Interlude: cabbage rolls

I’ll return to your regularly scheduled chocolate myth debunkery soon, I promise. But in the meantime, I wanted to post a brief interlude about the world’s most amazing cabbage rolls.

Last night, I lined up for an hour at a secret location, only to be told that supplies were running low. Rations were set at one dozen perogies and one dozen vegetarian cabbage rolls. Things were looking dire. There were, however, ample supplies of the world’s hugest Ukrainian sausage. We took what we could get and booked it home, we were so excited to eat.

Well, it was worth the wait. The perogies were soft pillows of filling that actually tasted like potato, nestled inside the thinnest possible pastry. They were unctuous and tasty, and it was remarkable how much flavour an actual perogy has. I’ve been wasting away in frozen perogy land for far too long.

But the cabbage rolls! My god, the cabbage rolls. My previous experiences with cabbage rolls have been with oversized cabbage wrapped around mushy rice, the whole thing doused in sauce in a poor attempt to hide the lack of flavour and texture. These cabbage rolls were the complete opposite. They were dainty and delicate: a thin cabbage leaf hugging a flavourful mixture of perfectly al dente rice cooked with spices.

The ultimate bite: one part cabbage roll, one part perogy, one part pan-fried sausage, one part caramelized onion, one part sour cream. I dare you to find anything more perfect on a cold Friday night.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, HomemadeTags, , , , , 2 Comments

2 thoughts on “Interlude: cabbage rolls”

  1. haha, secret location 🙂 i know where you’re talking about…i just wish i went there more often!

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