Tag: cabbage

Nebraska Beef Buns

Forgive me for being a little groggy this morning. I’ve been up since 4:30am with my 6 month-old. You know how that is.

And to top it all off I can’t find my bananas to save my life.

Or my smoothie straw.

Not a good start to my day.

Seriously, I don’t know how a bunch of bananas can just disappear! Nobody ate them. They have to be in the kitchen. I can’t find them for the life of me. It’s driving me nuts. And my smoothie straw- I feel like I just saw it. Where did it go??

I bet I’d be able to find these things if I hadn’t woken up at 4:30am.

Oh well, I guess I better move on with my day. Maybe I’ll try to tell you about these awesome beef buns.

Sweet, soft bread dough encases a delicious and simple filling of ground beef, cabbage, onions, and Colby Jack cheese. Each bun is the perfect size to hold in your hand and snack on. Pretty Awesome. You probably don’t even need a plate, making these perfect to be eaten on the go. Unless your a sloppy eater. Then you might want a plate. Or a broom at least.

We can thank Nebraska for these guys. They are more notably known to the locals as “Runzas” or “Bierocks”. The recipe came from German-Russian immigrates that arrived in the US around the 1870′s. I think that’s pretty cool when I local recipe has a long standing cultural heritage. Kind of like Kolaches from the Czech Republic in Texas or the Kringle from Denmark in Wisconsin. So cool. I’m from Upstate NY. We’ve got nothing.

I’m really glad that Cooks Country decided to print this recipe because these are darn delicious. I ate two every night until they were gone. Dave wouldn’t help me so I was all alone in the task. No problem with me. It is a little frustrating how he doesn’t like things wrapped in bread though. Who in their right mind doesn’t think that makes it all the more delicious??

Author: Cooks Country Magazine

For the Filling:
4 tsp vegetable oil
2 lbs 90% lean ground beef
salt and pepper
1 onion, chopped fine
½ small head green cabbage, cored and chopped fine (4 cups)
1 cup low-sodium chicken broth
8 ounces Colby Jack cheese, shredded (2 cups)
For the Dough:
½ cup whole milk
½ cup water
6 Tb unsalted butter
¼ cup (1¾ ounces) sugar
3½-3¾ cups (17½ to 18¾ ounces) all-purpose flour
1 Tb instant or rapid-rise yeast
½ tsp salt
1 large egg, lightly beaten, plus 1 large egg beaten with 1 tablespoon water

For the Filling: Heat 2 teaspoons oil in Dutch oven over med-high heat until just smoking. Add beef, 1 teaspoon salt, and 1 teaspoon pepper and cook, breaking up pieces with spoon, until liquid evaporates and meat begins to sizzle, 10 to 15 minutes. Drain meat in colander and set aside.
Add remaining 2 teaspoons oil to now-empty Dutch oven and heat over med-high heat until shimmering. Add onion and cook, stirring occasionally, until just beginning to brown, about 2 minutes. Stir in drained beef, cabbage, and chicken broth. Bring to simmer, cover, and cook until cabbage is tender, about 5 minutes. Uncover and continue to cook until liquid evaporates and mixture begins to sizzle, 5 to 7 minutes. Season with salt and pepper to taste. Transfer to bowl and let cool 15 minutes. Stir in Colby Jack and let cool to room temperature. Refrigerate until ready to assemble runsas.
For the Dough: Meanwhile, grease large bowl. Combine milk, water, butter, and sugar in 2-cup liquid measuring cup. Microwave until temperature registers 110°F, 1 to 2 minutes. Using stand mixer fitted with dough hook, mix 3½ cups flour, yeast, and salt on low speed until combined, about 30 seconds. With mixer running, slowly add milk mixture and single beaten egg until incorporated and dough comes together, about 3 minutes.
Increase speed to med-low and continue to mix until dough is smooth and pills away from sides of bowl, about 8 minutes. If after 4 minutes dough looks wet, add remaining ¼ cup flour, 1 tablespoon at a time, until dough clears the sides of the bowl but sticks to bottom. Transfer dough to greased bowl, cover with plastic wrap, and let rise in warm place until doubled in size, 50-60 minutes.
Adjust oven rack to upper-middle and lower-middle positions and heat oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Transfer dough to lightly floured counter and divide into 12 equal (2¾-ounce) portions. Form dough pieces into balls, cover with plastic, and let rise for 5 minutes.
Working with 1 dough ball at a time (keep remaining balls covered with plastic), roll out into 5½-inch round with rolling pin. Transfer ½ cup lightly packed filling (3 ounces) to center of round. Use hands to press filling into compact mound. Stretch edges of dough over filling and pinch together to form bun. Arrange 6 runsas, seam side down, on each prepared baking sheet, 2 inches apart. Cover with plastic and let rise until doubled in size, 45 to 60 minutes.
Discard plastic, brush runsas with egg wash, and bake until golden brown, 22 to 25 minutes, switching and rotating sheets halfway through baking. Transfer sheets to wire rack and let cool for 15 minutes. Serve.

