#pork cabbage cups

[querovernacopa]

Pork Recipe

In these pork cabbage cups, ground pork is sauteed with cabbage, mushrooms, onion, garlic, and Asian seasonings for a quick and easy dinner.

[dirtydentistband]

Recipe for Pork Cabbage Cups In these pork cabbage cups, ground pork is sauteed with cabbage, mushrooms, onion, garlic, and Asian seasonings for a quick and easy dinner.

[kcrossvine-art]

hi birds of paradise and of prey! I sincerely hope your 2024 has been kind to you so far, and if it hasn't, I hope it starts being fucking nicer soon. We got eyes on it and are ready to take it out should it fail.

I'm coming to the end of my list here soon, so if anyone has ideas on what they'd like to see next, please do hit me up! Even if its just a piece of media with interesting food in it and not a specific dish you wanna see. My roommate got me a recipe book from that TikTok fantasy tavern guy, "recipes from the lucky gryphon"? So we could also take a shot at a few of those, although im not really familiar with his work. Regardless-

We will be making Stuffed Cabbage from Lord of the Rings Online today!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to this Stuffed Cabbage?” YOU MIGHT ASKYou cant kinda put whatever you want for seasonings and even the meat filling. I used ground beef but pork and lamb are also stellar candidates.

Yellow onion

Garlic

2 eggs

Ground beef

Rice

A head of cabbage

Oregano

Thyme

Red pepper flakes

Cumin

Crushed tomato

Tomato sauce

AND, “what does this Stuffed Cabbage taste like?” YOU MIGHT ASKBa bawsa

Very, very filling wow

2 rolls filled me up for a meal and i made about 20-ish from one head of cabage

A bit plain tbh, the texture is great but I'd really double up on the seasonings

A blank canvas for you to impart your spice preferences onto

Reheating makes it taste almost identical to fresh

Would pair well with a hot sauce dip

could also go well with an artichoke dip

If you run out of room and need to layer the rolls, I'd try experimenting with pouring some of the crushed tomato and sauce inbetween the stacked rolls. Otherwise the ones at the bottom lack a lot of the tomato flavor. However it might make the bottoms on the rolls laying ontop soggy?

. Where rice called for, used long grain white rice

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I've never blanched anything before. Theres not much western food that calls for it, meanwhile whenever my friend from malaysia shows a dish they ate, 9 times out of 10 the vegetables are blanched. Much easier process than the fancy name might suggest- boil water and dunk the thing in until its done. Whatever 'done' may be for the thing you are cooking.

Also for the ground beef (or whichever meat you use) you don't have to cook it beforehand, but in doing two tries at making these cabbage rolls i would recommend you at least season your meat before mixing it with everything else. The meat will cook to a safe temperature inside the cabbage rolls, i just prefer the taste and texture of it when cooked twice.

I give this recipe a meandering 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) I want to review more horrible recipes, truly i do, so that the rating scale isnt always a 6 and above, but whenever i try something horrible its like "why the fuck would i put all the effort into making and sharing a review of this thing i Do Not Want others to eat????" yknow?? Would people be interested in roasting horrible recipes? 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 yellow onion

6 cloves of garlic

2 eggs

2 lbs ground beef

1 1/2 cup cooked rice

1 large head of cabbage

28oz crushed tomato

14oz tomato sauce

Oregano

Thyme

Red pepper flakes

Cumin

Salt/pepper

Method:

Saute garlic and onion in butter over medium heat until onions are caramelized. When done, remove from heat and let cool.

Season the beef to your liking with cumin, red pepper, and salt. Very, very lightly cook the beef in the same pan used for the garlic and onions. Cook until it starts to brown, but dont let it darken. 

Beat eggs thoroughly with oregano, thyme, salt, and pepper.

Add all of the above ingredients together in a bowl with (cooked!) rice. Mix thoroughly then cover and let rest in the fridge.

Core and blanche your cabbage in boiling water, peeling them off as they become limp.

Once you've separated all the leaves, cut off any thick stems that would prevent the leaf from folding.

Put roughly 2 tablespoons of meat filling into each leaf. Fold the sides of the leaf inwards and roll it up. Place each cabbage roll seam-down into a casserole dish.

If they don't all fit in one layer, its more than okay to stack. Try not to stack more than 2 layers though.

Once you've used all the cabbage, take your can of tomatos and pour them over the rolls. Mix some oregano into the tomato sauce and pour that over the rolls as well.

Bake uncovered in the oven at 350 for about 2 hours. Dont worry if a bit of tomato on top looks burnt.

IF REHEATING LEFTOVERS: Bake 10 cabbage rolls in the oven at 320 for about 40 minutes. Reduce time for less rolls.

[flowery-laser-blasts]

DINE 'N CRIME: DUMPLING

This recipe is part of the menu of 'Chez Molerat vs Dine 'n Crime'.

