Ulfgeir
Hero
To me it sounds more German. Yes, we use lots of cabbage in the cooking here in Sweden. But that combo seems weird.
Cookin again
- Thread starter Dannyalcatraz
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CleverNickName
Limit Break Dancing (He/They)
I felt the same way until I tried it. It's not gonna be everyone's cuppa tea, for sure. But if you like Bavarian-style sauerkraut, you might like Apple Cabbage Stew.
Zardnaar
Legend
Sick sick puppy. We had boiled cabbage, mashed spud with mince stew.
Even parents on law don't eat that now.
Dinner tonight. Beef schnitzel with peppercorn sauce, sticky date pudding and creme brulee
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Cabbage can be delicious if handled properly.
One of my favorite things in Asian cuisines is a nice, crispy vegetarian egg roll. My favorites were generally pretty simple: cabbage, onions, carrots, bean sprouts, salt and pepper.
The most common recipe I use when I do cabbage at home is similar. There’s no bean sprouts, and it’s not vegetarian- there’s something like bacon or ham in it- and there’s some butter and chicken broth in the pot. There’s also a little slurry of flour to thicken the pot liquids, trapping your seasonings & nutrients in a glaze on the leaves.
One of our family friends is a retired caterer of Lebanese ancestry. She does cabbage rolls that have a meaty filling similar to the meat-stuffed grape leaves in Greek cuisine.
One of my favorite things in Asian cuisines is a nice, crispy vegetarian egg roll. My favorites were generally pretty simple: cabbage, onions, carrots, bean sprouts, salt and pepper.
The most common recipe I use when I do cabbage at home is similar. There’s no bean sprouts, and it’s not vegetarian- there’s something like bacon or ham in it- and there’s some butter and chicken broth in the pot. There’s also a little slurry of flour to thicken the pot liquids, trapping your seasonings & nutrients in a glaze on the leaves.
One of our family friends is a retired caterer of Lebanese ancestry. She does cabbage rolls that have a meaty filling similar to the meat-stuffed grape leaves in Greek cuisine.
Whizbang Dustyboots
Gnometown Hero
Reheating pizza in a skillet on medium with a tent of aluminum foil remains the best way to eat leftover pizza and, in the cases of cheap pizza, often produces superior results compared even to when it was first baked.
I will die on this delicious hill.
I will die on this delicious hill.
CleverNickName
Limit Break Dancing (He/They)
Yep, fry it in a cast-iron skillet.
- Add a small amount of oil to a cast iron skillet.
- Get it good and hot.
- Put the slice of pizza cheese side down on the skillet.
- Fry it until the cheese is melty and lightly crispy around the edges.
- Flip the pizza, it should now be crust-side down.
- If you want to add more toppings, now's the time.
- Cover (or tent with foil, good call) and let it cook until the crust is crispy and everything is heated thru.
Whizbang Dustyboots
Gnometown Hero
You are more ambitious than me. I just put it in a skillet on on medium heat for 10 minutes (30 minutes for pan pizza) with a tent over it and wander off.
I will try your way next time; it sounds like a definite upgrade.
I will try your way next time; it sounds like a definite upgrade.
I’ve tried the pan method, and it works grea….but I prefer using the toaster oven (or oven) instead. I put a couple slices in a (lightly oiled) pie pan for 8 minutes +- at 450degF and it’s like it was just baked.