Tagged as:
beef,
cheese,
dinner,
meat,
Savory,
yeast

Cabbage in the kitchen: how to cook it to enhance its flavour – Gordon Ramsay’s version

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Savoy cabbage is a versatile and nutritious vegetable that can be used in many recipes to add flavor and texture to dishes. In the kitchen, cabbage can be cooked in different ways to enhance its flavor and create delicious and satisfying dishes. Let’s discover together how to make the most of the potential of this precious ingredient.

Choose and prepare the cabbage

The first thing to do when cooking cabbage is choose a fresh specimen and of good quality. Make sure the leaves are crisp and a nice bright green color. Before using it, it is important to wash the cabbage carefully under running water to remove any soil or pesticide residues.

Cut and blanch the cabbage

To prepare cabbage for cooking, it is necessary cut it correctly. Remove the tough outer leaves and cut the cabbage in half. At this point, you can decide whether to cut the cabbage into thin strips for a crunchy salad or into coarser pieces for a soup or side dish.

Before using cabbage in a recipe, it is advisable blanch it to make it softer and facilitate subsequent cooking. Immerse the cabbage leaves in boiling water for a few minutes, then drain and cool them under cold water. In this way, the cabbage will maintain its lively color and crunchy texture.

Recipes to enhance the flavor of cabbage

Once you prepare the cabbage, you can use it in numerous recipes to create tasty and nutritious dishes. Here are some ideas to enhance the flavor of this vegetable in the kitchen.

Cabbage and potato soup

Cabbage and potato soup is a comfort food dish perfect for cold days. Start by frying the onion and garlic in extra virgin olive oil, then add the cabbage cut into pieces and the diced potatoes. Add vegetable broth and cook until the vegetables are tender. Top with chopped fresh parsley and a sprinkle of black pepper.

Vegetarian cabbage rolls

Cabbage rolls are a rich and tasty dish that will conquer even the most demanding palates. Cook the blanched cabbage leaves in salted water to make them soft, then fill them with a mixture of your choice or you can follow our recipe. Roll up the stuffed cabbage leaves and place them on a baking tray. Bake until the cheese is golden and crispy.

In the kitchen, cabbage can be a versatile and tasty ingredient if cooked correctly. Experiment with different recipes and cooking techniques to discover the best way to enhance the flavor of this precious vegetable.

Savoy cabbage is a versatile vegetable that can be cooked in different ways to create tasty and satisfying dishes. By choosing and preparing cabbage correctly, it is possible to enhance its flavor and obtain surprising results in the kitchen.

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Because cabbage swells the belly – Gordon Ramsay’s version

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Many cooking and food and wine enthusiasts often ask themselves this question Why there cabbage can cause swelling abdominal. This question is not trivial, since understanding the effects of foods on our body is essential for a balanced diet and to fully enjoy the pleasures of the table without inconveniences. Savoy cabbage, with its characteristic flavor and numerous nutritional properties, is a highly appreciated winter vegetable, but it can actually lead to discomfort digestive in some people. Understanding the Why of this reaction will not only help us enjoy the dishes that contain it better, but will also allow us to cook more consciously.

Because cabbage swells the belly

The cabbage, like other members of the family of damncontains refined And sulfates, two substances that can be difficult for some people to digest. Raffinose is a type of sugar that is not digested in the small intestine due to the lack of a specific enzyme, alpha-galactosidase. When raffinose reaches the large intestine, it is fermented by the bacteria present, producing gas as methane, carbon dioxide And hydrogenwhich can cause swelling and discomfort.

Furthermore, the sulfates present in cabbage contribute to the formation of sulfur gas, known for its characteristic unpleasant odor. These compounds can aggravate bloating and cause flatulence.

Another factor to consider is the fiber. While fiber is essential for good gut health, overconsumption or a sudden increase in fiber intake can overload the digestive system, leading to bloating and gas. Savoy cabbage is rich in fibre, so it is important to gradually introduce it into your diet, especially if you are not used to consuming large quantities of fibrous vegetables.

To enjoy the benefits of cabbage without suffering from bloating, it is advisable to cook it well and gradually integrate it into your diet. Recipes like vegetarian cabbage rolls can be a great way to start, offering a balance of flavor and digestibility.

In short, the swelling caused by cabbage is mainly due to the presence of raffinose, sulfates and a high quantity of fibre. Therefore, to minimize these effects, it is important to cook cabbage properly and consume it in a balanced way. As we have seen, knowing the causes of swelling can help us enjoy this winter vegetable without discomfort, making the most of its nutritional properties and its unique flavor.

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