HOW TO MAKE THE FILLING. Ingredients: - Fatty pork meat/porkbelly slices (preferably ground meat) - 2 hands full of big shrimp (deshelled and cleaned out). - Two gloves of finely chopped garlic - A piece of ginger (size of your pinky finger), also finely chopped - 2 Spring onions - 1 can of bamboo shoots (use only half of it) - 2 quick shakes of ground white pepper (or to your preferred taste) - 2 tbsp of water - 2 tsp of Soy sauce - 2 tsp of Shaoxing cooking wine - 1 tsp of Sesame oil - Samyang Buldak sauce to your liking (HOT!) Optional ingredients: - Finely chopped carrot - Finely chopped cabbage - Finely chopped shiitake mushrooms

Instructions: - If you have ground pork, great! If you don't; chop the pieces of fatty pork meat as big as your pinky fingers. After that, carefully start hammering down on it with two knives; ground it ye olde way! It's a bit time consuming but you'll feel like a professional chef when you start double wielding kitchen knives. Keep in mind that this causes a lot of noise though and PLEASE BE CAREFUL BECAUSE KNIVES ARE SHARP! Once you are done, put the ground pork into a bowl. - Wash and deshell the shrimps in cold water. Take out the guts, wash the shimps once more and finally chop the shrimps into 4 to 5 pieces. Add the shrimps to the pork. - Clean and finely chop 2 spring onions (depending on the size it can also be 1 or 3). Chop the bamboo shoots and lastly mince the ginger and garlic into tiny pieces (you can also grate the ginger and use a garlic press for the garlic). Add these ingredients to the pork shrimp mixture. - Add the water, ground pepper, soy sauce, Shaoxing cooking wine, sesame oil and Buldak sauce to the mixture. Stir well until everything is evenly divided. Once combined, cover the bowl and set the filling aside in the refrigerator. NOTE: If you do not have the Buldak sauce, that's no problem! You can easily replace this with a bit of Madam Jeanette or any other hot pepper to your liking. It's up to your spice level. Keep in mind that this recipe is made to my preferences and not everyone likes hot foods. So if you want to eat good dumplings without the spice; leave out the Buldak sauce (or use it seperately for dipping).

HOW TO MAKE THE DUMPLING SKIN (RECOMMENDED FOR MORE ADVANCED COOKS). Ingredients: - Water 120mL/4.2oz - 200g/0.85 cup of All purpose flour - A pinch of salt - 80g/half a cup of Spinach (preferably fresh baby spinach) for the green dough - Liquid Squid ink for the black dough

Instructions: - Add the flour and salt to the mixing bowl. - Boil the water, turn off the stove and add the baby spinach to soften it. Make sure to NOT overcook spinach as it contains 'prussic Acid' which means that your body can turn this stuff into Cyanide.Not enough to actually kill you, of course... I hope. I'm a Doctor, but not a health doctor or dietician, so don't take it as hard facts from me! Technically speaking, you're also not a 'doctor', you know... Since you're a drop out. ZIP IT, SHEGO! - Add the softened spinach and the water to a mixer and blend it until smooth. - Sieve the blended spinach juice until all the pulp is seperated from the warm green water (yummy). Make sure that the water is around 45°c/113°f - Carefully add the warm water to the flour as you mix it - Make a ball of dough and if it's too wet, add a little bit more flour but not too much! Keep on kneading and once the ball of dough is springy to touch (push it in with your finger and it should go back up) it's ready! - Divide the dough in two equal pieces. Wrap up one of them and to the other we will add a few drops of squid ink. Knead the ball (yes it will be a bit sticky again) until it changes color. We're aiming for a dark grey color, not to worry; this will turn black during the steaming process. HOW TO FOLD THE DUMPLINGS: For the life of me I cannot explain to you how to fold dumplings so here; have this amazing tutorial by China Sichuan Food. My auntie taught me how to fold crescent moon dumplings but well, I'm still not the best at it when it comes to folding home made dumpling skin. That's the reason why I adviced at the start that making this is for more advanced cooks. If you have never folded dumplings before, I recommend you start with store bought frozen gyoza skins. They are WAY easier to make dumplings with but sadly, I haven't found any black and green frozen gyoza skins in stores.

Once you're finished making all your dumplings, you can go right ahead and steam them for 7~8 minutes OR you can store them in the freezer (make sure to first seperately freeze them for up to 1 hour (or until slightly hardened) and then you can put all of them together in a bag, this way they won't stick together) If you want to heat them up after freezing; steam them for 15 minutes.

HOW TO MAKE THE DIPPING SAUCE. Ingredients: - 1 tbsp Chinese black vinegar - 1 to 2 tbsp Soy sauce - 1 tsp Sesame oil Mix these condiments together in a little bowl, for topping you can add: - Sesame seeds - Sliced chilli - Finely sliced ginger

Enjoy these dumplings while hot! Carefully bite the tip to create a little air hole so you won't burn your mouth because these dumplings are juicy!

[immoralimmortals]

we hop-skip-jump back with more akatsuki questions! we hope your days have been grand and your songs sweet, tak(?)

if the akatsuki were exposed to the cuisines of our modern, international world, what would each of them gravitate to? would hidan be lured by the cooking of the southern american states, creole, the sausages and cuts and grinds of europe, the whole beasts of the pacific? would itachi look at italian cuisine and feel a deep pang of nostalgia of how sasuke would like this fare? what would these tongues make of our world's bounty?

Hello again! Yes, I'm Tak uvu Some more cusine headcanons for you, dear!:

Honestly I think you nailed Hidan right off the bat. I think he's a connoisseur of meat in specific, if given the time and lack of killing people (so only a world with no Jashin. Probably). I can imagine him, Deidara, and sometimes Kisame having a hot sauce drinking contest. Kakuzu would show up and blow them out of the water once and never participate again. I think Hidan would like beef jerky and pork rinds.

My dad is obsessed with the Red Lobster food chain and now I'm thinking about how Kisame would genuinely enjoy himself while everyone else is only there for cheddar bay biscuits.

My dad just bought at least 100$ worth of Red Lobster gift cards once finding out they're going out of business HE KEEPS ASKING ME OUT TO RED LOBSTER SOMEONE FUCKING HELP M

I've already said in a prior post that Deidara would be OBSESSED with pop rocks. Wouldn't be surprised if he seeks out other kinds of food that give specific sensations, hence the hot sauce bit just now. He'd love carbonated drinks, too. He can bullshit his way into convincing you that yes, Monster Energy Drink *does* require a sophisticated flavor palate! He'd try anything if it had a novelty factor, at least one he can take seriously.

