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The Iron Camp Cook Halloween Challenge!
Penthesilea:
--- Quote from: Front-Ranger on October 20, 2013, 03:27:00 pm ---Oh, I just love seeing these international recipes! Might you let us know what kind of herbs you use in the cabbage rolls? If I recall, the seasonings really make the dish. Do you use caraway seed?
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I'm sorry to dissapoint. I never made the dish myself. I hated it as a kid, and have eaten it maybe three or four times as an adult. It's something I really have to have a craving for, otherwise I still don't like it. You can buy the ready to stew rolls in the butchery, which is what I do since I'm the only one in the family who eats it at all. That way it's still home-made, or at least hand-made, since the butchery makes the rolls themselves. But I don't have the work. ;D
Jeff Wrangler:
--- Quote from: Penthesilea on October 20, 2013, 07:20:53 am ---
Don't ask a Kraut what to do with it. Too easy ;) :laugh:
Krautwickel!
In English stuffed cabbage or cabbage rolls.
It's white cabbage wrapped around a filling of minced meat, herbs, onions, salt, pepper and nutmeg. Stew the rolls and serve with gravy and (mashed) potatoes.
The rolls ready to be stewed:
The whole dish:
You can also take savoy cabbage instead of white cabbage. But eww, eww, eww - who in their right mind would want that? ;) Savoy cabbage is just yuck.
Now I'm curious what the Americans come up with. Do you know cabbage rolls at all? What else could one do with the two ingredients?
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Of course we have stuffed cabbage! :P And stuffed peppers. :P I really don't care much for either.
Front-Ranger:
Here's one last Halloween challenge for you all:
Split peas
Peppers (sweet or hot)
Yogurt
Allons-y to the kitchen!!
Front-Ranger:
In honor of Throwback Thursday, we present for an encore the recipe of Sweet Potato Splendor, submitted by Ellenemo!
--- Quote from: Ellemeno on October 22, 2011, 01:59:47 pm ---
Sweet Potato Splendor
Take fresh sweet potatoes, wash them and cut them into bite size chunks.
Rub them lightly with olive oil, and spread them in a baking dish.
Put them in the oven for 20 minutes at 350 degrees.
Pull the pan out of the oven, and with a spatula, loosen the sweet potato chunks from the pan, and flip them around.
Pour some apple juice in the pan. Not much, just enough to mostly have a thin layer of it on the bottom of the pan.
Chop up some walnuts, not finely, just enough to not have really big chunks. And not too many, just enough to add a little sumpsumpn to the roasted sweet potatoes.
Also sprinkle in a small amount of salt, and a light amount of either powdered ginger, or if you gots it, chopped candied ginger.
With the spatula, blend all this, and spread it around the pan.
As you are blending, add more apple juice, if necessary, to coat all of it.
Put it back in the oven for another 15 minutes, pulling it out halfway through to flip and check.
Keep baking until the sweet potato is cooked through.
Depending on the amount of liquid, the heat of the oven, the age of the sweet potatoes, and other factors, this will either turn out with a delightful roasted and glazed quality, with every sweet potato jewel and every walnut crumb glazed in rich apple goodness, or it will turn into a mush, also very delicious, or somewhere in between.
Wherever it ends up on the consistency spectrum, it will be delicious and have lots of vitamin A.
If it's mushy, you can eat it in a bowl with a little half and half poured on.
Yum.
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Penthesilea:
--- Quote from: Front-Ranger on November 21, 2013, 09:21:13 pm ---In honor of Throwback Thursday, we present for an encore the recipe of Sweet Potato Splendor, submitted by Ellenemo!
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Question: what about peeling the sweet potatoes? Did Clarissa forget to mention it or are they used with peel?
What would you recommend to add instead of walnuts (or any kind of nuts)? Whate else would fit with this? Raisins? Orange slices? Cornflakes (before serving, so they don't get soggy)?
And while we're at it, what else except nuts has that lovely crunch to it? Cornflakes are nice, but they soak up so quickly and then are yuck.
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