Porcini Braised Cabbage (v 2.0 -- better technique & better sauce)
57,683
Published 2022-03-17
00:00 Intro
01:13 Cabbage Ingredient Prep
04:19 Searing the Cabbage
05:24 Making the Sauce
08:03 Baking the Cabbage
08:48 How to Cook Buckwheat
11:55 Coordinating Cabbage and Buckwheat
Here is a video on how to work with dry porcini:
• Worms in Porcini and Other Dry Mushro...
Serves 4
40 g (a couple of handfuls) dry porcini
4 cups boiling water
1 small savoy cabbage (about 6 inches in diameter)
1/4-1/3 cup oil for high heat cooking
3 Tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1/2 cup dry white wine
1 cup sour cream
3 Tbsp flour
1 Tbsp pomegranate molasses or tomato paste
Bay leaf
5-7 Thyme sprigs
In a heat proof bowl (I use a 4 cup pyrex measuring cup), combine porcini and boiling water and let steep for 1 to 24 hours.
Preheat the oven to 350F with a rack in the middle. Cut the cabbage into 6-8 wedges. Set a pan with the biggest surface area that you have (ideally a 12 inch deep skillet with straight sides) over high heat. Add 3 Tbsp of oil. When the oil is hot, add the cabbage wedges and brown them on both sides very thoroughly adding oil as necessary. If some leaves fall off before the cabbage goes into the pan, reserve them and chop into small pieces to cook with the onions later.
Remove the cabbage from the pan and set aside. Reduce the heat to medium-low. Add olive oil, onions, chopped up remaining cabbage leaves (if any), a generous pinch of salt and cook stirring occasionally until completely tender and golden brown. Add the garlic and cook until aromatic, a couple of minutes. Add the wine and the porcini liquid strained through a sieve lined with a damp paper towel. Bring to a gentle simmer.
Inspect the porcini. If they aren’t too dirty, wash each piece carefully, chop them up and add to the sauce. If in doubt, discard them.
In a small bowl, mix the sour cream with flour and pomegranate molasses until completely lump free. Add a cup of porcini sauce from the pan into the sour cream, whisking constantly. Stir this sour cream mixture into the porcini sauce in the pan. Bring to a simmer whisking constantly. Add salt to taste. Add a bayleaf. Season each piece of cabbage generously with salt on all sides and place in the pan with the sauce. Scatter the thyme sprigs between the cabbage wedges. Bring to a simmer. Cover the pan and place in the oven for 45 min. Uncover, turn up the heat to 450F, turn on the convection fan if you have it, and bake until the cabbage is completely tender and slightly crispy on top, about 15 min.
Cool 15 min and serve over buckwheat or an accompaniment of your choice.
Note: If all the cabbage wedges don’t fit into one pan during the searing step, use 2 pans for the browning step and then proceed with the sauce in your bigger pan. Once the cabbage is brown, it will become a lot softer and easier to squoosh into one pan for the oven step.
Here is the type of buckwheat I use:
amzn.to/3CP0pNI
Support my channel
www.patreon.com/helenrennie
My cooking classes in the Boston area:
www.helenrennie.com/
FACEBOOK: www.facebook.com/HelensKitchenCooking/
INSTAGRAM: www.instagram.com/helen.rennie/
All Comments (21)
-
My Uzbekistani friend in the U.S., when he was an undergrad in college, cooked buckwheat regularly in his basic and cheap rice cooker. His mother and grandmother were so impressed that they said it’s better than their old-fashion way. Then they and their Uzbekistani friends started to cook their buckwheat in rice cookers, too.
-
Thank you for the wonderful recipe. I am Russian Orthodox Christian and right now we are vegan during the fasting time. I’m going to make this for church without the sour cream and I know it’s gonna be delicious.
-
The last cabbage dish was SO good (it got me through the winter) that I can’t wait to try this. I never thought much of cabbage, but that dish turned me around, and it’s now one of my favourite vegetables. Its sweetness is unlike anything else. Sublime.
