WebMemories of the Mountains: With Gaetano Arnone, Lidia Bastianich, Billy Gallagher, Corrado Manuali. A hearty minestrone soup with pesto; stuffed cabbage; desserts include Italian gelato.
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WebInvert the cooled polenta cake onto a cutting board. With a long, thin knife, slice the cake into three even horizontal layers. Place the top layer upside down in the …
With a pairing knife, core the cabbage. Bring a large pot of water to a boil, add the vinegar, and place the cabbage in the pot, weighed down to keep it submerged. Cook until the leaves soften, about 12 minutes; remove the cabbage, and cool under running water.
Set those leaves aside! Mix the tomato sauce with some powdered keto sweetener and spread it out on the bottom of a baking dish. Fill the cabbage leaves with the ground beef mixture and place them on the baking dish. Cover the baking dish with foil and bake it for an hour at 350°F.
Among them was an aunt of mine from Zagreb who cooked the first stuffed cabbage I ever tasted, Stuffed cabbage, of course, is emblematic of Eastern European cookery, but this version is an Istrian adaptation. With a paring knife, core the cabbage.
Toss in all the shredded cabbage and 2½ teaspoons salt, and cook, stirring, until the cabbage starts to wilt. Pour in the white wine, raise the heat to bring it to a boil, then lower heat and simmer the sauce for 10 minutes or so, to blend the flavors. As the sauce simmers, make the cabbage rolls.