Braised cabbage in cream sauce with onions and garlic
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Lilith — 2 weeks ago(March 15, 2026 09:21 PM)
Me too! Even as a little kid, I adored foods like cabbage and spinach. It was never a chore getting me to eat those foods. I love cabbage in pretty much any form. My great-grandmother used to make the absolute best stuffed cabbage. I think some people call them porcupine balls. I haven't had them in ages, but whoaahh, they would be good.
"Your emotional state is not my responsibility." – Warren Smith -
Lilith — 2 weeks ago(March 15, 2026 09:36 PM)
Me too. I used to only help her make them, but I don't think I've ever made them on my own. I also prefer the outer green leaves as they're sweeter (to me) than the inner white harder core/leaves.
Is that what you meant, or that you enjoy leafy greens like lettuce, cabbage, spinach, chard, choy, etc.?
"Your emotional state is not my responsibility." – Warren Smith -
Lilith — 2 weeks ago(March 15, 2026 10:18 PM)
I have a recipe for "creamy carrot and cauliflower soup" that is dairy-free. What makes it creamy is that after you've prepared/baked/sauteed the veggies, you take half of them and pop them in a Nutribullet or blender and mix it all up until it's got a creamy consistency and
that
is what makes it "creamy" as opposed to adding any cheese or sour cream or milk. I do think it thickens up with a corn starch slurry added, but off hand, I don't recall.
"Your emotional state is not my responsibility." – Warren Smith -
Lilith — 2 weeks ago(March 15, 2026 09:23 PM)
We have a few very good Irish pubs around these parts. One in particular, I went to last year for corned beef and cabbage. It goes well for New England since we're known for our boiled dinners anyway. It was really good! I think I'll go there again for St. Paddy's Day! You're spot on!
"Your emotional state is not my responsibility." – Warren Smith -
Lilith — 2 weeks ago(March 15, 2026 09:28 PM)
There's only 2 oz of cream cheese, which isn't that much.
I pulled it out of the oven and just ate my first helping. (I'm going back for seconds!) Wow, this is good. I mean, this is really, really good! Even though there's cream cheese in it, I don't really taste it. If anything, it seems to look/work/feel more like a thickener than anything else.
There are so many other flavours involved that seem to pop through. For instance, deglazing the pan of onions and garlic with dark soy sauce and Worcestershire sauce adds a very rich and caramelized flavour and richness. It's not what I would call "rich" by any stretch.
To my surprise, it could have even used more onions and garlic.
"Your emotional state is not my responsibility." – Warren Smith -
Lilith — 2 weeks ago(March 15, 2026 11:36 PM)
Good question. I think it's supposed to be a side dish, like the veggie served with meat and potato. However, I ate 3 of the 4 slices of cabbage as my whole dinner. And I'm stuffed! I'm totally stuffed!
"Your emotional state is not my responsibility." – Warren Smith -
Lilith — 2 weeks ago(March 16, 2026 12:41 AM)
I always shred or grate my own Parmesan cheese from blocks. I'll use either a straight Parmesan or a Parmesan Reggiano. I don't buy the pre-shredded stuff because it tends to be stale, and also, by law, they're allowed to have filler and bulking agents in like sawdust. There really is a difference in the flavour. The only cheese I'll occasionally buy pre-shredded or crumbled would be something like feta.
"Your emotional state is not my responsibility." – Warren Smith -
Lilith — 2 weeks ago(March 16, 2026 12:56 AM)
That unusual, eh?
Of all of the recipes that I have including/involving cabbage, this is the only one I have (that I can think of) that involve a cream sauce. No. No, wait! There's another. You braze the cabbage slices pretty much the same way, but there is a creamy sauce made with fat-free yoghurt (the recipe calls for Chobani but I'm not a fan of the taste and texture so I stick with the brand Fage).
The recipe for the cream sauce is divine! It's just one small container of fat free yoghurt, the juice of one whole lemon (it calls for 1/2 lemon, but I love lemon so use the juice of an entire lemon), drizzled EVOO, salt, pepper, 1-2 crushed garlic cloves, a dash of (preferably freshly chopped) dill, 1 tablespoon of very good honey (quality matters), 1/2 teaspoon of Dijon mustard (I prefer Maille brand, smooth, not coarse ground). You can whip it up in a matter of a few minutes and it goes well with so much. I've made it quite a number of times, but never (yet) for the cabbage.
I haven't cooked cabbage in years. Today was the first time in ages.
"Your emotional state is not my responsibility." – Warren Smith -
元才 — 2 weeks ago(March 16, 2026 01:16 AM)
I'm thinking there is an error in your recipe
Firstly, I love cabbage, and cream and yoghurt and lemon and everything else you've mentioned
I just don't think that cabbage goes with them
And I've eaten all sorts of differences in a whole bunch of places
Going from the rest of your ingredients I'd say you're talking about grape vine leaves, savvatiano or conchord in particular (Perhaps sultana)
You are trying to recreate dolmades, a Greek dish, as oppose to sarmale (Romanian) or a mispronounced pierogi (Poland) as a golabki or similar.
These types of errors often turn into delicious dishes but not always. I don't think cabbage (A sponge for water) will work with dairy and acid in a suitable way.
Again, personal tastes may vary and perhaps I'm well off the mark - it just doesn't make sense to popular tastes Lilith