-
One of the many things I love about this channel is that most videos are interconnected to other videos so that anything complex can be further explored if you need that extra advice. I can't wait to get some more experience with the porcini mushrooms and buckwheat. I can't say I've had buckwheat in the past but you've – yet again – inspired me to take a step out of the common and into the extra ordinary. Thanks Helen for all you do, you are a masterful teacher and always a delight
-
'Eastern European' buckwheat is a jewel. Such a toasty flavour, never mushy. For a single person-serving in 20 minutes: (1) a pot that holds 1.5 cups or more, at least a tiny amount (or more!) of butter or oil, tiny pinch salt, add one precise cup of water minus 3 tablespoons,, stir in one half cup Eastern European toasted buckwheat, set timer to 15 minutes, (2) on a medium heat wait until your mix begins to simmer, cover securely and back off the heat so it stays barely simmering and start the timer countdown, (3) at 15 min. this dish is ready to plate and serve. Our store has only one high-quality Russian buckwheat and my recipe is based on that brand. Other types were a disaster, so... buy a small quantity until you find a good brand. If it turns out poorly, the brand is poor, it's that simple. Even plain buckwheat is so delicious. Thank you, Helen, for this braised dish!
-
I can’t even begin to explain how big of a fan I am of Helen and her channel. These videos are culinary gold! I honestly feel like I should be paying for this kind of thoughtful teaching. Amazing. Helen, you’ve blessed us quite a bit with your knowledge. Thank you!
-
This is video is underrated. Helen put lots of effort to elaborate this technique, not just showing short cuts and telling how delicious it is, like most bloggers do now
-
The thickening method using sour cream flour and a little bit of the sauce us super common in Hungarian cuisine, we call it rántás ( yanking) because it pulls the sauce together super quickly! It was really fun to see it used thank you for all your videos!
-
I've just made your previous recipe with beans two days ago. There was only praise from all sides and it'll be regular on our table for sure. And now there is succulent creamy mushroom version as well?! Thank you so much for introducing both recipes to me 😊
-
Helen, buckwheat? Genius!!
-
We made this yesterday and it was amazing!!! We had a little less cabbage but we added salmon filets into the pan for that last 15 minutes under the broiler. так вкусно!
-
It was with you that I learned the powerful taste of a browned cabbage. Now it's my girlfriend's favorite!
-
The entire recipe looks delectable, but the most amazing segment for me was the preparation of hrechka in an Instant Pot! Holy cow, this has opened up possibilities for me, someone who has never successfully cooked it on the stove! Thanks for posting : )
-
I love cabbage anything, so warming, feels like Grandma's kitchen.
-
Cabbage & Kasha. Great peasant food. Thank you Helen for using standard measurements instead of metrics and including Instant Pot.
-
This looks delicious. My mom and I cook together on Zoom. My mom lives in Spokane Washington & I live in Henderson Nevada, this is a perfect meal for us to cook together ❤. Thank you 😊.
-
#real comment Greetings from Italy, Helen! I have used a trick for reconstituting dried mushrooms. It was given to me by a Maitre Cuisiner de France. Rather than using water alone, he used an unexpensive Scotch whiskey (preferably one that is peary) He (and I) use a 2:1 ratio of Scotch to water. This really intensifies the mushroom flavor because the Scotch is earthy. I hope you will try this trick because I think it adds incredible flavor to the liquid.
-
I made this about ten days ago. I did not have any buckwheat at home, so I used farro instead. A great lenten Friday meal, that was rich and tangy! Wonderful textures.
-
Wow, Helen, I had tried your old recipe and it was d***ned good! This looks stupendous and what a wonderful starch to use. There's an awful lot of umami in this - it's breakfast time in Australia and I so want to eat it (well Sydney time zone - heading towards a Saturday brunch)! As a WFPB person (whole food plant based - yes, one of those annoying vegans), I would make the cream sauce with silken tofu. Yum, yum yum! Thank you for your Russian love of cabbage! 🙏🏻☺️
-
Putting this on this week's dinner menu. WIsh me luck. It looks amazing.
