Braised cabbage in cream sauce with onions and garlic
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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 -
Lilith — 2 weeks ago(March 16, 2026 01:47 AM)
No, I'm talking about cutting wedges out of actual heads of cabbage; the same stuff used in coleslaw or "porcupine balls" or cabbage rolls (which is a mixture of ground beef and rice and spices, then wrapped in cabbage leaves and covered with a tomato sauce). Definitely not talking about grape leaves.
I don't think I've heard of any recipes using dairy sauce with cabbage. In fact, I only know of a few of them. Here is the actual recipe to which I was referring that I made this evening. I followed along as best I could and just made a few tweaks. (This is not the one that uses cream or yoghurt or lemon. If you want
that
one, I'll post a link).
list=PL5nYvi68lW51ycoCU__H0oWgCLoHDfJbf&index=54
As far as pierogis go, the ones my Slavic family made were like a dough pressed into a wedge and filled with things like sauerkraut or cheese or potato (or a combo). They could be boiled and/or pan fried and served with a dab of butter or sour cream.
"Your emotional state is not my responsibility." – Warren Smith -
元才 — 2 weeks ago(March 16, 2026 01:55 AM)
Yeah Lilith, you've been duped.
There is no pinned comment (As the video states there would be at the end) and there's nothing like that in real life
The pierogi/golabki error was the best I could do to make up the difference.
You've just made a cabbage and pepper cream sauce which is unconventional but perhaps suited to your tastes.
It doesn't make sense outside of them though -
Lilith — 2 weeks ago(March 16, 2026 11:30 PM)
Not sure I'm following what you're saying. I'm not trying to create any "authentic" recipe unique to any particular region.
The first video adequately describes the recipe I used to make the cabbage dish. There were no claims that it was supposed to be any official national dish or unique to a region, just something to throw together to make for good foods, and it sure was yummy!
As for the second video, it adequately described the process of making pierogis from scratch, something my family has long done.
They're both quite suited to my tastes, regardless of if they're meant to represent anything.
"Your emotional state is not my responsibility." – Warren Smith -
元才 — 2 weeks ago(March 16, 2026 11:37 PM)
There is no pinned comment is pretty much my beef with the first video. Vids that say there's a comment which is of value to the content of the video and then not have one are generally just looking for clicks.
As for the pierogis, as long as you are enjoying eating them I see nowt wrong with now -
Lilith — 2 weeks ago(March 16, 2026 11:44 PM)
I think the only reference to a pinned comment may have had to do with how to store and the best way to reheat it.
Regardless, I'm not sure what having or not having a pinned comment has to do with watching a video which outlines the recipe I made and demonstrates what foods are needed and how to prepare the dish and serve it. The video itself is accurate; I know because I followed it and it was absolutely delicious.
I'm simply sharing what turned out to be a yummy cabbage dish, and one that I am definitely going to repeat, probably in a few days.
"Your emotional state is not my responsibility." – Warren Smith