2-21/2 lb
FILLING
500g/1 lb ground beef/ minced meat
3/4 cup short grain  rice
1  medium onion, grated
1 Tbsp vegetable oil
1 Tbsp tomato paste
1/2 tsp dry mint
1 tsp salt
1/2 tsp black pepper
1/2 red pepper flake
SAUCE
3 Tbsp red pepper paste or tomato paste
2 Tbsp vegetable oil
1 cup hot water
1/2 tsp salt

Place the head of cabbage in a deep pot, cover with water. Bring to boil 10-15 minutes. Drain and let it cool.
Mean while prepare filling. Place meat in a bowl, add grated onion, well washed rice, vegetable oil, mint, red pepper flake, salt and pepper. Mix well.

Cut center from cabbage with a sharp knife carve out a cavity . Place 3/4 of the meat mixture between the leaves. Fill the hole with rest of meat mixture. Cover the top  with a leaf  of  cabbage.  Turn  it down. Place  in a saucepan.

Mix red pepper or tomato paste, vegetable oil, hot water and salt. Pour over the cabbage, cover. Bring to boil and then reduce the heat, simmer  20-25 minutes or until cabbage is soft and rice is cooked.

SAVORY MUFFIN

SAVORY  MUFFIN

 

 





I have been baking this cake for many years, even I do not remember where or when I have found it.
I was baking it into a loaf pan. I tried to bake it into muffin pan, it was successful. I prefer muffin pan because much more easy to serve.
I gave this recipe to one of my German friends. She complained to not get good result. We baked it together when she was visiting us. We measured all ingredients again and again.  Still I do not know what was wrong,  I can say only -difference of flour. She said hers was more runny then mine. If you have the same problem add more flour until the mixture gets consistency of cake batter.



INGREDIENTS

3 eggs
1 cup vegetable oil
1 cup yogurt
4 cups self-raising flour
1/2 tsp salt
1 cup seeded and  sliced black olives
1 cup cubed tomatoes
1 cup cubed green pepper
1/2 tsp baking powder

Cut tomatoes into wedges , discard seeds and chop into cubes. Cut green peppers half, discard seeds and membranes and chop into cubes.
Combine eggs, vegetable oil, salt and yogurt, mix well. Add flour , one cup at a time.  Add tomatoes, green pepper and black olives, mix. Divide cake mixture among 12 muffin pan holes or well greased loaf pan. Bake in 180C/375F about 25-30 minutes.
TIP.  wholewheat flour works well with this recipe

SPICY ROAST CHICKEN

SPICY ROAST CHICKEN

 

 

 

 

Spices and herbs have been used to flavor food for thousands of years in India. India is a large country . Indian food has many regional variations in climate, custom and religion. Generally the food is mild in the North, it gets hotter and spicier the further south. The North is bread-eating , cooking fat is butter - ghee, the South is rice-eating  , use oil instead of ghee. On the east coast food is again  different , more fish and sea food. Mustard seed and oil are popular.  

I'm sure you will enjoy Indian Cuisine if you like spicy food. It is possible to change measurement of spice, more or less. It depends on your taste.

On this recipe I prefer to stand the chicken over night. It makes more tasty.  

 

 

 

 

INGREDIENTS

4 chicken quarters or 8 chicken drumsticks

1 cup yogurt

1clove garlic, crushed

1 medium onion, finely chopped

1 tsp fresh ginger root, finely chopped

1/2 tsp ground coriander

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp cinnamon

2 tsp curry powder

1/2 tsp -or more chili powder

1/4 cup vegetable oil

2 tbsp lemon juice

1 tsp salt

 

Place the ginger, onion garlic, chili powder , ground coriander, turmeric, cumin, cinnamon, curry powder, vegetable oil, lemon juice and salt in a bowl. Mix with the yogurt. Cover the chicken quarters with spicy yogurt mixture. Let it stand in the fridge at least 2 hours or over night.

Place chicken quarters into a ovenproof dish. Cook in a pre-heated oven , 200C/ 425F for 35-45 minutes. Check that the chicken is cooked. Serve with rice pilaf and salad.