Perhaps obviously I can see Itachi especially enjoying the vast variety of teas that one can acquire in the modern world. My personal favorites tend to be rooibos blends, so I'd like to give him a cup. God, he'd be a great cafe owner. Literal coffee shop AU type of man. I want him to tell me about the floral notes in this morning blend of green tea from the Himalayas. I wanna own a combination tea shop and bakery with him, that'd be the dream.

Kakuzu strikes me as a hardy, heavy food kind of guy. Stews and meats and breads. He'd probably like corned beef and cabbage and potatoes. ...Sorry my Irish in me is coming out. Gravitates to comfort food that keeps you full and warm.

Nagato and Konan are...interesting ones to consider, because whenever I think about them and food I just can't stop thinking about how formative starvation must have been for them. I think they can get overwhelmed by seasonings really fast, anything especially salty or sugary or what have you is in small portions. I don't think they'd deal well with the fact that the most available foods in some societies are saturated with flavor that's overcompensating for shitty processed food. I think if you gave Nagato a bottle of Sunny D it might actually kill him.

Sasori can't taste shit, I think, but if he did he's one of those assholes with PIN POINT PRECISION. Wine connoisseur. Chocolate connoisseur. Will intellectually wreck your shit if you tell him you're making spaghetti and serve him angel hair.

I think Obito would get really disappointed if you told him you were going to get mochi and you came back with the kind you get from the grocery store.

Zetsu still eats people, I can only presume. He might be interested in foods related to "stranger" body parts, brain cheese and haggis, that sort of thing.

Side note: several years ago when I first entered my never-ending Akatsuki phase, I read a really, really cute self insert or reader insert fic where the Akatsuki came to the "real world" and they watched Spongebob and Kisame made what the story described as an adorable face as he was shown how a soda can works. I've been looking for it and my heart yearns to reread. If you happen to find it, please let me know!

[autumngracy]

Simple Additions that Spice Up Recipes: Part 1

Grilled Cheese:

Mayonnaise (almost a given)

Bacon

Onion (powder works fine)

Tomato

Salt & Pepper (you should be adding this as a default tbh)

(Please for the love of god use actual cheese and not Kraft Singles. Please, I am begging you)

Rice Krispy Treats:

Brown sugar & salt

Extra marshmallows and/or chocolate chips added in later so they don't melt

Peanut butter or fudge, folded in

(As an alternative to Rice Krispies, you can make the same recipe with pretty much any cereal, like Fruit loops or Fruity Pebbles)

Brownies:

Pretzels

Carmel

Peanut butter (lots)

Chocolate chips

Salt

Cookie dough batter dollops

Reese's Cups

Ramen:

Basically any protein (chicken, beef, tofu, shrimp, fish, or pork)

Eggs—either hardboiled, softboiled, or poached directly in the cooking ramen. (If you're up for extra work, make some "century eggs" ahead of time for extra flavor!)

Onion or scallions

Curry paste or powder

Bean sprouts, mukimame, mushrooms, or peppers

Shredded cabbage or carrots

[najia-cooks]

[ID: A plate full of thick noodles in a light sauce, topped with carrots, cabbage, scallions, red pickled ginger, and vegetarian beef. Second image is a close-up showing the texture of the beef. End ID]

焼きうどん / Yaki udon (Japanese fried noodles)

Yaki ("fried" or "grilled") udon combines thick, chewy udon with vegetables, seared meat, and a savory sauce. It's flavorful, filling, and, if you already have udon on hand, fast!

Udon have a place in 和食 (washoku; "Japanese food" or "harmonious food")—'traditional' Japanese food that predates the increased opening of Japan to foreign trade and influence in the Meiji period. Yaki udon, though, like curry udon and yakisoba, is a more recent entry into Japanese cuisine, and is associated with 洋食(yoshoku; Western-style food).

Udon may be purchased dried, frozen, or, if you have a local east Asian grocery store, fresh; or, you can make them yourself at home.

Recipe under the cut!

Patreon | Tip jar

A couple different types of sauce are commonly eaten with yaki udon; instructions to make each are given below.

Serves 2.

Ingredients:

For the dish:

2 servings (400g) fresh uncooked udon (180g dry; 500g frozen)

1 small yellow onion, thinly sliced

3 leaves green cabbage, cut into bite-sized pieces

2 inches (55g) carrot, julienned

3 scallions, cut into 2-inch (5cm) pieces

3 shiitake mushrooms, thinly sliced

1 Tbsp neutral oil

Ground black pepper, to taste

Benishoga (pickled red ginger), to garnish

Green "cannonball" cabbage (the kind most commonly sold in the U.S.) is the type usually used for yaki udon; if you choose to use napa cabbage, add it in a bit later in the cooking time than the rest of the vegetables.

For the meat:

1/4 cup (9g) heo lát chay or bò lát chay (optional)

1 cup hot water

1/2 tsp vegetarian 'beef' stock concentrate, or 'beef' pho seasoning

Heo lát chay (vegetarian pork slices) or bò lát chay (vegetarian beef slices) are Vietnamese meat replacements that can be found in the dried goods section of an Asian grocery store. They may also be labelled "vegetarian food," "vegetarian meat slice," or "vegan food." Pork belly is the most common meat used in yaki udon, but any meat or seafood substitute will work—or just omit the meat.

