Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
This is the season for cabbages try
these recipes
Cabbage Soup, Cabbage Rolls and
Sauerkraut
Cabbage, Potato, and
Tomato Soup (10 servings)
100 ml. butter
1 onion chopped
3 potatoes diced
3 stalks of celery chopped
3 cloves of fresh garlic minced
1 liter of chicken stock
½ head of cabbage finely chopped
1 can of medium canned tomatoes or 300 g. fresh tomatoes chopped
5 ml hot sauce
5 ml. oregano
Salt and pepper to taste
Directions
1. Melt butter in a pot over medium heat. Cook and stir onions, potatoes,
celery, and garlic,
In the melted butter until onions and celery are translucent 5 to 8
minutes. Pour water over
Vegetables misture, stir the chicken stock. Bring the mixture to a
boil, cook to boil until potatoes are fork tender, about 5 minutes.
2.Stir the cabbage into the boilng liquid, reduce heat to medium ,Add
tomtoes with juices,hot sauce and oregano ,stir to combine.Allow the mixture to
simmer until the flavours blend about 19 to 15 minutes
Barley ricotta cabbage rolls (12 rolls)
Ingredients
1 head green cabbage
15 ml oil
3 garlic minced
125 ml. pearl barley.
15 dry dill weed
400 ml .chicken stock
1 large onion chopped
250 gr lean ground pork
250 gr ricotta (drained)
150 ml fresh chopped parsley
30 ml. Dijon mustard
1 beaten egg
30 ml wine vinegar
2 ml. dry thyme
2 ml salt
Sauce
800 ml.whole tomatoes
1 small onions cut in half
15 ml brown sugar
2 ml salt
Method
1. Bring a large pot of salted water to a boil.
2. Core cabbage but leave it whole . .
3. Place the cabbage in boiling water and cook for 6 to 8
minutes until outer leaves are tender.
4. Carefully remove from boiling water and lunge into ice
water.
5. Pull dozen leaves or so off the cabbage, boiling again if
the leaves are too raw to remove easily.
6. Pat dry and slice tough centre vein.
7. Heat a saucepan
over medium, add oil, then garlic and cook 1 minute, add barley and dill, cook
1 minute pour in
broth to bring to a boil .Reduce heat to medium to low and simmer covered,
until barley is tender and liquid is absorbed
about 25 to 30 minutes. Remove from heat and let cool about 5 minutes, Stir in
onons, pork ricotta, parsley, Dijion mustard , egg, vinegar, thyme and salt.
8.Preheat oven at
190 C. Get a 22 cm by 32 cm baking pan and oil .Spoon about 80 or 100 ml. of filling onto the centre of one
cabbage leaf, Roll into a cylinder folding up the sides and trimming cut ends
if there is too much cabbage .Place seam-side down in prepared dish ,repeat
with reaming filling and leaves. Pour 75 ml water over .Cover tightly with tin
foil and baked for about 1 hour.
9. While cabbage
rolls are cooking prepare sauce, combine tomatoes and onions in a saucepan
.Bring to boil, and then reduce heat and simmer, uncovered 30 minutes .Remove
from heat and let stand 10 minutes. Puree in food processor blender Stir in
sugar and salt .Serve over baked cabbage rolls.
Sauerkraut Ingredients21/2 green cabbage, shredded50 gr pickling salt15 gr. juniper berries30 gr. caraway seeds1 liter, in a sanitized glass jarDirectionsIn large mixing bowl, mix cabbage thoroughly
with salt, juniper berries, and caraway seeds, using hands or tongs. If using
your hands, make sure that they are very clean prior to mixing. Let stand for
10 minutes.
Pack cabbage mixture down into a large plastic
food container. Top with a lid smaller than the opening of the container and
place a glass jar filled with the quart of water on top of the lid. Place in
cool area overnight (16 to 18 C ). In a day, the cabbage should have given up
enough liquid to be completely submerged. The jar serves as a weight to keep
the cabbage submerged and away from air.
Check cabbage every other day for
approximately 2 weeks and skim the surface of scum, if necessary. Let stand for
4 weeks. Transfer to an airtight container and store in the refrigerator for up
to 6 months.
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile
it only takes a minute” – Otto
