How To make Cabbage Crown
Ingredients
1
pound
beef, ground
1/3
cup
flour
1 1/2
teaspoon
salt
1/4
teaspoon
pepper
1
each
egg
1
cup
milk
2
tablespoon
onion, grated
1
each
cabbage, large
1
cup
water, boiling
Directions:
Combine ground beef, flour, salt, pepper, and egg in the large bowl of an electric mixer; beat at medium speed until blended, then gradually beat in milk, a tablespoon at a time, until smooth and paste-like; stir in onion.
Trim off outside leaves of cabbage. Cut off a slice about an inch thick from core end; set aside. Cut core from cabbage with a sharp knife, then hollow out cabbage to make a shell about 1/2 inch thick. Chop cut out pieces coarsley and cook as a vegetable for another day.
Spoon meat mixture into shell; fit cut slice back into place; tie tightly with soft kitchen string. Place stuffed cabbage, core end down, in slow cooker; add boiling water to cooker. Cook on low for 8 hours or on high for 4 hours, or until cabbage is tender; remove; keep warm.
Turn heat control to high. Combine 3 tablespoons flour and 1/3 cup cold water in a cup; pour into liquid in slow cooker; cover; cook 15 minutes. Season to taste with salt and pepper; darken with a few drops of bottled gravy coloring.
Place stuffed cabbage on a heated serving platter; remove string. Pour gravy into a separate bowl. Cut cabbage into wedges; spoon gravy over.
How To make Cabbage Crown's Videos
INSANE Corned Beef & Cabbage | EPCOT FOOD – Rose & Crown
Corned Beef & Cabbage! *drools*
This insane meal from Rose & Crown is the perfect way to relax and unwind during your dat at Epcot. This beautiful waterfront restaurant serves a variety of iconic food that will leave you planning your next visit!
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Kingdom Cuisine is dedicated to bringing the magic of food to the table from news and reviews to recipes and more! Can’t make it to the parks? Make it at home! The KC Team posts numerous Disney recipes from the parks and resorts, along with some magical creations of their own!
Guinea Fowl 'Coq au Vin' Roasted Cabbage, Pickled Pear, Parsley & Bitter Chocolate with Steve Drake
Episode 24 of our Chef Focus with Michelin chef/patron Steve Drake of Sorrel Restaurant, Dorking, Surrey. Here Steve demonstrates Guinea Fowl 'Coq au Vin' Roasted Cabbage, Pickled Pear, Parsley and Bitter Chocolate.
To access the recipe please visit our blog:
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This Julia Child Cabbage Recipe is a Glorious & Confusing Mess
This is Julia Child's Stuffed Cabbage (Chou Farci) from Mastering the Art of French Cooking Vol 2. cookbook.
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Recipe & Ingredients:
(for 8-10 people)
Filling:
2 cups (1 lb) fresh sausage
1 1/2 cup diced ham
2 cups minced onions
2 cups boiled rice
1/2 tsp sage
1/2 tsp caraway seeds
1/4 cup minced parsley
1 egg
salt and peppa
2 1/2 lb savoy (preferably) or smooth leaf
other miscellaneous ingredients:
10 to 12 slices of lean salt pork approximately 4 x 1 1/2 inches and 3/8 inch thick
1 medium onion
1 medium carrot
2 tb pork fat
stuffing the cabbage:
2 1/2 to 3 quart mold (like a Charlotte!)
3 to 4 cups good beef stock
salt and pepper
sauce:
1/2 cup minced onions
1 tb pork fat or cooking oil
1 clove mashed garlic
1 lb tomatoes (3 to 4 medium sized)
1/2 sage
salt and pepper
(if sauce is too runny use 1/2 tb corn starch blended with 1 tb tomato juice or beef stock)
top with parsley
Grilling Cabbage
(6/21/03) Extension Food Specialist Barbara Brown demonstrates different way to cook cabbage by grilling it.
For the recipe, visit:
#197: How To Select A Good Crown of Cabbage.
Produce Selection by PinkZaira
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