For the sauce:

Version 1:

1/4 cup usata sosu (ウスターソース), also often known as sosu (ソース)

1 tsp Japanese soy sauce, such as Kikkoman's

The linked recipe is for a from-scratch version of usata sosu, but you can also check my yakisoba recipe for a quick version.

Version 2:

Another common choice of sauce for yaki udon combines mentsuyu and soy sauce, instead of combining usata sosu and soy sauce (in the same proportion given above). If you don't have mentsuyu, you may substitute for it by combining:

2 Tbsp Japanese soy sauce

2 Tbsp sake

1 tsp mirin or granulated sugar

3/4 tsp kombu dashi powder, or powdered shiitake mushroom

Along with the 1 tsp soy sauce from above.

Instructions:

To cook the noodles:

1. Bring a large pot of unsalted water to a rolling boil. Shake excess starch off of the noodles and add them to the pot.

2. Cook, stirring occasionally with chopsticks or a pasta spoon, until the noodles are cooked through and no longer taste raw. This will take 10-13 minutes for fresh or dried noodles, and 13-15 minutes for frozen. If your frozen noodles are parboiled, they will only need to be blanched for 30 seconds to a minute: be sure to read the package instructions.

The noodles should be slippery and neither hard in the center (if dried) or mushy on the outside, but firm and "koshi" (こし or コシ; "with body," "al dente").

3. Drain and rinse with cold water to halt cooking and rinse off excess starch. Set aside.

For the meat:

1. Whisk stock concentrate into hot water until combined. Add heo or bò lát chay and allow to soak until rehydrated.

2. Simmer lát chay and stock in a small sauce pot until all the liquid has evaporated. Set aside.

For the dish:

1. Heat a large skillet or wok on medium-high for several minutes and then add oil. Sear lát chay, turning once, until browned on both sides.

2. Add sliced onion and continue to sauté, stirring occasionally, until translucent.

3. Add carrots, cabbage, mushrooms, and black pepper and stir to combine. Fry for a few minutes until vegetables are softened.

4. Add noodles and scallions and, using tongs or a spatula, stir to combine. Cook for a minute, until scallions are wilted.

5. Add sauce ingredients and stir. Cook for another few minutes, stirring occasionally, until the sauce has thickened slightly.

Top with more black pepper and benishoga and serve warm.

[clatterbane]

Clatterbane's Half-Assed Noodle Bar is gearing up for business yet again tonight, on request after Mr. C picked up those noodles.

The plan is another batch of wide rice noodles in this basic seasoning style:

Made with what we've got on hand. Which in this case involves wide rice noodles (now soaking), a little leftover taco meat that needed used up (which should hopefully work fine with vaguely Sichuan flavors), a couple of eggs to bulk out the protein content, some more frozen "wok mix" with the green beans sorted out to the side, a handful of extra frozen green beans, and the ass end of a head of cabbage that also needed out of the fridge. Just micro-steamed the cabbage and beans a few minutes to streamline the noodle frying a tad.

That is a frozen-together lump of chopped garlic in the little takeout sauce cup with the ginger. It'll thaw out before I get to it.

Hopefully this will turn out not too bad, taco meat and all. The impromptu noodles usually do.

[crabussy]

Hey! I made the spinach and crushed tomatoes recipe the other night and my bf loved it! Even took the leftovers to work the same night. Do you have any other recipes you really like?

awww, I'm so happy to hear that!!

I only cook sometimes (will definitely learn more before I start uni!) so here's my other favourite recipe for hiroshima-style okonomiyaki!!! my siblings request this ALL THE TIME and while it requires a lot more skill than the pasta sauce, it is DELICIOUS and SO FILLING.

you'll need okonomiyaki flour, cabbage, eggs, noodles, bean sprouts, spring onion and japanese mayo!! for the sauce, you need japanese soy sauce, oyster sauce, tomato sauce and sesame oil. you can also buy the sauce pre-made, but I understand that could be difficult to find!!

savoury pancake mix add 100ml of water to 100g of okonomiyaki flour and mix until smooth and liquid, you don't want it too thick!! we're making savoury pancakes here!!

preperation!! chop up the cabbage beforehand, as well as washing all the vegetables and slicing the spring onion. you'll want the eggs on hand too!! making this requires speed (and two pans!!) you also need to cook the noodles beforehand, and make the sauce. for the sauce, I just eyeball it- add around one tablespoon of each sauce, and only a little bit of sesame sauce!!

cooking! put two hands over medium heat on the stove, make sure each one has a bit of oil so nothing sticks!! in pan A, pour some of the savoury pancake mix until it's pancake sized. you'll need maybe half a cup, just go with what feels the right size (: next, add cabbage and bean sprouts before even flipping it. they'll stick to the uncooked side, this is what you want!! add a drizzle of pancake mix on top. don't flip it over.

In pan B, you'll be frying some of the noodles, about a handful. spread them out until they're the same size as the pancake, and drizzle some of the sauce you made on them for flavour. when the noodles are crispy and stuck together more (this means less mess!!), you have to flip the pancake over onto the noodles. this can be difficult, I often use two flippers/turners whatever they're called, one on the top and one on the bottom, would recommend this.

now that pan A is free again, add a little more oil and crack oven your egg. you want to break the yolk and stir it around until it's swirled and marbled, but not until its scrambled. the aim is to fry it like you usually would but with the yolk mixed in!! try to spread it out a little bit, again to almost the size of the pancake. once it's mostly cooked, get your two flippers and flip over the pancake-noodle amalgamation onto the egg!! at this point the pancake will be on the TOP, noodles in the MIDDLE, egg on the BOTTOM. after that, you're going to flip the whole thing off the pan onto a plate, so the pancake is on the bottom and the egg is on the top. you're done cooking!!!

finishing touches!! drizzle the sauce you made over the okonomiyaki (don't drown it!!) and criss cross the japanese mayo. or draw a smiley face. or a horse. go wild. then sprinkle your spring onion on top!! if you have some, furikake sprinkles can be so delicious to add as well. you're all done!!

notes making one of these takes around 2-5 minutes, you have to be quick and alert as to not burn something!! it's a little stressful but 100000% worth it, I was actually taught this recipe when I was lucky enough to be able to do a student exchange trip to japan when I was 12!! I'm 17 now and still make this regularly. it's amazing.

there are versions with pork, but I don't love meat so I leave it out, but there are totally recipes out there with it included!!

[bumblebeeappletree]

How to make 6 easy Japanese egg dishes!

Each only takes 15 minutes! So simple and quick recipe:)

You will be shocked at how easy it is to make a delicious Japanese egg dish!

#egg #eggrecipe #japanesefood

Recipes（Official）: https://misosoup.site/6-easy-15-minut...

【CHAPTER】

00:00 Easy Okonomiyaki (Tompeiyaki)

06:06 Crispy Fried Egg

08:47 Easy & Simple Egg Bowl

11:57 Thick Omelette Sandwich

16:30 Addictive Seasoned Egg

22:04 Easy Mug Omelette Rice (Omu-rice)

1. Easy Okonomiyaki (Tompeiyaki)

Ingredients [for 2 servings]

・7 oz (200g) Cabbage

・2 oz (60g) Thinly sliced pork (pork belly or pork loin)

・Salt and pepper

・3 Eggs

・2 tbsp Milk

・1 tsp Sugar

・1 tsp Oil

Topping

・Okonomi sauce (Worcestershire sauce+Ketchup+Sugar=3:3:1)

・Mayonnaise

・Dried bonito flakes

・Aonori (Dried green seaweed)

======================

2. Crispy Fried Egg

Ingredients [for 1-2 servings]

・2 Eggs

・6-8 tbsp Panko (Bread crumbs)

・Oil for deep-frying

======================

3. Easy & Simple Egg Bowl

Ingredients [for 1 serving]

・6 oz (170g) Cooked rice

・2 Eggs

・1 oz (30g) Onion

・3.5 tbsp Water

・1 tbsp Mirin

・1 tbsp Sake

・1 tbsp Soy sauce

・1 tbsp Sugar

・1/2 tsp Dashi granules (Hondashi)

======================

4. Thick Omelette Sandwich

Ingredients [for 1-2 servings]

・Your favorite bread

・1 tsp Mayonnaise

・1/2 tsp Japanese mustard (karashi)*

*Optional

・3 Eggs

・2 tbsp Water

・1/3 tsp Dashi granules (Hondashi)

・1/2 tsp Sugar

・A pinch of Salt

・1 tsp Oil

======================

5. Addictive Seasoned Egg

Ingredients [for 2-3 servings]

・4 Eggs

・1 oz (30g) Green onion

・Half clove of Garlic

・1 Chili pepper

・4 tbsp Soy sauce

・3 tbsp Sugar

・2 tsp Sesame oil

・2 tsp White sesame seeds

・0.4 cup (100ml) Water

・1/3 tsp Dashi granules (Hondashi)*

*Optional

======================

6. Easy Mug Omelette Rice (Omu-rice)

Ingredients [for 1 serving]

・3.5 oz (100g) Cooked rice

・0.5 oz (15g) Bacon

・0.5 oz (15g) Onion

・1 tbsp Corn

・1.5-2 tbsp Ketchup

・1 tsp Butter

・Salt and pepper

・1/2 tsp Stock powder or cube

・1 Egg

・1/2 tsp Milk

・1/2 tsp Mayonnaise

・1/3 tsp Sugar

・2 tbsp Shredded cheese

Topping

・Ketchup

・Parsley

[hearthstruck]

Roasted Cabbage Salad by eatingwell

Cabbage caramelizes in the oven before getting topped with a zesty, cheesy dressing reminiscent of Caesar, creating a profoundly gratifying side that complements roasted chicken, pork, or steak beautifully. Ingredients - 1 small head green cabbage, chopped into 1-inch pieces (about 8 cups) - 4 tablespoons extra-virgin olive oil, divided - 1/4 teaspoon salt - 2 tablespoons grated Parmesan cheese - 2 tablespoons rice vinegar - 1 1/2 teaspoons reduced-sodium soy sauce - 1 teaspoon Dijon mustard - 1 large clove garlic, grated with a Microplane - 1/4 teaspoon ground pepper, plus more for garnish Directions 1. Position oven racks in top third and lower third; preheat to 425°F. Toss cabbage with 2 tablespoons oil and salt in a large bowl until well coated. Spread in an even layer on 2 large rimmed baking sheets. 2. Roast the cabbage until tender and golden, about 25 minutes, rotating the pans between top and bottom racks halfway through. 3. Meanwhile, whisk Parmesan, vinegar, soy sauce, mustard, garlic, pepper and the remaining 2 tablespoons oil together in a large heatproof bowl. (For a creamier dressing, process in a blender until creamy and smooth, about 30 seconds.) 4. Transfer the hot roasted cabbage to the bowl with the dressing; toss until evenly coated. Let stand for 15 minutes to allow the flavors to meld. Garnish with additional pepper before serving, if desired.

[mildmayfoxe]

was so so brave (to continue standing after work) and made another one of my meal kit things: chicken with some sort of sesame dressing & a quick slaw with “thai chili sauce” in lettuce cups w the other half of the take’n’bake garlic bread also from my box. i’ll admit it was super nice & easy to just dump pre-diced chicken in a pan & pre-sliced red cabbage in a bowl. the only thing i really had to do was cut the cucumber squeeze a garlic clove onto the chicken & add dressings to things, like i get why the convenience of these kits is such a big draw. however the chicken they gave me was breast (awful) so i wish they’d given me thigh or even pork would have been good. i didn’t feel like spending more time on this to make additions but it needed acid (the slaw being mayo based instead of vinegar or citrus surprised me) & would’ve benefitted from red onions or scallions. should’ve put peanuts on top too. carrots also would have been nice. pretty good though overall

[magnificentsapcaddy]

For those of you with a keen memory, you may recall that this year, my New Year's resolution was "make a brand new type of soup every month". Two months in, two soups down! This time around, we're making another Eastern European classic (though I think also lumping in France and Austria with "Eastern Europe" might be a stretch), liver dumpling soup!

There's this tendency in the Anglosphere, I think, to really turn your nose up at liver, but it's not bad. Like, for a food where saying "what am I, a version of this food?" is supposed to mean "do you think I'm the most detestable and least important thing you can imagine?", it tastes fine. I'd even be bold enough to say that it's good! This one happens to be a chicken liver-based soup, for the record - I know people use calf liver or pork liver, but I wanted to put that out there before we continue.

For the recipe, click on the readmore below!

Now, loathe though I may be to be a recipe blogger who has a big preamble before the recipe: I do have a funny little story. And besides, you can just look downscreen for the recipe without waiting for fifty thousand ads to load.

My mom's friend Jim was (and, I suppose, still is) a Slovenian-American through and through, and he married someone just like him. They both take a lot of pride in their culinary heritage, even if it seemed unimpressive to the layman; to this day, for their anniversary every year, Jim makes his wife a tray of "roasted roots" (beets, parsnips, carrots, potatoes), and one of the happiest times I ever heard him was when he found a nine-pound cabbage for $1 at a farmer's market (for his wife's birthday, this time). So, naturally, at their wedding, they had a very traditional Balkan spread served for the dinner.

To the shock and horror of some (but not all), the starting course was a hearty bowl of liver dumpling soup. Jamie was one of those counted among the "not all". Jamie was every bit as eccentric as Jim was Slovenian, and by eccentric, I mean "he smoked a lot of weed". Characteristically, he showed up to Jim's wedding high as a kite. When he found out the starting course was liver dumpling soup, he was beyond ecstatic. It amused him to no end. As the seating began for the reception, Jamie started a chant: "Liver dumpling soup! Liver dumpling soup! I'm gonna get me some liver dumpling soup!". Being told to quiet down by my grandfather did little to dissuade him. In fact, it had quite the opposite effect - by the time the first bowls were being served, Jamie - a thirty-something man, mind you - was skipping up and down the aisles, clapping his hands and doing backflips, leading the venue in the chant, "LIVER DUMPLING SOUP! LIVER DUMPLING SOUP! WE'RE GONNA GET US SOME LIVER DUMPLING SOUP!"

This, sadly, is not the recipe from that infamous night at the Slovenian lodge; I am taken to understand that that soup had a flour-based dumpling with chunks of pre-cooked chicken liver. This, instead, is a bit of a looser dumpling with egg and breadcumbs, more akin to the meatballs in a wedding soup, but is certainly still worthwhile.

INGREDIENTS

Dumplings: - 7 ounces raw chicken livers - 1/2 teaspoon marjoram - 1 teaspoon minced garlic - 3/4 cup plain breadcrumbs - 1 egg - Salt and pepper to taste

Broth: - 3 cups of water (more or less, as desired) - 1 tbsp butter - 1/3 rib of celery - 1 medium carrot - 1/2 medium-large sweet onion - 2 cubes dried chicken stock - 1/2 teaspoon black pepper - 1/2 teaspoon marjoram - 1/4 teaspoon ground thyme - 1/4 teaspoon rubbed sage

DIRECTIONS

Clean your chicken livers. They should already be mostly fine by the time you purchase them, but you definitely want to take a knife and trim off the long, white strands of connective tissue that connect the lobes of the livers.

Pulverize the chicken livers in a food processor until you have achieved a fine slurry. Add in your spices and mix again.

Move the liver mixture to a bowl and add your egg and breadcrumbs before mixing once again. This will be runny - don't worry. You now are going to leave this to sit for 30 minutes or until firm. If it doesn't firm up, add more breadcrumbs.

Now with the dumpling mixture made and set aside, we can begin on the broth. This is my go-to broth for any chicken-based soup, and I hope you'll like it as much as I do. Start by putting a medium saucepan on high heat and melting your butter in it. Then, turn it down to medium-high heat, mince your onion finely, and add it in. Chop your celery and onions as desired (I always do it very finely to maximize the surface area of the vegetables and thus maximize the flavor they impart on the soup, but if the spirit moves you to leave them more chunky for a heartier soup, then go for it), and add them to the pot as well. Finally, add your spices and let cook until the pot is aromatic and the onions have begun to clear.

Add your water. I know in the ingredients I said 3 cups - I did not measure. I just made "half a pot", whatever that measurement may be. You can add more for a greater portion of thinner soup or less for a lesser portion of a more flavorful soup. Follow your heart! But whatever you do, add your chicken stock here and bring to a boil. Let cook for 8 minutes, or until the celery is very nearly fork-tender.

Now we return to the dumplings. Once the celery has mostly softened, reduce the heat from a boil to a simmer, such that the water is still steaming. Take two table spoons (they need not be literal tablespoons - just "the big spoons you use for dinner" as opposed to "the little spoons you use for dessert"). Take one spoon and scoop up half a spoonful of dumpling mixture. Submerge your spoon in the broth for five seconds, or until the dumpling has turned from pink and soft to brown and solid. With your other spoon, scoop the dumpling off and repeat the process. By the time the final dumplings are being poached in this fashion, the first ones should be beginning to float to the top.

To ensure that all dumplings are thoroughly cooked, turn the pot to high heat and bring back to a rolling boil, then decrease the heat to medium-high and cover the pot. Let cook for 5 minutes more. Pay attention to this final note, because it may be the most important part: to ensure that the dumplings have finished cooking, find the largest dumpling and remove it from the pot. Slice it in half. If there is any trace of pink, it is not done cooking; if the insides are the same shade of brown as the outside, the soup has finished cooking and is safe to eat.

I will leave you with this final note: I don't think this is a bad soup at all. I would give it a B+. However, it is a very rich soup, so this is something you may want to make for a group instead of for yourself. I thought the dumplings were delicious - they functionally taste the same as a pork meatball, but with a very distinct and very pleasant tang from the liver - but they are also very, very rich. I was so enthralled by the first bowl that I went and got a second, and by the end even I was like, "I swear to God, if I have to eat another of these stupid dumplings..."

Again, I promise you it's good, and I do sincerely hope you'll like it if you try it, but at the same time, it's best not to overexert your palate, lest you end up with a predicament as mentioned above.

[askwhatsforlunch]

Butternut and Pork Stuffed Cabbage Leaves

These Butternut and Pork Stuffed Cabbage Leaves may take a while to prepare, but the effort will be rewarded with a deliciously fragrant filling wrapped in bright green leaves, an Autumnal lunch (or dinner) worthy of a day off! Happy Thursday!

Ingredients (serves 4):

1 cup brown rice

1/2 teaspoon coarse sea salt

1/4 large butternut squash (from the top half), rinsed

1/2 onion

1 teaspoon dried rosemary

1/2 teaspoon fleur de sel or sea salt flakes

12 teaspoon freshly cracked black pepper

1 tablespoon olive oil

1 teaspoon coarse sea salt

1/4 teaspoon bicarbonate of soda

4 beautiful, large outer leaves of a Savoy cabbage

1/4 Savoy cabbage

200 grams/7 ounces Toulouse Sausages (or other good quality pork sausages)

1/2 teaspoon freshly cracked black pepper

1 large egg

2 tablespoons unsalted butter

Preheat oven to 200°C/395°F.

In a rice cooker or small pot, combine brown rice and coarse sea salt. Cover with a cup of water, and cook, until tender and fluffy, about 20 minutes.

Cut butternut into large chunks, and arrange onto a roasting tin. Cut onion into quarters and add to the tin as well. Sprinkle with rosemary, fleur de sel and black pepper. Drizzle with olive oil. Roast, at 200°C/395°F, for about 35 minutes.

Bring a large pot, filled to three-quarters with water, to the boil. Once boiling, stir in coarse sea salt until dissolved. Then, add bicarbonate of soda. Plunge in the large cabbage leaves and blanch, 2 minutes.

Then, cool them under cold water and drain thoroughly. Set aside.

Place Savoy cabbage quarter into the pot, cover with a lid, and cook, about 12 minutes. Once cooked, remove from the pot and drain thoroughly. Allow to cool a bit. Set aside.

Remove Toulouse sausage meat from their casings, and into a large bowl. Crumble with your fingers.

Roughly chop Savoy cabbage, and add to the bowl, along with cooked brown rice. Give a good stir, to mix.

Peel the skin off the roasted butternut, and chop roughly, along with the onion. Add to the bowl, and season with black pepper. Break the egg in the middle, and mix well with clean hands. Set aside.

Thoroughly pat Savoy Cabbage leaves dry with paper towels. Stuff each with a cup of the butternut and sausage mixture. Wrap well, tucking the filling in, and tie with kitchen twine.

In a large skillet, melt butter over medium-high heat. Once the butter is just foaming, add stuffed cabbage leaves, turning them in to coat in butter. Cook, a couple of minutes, then pour in 1/2 cup of the cabbage water. Reduce heat to medium, cover with a lid, and cook 12 to 15 minutes, adding more of the cabbage water if necessary, as it will evaporate.

Remove stuffed cabbage leaves from the skillet and cut off the twine.

Serve Butternut and Pork Stuffed Cabbage Leaves hot, with a robust red wine, like a French Ventoux or an Australian Shiraz.

[dappergamelord]

delicious cabbage pork stir fry PLUS a giant pretzel lovingly baked by my fiance PLUS none other than a cup of coffee

[najia-cooks]

[ID: A bowl filled with a light orange-brown broth, several leaves of cooked bok choy, and four dumplings. End ID.]

Vegan Chinese wonton soup

Savory, tangy 'pork' and cabbage wontons are combined with a well-spiced, warming broth in this classic soup. Noodles and bok choy or other leafy greens may be added to create a complete meal. Best of all, the wontons can be made ahead and pulled out whenever you need a quick meal option.

Recipe under the cut!

Patreon | Tip jar

The wontons from this recipe can be made ahead in bulk and then frozen to add to soup a few at a time. This recipe makes about 15 dumplings (enough for 4 to 6 servings of soup) and enough broth for 2 servings of soup; if you're making the dumplings to serve all at once to a large group, double or triple the broth recipe.

To make the wontons:

Makes about 15 (serves 4-6).

INGREDIENTS:

For the dough:

1 cup (120g) all-purpose or bread flour

1/4 tsp salt

1 1/2 Tbsp vegetable oil

about 1/4 cup water

For the filling:

.2 lb (90g) vegan ‘pork’ sausage or ground pork substitute

OR 1/2 cup (45g) TVP + 1/2 cup (118mL) vegetarian ‘beef’ stock from concentrate

1/2lb (6 leaves) green cabbage, blanched and minced

1 small yellow onion, diced

3 cloves garlic, diced

3 dried red chili peppers, crushed, or 1 tsp red pepper flakes (optional)

3 Tbsp neutral oil

1/4 tsp salt

1/4 tsp white peppercorns, toasted and ground

Pinch ground cloves

Greens of 2 scallions, sliced thinly (reserve whites for the broth)

1 tsp light brown sugar

1/2 tsp sesame oil

1 tsp vegetarian oyster sauce, or soy sauce

1/2 Tbsp Shaoxing wine (or substitute with a mixture of mirin and apple cider vinegar)

INSTRUCTIONS:

For the dough:

1. Whisk flour and salt together in a medium mixing bowl. Add vegetable oil and mix until combined.

2. Add water, a little bit at a time, until the dough just comes together into a lumpy mass. You may need more or less than 1/4 cup. Avoid making the dough too smooth or wet, which may cause your wrappers to stick later.

3. Knead for about 5 minutes to create structure. Your dough should still not be perfectly smooth at this point.

4. Return dough to the bowl and cover with a kitchen towel. Allow to rest for at least half an hour while you prepare your filling.

For the filling:

1. To make our ground pork substitute, we're going to either grind a premade vegan pork product in a food processor until smooth, or hydrate some TVP. I hydrated my TVP in a stock made from Vietnamese vegetarian 'beef' broth concentrate (gia vị nấu phở) from Por Kwan brand, but some Western grocery stores also carry a vegetarian beef broth concentrate. If you don't have any, use vegetable broth and 2 tsp of dark soy sauce or vegetarian oyster sauce. Soak TVP in warm broth for 10 minutes until hydrated and soft.

2. Meanwhile, prepare the rest of your ingredients. Blanch cabbage leaves in a few inches of boiling water for a minute or two until vibrantly green; remove and dry thoroughly before mincing or shredding. Crush dried red peppers to a fine consistency.

3. Heat several Tbsp of a neutral oil in a large pan on medium high. Add onion and 1/4 tsp salt and sauté until onion is browned, 3-5 minutes. Push off to the side.

4. Add sausage to the center of the pan and sauté several minutes until browned.

5. Add garlic, crushed red chili, and spices (peppercorns and cloves). Sauté until fragrant.

6. Add cabbage and reduce heat to medium low. Cook for 10-15min until cabbage is very tender.

7. Add brown sugar, sesame oil, soy sauce, and Shaoxing wine and stir to combine. Stir in scallions. Remove from heat and allow to cool.

To make the wrappers:

1. Divide dough into halves and cover the one you're not working with. On a cornstarch-dusted surface, roll out half of the dough into a rectangle about 12" x 8" (30 x 20cm). Use a sharp knife to cut out six squares about 4" (10cm) wide. Place any scraps back into the covered bowl to rest.

2. Dust each wrapper on both sides with a bit of cornstarch and set aside on a covered plate. The wrappers should be able to be stacked on top of each other without sticking.

3. Repeat with the other half of dough. Allow scraps to rest before rolling them out again--they will probably be able to make another few wrappers.

You may also use a pasta machine to roll out your dough--roll it out so that it is as thin as possible without becoming translucent.

To assemble:

There are various methods of folding wontons--feel free to use whatever you're familiar or comfortable with. This method of folding produces a wonton with plenty of nice "pockets" for the broth to collect in!

1. Place about a tablespoon of filling in the center of a wrapper. Wet the edges of the wrapper and fold it, away from you, in half along the diagonal to produce a triangle.

2. Pull the two farthest points of the triangle together, so that one crosses over the other, and press to seal. If necessary, add a bit of water to the spot where they join to seal firmly.

3. Set formed wontons aside on a plate lined with parchment paper and cover to avoid drying out. Repeat until your wrappers or filling run out, making sure that wontons are not touching each other as you set them aside.

Extra wontons may be frozen in a container lined with parchment paper. Make sure that they are not touching each other, and also use parchment paper between successive layers of wontons. Allow to freeze until solid--at this point they may be transferred to a smaller container or to a freezer bag, since they will no longer stick together if they touch.

To make the broth:

Makes about 2 cups of broth (serves 2).

Ingredients:

2 1/2 cups stock from vegetarian 'chicken' stock concentrate, or vegetable stock + 1 tsp soy sauce

1 cm chunk (3g) ginger, sliced

2 cloves garlic, crushed

Green of 1 scallion, thinly sliced, for garnish

Whites of 3 scallions

1 tsp sesame oil

1/4 tsp white pepper, or to taste

Salt to taste

Instructions:

1. Heat stock, ginger, garlic, and scallions in a small pot until boiling. Reduce heat to low and simmer 15 minutes.

2. Remove from heat and remove ginger, garlic, and scallions. Stir in sesame oil and white pepper. Taste and adjust salt and spices.

To assemble the soup:

1. Cook wontons for five minutes in just-simmering water until floating, tender, and slightly translucent. Remove into serving bowls.

2. Optional: blanch some bok choy, spinach, or another leafy green for a minute or two until tender. Boil noodles of your choice according to package directions. Drain and add to serving bowls along with the wontons.

3. Divide broth between serving bowls and top with scallion. Serve warm.